复合冷冻保护剂对鲳鱼保鲜效果的影响  

Effect of Natural Composite Cryoprotectant on the Preservation of Pomfret

作　　者：许璐靖 李莹[1] 杨怡 孙楠 柴智[1] XU Lujing;LI Ying;YANG Yi;SUN Nan;CHAI Zhi(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《农产品加工》2023年第6期11-16,共6页Farm Products Processing

基　　金：江苏省政策引导类计划项目(苏北科技专项)(SZ-LYG202032)。

摘　　要：研究了食盐-蔗糖-抗坏血酸钠复合冷冻保护剂对鲳鱼在冷冻贮藏期间保鲜效果的影响。以感官评分为指标,通过单因素试验和响应面法优化复合冷冻保护剂的最佳配方为食盐添加量1.63%,蔗糖添加量6.18%,抗坏血酸钠添加量0.04%。通过对酸价、丙二醛含量、总抗氧化能力(Total antioxidant capacity,T-AOC)和总巯基含量等多项指标的测定,表明复合冷冻保护剂可以显著减少鲳鱼的干耗率,减缓氧化分解和蛋白质变性速率,从而保持冷冻鲳鱼品质,延长其货架期。In this experiment,the effects of salt-sucrose-sodium ascorbate composite cryoprotectant on the preservation of pomfret were studied.Taking sensory score as the index,the optimal formula of composite cryoprotectant was optimized through single factor experiment and response surface methodology as follows:1.63%of salt addition,6.18%of sucrose addition and 0.04%of sodium ascorbate addition.The determination of acid value,malondialdehyde content,total antioxidant capacity(T-AOC)and total sulfhydryl content showed that the composite cryoprotectant could significantly reduce the weight loss of pomfret,and slow down the rate of oxidative decomposition and protein denaturation.The composite cryoprotectant could maintain the quality of pomfret during frozen storage,and extend the shelf life of pomfret.

关 键 词：鲳鱼 复合冷冻保护剂 保鲜 

分 类 号：S983[农业科学—捕捞与储运]