不同冻藏温度对小黄鱼贮藏期间品质变化的影响  

Effects of Different Freezing Temperatures on the Quality Changes of Larimichthys polyactis during Storage

作　　者：马新悦 韩悦 邓尚贵 郑斌 张小军 杨最素[1] 许丹 MA Xinyue;HAN Yue;DENG Shanggui;ZHENG Bin;ZHANG Xiaojun;YANG Zuisu;XU Dan(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang Marine Fisheries Research Institute,Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province,Zhoushan,316021,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江省海洋水产研究所,浙江省海洋渔业资源可持续利用技术研究重点实验室,浙江舟山316021

出　　处：《现代食品科技》2023年第4期118-125,共8页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2020YFD0900900)。

摘　　要：为探究超低温条件下的小黄鱼品质变化,该实验通过冻结曲线、总挥发性盐基氮(TVB-N)含量、持水力、Ca^(2+)-ATPase(Ca^(2+)-腺苷三磷酸酶)活性含量、羰基含量、总巯基含量以及冰晶形态等指标,综合表征-18、-25和-45℃等3种冻藏温度对小黄鱼品质变化的影响。结果表明-18、-25和-45℃组通过最大冰晶生成区域时间分别为230、95和60 min,超低温(-45℃)组用时最短;且-45℃冻藏下小黄鱼组织中的冰晶面积和直径比其他两组小、分布更均匀,150 d时,肌肉组织间隙均增大,而-18和-25℃两组间隙远大于-45℃组;冻藏200 d,-45℃组的小黄鱼TVB-N含量与羰基含量最小,分别为7.96 mg/100 g与30.60 nmol/mg prot;持水力、总巯基含量与Ca^(2+)-ATPase活性含量最高,分别为74.62%、0.36 mmol/g prot与4.78μmol/mg,显著优于-18和-25℃组(P<0.05)。随着贮藏时间的延长,各温度下的小黄鱼品质均变化,但超低温(-45℃)下的小黄鱼品质变化最缓。因此,超低温冻藏对长期贮藏小黄鱼的品质劣变有延缓作用,能更有效保持其食用价值。Toassessthe quality changes of Larimichthys polyactis under ultra-low temperatures,the effects of-18,-25,and-45℃on the quality changes of Larimichthys polyactis were investigated.In particular,the freezing curve,total volatile basic nitrogen(TVB-N)content,water holding capacity(WHC),Ca^(2+)-ATPase activity content,carbonyl group,total sulfhydryl group,and ice crystal morphology were examined.The time taken for samples frozen at-18,-25,and-45℃to cross the maximum ice crystal formation zonewas 230,95,and 60 min,respectively,with the ultra-low temperature(-45℃)group taking the shortest time.The area and diameter of the ice crystals in Larimichthys polyactis frozen at-45℃were smaller than those in Larimichthys polyactis frozen at the other temperatures,and displayed a more uniform distribution.At 150 days,the gaps in the muscle tissue increased;however,the gap in the-18 and-25℃groups was markedly larger than that in the-45℃group.The samples frozen at-45℃had the lowest content of total volatile basic nitrogen(TVB-N)(7.96 mg/100 g)and carbonyl groups(30.60 nmol/mg prot),the highest values for water holding capcity(74.62%),total sulfhydryl content(0.36 mmol/g prot),and Ca^(2+)-ATPase activity content(4.78μmol/mg);these values were significantly better than those of samples frozen at-18 and-25℃(P<0.05).Furthermore,as the duration of storage extended,the quality of Larimichthys polyactis at all temperatures changed;however,the samples frozenat the ultra-low temperature(-45℃)changed the least compared with those frozen at the other two temperatures.This result indicates that ultra-low temperatures can delay the deterioration of the quality of Larimichthys polyactis and more effectively maintain its edible value.

关 键 词：超低温 小黄鱼 冻藏 冰晶形态 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]