冻融对花鲢鱼不同类型肌肉冷藏过程中理化性质的影响  

Effects of Freeze-thawing on Physicochemical Properties of Different Muscles of Spotted Silver Carp(Hypophthalmichthys nobilis)During Refrigeration

作　　者：宋晓燕[1] 徐如颖 钱澄 乐翔云 路婧 黄琳琳 刘宝林[1] 王曜 Song Xiaoyan;Xu Ruying;Qian Cheng;Le Xiangyun;Lu Jing;Huang Linlin;Liu Baolin;Wang Yao(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai,200093,China;Graduate School of Fisheries and Environmental Sciences,Nagasaki University,Nagasaki,8528521,Japan)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]长崎大学水产•环境科学综合研究科,长崎8528521

出　　处：《制冷学报》2023年第3期158-166,共9页Journal of Refrigeration

基　　金：国家重点研发计划(2017YFD0400404)资助项目;上海市科委部分地方院校能力建设专项(19060502400)资助

摘　　要：为探究冻融对不同类型肌肉在冷藏过程中的理化性质变化,本文以花鲢鱼的白肉和红肉为对象,对直接冷藏(4℃贮藏7 d)和冻融冷藏(-18℃冷冻1 d,解冻后4℃贮藏6 d)下肌肉组织的保水性(汁液损失率、水分活度、水分分布状态)、色差、蛋白质热稳定性及质构进行了分析。结果表明:冻融贮藏过程中,肌肉组织的汁液损失率显著增大;冻融后,白肉中的不易流动水、自由水的弛豫时间和峰面积比例的变化比红肉更显著。冻融使白肉的亮度值L^(*)显著增大,红肉的黄度值b^(*)最终增大了104%。蛋白质结构的稳定性与肌肉类型有关,冻融促进了白肉肌球蛋白焓值的下降。肌肉组织的硬度值和咀嚼性在贮藏过程中均显著下降,冻融后的白肉更易发生干耗。因此,红色肌纤维可能具有更好的冷冻耐受性,冻融可能对红肉的理化性质影响较小。To explore the effects of freeze-thawing on the physicochemical properties of different muscle types during refrigeration storage,the white and red muscles of spotted silver carp were studied.The water retention(drip loss,water activity,and water distribution),color,protein thermal stability,and texture of muscle were analyzed under direct refrigeration storage(4℃stored for seven days)and freeze-thaw refrigeration storage(frozen at-18℃for one day,stored at 4℃for six days after thawing).The results showed that the drip loss of muscle increased significantly during freeze-thaw storage.After freeze-thawing,the changes in the relaxation time,the peak area percentage of immobilized water,and free water in white muscle were more apparent than those in red muscle.Freeze-thawing significantly increased the lightness value L^(*)of white muscle,and the yellow value b^(*)of red muscle increased by 104%.In addition,the stability of protein structure was related to the muscle type,and freeze-thawing aggravated the decrease of myosin enthalpy.In addition,the hardness and chewiness of muscle decreased significantly during storage,and the white muscle was more prone to dry consumption after freeze-thawing.Therefore,red muscle fibers may have better freeze tolerance,and freeze-thawing may have less effect on the physicochemical properties of red muscle.

关 键 词：花鲢鱼 冷藏 冻融 白肉 红肉 理化性质 

分 类 号：TS205.7[轻工技术与工程—食品科学] TS254.1[轻工技术与工程—食品科学与工程]