干冰冻结对大黄鱼冻藏期间冰晶及品质的影响  

Effects of dry ice freezing on ice crystal and quality of large yellow croaker (Pseudosciaena crocea) during frozen storage

作　　者：贾世亮 杨月 郑雅丹 杨鹏 丁玉庭[1,2] JIA Shi-liang;YANG Yue;ZHENG Ya-dan;YANG Peng;DING Yu-ting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou,Zhejiang 310014,China;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou,Zhejiang 310014,China;Hangzhou Hengmei Food Science&Technology Co.,Ltd.,Hangzhou,Zhejiang 311100,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州310014 [3]杭州衡美食品科技有限公司,浙江杭州311100

出　　处：《食品与机械》2023年第6期134-142,共9页Food and Machinery

基　　金：“十三五”国家重点研发计划专项(编号:2019YFD0901603)。

摘　　要：目的:考察冻结方式及冻藏温度对大黄鱼贮藏过程中品质的影响。方法:采用干冰冻结和-40℃空气冻结新鲜大黄鱼鱼片至中心温度-18℃,然后分别置于-40,-18℃冰柜贮藏。测定大黄鱼冻结后和冻藏过程中冻结曲线、冰晶形态、pH值、挥发性盐基氮、K值、Ca^(2+)-ATP酶活性、总巯基、羰基、蛋白降解、质构特性等理化指标。结果:干冰冻结通过最大冰晶生成带的时间为40 min,是-40℃空气冻结的1/6,干冰冻结鱼肉样品初始冰晶横截面积和当量直径分别为(96.12±1.61)μm~2和(11.06±1.43)μm,显著低于空气冻结的鱼肉样品。结论:冻藏温度对鱼肉肌原纤维蛋白的影响要大于冻结温度,且冻藏温度越低,鱼肉肌原纤维蛋白降解程度越低。干冰冻结后-40℃贮藏有利于保持大黄鱼的鲜度和品质稳定性。Objective:The effects of freezing method and storage temperature on the quality of large yellow croaker during storage were investigated.Methods:Fresh large yellow croaker fillets were frozen with dry ice and air freezing(-40 ℃) to the central temperature of-18 ℃,and then stored at-40 ℃ and-18 ℃,respectively.Physical and chemical indexes such as freezing curve,ice crystal morphology,pH value,volatile base nitrogen,K value,Ca~(2+)-ATPase activity,total sulfhydryl group,carbonyl group,protein degradation and texture characteristics of large yellow croaks were determined after freezing and during freezing storage.Results:The time of dry ice freezing through the maximum ice crystal formation zone was 40 min,which is 1/6 of that of air freezing at-40 ℃.The initial ice crystal cross-section area and equivalent diameter of dry ice frozen fish samples were(96.12±1.61) μm~2 and(11.06±1.43) μm,respectively,which is significantly lower than that of air frozen fish samples.Conclusion:The effect of freezing temperature on fish myofibrillator protein was greater than that of freezing temperature,and a lower freezing temperature can result in a lower degradation degree of fish myofibrillator protein.Storage at-40 ℃ after dry ice freezing is beneficial to maintain freshness and quality stability of large yellow croaker.

关 键 词：干冰冻结 大黄鱼 冻藏 冰晶 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]