基于品质改良液处理的鳙鱼片不同温度冻藏特性研究  

Study on frozen storage characteristics of bighead carp fillets at different temperatures based on quality improvement solution treatment

作　　者：顾赛麒[1,2] 胡彬超 戴王力 赵培城 丁玉庭[1,2] GU Saiqi;HU Binchao;DAI Wangli;ZHAO Peicheng;DING Yuting(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;Science and Technology Research Institute of Zhejiang University of Technology,Ninghai 315601,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]宁海县浙工大科学技术研究院,浙江宁海315601

出　　处：《食品与发酵工业》2023年第18期31-40,共10页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31601500);国家重点研发计划项目(2018YFD0901000)。

摘　　要：该文以鳙鱼片为研究对象,采用复合配方品质改良液对其进行处理,探究不同温度冻藏过程中,改良组与对照组(未改良组)鳙鱼片品质和风味变化规律。结果表明,随着冻藏时间的延长,4组冻藏鳙鱼片(-18℃对照组、-18℃改良组、-25℃改良组和-33℃改良组)的硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、总挥发性盐基氮(total volatile base nitrogen,TVB-N)值、K值均持续升高,盐溶性蛋白含量持续下降,pH值先升高后下降。与对照组相比,3组改良组(-18℃、-25℃和-33℃)品质劣变速率均有所延缓,其中K值尤为显著。冻藏5个月后,对照组K值增幅为579.26%,其余3组改良组(-18、-25和-33℃)的增幅分别为398.26%、352.27%和223.31%。冻藏5个月时,3组改良组甜味和鲜味游离氨基酸含量之和分别高出对照组0.60、6.44、10.47 mg/100 g,苦味游离氨基酸含量分别减少2.04、14.55、17.57 mg/100 g,表明冻藏温度越低,越利于保持滋味品质。采用固相微萃取气质联用法(solid phase microextraction gas chromatography mass spectrometry,SPME-GC-MS)从4组鳙鱼片中共检出八大类46种挥发物,筛选出戊醛等12种气味活性物质。改良处理可以减少初始的腥味物质,增加一定的香味物质并抑制冻藏期间腥味物质的产生。3组改良组鱼片在冻藏过程中挥发物的总量均逐渐降低,与对照组趋势相反。该研究成果可以为鳙鱼片生产企业提供理论参考和方法借鉴。In this paper,the bighead carp fillets were treated with a quality improvement solution of composite formula,and the quality and flavor changes of improved and control(unimproved)group bighead carp fillets were investigated during freezing storage at different temperatures.Results show that with the extension of freezing time,thiobarbituric acid reactive substances(TBARS),total volatile base nitrogen(TVB-N),and K value of the four frozen storage groups of bighead carp fillets(the control group at-18℃,an improved group at-18℃,an improved group at-25℃,and an improved group at-33℃)continued to increase,while the salt-soluble protein content continued to decrease,and the pH value first increased and then decreased.Compared with the control group,the quality deterioration rate of bighead carp fillets in the three improved groups(-18,-25,and-33℃)was effectively delayed,especially the K value.After five months of frozen storage,the K value of the control group increased by 579.26%,and the K value of the other three improved groups(-18,-25,and-33℃)increased by 398.26%,352.27%,and 223.31%,respectively.After five months of frozen storage,the content of sweet and umami-free amino acids in the three improved groups was 0.60,6.44 and 10.47 mg/100 g higher than that in the control group,and the content of bitter-free amino acids was reduced by 2.04,14.55 and 17.57 mg/100 g,respectively.Results showed that the lower the frozen storage temperature,the better to maintain the taste quality of bighead carp fillets.A total of 46 volatile compounds in 8 categories were detected from four groups of bighead carp fillets by the solid phase microextraction gas chromatography mass spectrometry(SPME-GC-MS)method,and 12 odor-active compounds such as pentanal were selected.The improved treatment can reduce the initial odor substances,increase certain aroma substances,and inhibit the production of odor substances during frozen storage.The total content of volatile compounds during the freezing of improved fillets was reduced,which

关 键 词：鳙鱼 品质改良 冻藏 游离氨基酸 挥发性风味 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]