不同冻结方式对海鲈鱼品质特性的影响  

Effects of Different Freezing Methods on the Quality of Sea Bass

作　　者：赵茜 盖雨欣 孙海涛 单雨时[1] 梁菊芳 陆爱梅 李浩添 李明 邵信儒 于潇淳[1] 刘鹏 ZHAO Xi;GAI Yuxin;SUN Haitao;SHAN Yushi;LIANG Jufang;LU Aimei;LI Haotian;LI Ming;SHAO Xinru;YU Xiaochun;LIU Peng(College of Food Science and Engineering,Tonghua Normal University,Tonghua 134000,China;Changbai Mountain Edible Plant Resources Development Engineering Center,Tonghua Normal University,Tonghua 134000,China;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China)

机构地区：[1]通化师范学院食品科学与工程学院,吉林通化134000 [2]通化师范学院长白山食用植物资源开发工程中心,吉林通化134000 [3]浙江工商大学食品与生物工程学院,浙江杭州310018

出　　处：《食品科学》2023年第15期220-226,共7页Food Science

基　　金：吉林省科技发展计划项目(YDZJ202101ZYTS091);通化师范学院学生创新训练项目(CS2021114)。

摘　　要：采用空气冻结、超低温冻结、复配载冷剂冻结(含20%乙醇(体积分数,下同)、20%丙二醇、5 g/100 mL海藻糖的水溶液)和乙醇冻结处理海鲈鱼,考察不同冷冻方式对海鲈鱼品质的影响。结果表明:复配载冷剂冻结、乙醇冻结组冻结速率分别为8.20 cm/h和6.25 cm/h,分别是空气冻结速率的32.80倍和25.00倍。观察鱼肉的微观结构可知,经液体冷冻后肌肉组织间形成的冰晶较小,肌纤维间排列紧密。复配载冷剂冻结更有利于保持鱼肉的持水力,能减缓不易流动水的迁移,对保持鱼片的新鲜度、质构特性及蛋白热稳定性具有显著作用。研究结果表明以含20%乙醇、20%丙二醇、5 g/100 mL海藻糖的水溶液作为复配载冷剂的冻结方式可有效减缓海鲈鱼冷冻品质的劣化,本研究可为提升冷冻水产品的冻藏品质提供理论和实践依据。In this study,the effects of different freezing methods namely air freezing,cryogenic freezing,freezing after dipping in a refrigerating medium consisting of 20%ethanol(V/V),20%propylene glycol(V/V),5 g/100 mL trehalose aqueous solution and freezing after dipping in anhydrous ethanol on the quality of sea bass were investigated.The results showed that the freezing rates of refrigerating medium freezing and anhydrous ethanol freezing were 8.20 and 6.25 cm/h,which were 32.80 and 25.00 times as high as that of air freezing,respectively.The microstructure of frozen sea bass showed that the small ice crystals formed between muscle tissues were small,and the muscle fibers were closely arranged.Refrigerating medium freezing was more conducive to maintaining the water-holding capacity(WHC)of muscle tissues and slowing down the migration of immobilized water,and had a significant effect on maintaining the freshness,texture properties and protein thermostability of fish fillets.In summary,refrigerating medium freezing can effectively slow down the quality deterioration of frozen sea bass.The results of this study will provide a theoretical and practical basis for improving the storage quality of frozen aquatic products.

关 键 词：海鲈鱼 冻结方式 复配载冷剂 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]