银鲳低温冻藏期间品质劣化及水分迁移规律的研究  

Study on Quality Deterioration and Moisture Migration of Pampus argenteus During Low Temperature Preservation

作　　者：朱剑[1] 许丹[1,2] 马新悦 郑斌 邓尚贵 李铁军 ZHU Jian;XU Dan;MA Xinyue(Zhejiang Marine Fisheries Research Institute,Zhoushan 316021;Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province,Zhoushan 316021;School of Food and Pharmacy of Zhejiang Ocean University,Zhoushan 316022,China)

机构地区：[1]浙江省海洋水产研究所,浙江舟山316021 [2]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 [3]浙江海洋大学食品与药学学院,浙江舟山316022

出　　处：《浙江海洋大学学报（自然科学版）》2024年第2期119-126,136,共9页Journal of Zhejiang Ocean University：Natural Science

基　　金：国家重点研发计划"蓝色粮仓科技创新"重点专项(2020YFD0900900);舟山市科技计划项目(2021C31010)。

摘　　要：为了研究-18、-25和-45℃低温冻藏温度对银鲳品质及水分的影响,以挥发性盐基氮、巯基、质构、内源性蛋白酶活性、水分含量和冰晶大小等为指标,分析银鲳低温冻藏过程中的品质劣化和水分迁移规律变化。结果表明:采用-18、-25、-45℃冻结的银鲳通过最大冰晶生成带的时间分别为225、85和65 min,与-45℃相比,-18℃和-25℃下的银鲳在整个冻藏期内对冻藏时间的敏感性更高,且随着冻藏时间的增加,冰晶呈现出较大且不规则的形状。此外,冻藏至250 d时,3组冻结鱼肉的挥发性盐基氮含量分别为17.77、16.68和15.04 mg·100^(-1)·g^(-1);总巯基含量变化以第75和100天最为显著(P<0.05);银鲳鱼肉的硬度、弹性和咀嚼性在低温冻藏期间逐渐劣化,冻藏温度越低,其劣变速度越缓慢,劣化程度越低;组织蛋白酶B、L和H的活力均随着冻藏时间的延长呈现先降后升的趋势,且组织蛋白酶B的活性要高于组织蛋白酶L和H,在银鲳鱼肉品质劣化中具有更大的作用;低场核磁共振结果显示,结合水在低温冻藏期间变化不大,而不易流动水和自由水易受冻藏温度影响,冻藏前期(0~60 d),不易流动水含量下降,自由水含量上升;冻藏后期(60~120 d),结果刚好相反。低温有助于减缓银鲳鱼肉的水分迁移变化,减缓不易流动水流失和鱼肉品质劣化。综合以上结果,低温能够更好地保持冻藏过程中银鲳的品质,且温度越低,冻结速率越高,形成冰晶越小,品质劣化越缓慢,水分迁移越慢,越有利于鱼肉品质的保持。In order to study the effects of freezing temperatures of-18,-25,and-45℃onthequality and water content of Pampus argenteus during low-temperature storage,the quality degradation and water migration of P,argenteus during low-temperature storage were analyzed using volatile base nitrogen,sulfhydryl,texture,endogenous protease activity,water content,and ice crystal size as indicators.The results showed that the time for P.argenteus frozen at-18,-25,and-45℃to passthroughthemaximumicecrystal formation zone was 225,85,and 65 min,respectively.Compared with-45℃,P.argenteusfrozenat-18℃and-25℃had a higher sensitivity to freezing time during the entire frozen storage period,and with the increase of freez-ing time,the ice crystals showed a larger and irregular shape.In addition,when frozen for 250 days,the volatile basic nitrogen content of the three groups of frozen fish was 17.77,16.68,and 15.04 mg·100^(-1)·g^(-1),respectivelyi The change of total sulfhydryl content was most significant on the 75th and 100th days(P<0.05);The hardness,springiness,and chewiness of P.argenteus meat gradually deteriorate during low-temperature freezing storage.The lower the freezing temperature,the slower the deterioration rate,and the lower the degree of deteriorationi The activities of cathepsin B,L,and H decreased first and then increased with the prolonga-tion of frozen storage time,and the activities of cathepsin B were higher than those of cathepsin L and H,which played a greater role in the deterioration of P,argenteus meat qualityi The low field nuclear magnetic resonance(NMR)results showed that the bound water had little change during low-temperature frozen storage while the non flowing water and free water were easily affected by freezing storage temperature.During the ear-ly stage of frozen storage(O-60 d),the non flowing water content decreased and the free water content increased;In the late stage of frozen storage(60-120 d),the results were just the opposite.Low temperature can help slow down the water migration and c

关 键 词：低温冻藏 银鲳 品质劣化 水分迁移 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]