冻藏和冻融条件对鲢鱼不漂洗鱼糜中α-二羰基化合物形成的影响  

Effects of the conditions of frozen storage and freeze-thaw treatment on the formation ofα-dicarbonyl compounds in unwashed silver carp surimi

作　　者：苏婕 李佳艺 刘永乐[1,2] 周劲松 黄轶群 李向红 王发祥[1,2] SU Jie;LI Jiayi;LIU Yongle;ZHOU Jinsong;HUANG Yiqun;LI Xianghong;WANG Faxiang(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing,Changsha,Hunan 410114,China;Pingjiang Jinzai Food Co.,Ltd.,Yueyang,Hunan 414000,China)

机构地区：[1]长沙理工大学食品与生物工程学院,湖南长沙410114 [2]湖南省水生资源食品加工工程技术研究中心,湖南长沙410114 [3]平江县劲仔食品有限公司,湖南岳阳414000

出　　处：《食品与机械》2024年第11期121-127,共7页Food and Machinery

基　　金：湖南省重点研发计划项目(编号:2022NK2038);国家自然科学基金面上项目(编号:31972106,32072251)。

摘　　要：[目的]调控鲢鱼不漂洗鱼糜中的α-二羰基化合物(α-DCs)。[方法]分析鱼糜样品在-18,-60℃下冻藏和冻融过程中3-脱氧葡糖醛酮(3-DG)、乙二醛(GO)、丙酮醛(MGO)、2,3-丁二酮(2,3-BD)含量的变化,以及冻结方式、抗冻剂(鲢鱼酶解产物)添加量对4种α-DCs形成的影响。[结果]鱼糜于-60℃冻藏60 d后,3-DG、MGO和2,3-BD含量分别上升了209%,122%,139%,显著低于-18℃冻藏组;GO含量先升后降,于-60℃冻藏第45天达到最大值,变化速率低于-18℃冻藏组(第30天时最大),表明超低温冻藏能减少α-DCs形成。冻融过程中,3-DG、2,3-BD含量随冻融次数的增加逐渐上升,而GO、MGO含量呈先升后降趋势,除-60℃冻结有利于抑制GO生成外,其他冻结方式和冻结温度对α-DCs的形成均无显著性影响;添加鲢鱼酶解产物可抑制鱼糜冻融3次后GO、MGO和2,3-BD含量的增加,以及冻融6次后GO、MGO含量下降。[结论]添加抗冻剂能一定程度上抑制部分α-DCs的形成和转化。[Objective]To regulate the formation ofα-dicarbonyl compounds(α-DCs)in unwashed silver carp surimi.[Methods]The levels of 3-deoxyglucosaldosterone(3-DG),glyoxal(GO),pyroacetal(MGO)and 2,3-butanedione(2,3-BD)were analyzed in surimi during frozen storage and freeze-thaw cycles at-18℃and-60℃.The effects of freezing temperature,freezing method,and the addition of an antifreeze agent(enzymatic hydrolysis product of silver carp)on the formation of theseα-DCs were evaluated.[Results]After 60 days of storage at-60℃,the levels of 3-DG,MGO and 2,3-BD increased by 209%,122%and 139%,respectively,but were significantly lower compared to storage at-18℃.GO levels initially increased,peaking on day 45 during-60℃storage,with a slower rate of change compared to the-18℃group,which peaked on day 30.These findings indicate that ultra-low temperature storage can effectively reduceα-DCs formation.During freeze-thaw cycles,3-DG and 2,3-BD levels increased progressively with more cycles,while GO and MGO levels initially increased and later declined.Freezing at-60℃notably inhibitedα-DC formation,whereas other freezing methods and temperature showed no significant effects.Adding enzymatic hydrolysates from silver carp suppressed increases in GO,MGO and 2,3-BD after 3 freezethaw cycles and mitigated declines in GO and MGO after 6 cycles.[Conclusion]The addition of antifreeze agents can partially inhibit the formation and transformation ofα-DCs,especially under repeated freeze-thaw conditions.

关 键 词：鲢鱼 不漂洗 鱼糜 冻藏 冻融循环 α-二羰基化合物 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]