四种不同冷冻方法对鲮鱼鱼肉品质特性的影响研究  

Effect of four different freezing methods on fish quality characteristics of mud carp

作　　者：汪浪红 李晓君 王子涵 徐杰辉 曾新安 WANG Langhong;LI Xiaojun;WANG Zihan;XU Jiehui;ZENG Xinan(School of Food Science and Engineering,Foshan University,Foshan 528225,China;Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing,Foshan 528225,China)

机构地区：[1]佛山大学食品科学与工程学院,广东佛山528225 [2]广东省食品智能制造重点实验室,广东佛山528225

出　　处：《佛山科学技术学院学报(自然科学版)》2025年第1期13-18,共6页Journal of Foshan University(Natural Science Edition)

基　　金：广东省科技创新战略专项资金项目(2022B1212010015)。

摘　　要：冷冻保鲜是维持鱼肉品质的重要方式,但目前不同冷冻方式对鲮鱼鱼肉品质的影响不明。以鲮鱼为试验材料,采用液氮速冻、-80℃超低温速冻、-30℃冷冻、-18℃冷冻技术对鲮鱼进行冷冻处理,以冷冻损失率、色泽、水分分布、质构为检测指标,结合扫描电子显微镜技术和低场核磁共振技术,研究不同冷冻方式对鲮鱼品质的影响。结果发现,液氮速冻的鲮鱼经解冻后损失率最低,相比之下,-18℃冷冻组的鱼肉质量变化最大,出现了较大的质构变化和损失率。扫描电子显微镜结果显示液氮速冻的鱼肉经解冻后结构清晰,肌肉纤维紧密相连,为精细均匀的网状结构。另外,低场核磁共振成像结果显示液氮速冻组的保水性比其他组更好。结果表明液氮速冻技术在保持鱼肉品质方面具有显著优势,尤其是在微观结构和颜色保持方面表现出色。Freezing is an important way to maintain fish quality.However,the effects of different freezing methods on fish quality of mud carp are unclear.This study employed mud carp as the experimental material and applied freezing techniques including liquid nitrogen quick-freezing,-80℃ultra-low temperature freezing,-30℃freezing,and-18℃freezing.The research focused on frozen loss rate,color,moisture distribution,and texture as evaluation indicators.It combined scanning electron microscopy and low-field nuclear magnetic resonance technology to investigate the impact of different freezing methods on mud carp quality.The results indicated that the liquid nitrogen quick-freezing process resulted in the lowest post-thawing loss rate.In contrast,the-18℃freezing group exhibited the most significant changes in fish quality,including notable texture alterations and higher loss rates.Scanning electron microscopy revealed that fish frozen via liquid nitrogen quick-freezing demonstrated clear structures with tightly connected muscle fibers and a fine,uniform mesh-like structure after thawing.Additionally,low-field nuclear magnetic resonance imaging suggested superior water retention in the liquid nitrogen quick-freezing group compared to other methods.The findings underscore the substantial advantages of liquid nitrogen quick-freezing technology in preserving fish quality,particularly in maintaining microstructural integrity and color.

关 键 词：鲮鱼 冷冻方式 鱼肉品质 低场核磁 液氮速冻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]