不同冻结速率对贮藏期间河鲈鱼片品质的影响  

Effect of different freezing rates on quality of Perca fluviatilis fillets during storage

作　　者：李娅迪 温馨 张世同 张捷 王紫暄 周鹏 LI Yadi;WEN Xin;ZHANG Shitong;ZHANG Jie;WANG Zixuan;ZHOU Peng(State Key Laboratory of Food Science and Resources,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]食品科学与资源挖掘全国重点实验室,食品学院(江南大学),江苏无锡214122

出　　处：《食品与发酵工业》2025年第4期288-294,共7页Food and Fermentation Industries

摘　　要：为了减少河鲈在冷冻及贮藏中的品质劣变,该研究讨论了空气冻结(air freezing,AF)、浸渍冻结(immersion freezing,IF)和液氮冻结(liquid nitrogen freezing,LNF)结合20℃流水解冻对河鲈鱼片品质的影响。综合分析在贮藏0、30、60、120 d时,不同冷冻速率样品的冻结曲线、解冻损失、冰晶结构、微观组织结构、质构、硫代巴比妥酸值(thiobarbituric acid reactive substances,TBARs)、K值等品质相关的指标。结果表明,贮藏期间解冻损失、冰晶当量直径、TBARs值与K值呈上升趋势,弹性呈下降趋势。0 d时,LNF和IF组的解冻损失显著高于AF组;120 d时,LNF和IF的解冻损失显著低于AF组(P<0.05)。不同处理组TBARs和K值在0~60 d期间变化较小,120 d后均显著上升(P<0.05)。120 d时,-40℃浸渍冻结的解冻损失、TBARs值、K值最低,硬度、弹性与对照组最为接近。综上所述,在20℃流水解冻条件下,-40℃浸渍冻结有效地维持了河鲈的品质特性,缓解了河鲈冷冻及贮藏过程中的品质劣变。To reduce the quality deterioration of Perca fluviatilis fillets during freezing and storage,the effects of air freezing(AF-18℃,AF-60℃),immersion freezing(IF-18℃,IF-40℃),and liquid nitrogen freezing(LNF)combined with 20℃flow water thawing on the quality of Perca fluviatilis fillets were studied and discussed.To analyze the freezing curve,thawing loss,the ice crystal microstructure,microstructure,texture,thiobarbituric acid reactive substances(TBARs),and K-value of samples with different freezing rates were comprehensively analyzed during storage of 0,30,60,and 120 days.Results showed that thawing loss,ice crystal equivalent diameter,TBARs,and K value,tended to increase and the springiness tended to decrease during storage.The thawing loss of LNF and IF was significantly higher than that of AF on day 0.The thawing loss of LNF and IF was significantly lower than that of the AF group(P<0.05)on day 120.The TBARs and K values of the different treatment groups changed less during 0-60 days and both increased significantly(P<0.05)after 120 days.IF-40℃had the lowest thawing loss,and TBARs,K value,hardness,and springiness were closest to the control group on day 120.In conclusion,IF-40℃freezing effectively maintained the quality characteristics of Perca fluviatilis fillets with at 20℃flow water thawing and alleviated the quality deterioration of Perca fluviatilis fillets during freezing and storage.

关 键 词：河鲈 液氮冷冻 浸渍冷冻 流水解冻 K值 冰晶结构 质构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]