超低温冷冻和冻藏对熟贻贝肉品质的影响  

Effects of Ultra-low Temperature Freezing and Frozen Storage on the Meat Quality of Cooked Mussel

作　　者：田浩杨 缪文华 徐京 张俊杰 徐婕 赵亚东 杨红丽 郑斌 TIAN Haoyang;MIAO Wenhua;XU Jing;ZHANG Junjie;XU Jie;ZHAO Yadong;YANG Hongli;ZHENG Bin(Department of Food and Pharmacy,Zhejiang Ocean university,Zhoushan 316022,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022

出　　处：《现代食品科技》2025年第1期113-122,共10页Modern Food Science and Technology

基　　金：浙江省“三农九方”农业科技协作计划项目(2023SNJF061);国家重点研发计划项目(2021YFD2100504)。

摘　　要：以冻结方式和冻藏温度作为变量,探究超低温冷冻和冻藏对贻贝冻藏期间品质的影响。在6周的冻藏过程中,相较于冰箱慢速冻结和-20℃冻藏,贻贝经液氮快速冻结并在-30℃下冻藏解冻损失(22.58%),水分含量(76.61%)优于其他组,且感官评价最好,保持着良好的弹性(0.52 mm)和咀嚼性(5.64 mJ)。在冻藏期间,贻贝的TVB-N值和菌落总数不断上升,pH值不断降低,经液氮快速冻结并在-30℃下冻藏,贻贝的TVB-N值为12.2 mg/100 g,菌落总数为32 CFU/g,显著低于其他三组(P<0.05),贻贝的pH值(7.32)和色度L*(66.18)值均高于其他三组。经液氮快速冻结后在-20℃下冻藏的贻贝肌原纤维蛋白Ca^(2+)-ATPase(345.21 IU/L)活性较其他组最高,弹性(0.59 mm)和咀嚼性(6.86 mJ)高于其他三组。综上所述,该研究采用液氮对贻贝进行速冻可以有效改善冻藏贻贝的品质,较低的贮藏温度可以一定程度改善冻藏贻贝的品质,将为贻贝超低温保鲜提供理论支持。In this study,the effects of ultra-low temperature freezing and frozen storage on the quality of mussels during frozen storage were explored by taking the freezing method and frozen storage temperature as variables.During the 6-week freezing process,compared with the slow freezing in the refrigerator and the freezing at -20℃,the mussels were quickly frozen in liquid nitrogen and thawed at -30℃,resulting in a loss of 22.58%,a higher moisture content(76.61%)as compared with the other groups,and the best sensory scoring while maintaining good elasticity(0.52 mm)and chewiness(5.64 mJ).During the frozen storage period,the TVB-N value and total bacterial count of the mussels continued to increase,whilst the pH continued to decrease.After rapid freezing in liquid nitrogen and frozen storage below -30℃,the TVB-N value of mussels was 12.2 mg/100 g,and the total bacterial count was 32 CFU/g,which were significantly lower than those of the other three groups(P<0.05).The pH value(7.32)and color L* value(66.18)of mussels were higher than those of the other three groups.Compared with the other groups,the Ca^(2+)-ATPase(345.21 IU/L)activity of the myofibrillar protein in the mussels frozen at -20℃ after rapid freezing in liquid nitrogen was the highest,with higher elasticity(0.59 mm)and chewiness(6.86 mJ).In summary,using liquid nitrogen for quick freezing of mussels can effectively improve the quality of frozen mussels,and a lower storage temperatures can improve the quality of frozen mussels to a certain extent,which will provide theoretical support for ultra-low temperature preservation of mussels.

关 键 词：贻贝 冻藏 液氮速冻 超低温 品质特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]