冻藏期间鳝鱼肉色泽及食用品质的变化规律  

Changes in Color and Edible Quality of Eel Meat during Frozen Storage

作　　者：阮珊艳 杨丽凤 周志 吴文锦[2] 汪兰[2] 杨倩 柯亮 乔宇[2] 熊光权 石柳[2] RUAN Shanyan;YANG Lifeng;ZHOU Zhi;WU Wengjin;WANG Lan;YANG Qian;KE Liang;QIAO Yu;XIONG Guangquan;SHI Liu(College of Biology and Food Engineering,Hubei University for Nationalities,Enshi 445000,China;Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs,Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064,China;Hubei yuntaifang food Co.Ltd.,Xiantao,433012,China;Hubei Monopterus albus industry technology research institute,Xiantao 433012,China)

机构地区：[1]湖北民族大学生物与食品工程学院,湖北恩施445000 [2]农业农村部农产品冷链物流技术重点实验室,湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工研究分中心,湖北武汉430064 [3]湖北允泰坊食品有限公司,湖北仙桃433012 [4]湖北黄鳝产业技术研究院,湖北仙桃433012

出　　处：《现代食品科技》2025年第1期145-152,共8页Modern Food Science and Technology

基　　金：国家现代特色淡水鱼产业技术体系岗位科学家专项资金项目(CARS-46);荆州市科技计划项目(2023BB25)。

摘　　要：为研究鳝鱼肉冻藏的品质变化,该研究将鳝鱼片(4 cm×5 cm)于-18℃下冻藏,监测其在6个月内结构和性质的变化规律。结果表明:随着冻藏时间增加,L*值、b*值和a*值总体呈下降趋势,氧合肌红蛋白含量下降19.91%,高铁肌红蛋白含量增加21.92%;肌纤维结构松散、排列混乱,肌束间间隙增大,肌肉组织完整性被破坏;持水率下降8.73%,剪切力下降了65.42%;pH值在第1个月显著下降了18.5%(P<0.05),后随冻藏时间的延长逐渐上升;在冻藏期间,鳝鱼肉脂质发生氧化蛋白质发生降解,TBARS值从0.73 nmol/mg prot增至1.62 nmol/mg prot,TVB-N值从7.69 mg/100 g增至20.24 mg/100 g,在第6个月超出限值。综上:鳝鱼肉在-18℃下冻藏6个月,其色泽和食用品质逐渐发生劣变。该研究可为鳝鱼的冷冻保鲜及其预制调理产品的品质调控和储藏运输提供一定的理论依据。To analyze the quality change of eel meat during frozen storage,eel slices(4×5 cm)were frozen at-18℃,and their changes of structure and properties were monitored for 6 months.The results showed that with the increase of frozen storage time,the values of L*,b*,and a*showed a downward trend.The content of oxygenated myoglobin decreased by 19.91%,and the content of high methemoglobin increased by 21.92%.The structure of muscle fibers after 6 months was loose,the arrangement was chaotic,the gap between muscle bundles was enlarged,and the integrity of muscle tissue was destroyed.The water holding capacity and shear force decreased by 8.73 and 65.42%,respectively.The pH value decreased by 18.5%(P<0.05)in the first month,and then increased gradually with the frozen storage time.The lipids of eel meat during frozen storage oxidized and the protein was degraded.The TBARS value increased from 0.73 to 1.62 nmol/mg protein,whereas the TVB-N value increased from 7.69 to 20.24 mg/100 g.Thus,the color and edible quality of frozen eel meat gradually deteriorated.This study provides a theoretical basis for the freezing and preservation of eel,as well as the quality control,storage and transportation of its prefabricated products.

关 键 词：鳝鱼肉 冻藏 肌红蛋白 肉色 品质变化 

分 类 号：TS2[轻工技术与工程—食品科学与工程]