不同熟制程度的大黄鱼肉在冻藏-复热过程中的品质变化  

Quality Changes of Large Yellow Croaker Meat with Different Cooked Degrees during Frozen Storage and Reheating Process

作　　者：徐艺 白俞武 赵钰莹 杨超 邓尚贵 高元沛 XU Yi;BAI Yuwu;ZHAO Yuying;YANG Chao;DENG Shanggui;GAO Yuanpei(College 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：《食品工业科技》2025年第6期138-146,共9页Science and Technology of Food Industry

基　　金：浙江省杰出万人计划(2021R51006)。

摘　　要：本文以大黄鱼为研究对象,以水分损失、色差、菌落总数、硫代巴比妥酸、羰基、微观结构等为测定指标,探究不同熟制程度(全熟,TC:鱼块中心温度达到90℃;半熟,MC:鱼块中心温度达到50℃及未预热:NC)的大黄鱼肉在冻藏-复热过程中的品质变化。结果表明:TC组大黄鱼肉在冻藏-复热后(第0周),水分损失、TBARs及羰基含量分别为24.46%、0.62 mg/kg、0.96 nmol/mgprot,比MC组样品高2.63%、6.8%和15%,比NC组样品高10%、19%和16.7%,且随着贮藏时间的增加,呈现相同的趋势,说明熟制程度越高的样品在冻藏-复热后其水分损失以及油脂蛋白氧化程度越大。MC、TC组的L^(*)及W值在复热后变化小于NC组,由于预热处理导致的剧烈油脂氧化使MC、TC组的b^(*)显著高于NC组(P<0.05)。热处理加工组(TC及MC)的大黄鱼肉在冻藏过程中菌落总数和挥发性盐基总氮增加较慢,NC、MC和TC组的挥发性盐基总氮分别上升51.6%、41%和36%,说明熟制程度越高,样品腐败越缓慢。肌原纤维小片化指数(MFI)及微观结构表明,经过热处理的样品其肌纤维结构在冻藏过程中能够得到更好地保留,但MC和TC组差异不显著。综上,热处理加工可有效延缓大黄鱼在冻藏-复热过程中的品质劣化,NC组样品由于没有预热处理加工,所以其蛋白氧化及油脂氧化程度低于MC及TC组。该研究结果可为大黄鱼后期发展提供一定理论参考。This study investigated the quality changes of large yellow croaker meat during the frozen storage and reheating processes at different cooking degrees(total cooked,TC:center temperature of fish meat reaches 90℃,medium-cooked,MC:center temperature of fish meat reaches 50℃,and uncooked group:NC)by measurements of moisture loss,color difference,total viable count(TVC),thiobarbituric acid reactive substances(TBARs),carbonyl content,and microstructure.Results indicated that after freezing and reheating,the moisture loss,TBARs,and carbonyl content of TC group were 24.46%,0.62 mg/kg,and 0.96 nmol/mgprot(0 week),respectively,which were 2.63%,6.8%and 15%higher than the samples in MC group,and 10%,19%and 16.7%higher than the samples in NC group,respectively.The same trend was observed in increasing of storage time,indicating that the higher the degree of maturation,the greater the loss of moisture and oxidation of lipid and proteins after freezing and reheating.The changes of L^(*)and W values of the MC and TC groups were lower than those of the NC group after freezing-reheating,b^(*)of the MC and TC groups were significantly greater than those of NC group(P<0.05)due to lipid oxidation caused by the preheating treatment.The total viable count(TVC)and total volatile basic nitrogen(TVB-N)increased more slowly in pre-heated samples(TC and MC)during frozen storage,TVB-N in the NC,MC,and TC groups increased by 51.6%,41%,and 36%,respectively,indicating that the higher the degree of heating,lead to slower spoilage.The myofibril fragmentation index(MFI)and microstructure showed that the muscle fiber structure of pre-heated samples could be better preserved during frozen storage,and there was no significant differences between pre-heating groups.In summary,thermal processing can effectively lower the quality deterioration of large yellow croaker during the frozen storage and reheating process.The protein and oil oxidation in MC and TC groups are greater than those of NC group due to pre-heating treatment.These findings provide

关 键 词：大黄鱼 熟制程度 冻藏 复热 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]