摘要
为减少长途冷链过程中大口黑鲈的品质劣变,该研究以鲈鱼样本为研究对象,以颜色、pH值、冰晶、质构特性、持水力、水分分布等为评价指标,探究了-20、-50、-80℃冷冻及-80、-50℃冻结分别联合-20℃储藏等5种不同冷冻方式对鲈鱼样本品质的影响规律。试验结果表明,相较于-20℃冷冻处理,-50℃和-80℃处理的鲈鱼样本相转变的时间分别缩短了37.5%和68.8%。就品质而言,虽然5种不同处理方式下鲈鱼样本的颜色、pH值、持水力、质构特性均出现下降的趋势,但-50℃、-80℃冷冻处理能有效地保持鲈鱼的冷冻品质,尤其以-80℃处理得到的品质最接近对照组。-50℃冻结联合-20℃储藏和-80℃冻结联合-20℃储藏无法有效保持冻藏期间鲈鱼的品质。各品质指标的相关性结果表明,低温冷冻储藏有效抑制了冷冻期间鲈鱼的水分迁移,从而减少了鲈鱼颜色的变化、延缓了pH值的变化、限制了冷冻期间冰晶体积的增加进而保持了持水性能与质构特性,有效抑制了冷冻期间鲈鱼样本品质的劣变。该研究表明超低温冷冻可以减少长途冷链过程中鲈鱼的品质劣变,可为提高水产品冷冻品质和冷冻技术的发展提供基础。
A freezing mode has a major impact on the quality of the product in the long-distance cold chain.In this study,a series of tests were carried out on samples of Micropterus salmoides to reduce the deterioration of largemouth perch during the freezing process.A systematic investigation was also implemented to explore the effects of freezing at-20,-50,and-80℃and freezing at-80 and-50℃combined with storage at-20℃on the quality of perch samples.These quality indicators included color,pH,ice crystals,texture,water-holding capacity,and moisture distribution.The freezing temperatures of both-50 and-80°C were found to be effective in suppressing the deterioration of the quality of the perch during freezing.The test results showed that the phase transition time of the perch samples in the-80°C group was 68.8%less than that of the bass samples in the-20°C group;The phase transition time of the bass samples in the-80°C group was reduced by 37.5%,compared with the perch samples in the-50°C group.All perch samples showed significant changes(P<0.05)in total color and chromatic aberration scores,compared with the control.However,theΔE values were all less than 12 in the perch samples treated with the different freezing modes,which were the same color as that of fresh perch.Among them,the-80°C treated samples showed the smallest change inΔE values.Except for the perch samples frozen at-80°C,there were significant changes(P<0.05)in pH in all test groups,compared with the control.Meanwhile,the ice crystal equivalent diameter and cross-sectional area of the perch samples frozen at-80°C were significantly lower than those of the rest(P<0.05).The perch samples treated with five freezing modes showed decreasing trends in color,pH,water-holding capacity,and textural properties.The smallest variation was found in the perch samples frozen at-80°C,similar to the control group.In contrast,the freezing at-50°C combined with-20°C storage and freezing at-80°C combined with-20°C failed to improve the quality of perch during freezing storage.Correlation analysis between freezing rate and ice crystals showed that the equivalent diameter and cross-sectional area of ice crystals decreased with the increasing freezing rate and duration during the freezing of perch samples.At the same time,correlation analysis between the indicators showed that there were significant correlations between ice crystals,water distribution and color,texture,and water holding capacity.Low freezing temperatures reduced the size of ice crystals and water loss,thus better maintaining the quality characteristics of perch,such as color,pH,texture and water holding capacity.Freezing modes at-50 and-80℃better maintained the freezing quality of perch,in terms of the color of perch samples during freezing,pH change,the decreasing size of ice crystals,water migration,hardness,elasticity and water holding capacity.Ultra-low temperature freezing can be expected to reduce the quality deterioration of sea bass.The finding can provide a theoretical basis for reducing the quality deterioration of largemouth perch during cryopreservation and cold chain transport.
作者
孙光全
冯耀泽
朱明
牛晓虎
岑晓旭
王程磊
王益健
SUN Guangquan;FENG Yaoze;ZHU Ming;NIU Xiaohu;CEN Xiaoxu;WANG Chenglei;WANG Yijian(College of Engineering,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Aquaculture Facilities Engineering,Ministry of Agriculture and Rural Affairs,Wuhan 430070,China;Shenzhen Institute of Nutrition and Health,Huazhong Agricultural University,Wuhan 518000,China;Shenzhen Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Genome Analysis Laboratory of the Ministry of Agriculture,Agricultural Genomics Institute at Shenzhen,Chinese Academy of Agricultural Sciences,Shenzhen 518120,China)
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2023年第24期316-326,共11页
Transactions of the Chinese Society of Agricultural Engineering
基金
华中农业大学深圳营养与健康研究院研发项目(SZYJY2021028)
湖北省重点研发计划项目(2023BBB038)。
关键词
冰晶
冷冻
大口黑鲈
水分迁移
质构
冷链
ice crystals
freezing
Micropterus salmoides
moisture migration
texture
cold chain
