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食品与发酵工业  2019, Vol. 45 Issue (11): 136-142    DOI: 10.13995/j.cnki.11-1802/ts.019486
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
不同冻结方式对鱿鱼品质的影响
谭明堂1,3, 谢晶1,2,3,4, 王金锋1,2,3*
1(上海海洋大学 食品学院,上海,201306)
2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
3(上海冷链装备性能与节能评价专业技术服务平台,上海, 201306)
4(食品科学与工程国家级实验教学示范中心(上海海洋大学),上海, 201306)
Influences of different freezing methods on the quality of squids
TAN Mingtang1,3, XIE Jing1,2,3,4, WANG Jinfeng1,2,3*
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
2(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
3(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306, China)
4(National Experimental Teaching Demonstration Center for Food Science and Engineering(ShanghaiOcean University), Shanghai 201306, China)
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摘要 为研究不同冻结方式对鱿鱼的品质影响,采用4种冻结方式(冰箱冻结、平板冻结、螺旋冻结和超低温冷库冻结)处理新鲜鱿鱼,分析冻结时间和理化指标,并分别用低场核磁共振技术(low field nuclear magnetic resonance,LF-NMR)和光学显微镜分析水分的流动性和微观结构。结果表明:采用热电偶测定的冰箱冻结、平板冻结、超低温冷库冻结和螺旋冻结的鱿鱼通过最大冰晶生成带的时间分别为171、56、26 和18 min。经螺旋冻结后的鱿鱼,在色泽、pH值、质构、丙二醛值(malondialdehyde, MDA值)、低磁场-核磁共振技术(low field-nuclear magnetic resonance, LF-NMR)和微观结构上与新鲜鱿鱼最为接近。从保水性上来看,超低温冷库冻结的处理方式最优;冰箱冻结对维持鱿鱼的弹性最好。综上,螺旋冻结在维持鱿鱼的品质上更有优势,这可以为今后优化鱿鱼的冻藏工艺提供借鉴。
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谭明堂
谢晶
王金锋
关键词:  鱿鱼  冻结方式  螺旋冻结  超低温冷库冻结  品质    
Abstract: Fresh squids were frozen by four different methods: refrigerator freezing, plate freezing, spiral freezing, and ultra-low temperature cold storage freezing. The influences of different freezing methods on squids quality were analyzed by measuring their freezing time and physicochemical indexes. Besides, water fluidity and microstructure of the squids were measured by low-field nuclear magnetic resonance (LF-NMR) and optical microscope. The results indicated that the time length of forming the biggest ice crystals in squids by refrigerator freezing, plate freezing, ultra-low temperature cold storage freezing, and spiral freezing were 171 min, 56 min, 26 min, and 18 min, respectively. Moreover, the color, pH, texture properties, MDA value, LF-NMR and microstructure of spiral frozen squids were relatively close to the fresh sample. Furthermore, the squids frozen by ultra-low temperature cold storage had the best water-holding capacity, and squids frozen by refrigerator freezing had the best springiness. Overall, the spiral freezing method showed better frozen quality than other methods, which provides a reference for optimizing the frozen storage process of squids in the future.
Key words:  squid    freezing methods    spiral freezing    ultra-low temperature cold storage freezing    quality
收稿日期:  2018-11-29                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
基金资助: 基金项目国家“十三五”重点研发项目(2018YF D0400605);农业部海水鱼产业体系(CARS-47);2016年上海市科技兴农重点攻关项目[沪农科攻字(2016)第1-1号];上海市科委能力建设项目(16DZ2280300);上海市科委公共服务平台建设项目(17DZ2293400)
通讯作者:  硕士研究生(王金锋副教授为通讯作者,E-mail:jfwang@shou.edu.cn)   
引用本文:    
谭明堂,谢晶,王金锋. 不同冻结方式对鱿鱼品质的影响[J]. 食品与发酵工业, 2019, 45(11): 136-142.
TAN Mingtang,XIE Jing,WANG Jinfeng. Influences of different freezing methods on the quality of squids[J]. Food and Fermentation Industries, 2019, 45(11): 136-142.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019486  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/136
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