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食品与发酵工业  2020, Vol. 46 Issue (11): 184-190    DOI: 10.13995/j.cnki.11-1802/ts.023622
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不同冻结方式对竹荚鱼品质的影响
王雪松1, 谢晶1,2,3*
1(上海海洋大学 食品学院,上海,201306)
2(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)
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)
Effects of different freezing methods on the quality of horse mackerel
WANG Xuesong1, XIE Jing1,2,3*
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
2(National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University), Shanghai 201306, China)
3(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306, China)
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摘要 采用4种不同的速冻方式(平板冻结、螺旋冻结、速冻库冻结、盐水浸渍冻结)对新鲜竹荚鱼进行冻结处理,以保水性、电导率、质构、高铁肌红蛋白、丙二醛、巯基、蛋白三级结构作为评价鱼肉品质变化的理化指标,并通过低场核磁共振与光学显微镜分别观察鱼肉中水分迁移情况以及微观结构变化。结果表明,盐水浸渍冻结、螺旋冻结、速冻库冻结、平板冻结通过最大冰晶生成带的时间分别为6、39、51、78 min。盐水浸渍冻结耗时最短,但蛋白质变性及脂肪氧化程度较高。螺旋冻结后的竹荚鱼在保水性、电导率、质构、蛋白质脂肪品质、水分迁移情况上都与新鲜鱼肉最接近,肌纤维间隙小。因此,相比其他冻结方式,螺旋冻结有利于保持竹荚鱼品质。
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王雪松
谢晶
关键词:  竹荚鱼  冻结方式  螺旋冻结  盐水浸渍冻结    
Abstract: The effects of different freezing methods on the quality of horse mackerel were studied. Four different quick-freezing methods (flat freezing, spiral freezing, quick-freezing refrigerator freezing, and salt solution immersion freezing) were used to freeze fresh horse mackerel. The changes of physical and chemical indicators were analyzed to evaluate the quality change of fish meat including water retention, conductivity, texture, high-speed iron, dialdehyde content, sulfhydryl content and protein tertiary structure. Furthermore, the water migration and microstructural changes in fish meat were also detected by low-field nuclear magnetic resonance and optical microscope. The results showed that the time for salt immersion freezing, spiral freezing, quick-freezing refrigerator freezing, and plate freezing to pass through the maximum ice crystal formation zone were 6 min, 39 min, 51 min, and 78 min respectively. Salt solution immersion freezing needed the shortest time, but protein denaturation and fat oxidation were longer. The qualities of horse mackerel by spiral freezer frozen were closest to those of fresh fish in terms of water retention, conductivity, texture, protein and fat quality, and water migration, and the muscle fiber gap was compact. Therefore, compared with other freezing methods, spiral freezing was beneficial to maintain the quality of horse mackerel.
Key words:  horse mackerel    freezing method    spiral freezing    salt solution immersion freezing
收稿日期:  2020-02-13                出版日期:  2020-06-15      发布日期:  2020-06-24      期的出版日期:  2020-06-15
基金资助: 国家“十三五”重点研发项目(2019YFD0901604);上海市科委科技创新行动计划(19DZ1207503);上海市科委公共服务平台建设项目(17DZ2293400)
作者简介:  硕士研究生(谢晶教授为通讯作者,E-mail:jxie@shou.edu.cn)
引用本文:    
王雪松,谢晶. 不同冻结方式对竹荚鱼品质的影响[J]. 食品与发酵工业, 2020, 46(11): 184-190.
WANG Xuesong,XIE Jing. Effects of different freezing methods on the quality of horse mackerel[J]. Food and Fermentation Industries, 2020, 46(11): 184-190.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023622  或          http://sf1970.cnif.cn/CN/Y2020/V46/I11/184
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