食品与发酵工业 >

2020 , Vol. 46 >Issue 23: 99 - 107

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024357

研究报告

冻藏时间对养殖大黄鱼体色和肌肉品质的影响

  • 郭全友 ,
  • 李松 ,
  • 李保国 ,
  • 杨絮
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  • 1(中国水产科学研究院 东海水产研究所,上海,200090);
    2(上海理工大学 医疗器械与食品学院,上海,200093)
博士,研究员(通讯作者,E-mail:dhsguoqy@163.com)

收稿日期: 2020-05-01

  修回日期: 2020-06-08

  网络出版日期: 2020-12-30

基金资助

国家自然科学基金面上项目(31871872);中国水产科学研究院基本科研业务费资助项目(2020TD68);中央级公益性科研院所基本科研业务费专项资金项目(2018M04)

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Effects of frozen storage time on body color and muscle quality of culturedPseudosciaena crocea

  • GUO Quanyou ,
  • LI Song ,
  • LI Baoguo ,
  • YANG Xu
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  • 1(East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China);
    2(School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)

Received date: 2020-05-01

  Revised date: 2020-06-08

  Online published: 2020-12-30

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摘要

为探究-18 ℃冻藏时间对养殖大黄鱼的体色和肌肉品质的影响,以冰鲜大黄鱼(F0)为对照,对其体表色差值、总类胡萝卜素含量、色素细胞大小和肌肉品质特征进行差异性分析。结果表明:冻藏期间口唇和肌肉的a*、b*均显著降低,腹背部L*和a*从F0到F4(冻藏4个月)下降相对平缓,到F6(冻藏6个月)阶段下降显著;腹部总色素含量逐渐减小,背部总类胡萝卜素含量下降相对缓慢;随着冻藏时间的延长,鱼鳍和鳞片部位的黑、黄色素细胞均发散,且色素细胞面积变化率逐渐增大,皮肤部位则收缩,色素细胞大小变化率先上升后下降;冻藏期间,大黄鱼的pH和电导率值均先减小后增大,且F4到F6期间显著增大;鱼肉质构特性出现了劣化,除内聚性外,质构特性均逐渐下降;汁液损失率和蒸煮损失率在冻藏期间均显著升高,肌肉过氧化值和硫代巴比妥酸值均逐渐增大,且F4到F6期间上升显著,脂肪氧化程度加重。综合表明,养殖大黄鱼-18 ℃冻藏6个月的体色和肌肉品质特征均逐渐下降,除保水性外,F4至F6阶段品质均下降较快,可为深入探究大黄鱼体色变化机制和冻藏过程中品质提升等提供理论参考。

关键词： 大黄鱼; 冻藏时间; 色素细胞; 总类胡萝卜素; 肌肉品质

本文引用格式

郭全友 , 李松 , 李保国 , 杨絮 . 冻藏时间对养殖大黄鱼体色和肌肉品质的影响[J]. 食品与发酵工业, 2020 , 46(23) : 99 -107 . DOI: 10.13995/j.cnki.11-1802/ts.024357

Abstract

To investigate the effect of frozen storage at-18 ℃ on the body color and muscle quality of culturedPseudosciaena crocea,the fresh yellow croaker (F0) was used as a control to determine the difference in body surface color,total carotenoid content,pigment cell size and difference analysis of muscle quality characteristics.The results showed that thea* andb* of lips and muscles were significantly reduced during freezing,and the decrease ofL* anda* in the abdomen and back from F0 to F4 (frozen for 4 months) was relatively smooth,and the decline was significant at F6 (frozen for 6 months);the total pigment content in the abdomen gradually decreased,while the total carotenoid content in the back decreased relatively slowly;with the extension of the freezing time,the black and yellow pigment cells in the fin and scale parts are divergent,and the rate of change in the size of the pigment cells gradually increases,and the skin part shrinks;during frozen storage,the pH and conductivity values ofP.crocea first decreased and then increased,and significantly increased from F4 to F6;the texture characteristics of fish meat deteriorated,except for cohesion,the texture characteristics gradually decreased;juice loss and cooking loss increased significantly during frozen storage,muscle peroxide value and TBA value gradually increased,and increased significantly from F4 to F6,the degree of fat oxidation increased.The results showed that the body color and muscle quality characteristics of the culturedP.crocea frozen at -18 ℃ for six months had gradually declined.In addition to water:2020-06-08retention,the quality of the F4 to F6 stages declined rapidly,which can be used to further explore the mechanism of the body color change provide theoretical reference for quality improvement in the process of freezing storage.

Key words： Pseudosciaena crocea; frozen storage time; pigment cell; total carotenoids; muscle quality

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