以超低温[(-50±0.1) ℃]冷冻三文鱼为对照,研究低温(-18 ℃)环境条件下的不同温度波动(±2、±1、±0.5 ℃)条件下三文鱼的质构(硬度,弹性,咀嚼性,嫩度)、色差、感官等理化指标的变化,探究不同温度波动幅度对冷冻三文鱼品质的影响,以及与超低温[(-50±0.1) ℃]冷冻下品质的对比。结果表明,三文鱼色差随着冻藏时间的延长而不断增大,三文鱼的咀嚼度、硬度、弹性等质构特性随贮藏时间的延长而显著降低;-18 ℃冻藏条件下温度波动幅度对三文鱼的色差、质构(弹性、硬度、咀嚼性、嫩度)影响的差异显著(P<0.05),与(-18±2) ℃、(-18±1) ℃组相比,(-18±0.5) ℃可将贮藏时间延长1~2个月;短期贮藏时,减小温度波动幅度至±0.5 ℃,保证相同冻结率的情况下,可将三文鱼的冻藏温度从-50 ℃提高至-18 ℃;三文鱼的质构特性(硬度,弹性,咀嚼性,嫩度)之间相互影响,且相关系数均大于0.84。以冻藏时间和温度波动幅度为自变量,以弹性、咀嚼度、嫩度为因变量,建立三文鱼质构特性的多元线性回归拟合方程,为建立货架期预测提供依据。
In this study, ultra-low temperature (-50±0.1) ℃ frozen salmon were used as a control to study the effect of different temperature fluctuations (±2, ±1, ±0.5 ℃) under low temperature (-18 ℃) environmental conditions on the texture of salmon (hardness,elasticity, chewiness, tenderness), color difference, sensory and other physical and chemical indicators in order to explore the impact of different temperature fluctuations on the quality of frozen salmon, and compared the quality of frozen salmon with ultra-low temperature (-50±0.1) ℃. The result showed that the chromatic aberrations of salmon increased with the extension of frozen storage time, and the texture characteristics such as chewiness, hardness and elasticity of salmon decreased significantly with the extension of storage time. The temperature fluctuation range under -18 ℃ frozen storage conditions had a significant difference on the chromatic aberrations and texture (elasticity, hardness, chewiness, tenderness) of salmon (P<0.05), and compared with (-18±2) ℃ and (-18±1) ℃ group, (-18±0.5) ℃ could extend the storage time by 1-2 months. In short-term storage, reduced the temperature fluctuation range to±0.5 ℃, and under the condition of ensuring the same freezing rate, the frozen storage temperature of salmon could be increased from -50 ℃ to -18 ℃. Moreover, the texture (hardness, elasticity, chewiness, tenderness) of salmon affect each other, and the correlation coefficients were all greater than 0.84. Taking frozen storage time and temperature fluctuation range as independent variables, and elasticity, chewiness and tenderness as dependent variables, a multiple linear regression fitting equation for salmon texture characteristics were established to provide a basis for establishing shelf-life prediction.
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