食品与发酵工业 >

2021 , Vol. 47 >Issue 22: 184 - 190

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027048

生产与科研应用

贮运过程中刺身鱼水分的变化

  • 赵波 ,
  • 应晓国 ,
  • 张美超 ,
  • 龚晨辉 ,
  • 徐坤俐 ,
  • 王远会 ,
  • 杨泽鹏 ,
  • 万海伦 ,
  • 陈广川 ,
  • 吴韬 ,
  • 唐勇
展开
  • 1(西华大学 食品与生物工程学院,四川 成都,610039)
    2(浙江海洋大学 食品与医药学院,浙江 舟山,316022)
    3(茂县科学技术和农业畜牧局,四川 阿坝州,623200)
    4(成都奕阳现代食品安全技术研究中心,四川 成都,610000)
硕士研究生(唐勇副教授为通讯作者,E-mail:jacktangy@gamil.com)

收稿日期: 2021-02-13

  修回日期: 2021-03-30

  网络出版日期: 2021-12-16

基金资助

浙江省重点研发计划项目(2019C02075);四川省重点研发项目(2020YFN0022)

收起

Study on water change of sashimi during storage and transportation

  • ZHAO Bo ,
  • YING Xiaoguo ,
  • ZHANG Meichao ,
  • GONG Chenhui ,
  • XU Kunli ,
  • WANG Yuanhui ,
  • YANG Zepeng ,
  • WAN Hailun ,
  • CHEN Guangchuan ,
  • WU Tao ,
  • TANG Yong
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  • 1(School of Food and Biological Engineering, Xihua University, Chengdu 610039, China)
    2(School of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China)
    3(Maoxian Bureau of Science, Technology, Agriculture and Livestock, Aba Prefecture 623200, China)
    4(Chengdu Yiyang Modern Food Safety Technology Research Center, Chengdu 610000, China)

Received date: 2021-02-13

  Revised date: 2021-03-30

  Online published: 2021-12-16

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摘要

水分对鱼类的品质保证至关重要,为研究刺身鱼在贮运过程中的水分变化,实验设计了低温处理组(-18 ℃长期贮藏)、超低温处理组(-78 ℃长期贮藏)、转组(在-78 ℃使刺身鱼中心温度快速从室温下降至-18 ℃,再迅速转移到-18 ℃长期贮藏)3种不同温度贮藏条件以模拟刺身鱼的不同贮运过程。利用低场核磁共振技术结合苏木精-伊红染色法探究不同贮运过程中贮藏时间对其水分的影响。结果表明,刺身鱼内主要的水分群为不易流动水,随着贮藏时间的延长,该水分群显著减少(P<0.05),并逐渐向自由水发生迁移,且3组刺身鱼水分总峰面积均随贮藏时间的延长显著下降(P<0.05);1H分布状态由均匀分布逐渐向外部迁移,到贮藏后期又重新恢复均匀;通过苏木精-伊红染色发现超低温处理组的刺身鱼内形成的冰晶尺寸最小,肌纤维形态保持最好,进一步验证了低场核磁共振技术对刺身鱼水分的研究结果。因此,刺身鱼长期处于超低温条件下贮运能更好地维持水分和肌纤维状态,更有利于保证其冻结品质。

关键词： 刺身鱼; 贮运; 水分变化; 冰晶; 肌纤维; 低场核磁共振

本文引用格式

赵波 , 应晓国 , 张美超 , 龚晨辉 , 徐坤俐 , 王远会 , 杨泽鹏 , 万海伦 , 陈广川 , 吴韬 , 唐勇 . 贮运过程中刺身鱼水分的变化[J]. 食品与发酵工业, 2021 , 47(22) : 184 -190 . DOI: 10.13995/j.cnki.11-1802/ts.027048

Abstract

Water is essential to the quality of fish. In order to study the changes of water content and distribution of sashimi during storage and transportation, three storage conditions including low-temperature treatment group (-18 ℃ long-term storage), ultra-low temperature treatment group (-78 ℃ long-term storage) and transferred group (the central temperature of sashimi was rapidly reduced from room temperature to -18 ℃ at -78 ℃, and then quickly transferred to -18 ℃ for long-term storage) were used to simulate different storage and transportation processes of sashimi fish. Low-field Nuclear Magnetic Resonance technology combined with Hematoxylin-Eosin staining were used to explore the effects of storage time on water in different processes. The results showed that the main water group in sashimi was immobile water, as time gone by, this water group gradually migrated to free water. In addition, the total water peak area of the three groups of sashimi fish decreased with the extension of storage time, and the distribution status of 1H changed from uniform distribution to the outside and returned to uniformity again at the later stage of storage. By Hematoxylin-Eosin staining, it was found that the ice crystals formed in the sashimi fish of the ultra-low temperature treatment group were the smallest and the muscle fiber morphology maintained the best, which further verified the results of the low-field nuclear magnetic resonance technology on the water content of the sashimi. Therefore, long-term storage and transportation of sashimi fish under ultra-low temperature conditions can better maintain water and the state of muscle fibers, which is more conducive to ensuring its freezing quality.

Key words： sashimi; storage and transportation; water change; ice crystals; muscle fibers; low-field nuclear magnetic resonance

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