该研究以鲢鱼块为研究对象,探究空间效应对超声辅助浸渍冻结(ultrasound-assisted immersion freezing,UIF)鱼肉的冻结速度和冻藏品质的影响。对与超声换能器距离逐渐增大的不同位置(下部、中部、上部)分别进行UIF,并以普通浸渍冻结为对照,对不同位置的超声强度和样品冻结速度、形成的冰晶形态、冻品在-18 ℃冻藏过程中的汁液流失率、蒸煮损失率、蛋白质结构稳定性及氧化、脂质氧化、鲜度等指标进行了测定。结果表明,与对照组相比,UIF冻结速度明显增大,样品的冰晶尺寸、冻藏过程中的汁液流失率和蒸煮损失率均显著减小,蛋白质稳定性明显提高,蛋白质氧化和脂质氧化受到抑制,鲜度明显提高。不同位置UIF样品的数据显示,随着与超声换能器距离的增大,超声强度和UIF冻结速度均有一定程度减小,样品中冰晶尺寸则有一定程度增大,但并不显著,上述各品质指标在冻藏期间均无明显差异。该研究表明,所用超声发生装置均一性良好,其空间效应对UIF冻结速度和冻品品质的影响很小。该研究结果可为UIF研究和应用提供一定的借鉴和参考。
To study the effect of ultrasound-assisted immersion freezing (UIF) at the different spatial positions on the freezing rate and quality of fish muscle during frozen storage, silver carp fillets were exposed to UIF at the bottom, middle and upper parts of the ultrasonic tank, respectively. The ultrasonic intensity and the freezing rate were detected, and the ice crystal, drip loos, cooking loos, protein stability and oxidation, lipid oxidation and freshness of samples during frozen storage(-18 ℃) were determined. It was found that compared with the control sample frozen by immersion freezing, the freezing rate of samples frozen by UIF was significantly increased, while the size of ice crystal, drip loos and cooking loos during frozen storage was significantly decreased. Additionally, protein oxidation and lipid oxidation of UIF samples were suppressed. Simultaneously, the protein stability and freshness were improved. The results of samples frozen by UIF at different spatial positions showed that, with the increase of the distance from the ultrasonic transducer, the ultrasonic intensity and the freezing rate was decreased, while the size of the ice crystal was increased to some extent, but it was not significant. Quality indexes including drip loos, cooking loos, protein stability and oxidation, lipid oxidation and freshness were also without significant difference. All the results show that the UIF system in this study has good homogeneity and the spatial position has little effect on the freezing rate and quality of frozen fish. This study provides a reference for the research and application of UIF in food.
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