食品与发酵工业 >

2023 , Vol. 49 >Issue 20: 23 - 30

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033079

研究报告

冷库内堆码方式对鲐鱼冻藏品质的影响

  • 王文洁 ,
  • 沈紫斌 ,
  • 陈云云 ,
  • 徐霞 ,
  • 虞舟 ,
  • 丁玉庭 ,
  • 周绪霞
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(浙江省深蓝渔业资源高效开发利用重点实验室,浙江 杭州,310014)
    3(国家远洋水产品加工技术研发分中心(杭州),浙江 杭州,310014)
    4(中国水产舟山海洋渔业有限公司,浙江 舟山,325400)
    5(舟山汇丰冷藏物流发展有限公司,浙江 舟山,316102)
第一作者：博士,副研究员(周绪霞教授为通信作者,E-mail:xzhou@zjut.edu.cn)

收稿日期: 2022-07-23

  修回日期: 2022-08-22

  网络出版日期: 2023-11-20

基金资助

“十三五”国家重点研发计划重点专项(2019YFD0901604)

收起

Effect of stacking methods on frozen storage quality of mackerel in a freezer room

  • WANG Wenjie ,
  • SHEN Zibin ,
  • CHEN Yunyun ,
  • XU Xia ,
  • YU Zhou ,
  • DING Yuting ,
  • ZHOU Xuxia
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China)
    3(National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    4(China Aquatic Products Zhoushan Marine Fisheries Corporation, Zhoushan 325400, China)
    5(Aquatic product warehousing transshipment company, Zhoushan 316102, China)

Received date: 2022-07-23

  Revised date: 2022-08-22

  Online published: 2023-11-20

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摘要

该文研究了不同堆码方式下冷库的流场变化对鲐鱼冻藏品质的影响,3种堆码方式包括堆码高度1.060 m距后壁1.040 m(T1)、堆码高度2.260 m距后壁1.040 m(T2)和堆码高度2.260 m距后壁2.005 m(T3)。实验采用计算流体力学(computational fluid dynamics,CFD)分析了不同堆码方式下鲐鱼的流场分布差异,并比较了鱼肉的干耗率、硫代巴比妥酸值、蛋白降解变性程度、肌肉组织微观结构和水分分布情况。CFD模拟结果表明,3组贮藏位置的流场分布存在差异,温度场分布差异不显著,气流场分布差异显著,表面流速大小为T2＞T3＞T1;其中流速最大的组T2鱼肉鲜度最差,肌肉组织结构破坏严重;主成分分析结果显示,3组综合得分为T1＞T3＞T2,证明流速越大的位置鱼肉劣变越严重。研究结果表明堆码方式会影响库内的流场分布,流速小的位置能有效延缓鲐鱼品质的劣变,可为延长食品货架期提供依据。

关键词： 鲐鱼; 堆码方式; 计算流体力学; 流场分布; 干耗率; 品质变化; 主成分分析

本文引用格式

王文洁 , 沈紫斌 , 陈云云 , 徐霞 , 虞舟 , 丁玉庭 , 周绪霞 . 冷库内堆码方式对鲐鱼冻藏品质的影响[J]. 食品与发酵工业, 2023 , 49(20) : 23 -30 . DOI: 10.13995/j.cnki.11-1802/ts.033079

Abstract

This paper studied the effect of flow field changes in cold storage on the frozen quality of mackerel under different stacking modes, the three stacking methods included a stacking height of 1.060 m near the back wall of 1.040 m (T1), stacking height of 2.260 m near the back wall of 1.040 m (T2), and stacking height 2.260 m near the back wall of 2.005 m (T3). In the experiment, computational fluid dynamics (CFD) was applied to analyze the differences in the flow field distribution of mackerel under different stacking methods, and the weight loss rate, thiobarbituric acid value, degree of protein degradation and denaturation, muscle tissue microstructure images, and water distribution were compared among the three groups. CFD simulation showed that the differences in temperature fields among the three groups were not significant, but the airflow fields were significant. The surface flow velocity of mackerel in group T2 was the largest, followed by T3 and T1, and T2 had the worst freshness and severely damaged muscle tissue structure. Principal component analysis showed that the comprehensive score of the three groups was T1 > T3 > T2, which proved that the fish quality deteriorated more seriously at the position of high flow rate. This study found that the stacking mode had an effect on the flow field distribution in cold storage, and the location with a low flow rate could effectively delay the deterioration of the mackerel quality, which could provide a basis for prolonging the shelf life of food.

Key words： mackerel; stacking methods; computational fluid dynamics; flow field distribution; dry consumption rate; quality changes; principal component analysis

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