摘要
冷冻贮藏是蓝点马鲛(Scomberomorus niphoniu)最常用的贮藏方式之一,不同冻结方式将直接影响冷冻蓝点马鲛的品质。本研究考察了蓝点马鲛在不同冻结方式(-90℃液氮速冻、-50℃冰箱冻结、-30℃平板速冻、-30℃冰箱冻结和-18℃冷库冻结)下的冻结速率,以保水性能、挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量、硫代巴比妥酸(thiobarbituric acid, TBA)含量、巯基含量和色差值等为品质评价指标,探究5种冻结工艺条件对其品质的影响。结果显示,冻结工艺对蓝点马鲛的各理化指标均可产生显著影响(P<0.05)。液氮速冻的蓝点马鲛各指标值最好,冻结后的蓝点马鲛品质最优。-50℃冰箱冻结组和-30℃平板速冻组的蓝点马鲛品质稍差于液氮速冻,但明显好于-30℃冰箱冻结组和-18℃冷库冻结组。在保水性能和白度值方面,-50℃冰箱冻结和-30℃平板速冻无显著性差异(P>0.05);在脂肪氧化和巯基含量方面,-30℃平板速冻显著优于-50℃冰箱冻结(P<0.05),且与液氮速冻的各值无显著性差异(P>0.05)。上述结果表明,平板速冻和液氮速冻均能较好地保持蓝点马鲛的品质,可以选用作为实际生产方法。[中国渔业质量与标准,2019,9(2):09-15]
Frozen storage is one of the most methods for long-term preservation of Scomberomorus niphoniu , and different freezing conditions can affect the quality directly. The freezing rates of different freezing modes, including -90 ℃ liquid nitrogen quick freezing ,-50 ℃ refrigerator freezing,-30 ℃ plate quick-freezing,-30 ℃ refrigerator freezing and -18 ℃ warehouse freezing were tested. To investigate the effects of different freezing conditions on the quality of Scomberomorus niphoniu , the physicochemical indexes including water-holding capacity, TVB-N content, TBA value and the contents of sulfhydryl were measured. The freezing conditions included liquid nitrogen quick-freezing,-50 ℃ refrigerator freezing,-30 ℃ plate quick-freezing,-30 ℃ refrigerator freezing and -18 ℃ warehouse freezing. The results showed that there was a significant difference in Scomberomorus niphoniu quality among different freezing methods ( P <0.05). The evaluation indexes of Scomberomorus niphoniu using liquid nitrogen quick-freezing was best. The quality of Scomberomorus niphoniu frozen at -50℃ refrigerator and -30 ℃ plate quick-freezing was slightly worse than that frozen in liquid nitrogen quick-freezing, but significantly better than that of the other two groups. There was no significant difference in Scomberomorus niphoniu samples between -50 ℃ refrigerator freezing and -30 ℃ plate quick-freezing for water-holding capacity and whiteness value( P >0.05). In terms of lipid oxidation and sulfhydryl content,-30 ℃ plate freezing was significantly better than -50 ℃ refrigerator freezing( P <0.05), but there was no significant difference between -30 ℃ plate quick-freezing and -90 ℃ liquid nitrogen quick freezing( P> 0.05). The results showed that both liquid nitrogen quick-freezing and plate quick-freezing can keep the quality of Scomberomorus niphoniu well and could be used as practical methods in production.
作者
赵峰
蒋慧珠
王轰
马玉洁
王珊珊
刘萌
李国栋
周德庆
ZHAO Feng;JIANG Huizhu;WANG Hong;MA Yujie;WANG Shanshan;LIU Meng;LI Guodong;ZHOU Deqing(Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Pilot National Laboratory for Marine Science and Technology(Qingdao) Labaoratory for Marine Drugs and Bioproducts,Qingdao 266071,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Penglai Jinglu Fishery Co.,Ltd,Yantai 264000,China;Qingdao Yihexing Foods Co.,Ltd.,Qingdao 266000,China)
出处
《中国渔业质量与标准》
2019年第2期9-15,共7页
Chinese Fishery Quality and Standards
基金
中国水产科学研究院黄海水产研究所基本科研业务费(20603022016002)
山东省农业重大应用技术创新课题
关键词
蓝点马鲛
冻结方式
品质
液氮速冻
平板速冻
理化指标
挥发性盐基氮
疏基含量
Scomberomorus niphoniu
freezing conditions
quality characteristics
liquid nitrogen quick-freezing
plate quick-freezing
total volatile basic nitrogen
active sufhydryl content
