摘要
以罗非鱼为对象,探究氢气协同壳聚糖辅助冷冻技术(Hydrogen and chitosan-assisted freezing,HCA)对冷冻速率的提升及冻藏过程中对罗非鱼的冷冻保护作用及其机制。研究发现:在–60℃条件下,对比氢气辅助冷冻(Hydrogen assisted freezing,HAF)、壳聚糖辅助空气冷冻(Air chitosanassisted freezing,AC)和对照组空气冷冻(Air freezing,AF),HCA显著缩短冷冻时间至(58±3)min,提升相变速率至(0.275±0.015)℃/min,优于直接冷冻((81±7)min,(0.122±0.003)℃/min)。冻藏7 d后,采用HCA处理的罗非鱼在感官特性、持水能力与新鲜样品差异不显著。与对照组相比,HCA组的硫代巴比妥酸反应物值从(0.144±0.002)mg MDA/kg降至(0.094±0.003)mg MDA/kg,挥发性盐基氮值从(8.75±0.32)mg/100 g降至(6.67±0.28)mg/100 g,有效抑制了脂质氧化和腐败变质形成,显著抑制了罗非鱼冻藏过程中品质的劣变。在蛋白质结构特性方面,HCA处理组的肌原纤维蛋白溶解度((87.15±1.33)%)显著高于对照组((73.39±2.45)%)。荧光光谱分析表明,HCA处理抑制罗非鱼肌原纤维蛋白的结构变化,延缓蛋白冷冻变性。在微观结构方面,扫描电镜结果表明HCA处理组肌原纤维结构最紧密,断裂现象最少,最接近新鲜状态。以上结果表明,HCA处理作为一种创新的冷冻技术,有望高效减轻冷冻对食品组织造成的损伤,提升冷冻水产品品质。
This study investigated the effect of hydrogen and chitosan assisted freezing(HCA)technology on the freezing rate of tilapia,as well as its cryoprotective effect and mechanism during the freezing process.The research results found that under the condition of-60℃,compared with hydrogen assisted freezing(HAF),chitosan assisted air freezing(AC),and control group air freezing(AF),HCA significantly shortened the freezing time to(58±3)min and increased the phase change rate to(0.275±0.015)℃/min,which was better than direct freezing((81±7)min,(0.122±0.003)℃/min).After 7 days of freezing,there was no significant difference in sensory characteristics and water holding capacity between HCA treated tilapia and fresh samples.Compared with the control group,the thiobarbituric acid reactive substance value in the HCA group decreased from(0.144±0.002)mg MDA/kg to(0.094±0.003)mg MDA/kg,and the volatile basic nitrogen value decreased from(8.75±0.32)mg/100 g to(6.67±0.28)mg/100 g,effectively inhibiting lipid oxidation and spoilage formation,and significantly suppressing the quality deterioration of tilapia during freezing.In terms of protein structural characteristics,the solubility of myofibrillar protein in the HCA treated group(87.15±1.33)%was significantly higher than that in the control group(73.39±2.45)%;Fluorescence spectroscopy analysis showed that HCA treatment inhibited the structural changes of tilapia myofibrillar protein and delayed protein freezing denaturation.In terms of microstructure,scanning electron microscopy results showed that the HCA treated group had the most compact myofibrillar structure,the least amount of breakage,and was closest to the fresh state.The above results indicate that HCA treatment,as an innovative freezing technology,is expected to efficiently reduce the damage caused by freezing to food tissues and improve the quality of frozen aquatic products.
作者
陈瑶绵
廖兰
林智飞
刘蕴欣
陈伟妍
高素婷
周韵诗
黄旭升
CHEN Yaomian;LIAO Lan;LIN Zhifei;LIU Yunxin;CHEN Weiyan;GAO Suting;ZHOU Yunshi;HUANG Xusheng(Guangdong Key Laboratory of Intelligent Food Manufacturing,School of Food Science and Engineering,Foshan University,Foshan 528225,China;Foshan Bureau of Agricultural and Rural Affairs,Foshan 528225,China)
出处
《食品科技》
北大核心
2025年第8期122-131,共10页
Food Science and Technology
基金
佛山市南海区现代农业产业园研究院研究项目(BKH20802502)
广东省科技创新专项基金项目(2022B1212010015)
“十四五”国家重点研发计划重点专项(2023YFD2101005-2)。
关键词
罗非鱼
氢气辅助冷冻
壳聚糖
冷冻速率
肌原纤维蛋白
品质保护
tilapia
hydrogen assisted freezing
chitosan
freezing rate
myofibrillar proteins
quality protection
