鲁珺,余海霞,杨水兵,姜晴晴,刘文娟,董开成,胡亚芹.液氮速冻对银鲳鱼品质及微观结构的影响[J].,2015,31(4):210-216.
液氮速冻对银鲳鱼品质及微观结构的影响
Effects of Cryogenic Freezing by Liquid Nitrogen on the Quality and Microstructure of Silver Pomfret (Pampus argenteus)
投稿时间:2014-08-20  
DOI:10.13982/j.mfst.1673-9078.2015.4.034
中文关键词:  液氮速冻  银鲳  K值  TVBN值  Ca2+ -ATPase活性  质构分析  微观结构
英文关键词:words: liquid nitrogen cryogenic freezing  silver pomfret (Pampus argenteus)  K value  total volatile base nitrogen value  Ca2+-ATPase activity  texture profile analysis  microstructure
作者简介:作者简介:鲁珺(1990-),女,在读硕士研究生,主要从事水产品加工方面的研究 通讯作者:胡亚芹(1972-),女,副教授,博士生导师,主要从事水产品加工方面的研究
基金项目:国家支撑计划项目(2012BAD38B09);舟山市重大合作类项目(2013C51022)
作者单位
鲁珺 (1.浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310029)(2.浙江大学舟山海洋研究中心,浙江舟山 316021) 
余海霞 (2.浙江大学舟山海洋研究中心,浙江舟山 316021) 
杨水兵 (2.浙江大学舟山海洋研究中心,浙江舟山 316021) 
姜晴晴 (1.浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310029) 
刘文娟 (1.浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310029) 
董开成 (1.浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310029)(2.浙江大学舟山海洋研究中心,浙江舟山 316021) 
胡亚芹 (1.浙江大学生物系统工程与食品科学学院,馥莉食品研究院,浙江省农产品加工技术研究重点实验室,浙江省食品加工技术与装备工程中心,浙江杭州 310029)(2.浙江大学舟山海洋研究中心,浙江舟山 316021) 
AuthorInstitution
LU Jun (1.Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310029, China) (2.Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China) 
YU Hai-xia (2.Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China) 
YANG Shui-bing (2.Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China) 
JIANG Qing-qing (1.Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310029, China) 
LIU Wen-juan (1.Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310029, China) 
DONG Kai-cheng (1.Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310029, China) (2.Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China) 
HU Ya-qin (1.Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310029, China) (2.Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China) 
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中文摘要:
      银鲳鱼经液氮喷淋方法(中心温度达-40 ℃,需20 min)冻结后于-18 ℃进行冻结贮藏试验。作为对照,对大小相近的同批原料进行平板冻结(中心温度达-20 ℃,需6 h)及冰柜冻结(中心温度达-18 ℃,需20 h)处理,冻藏条件与液氮速冻样品相同。结果表明,液氮速冻、平板速冻、冰柜冻结的样品的pH值在第105天降至最低(6.42、6.35、6.11),冻藏150天后盐溶蛋白质浓度分别为6.71、3.24、1.38 mg/g,Ca2+-ATPase活性分别为1.73×10-3、0.76×10-3、0.56×10-3 μmol/(min?mg)。冻结温度愈低,K值、TVBN值增加愈小。TPA图谱分析显示,硬度、弹性和回复性均随着冻藏时间的延长呈显著降低趋势(P<0.05);较低的冻结温度可使各指标数值变化趋缓。微观结构观察发现,贮藏150天的液氮组样品肌纤维间隙最小、细胞完整致密,与新鲜样品最为接近;液氮深冷速冻对银鲳冻藏品质维持效果最佳。
英文摘要:
      Silver pomfret (Pampus argenteus) was pretreated with liquid nitrogen (LN2) by spray freezing (central point temperature of -40°C in 20 min), followed by freezing storage at -18°C. For the control, samples with similar sizes in the same batch were pretreated by plate freezing (central point temperature of -20°C in 6 h) or frozen directly using a freezer (central point temperature of -18°C in 20 h). Control samples were subsequently stored at -18°C, similar to LN2 samples. The results showed that the pH values of the LN2-frozen samples, plate-frozen samples, and freezer-frozen samples reached minima at 6.42, 6.35, and 6.11, respectively, on the 105th day; the salt-soluble protein contents were 6.71, 3.24, and 1.38 mg/g, respectively, and the Ca2+-ATPase activities were 1.73 × 10-3, 0.76 × 10-3, and 0.56 × 10-3 μmol/(min?mg), respectively. The increases in K values and total volatile base nitrogen were limited with lower prefreezing temperatures. Texture profile analysis (TPA) showed that the hardness, springiness, and resilience of frozen fish meat decreased significantly (P < 0.05) with prolonged storage time. In contrast, a low prefreezing temperature may result in slower changes in these indices. Microstructure observations showed that LN2-frozen samples appeared the most similar to the fresh material, with a narrow gap between the myofibrils and excellent cell integration after storage for 150 days. The results indicated that the LN2 spray method was the best of the three tested methods for maintenance of the quality of silver pomfret.
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