摘要
为了研究不同温度液氮速冻对水产品品质的影响,本文以斑点叉尾鮰为研究对象,采用-60、-80、-100℃液氮对鮰鱼进行速冻处理,研究不同温度液氮速冻对鮰鱼解冻损失率、加压失水率、蒸煮损失率、p H、色泽、韧性、蛋白质模式、微观组织结构、水分分布等指标的影响,为工业化鮰鱼生产加工提供理论依据。结果表明,液氮速冻温度对鮰鱼样品解冻损失率、加压失水率、蒸煮损失率、韧性和色泽无显著差异;-60、-80℃处理后pH呈减低趋势,-100℃液氮处理后pH略有增大; SDS-PAGE电泳结果表明,随着液氮速冻温度降低渗出液中蛋白质的种类和含量逐渐增多;-60、-80、-100℃液氮处理使微观组织结构的细胞面积、细胞间隙和冰晶面积呈现增大趋势,其中-100℃液氮处理使变化趋势显著增大;同时经过低场核磁共振,发现经过不同温度液氮速冻处理之后,新鲜、-60℃和-80℃液氮处理鮰鱼的水分分布无显著变化,但-100℃液氮处理其自由水显著升高。从冷冻速率和品质考虑,-80℃液氮速冻处理更有利于维持鮰鱼的品质。
In order to study the effect of liquid nitrogen freezing on the quality of aquatic products at different temperatures,this paper took channel catfish as the research object,and the squid was frozen by -60,-80,-100 ℃ liquid nitrogen.The thawing loss rate,the pressure loss rate and the cooking loss rate of the squid at different temperatures were studied.The effects of pH,color,toughness,protein model,microstructure,water distribution and other indicators provided a theoretical basis for the production and processing of industrialized salmon.The results showed that there was no significant difference in thawing loss rate,toughness,color,expressing moisture and cooking loss after quick freezing with liquid nitrogen at -60,-80 and -100℃.The pH value of amples showed decreasing trend freezed with liquid nitrogen at -60 ℃ and -80 ℃,but the p H value of samples slightly increased freezed with liquid nitrogen at -100℃.The results of SDS-PAGE electrophoresis showed that the type and content of protein in the exudate decreased with the freezing temperature of liquid nitrogen.The cell area,intercellular spaces,and ice crystal areas of all samples increased after quick freezing with liquid nitrogen at -60,-80 and -100 ℃,and the samples freezed with liquid nitrogen at -100 ℃ significantly increased.Meanwhile,after low-field NMR,it was found that the fresh,-60 and -80 ℃ liquid nitrogen treatments did not show significant changes in water distribution after quick freezing with liquid nitrogen,but the free water treated with liquid nitrogen at-100 ℃ significantly increased. From the freezing rate and quality,the -80 ℃ liquid nitrogen quick freezing treatment is more conducive to maintaining the quality of the channel catfish.
引文
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