不同温度液氮速冻对斑点叉尾鮰品质的影响
|
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.
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
[1]唐春江.斑点叉尾鮰鱼速冻鱼片生产工艺优化研究[D].长沙:湖南农业大学,2009.
[2]宋丽丽,毛金林,陈杭君,等.冻藏对斑点叉尾鮰鱼片蛋白质冷冻变性和肌原纤维超微结构的影响[J].中国食品学报,2013,13(1):61-67.
[3]彭欢欢,刘小莉,张金振,等.不同冷冻方式对斑点叉尾鮰鱼片品质的影响[J].食品研究与开发,2017,38(8):177-182.
[4]胡亚芹,胡庆兰,杨水兵,等.不同冻结方式对带鱼品质影响的研究[J].现代食品科技,2014(2):23-30.
[5]王旋,张鹏,杨方,等.酶法脱脂对鮰鱼品质及干燥特性的影响[J].食品工业科技,2015,36(16):100-103.
[6]鲁珺,余海霞,杨水兵,等.液氮速冻对银鲳鱼品质及微观结构的影响[J].现代食品科技,2015(4):210-216.
[7]宋敏,许艳顺,夏文水,等.冻结方式对鮰鱼片品质的影响[J].食品科技,2017(8):154-159.
[8]赵玉华,牛玲玲,李永红,等.板栗果实显微结构冷冻切片制作方法的建立[J].保鲜与加工,2013,13(5):43-48.
[9]刘欢,陈雪,宋立玲,等.不同解冻方式对鲐鱼鲜度及品质的影响[J].食品科学,2016,37(10):259-265.
[10]Mortensen M,Andersen H J,Engelsen S B,et al.Effect of freezing temperature,thawing and cooking rate on water distribution in two pork qualities[J].Meat Science,2006,72(1):34-42.
[11]董开成.不同低温预处理对小黄鱼贮藏过程中品质的影响[D].杭州:浙江大学,2015.
[12]王凤玉,曹荣,赵玲,等.解冻方式对冷冻秋刀鱼品质的影响[J].食品安全质量检测学报,2015(11):4584-4590.
[13]Kl9 B,imek A,Claus JR,et al.Encapsulated phosphates re-duce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color,p H,and cooking loss[J].Meat Sci,2014,97(1):93-103.
[14]朱萌,石柳,汪兰,等.基于Image J软件的肌原纤维蛋白SDS-PAGE优化[J].湖北农业科学,2017(24):4839-4843.
[15]廖媛媛,欧昌荣,汤海青,等.三种冻结方式对大黄鱼品质的影响[J].现代食品科技,2014(7):218-223.
[16]Kaale L D,Eikevik T M.A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon(Salmo salar)fillets during superchilling process and storage[J].Journal of Food Engineering,2013,114(2):242-248.
[17]Tolstorebrov I,Eikevik T M,Bantle T.Review:Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish[J].International Journal of Refrigeration,2016,63:37-47.
[18]鲁珺,余海霞,杨水兵,等.液氮深冷速冻对三疣梭子蟹品质和微观组织结构的影响[J].中国食品学报,2016,16(9):87-94.
[19]Bremner H A,Hallett I C.Muscle fiber-connective tissue junctions in the fish blue grenadier(Macruronus novaezelandiae).a scanning electron microscope study[J].Journal of Food Science,2010,50(4):975-980.
[20]Somwang S,Pairat S,Janthira K,et al.Quality changes in oyster(Crassostrea belcheri)during frozen storage as affected by freezing and antioxidant[J].Food Chemistry,2010,123(2):286-290.
[21]蓝蔚青,车旭,许巧玲,等.银杏叶提取液与竹醋液流化冰对鲳鱼冰藏期间品质变化的影响[J].食品科学,2017,38(23):249-256.
[22]Lv M.Determination of monosaccharide composition in dietary fiber of fruits in northern China by GC chromatography[J].Journal of Chinese Institute of Food Science&Technology,2012,12(2):213-218.
[23]Shao J H,Deng Y M,Jia N,et al.Low-field NMRdetermination of water distribution in meat batters with Na Cl and polyphosphate addition[J].Food Chemistry,2016,200:308-314.
[24]杨宏旭.不同低温贮藏对青鱼肉品质的影响[D].无锡:江南大学,2016.
[25]王尊,谢晶,钱韻芳.带鱼冷藏过程中品质变化与水分迁移的相关性[J].食品科学,2017,38(13):257-262.
[2]宋丽丽,毛金林,陈杭君,等.冻藏对斑点叉尾鮰鱼片蛋白质冷冻变性和肌原纤维超微结构的影响[J].中国食品学报,2013,13(1):61-67.
[3]彭欢欢,刘小莉,张金振,等.不同冷冻方式对斑点叉尾鮰鱼片品质的影响[J].食品研究与开发,2017,38(8):177-182.
[4]胡亚芹,胡庆兰,杨水兵,等.不同冻结方式对带鱼品质影响的研究[J].现代食品科技,2014(2):23-30.
[5]王旋,张鹏,杨方,等.酶法脱脂对鮰鱼品质及干燥特性的影响[J].食品工业科技,2015,36(16):100-103.
[6]鲁珺,余海霞,杨水兵,等.液氮速冻对银鲳鱼品质及微观结构的影响[J].现代食品科技,2015(4):210-216.
[7]宋敏,许艳顺,夏文水,等.冻结方式对鮰鱼片品质的影响[J].食品科技,2017(8):154-159.
[8]赵玉华,牛玲玲,李永红,等.板栗果实显微结构冷冻切片制作方法的建立[J].保鲜与加工,2013,13(5):43-48.
[9]刘欢,陈雪,宋立玲,等.不同解冻方式对鲐鱼鲜度及品质的影响[J].食品科学,2016,37(10):259-265.
[10]Mortensen M,Andersen H J,Engelsen S B,et al.Effect of freezing temperature,thawing and cooking rate on water distribution in two pork qualities[J].Meat Science,2006,72(1):34-42.
[11]董开成.不同低温预处理对小黄鱼贮藏过程中品质的影响[D].杭州:浙江大学,2015.
[12]王凤玉,曹荣,赵玲,等.解冻方式对冷冻秋刀鱼品质的影响[J].食品安全质量检测学报,2015(11):4584-4590.
[13]Kl9 B,imek A,Claus JR,et al.Encapsulated phosphates re-duce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color,p H,and cooking loss[J].Meat Sci,2014,97(1):93-103.
[14]朱萌,石柳,汪兰,等.基于Image J软件的肌原纤维蛋白SDS-PAGE优化[J].湖北农业科学,2017(24):4839-4843.
[15]廖媛媛,欧昌荣,汤海青,等.三种冻结方式对大黄鱼品质的影响[J].现代食品科技,2014(7):218-223.
[16]Kaale L D,Eikevik T M.A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon(Salmo salar)fillets during superchilling process and storage[J].Journal of Food Engineering,2013,114(2):242-248.
[17]Tolstorebrov I,Eikevik T M,Bantle T.Review:Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish[J].International Journal of Refrigeration,2016,63:37-47.
[18]鲁珺,余海霞,杨水兵,等.液氮深冷速冻对三疣梭子蟹品质和微观组织结构的影响[J].中国食品学报,2016,16(9):87-94.
[19]Bremner H A,Hallett I C.Muscle fiber-connective tissue junctions in the fish blue grenadier(Macruronus novaezelandiae).a scanning electron microscope study[J].Journal of Food Science,2010,50(4):975-980.
[20]Somwang S,Pairat S,Janthira K,et al.Quality changes in oyster(Crassostrea belcheri)during frozen storage as affected by freezing and antioxidant[J].Food Chemistry,2010,123(2):286-290.
[21]蓝蔚青,车旭,许巧玲,等.银杏叶提取液与竹醋液流化冰对鲳鱼冰藏期间品质变化的影响[J].食品科学,2017,38(23):249-256.
[22]Lv M.Determination of monosaccharide composition in dietary fiber of fruits in northern China by GC chromatography[J].Journal of Chinese Institute of Food Science&Technology,2012,12(2):213-218.
[23]Shao J H,Deng Y M,Jia N,et al.Low-field NMRdetermination of water distribution in meat batters with Na Cl and polyphosphate addition[J].Food Chemistry,2016,200:308-314.
[24]杨宏旭.不同低温贮藏对青鱼肉品质的影响[D].无锡:江南大学,2016.
[25]王尊,谢晶,钱韻芳.带鱼冷藏过程中品质变化与水分迁移的相关性[J].食品科学,2017,38(13):257-262.