金枪鱼盐水浸渍过程中渗盐量及品质变化的研究
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- 英文论文题名：Study on the permeability of salt and quality change of tuna by the brine solution immersion freezing
- 论文作者：徐慧文 ; 谢晶 ; 汤元睿 ; 陈宇洲 ; 张宁 ; 李念文 ; 潘文龙
- 英文论文作者：XU Hui-wen ; XIE Jing ; TANG Yuan-rui ; CHEN Yu-zhou ; ZHANG Ning ; LI Nian-wen ; PAN Wen-long ; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation ; College of Food Science and Technology ; Shanghai Ocean University
- 年：2014
- 作者机构：上海水产品加工与保藏工程中心上海海洋大学食品学院;
- 论文关键词：金枪鱼 ; 盐水浸渍 ; 冻结曲线 ; 渗盐量 ; 品质变化
- 英文论文关键词：tuna ; brine dipping ; freezing curve ; permeable salt rate ; quality change
- 会议召开时间：2014-11-27
- 会议录名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会论文集
- 语种：中文
- 分类号：TS254.4
- 学会代码：GDKL
- 会议名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会
- 会议地点：中国广东广州
- 主办单位：中国制冷学会、国内贸易工程设计研究院
- 学会名称：广东省科学技术协会科技交流部
- 页数：7
- 文件大小：550k
- 原文格式：O
- 会议级别：全国
摘要
为研究渔船中金枪鱼经盐水冻结到冻结点后不及时取出对鱼体口感和品质的影响,将金枪鱼块分别进行CaCl_2盐水、NaCl盐水及空气冻结,绘制5~-18℃的冻结曲线,测定达到冻结点后鱼块继续浸渍在盐水中其渗盐量和品质指标(感官评价、菌落总数、持水力、TBA、FVB-N、高铁肌红蛋白、组胺)随浸渍时间的变化。结果表明:CaCl_2盐水冻结速度比NaCl盐水快28min;随浸渍时间的延长NaCl组渗盐量的增长量较CaCl2明显,0~20h内NaCl组渗盐量的变化为4.88~9.66%;CaCl_2、NaCl组的感官值分别在12、8h低于空气组,理化指标变化最小的CaCl_2组0~20hTBA、TVB-N、高铁肌红蛋白的变化量分别为0.330mg/100g、1.175mg/100g和3.58%,20h处CaCl_2组的菌落总数、持水力、组胺含量分别为3.3891g CFU/g、49.88%、7.334mg/kg。鱼块在盐水中长时间浸渍不仅降低鱼肉的品质,而且影响鱼肉口感;CaCl_2盐水不仅提高冻结速度,而且渗盐量低,对鱼肉口感影响小。研究结果为优化盐水冻结工艺提供了参考。
In order to study the effects on tastes and quality of tuna by salt water frozen to the freezing point in the fishing vessels,the tuna was frozen by CaCl_2,NaCl brine solution immersion and air freezing(the controlled).The freezing curve from 5 to-18℃ by CaCl_2,NaCl solution immersion and air freezing were drawn.The changes of permeability of salt,freshness indexes(sensory evaluation,total number of bacterial colony,WHC,TBA,TVB-N,met-myoglobin,histamine) of tuna under the brine solution immersion freezing process with impregnating time were tested after the tuna reached-18℃(Oh).The results showed that freezing time of CaCl_2 brine solution immersion freezing was 28 mins which was faster than that of NaCl brine solution immersion freezing.The salt permeability in NaCl brine solution into tuna was from 4.88%to 9.66%within 0~20h,which was faster than that in CaCl_2 brine solution.The sensory values of NaCl and CaCl_2 group were lower than that of the air group after 12 h and 8h respectively.The changes of TBA,TVB-N and met-myoglobin of CaCl_2 group were 0.330 mg/100 g,1.175mg/100 g and3.58%respectively within 0~20h.The total number of bacterial colony,WHC and histamine were 3.3891 g CFU/g,49.88%and 7.334mg/kg of CaCl_2 group at 20 h respectively.Therefore,the quality and taste of fish would decline in salt water because of the dipping process.CaCl_2 brine solution immersion freezing could not only improve freezing rate,but also reduce the amount of salt permeability,and the impact on fish taste in the freezing process.The results were a reference to optimize brine solution immersion freezing technology.
In order to study the effects on tastes and quality of tuna by salt water frozen to the freezing point in the fishing vessels,the tuna was frozen by CaCl_2,NaCl brine solution immersion and air freezing(the controlled).The freezing curve from 5 to-18℃ by CaCl_2,NaCl solution immersion and air freezing were drawn.The changes of permeability of salt,freshness indexes(sensory evaluation,total number of bacterial colony,WHC,TBA,TVB-N,met-myoglobin,histamine) of tuna under the brine solution immersion freezing process with impregnating time were tested after the tuna reached-18℃(Oh).The results showed that freezing time of CaCl_2 brine solution immersion freezing was 28 mins which was faster than that of NaCl brine solution immersion freezing.The salt permeability in NaCl brine solution into tuna was from 4.88%to 9.66%within 0~20h,which was faster than that in CaCl_2 brine solution.The sensory values of NaCl and CaCl_2 group were lower than that of the air group after 12 h and 8h respectively.The changes of TBA,TVB-N and met-myoglobin of CaCl_2 group were 0.330 mg/100 g,1.175mg/100 g and3.58%respectively within 0~20h.The total number of bacterial colony,WHC and histamine were 3.3891 g CFU/g,49.88%and 7.334mg/kg of CaCl_2 group at 20 h respectively.Therefore,the quality and taste of fish would decline in salt water because of the dipping process.CaCl_2 brine solution immersion freezing could not only improve freezing rate,but also reduce the amount of salt permeability,and the impact on fish taste in the freezing process.The results were a reference to optimize brine solution immersion freezing technology.
引文
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[14]Lagerstedt A,Enfalt L,Johansson L,et al.Effect of freezing on sensory quality,shear force and water loss in beef M.longissimus dorsi[J].Meat Science,2008,80(2):457-461.
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[17]Wang Q F,Hou Y H,Yan P S.Effect of Cold-Active Protease Treatments on Bigeye Tuna(Thunnus obesus)Meat during Chilled Storage[J].Information Technology and Agricultural Engineering,2012,134(10):895-902.
[18]杨文鸽,薛长湖,徐大伦,等.大黄鱼冰藏期间A]TP关联物含量变化及其鲜度评价[J].农业工程学报,2007,23(6):217-222.
[19]Ocano-Higuera V M,Maeda-Martinez AN,Marquez-Rios E,et al.Freshness assessment of Tay fish stored in ice by biochemical,chemical and physical methods[J].Food Chemistry,2011,125(1):49-54.
[20]Chow C J,OchiaiY,WatabeS,et al.Effect of frezzing and thawing on the discoloration of tuna meat[J].Nippon Suisan Gakkaishi,1988,54(4):639-648.
[21]Thiansilakul Y,Benjakul S,Richards M P.characterisation and stability of myoglobin from Eastern little tuna(Euthynnus affinis)dark muscle[J].Food Chemistry,2011,124(1):254-261.
[22]Tao Z,Nakano T,Yamaguchi T,et al.Production and diffusion of histamine in the muscle of scombroid fishes[J].Fisheries Science,2002,68(2):1394-1397.
[2]Carolina D G,Roxana A V,Susana E Z,et al.Freezing of strawberries by immersion in CaCl_2 solutions[J].Food Chemistry,2010,123(2):243-248.
[3]中华人民共和国国家质量监督检验检疫总局国家标准化管理委员会.GB/T 21784.2-2008.实验室玻璃器皿通用性密度计第2部分:试验方法和使用[S].广东:中国标准出版社,2008.
[4]李松寿,徐世琼,朱富强,等.制冷原理与设备[M].上海科学技术出版社,1987:358-363.
[5]李双双,夏松养,李仁伟.茶多酚对冻藏金枪鱼的保鲜效果研究[J].食品科技,2012,37(12):126-129.
[6]中华人民共和国卫生部中国国家标准化管理委员会.GB 4789.2-2010.食品安全国家标准食品微生物学检验菌落总数[S].北京:中国标准出版社,2010.
[7]Yesim O,Gulsun O,Fatih O,et al.Freshness assessment of European eel(Anguilla anguilla)by sensory,chemical and microbiological methods[J].Food Chemistry,2005,92(4):745-751.
[8]Kilincceker O,Dogan I S,Kucukoner E.Effect of edible coatings on the quality of frozen fish fillets[J].LWT-Food Science and Technology,2009,42(4):868-873.
[9]Goulas A E,Kontominas M G.Effect of salting and smoking-method on the keeping quality of chub mackerel(Scomber japonicus):Biochemical and sensory arrributes[J].Food Chemistry,2005,93(3):511-520.
[10]Karol K.The determination of haem pigments in meats[J].Meat Science,1982,7(1):29-36.
[11]金高娃,蔡友琼,于慧娟,等.柱前衍生高效液相色谱法测定鱼罐头中的组胺[J].色谱,2010,28(11):1099-1102.
[12]Naila A,Flint S,Fletcher G C,et al.Prediction of the amount and rate of histamine degradation by diamine oxidase(DAO)[J].Food Chemistry,2012,135(4):2650-2660.
[13]中华人民共和国农业部全国水产标准化技术委员会水产品加工分技术委员会.SC/T 3117-2006.生食金枪鱼[S].上海:中国农业出版社,2006.
[14]Lagerstedt A,Enfalt L,Johansson L,et al.Effect of freezing on sensory quality,shear force and water loss in beef M.longissimus dorsi[J].Meat Science,2008,80(2):457-461.
[15]Amity D W,Jenni L B.Influence of muscle type on rheological properties of porcinemyofibrillar protein during heat-induced gelation[J].Meat Science,2006,72:697-703.
[16]Yasemen Y,Hasan F.The Utilization of Carp(Cyprinus carpio)Flesh as Fish Ball[J].Turkish Journal of Veterinary and Animal Sciences,1999,23(4):361-366.
[17]Wang Q F,Hou Y H,Yan P S.Effect of Cold-Active Protease Treatments on Bigeye Tuna(Thunnus obesus)Meat during Chilled Storage[J].Information Technology and Agricultural Engineering,2012,134(10):895-902.
[18]杨文鸽,薛长湖,徐大伦,等.大黄鱼冰藏期间A]TP关联物含量变化及其鲜度评价[J].农业工程学报,2007,23(6):217-222.
[19]Ocano-Higuera V M,Maeda-Martinez AN,Marquez-Rios E,et al.Freshness assessment of Tay fish stored in ice by biochemical,chemical and physical methods[J].Food Chemistry,2011,125(1):49-54.
[20]Chow C J,OchiaiY,WatabeS,et al.Effect of frezzing and thawing on the discoloration of tuna meat[J].Nippon Suisan Gakkaishi,1988,54(4):639-648.
[21]Thiansilakul Y,Benjakul S,Richards M P.characterisation and stability of myoglobin from Eastern little tuna(Euthynnus affinis)dark muscle[J].Food Chemistry,2011,124(1):254-261.
[22]Tao Z,Nakano T,Yamaguchi T,et al.Production and diffusion of histamine in the muscle of scombroid fishes[J].Fisheries Science,2002,68(2):1394-1397.