不冻液冻结乌鳢块冻藏过程中品质变化
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摘要
为了研究不冻液冻结对乌鳢块冻藏过程中冰晶及品质的影响,采用不同冻结温度(-20、-30、-40℃)的不冻液和空气冻结乌鳢块,以冰晶大小、盐溶性蛋白含量、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸(thiobarbituricacid,TBA)值和持水性等为指标,考察了乌鳢块冻藏(-18℃)过程中的品质变化。结果表明:采用-20、-30、-40℃不冻液冻结的乌鳢块通过最大冰晶生成带的时间分别为310、226 s和125 s,生成冰晶的面积分别为308.8、142.4μm~2和86.5μm~2,分别显著短于和小于空气冻结方式下乌鳢块通过最大冰晶生成带的时间(3 412 s)和生成冰晶的面积(939.6μm~2)(P<0.05)。另外,在-18℃冻藏过程中,经不冻液冻结的乌鳢块的盐溶性蛋白含量均明显高于空气冻结组,而形成冰晶大小、pH值、TBA值、TVB-N含量、汁液流失率和蒸煮损失率均明显低于空气冻结组,其中-40℃不冻液冻结后的乌鳢块在冻藏过程中品质变化最小。综合以上结果,不冻液冻结比空气冻结能够更好地保持冻藏过程中乌鳢块的品质,且不冻液的冻结温度越低,冻结速率越高,形成冰晶越小,越有利于鱼肉品质的保持。
The objective of this study was to investigate the effect of immersion freezing(IF) on ice crystal formation and quality changes in snakehead blocks under different freezing temperatures(-20,-30 and-40 ℃) in comparison with air freezing(AF). Quality indices including salt-soluble protein content, pH, total volatile basic nitrogen(TVB-N) content, thiobarbituric acid(TBA) value and water-holding capacity(WHC) were determined in all samples. The results showed that the time needed to pass through the zone of maximum ice crystal formation was 310, 226 and 125 s for IF at-20,-30 and-40 ℃, respectively, and the areas of ice crystals generated were 308.8, 142.4 and 86.5 μm~2, respectively. However, AF took a significant longer time(3 412 s) to pass through the zone of maximum ice crystal formation and resulted in a significantly larger area(939.6 μm~2) of ice crystals(P < 0.05). In addition, during storage at-18 ℃, a significantly higher concentration of salt-soluble protein was noted in the IF frozen sample as compared to the AF frozen sample, accompanied by a significant decrease in ice crystal size, pH, TBA value, TVB-N value, drip loss and cooking loss. Moreover,-40 ℃ IF treatment caused minimal quality changes in snakehead blocks. Collectively, it was suggested that IF could better maintain snakehead quality during frozen storage than AF, and lower freezing temperature could lead to higher freezing rate and formation of smaller ice crystals, thus being more favorable for quality maintenance.
The objective of this study was to investigate the effect of immersion freezing(IF) on ice crystal formation and quality changes in snakehead blocks under different freezing temperatures(-20,-30 and-40 ℃) in comparison with air freezing(AF). Quality indices including salt-soluble protein content, pH, total volatile basic nitrogen(TVB-N) content, thiobarbituric acid(TBA) value and water-holding capacity(WHC) were determined in all samples. The results showed that the time needed to pass through the zone of maximum ice crystal formation was 310, 226 and 125 s for IF at-20,-30 and-40 ℃, respectively, and the areas of ice crystals generated were 308.8, 142.4 and 86.5 μm~2, respectively. However, AF took a significant longer time(3 412 s) to pass through the zone of maximum ice crystal formation and resulted in a significantly larger area(939.6 μm~2) of ice crystals(P < 0.05). In addition, during storage at-18 ℃, a significantly higher concentration of salt-soluble protein was noted in the IF frozen sample as compared to the AF frozen sample, accompanied by a significant decrease in ice crystal size, pH, TBA value, TVB-N value, drip loss and cooking loss. Moreover,-40 ℃ IF treatment caused minimal quality changes in snakehead blocks. Collectively, it was suggested that IF could better maintain snakehead quality during frozen storage than AF, and lower freezing temperature could lead to higher freezing rate and formation of smaller ice crystals, thus being more favorable for quality maintenance.
引文
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[19]XU B G,ZHANG M,BHANDARI B,et al.Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish[J].Food and Bioprocess Technology,2015,8(6):1366-1376.DOI:10.1007/s11947-015-1496-x.
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[21]林婉玲,杨贤庆,李来好,等.浸渍冻结对调理草鱼冻藏过程中肌原纤维蛋白特性的影响[J].南方水产科学,2016,12(3):67-73.DOI:10.3969/j.issn.2095-0780.2016.03.009.
[22]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,2014,30(2):23-30.DOI:10.13982/j.mfst.1673-9078.2014.02.020.
[23]MI H B,QIAN C L,ZHAO Y Y,et al.Comparison of superchilling and freezing on the microstructure,muscle quality and protein denaturation of grass carp(Ctenopharyngodon idellus)[J].Journal of Food Processing and Preservation,2012,37(5):546-554.DOI:10.1111/j.1745-4549.2012.00678.x.
[24]BOONSUMREJ S,CHAIWANICHSIRI S,TANTRATIAN S,et al.Effects of freezing and thawing on the quality changes of tiger shrimp(Penaeus monodon)frozen by air-blast and cryogenic freezing[J].Journal of Food Engineering,2007,80(1):292-299.DOI:10.1016/j.jfoodeng.2006.04.059.
[25]SONG Y L,LIU L,SHEN H X,et al.Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream(Megalobrama amblycephala)[J].Food Control,2011,22(3/4):608-615.DOI:10.1016/j.foodcont.2010.10.012.
[26]NAKAGAWA R,NOTO H,YASOKAWA D,et al.Microbiological and chemical changes during the industrial soft-drying process of“Migaki-Nishin”herring[J].Nippon Shokuhin Kogyo Gakkaishi,2007,54(1):26-32.DOI:10.3136/nskkk.54.26.
[27]高琪.鳙鱼头冷冻加工与品质改良技术的研究[D].无锡:江南大学,2015:20-21.
[28]CAI L Y,WU X S,LI X X,et al.Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass(Lateolabrax japonicas)fillets during refrigerated storage[J].LWT-Food Science and Technology,2014,59(1):122-129.DOI:10.1016/j.lwt.2014.04.062.
[29]NERI L,HERNANDO I,PéREZ-MUNUERA I,et al.Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions[J].Food Chemistry,2014,144(2):65-73.DOI:10.1016/j.foodchem.2013.07.123.
[30]ZHU S M,LE BAIL A,RAMASWAMY H S.Ice crystal formation in pressure shift freezing of Atlantic salmon(Salmo salar)as compared to classical freezing methods[J].Journal of Food Processing and Preservation,2003,27(6):427-444.DOI:10.1111/j.1745-4549.2003.tb00528.x.
[31]ISHIGURO H,KATAORI A,NOZAWA M.143.three-dimensional microscopic behavior of ice crystals and cells during directional solidification of muscle tissues treated with DMSO[J].Cryobiology,2009,59(3):410.DOI:10.1016/j.cryobiol.2009.10.157.
[32]SU G M,RAMASWAMY H S,ZHU S M,et al.Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle(shrimp and porcine liver)versus conventional freezing method[J].Innovative Food Science and Emerging Technologies,2014,26:40-50.DOI:10.1016/j.ifset.2014.05.006.
[2]ZHANG Z,SUN D W,ZHU Z W,et al.Enhancement of crystallization processes by power ultrasound:current state-of-the-art and research advances[J].Comprehensive Reviews in Food Science and Food Safety,2015,14(4):303-316.DOI:10.1111/1541-4337.12132.
[3]KIANI H,SUN D W.Water crystallization and its importance to freezing of foods:a review[J].Trends in Food Science&Technology,2011,22(8):407-426.DOI:10.1016/j.tifs.2011.04.011.
[4]KIANI H,ZHANG Z H,SUN D W.Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples[J].Innovative Food Science&Emerging Technologies,2013,18(2):126-131.DOI:10.1016/j.ifset.2013.02.007.
[5]ULLAH K R,SAIDUR R,PING H W,et al.A review of solar thermal refrigeration and cooling methods[J].Renewable and Sustainable Energy Reviews,2013,24(10):499-513.DOI:10.1016/j.rser.2013.03.024.
[6]ZORRILLA S E,RUBIOLO A C.Mathematical modeling for immersion chilling and freezing of foods.part Ⅱ.model solution[J].Journal of Food Engineering,2005,66(3):339-351.DOI:10.1016/j.jfoodeng.2004.03.027.
[7]徐慧文,谢晶,汤元睿,等.金枪鱼在不同浓度CaCl2载冷剂冻结下的渗盐量及品质变化研究[J].食品工业科技,2015,36(9):315-319;326.DOI:10.13386/j.issn1002-0306.2015.09.060.
[8]赵立,陈军,赵春刚,等.野生和养殖乌鳢肌肉的成分分析及营养评价[J].现代食品科技,2015(9):244-249.DOI:10.13982/j.mfst.1673-9078.2015.9.040.
[9]范志峰,尚俊峰.黑鱼养殖的关键技术[J].渔业致富指南,2013,36(13):36-37.
[10]王鑫毅,韩艳楠,金珊,等.乌鳢产吲哚金黄杆菌的鉴定及其胞外产物特性分析[J].水生生物学报,2016,40(3):641-646.DOI:10.7541/2016.86.
[11]曾庆孝.食品加工与保藏原理[M].北京:化学工业出版社,2015:100-116.
[12]丁玉庭,何晋浙,朱旭东,等.黑豚肌肉的蛋白质组成及肌原纤维蛋白质的冷藏稳定性研究[J].食品科学,1999,20(10):12-16.
[13]黄伟坤.食品检验与分析[M].北京:中国轻工业出版社,1989:71-72.
[14]FAN Wenjiao,CHI Yuanlong,ZHANG Shuo.The use of a tea polyphenol dip to extend the shelf life of silver carp(Hypophthalmicthys molitrix)during storage in ice[J].Food Chemistry,2008,108(1):148-153.DOI:10.1016/j.foodchem.2007.10.057.
[15]农业部.水产品中挥发性盐基氮的测定:SC/T 3032-2007[S].北京:中国农业出版社,2008:1-5.
[16]武华,阴晓菲,罗永康,等.腌制鳙鱼片在冷藏过程中品质变化规律的研究[J].南方水产科学,2013,9(4):69-74.DOI:10.3969/j.issn.2095-0780.2013.04.012.
[17]阮征,李汴生,朱志伟,等.不同冻结速率对脆肉鲩鱼片冻结特性的影响研究[J].农业工程学报,2008,24(2):250-254.DOI:10.3321/j.issn:1002-6819.2008.02.047.
[18]欧阳杰,谈佳玉,沈建,等.浸渍冻结大黄鱼贮藏期间品质变化研究[J].南方水产科学,2013,9(6):72-77.DOI:10.3969/j.issn.2095-0780.2013.06.012.
[19]XU B G,ZHANG M,BHANDARI B,et al.Effect of ultrasound immersion freezing on the quality attributes and water distributions of wrapped red radish[J].Food and Bioprocess Technology,2015,8(6):1366-1376.DOI:10.1007/s11947-015-1496-x.
[20]WIKTOR A,SCHULZ M,VOIGT E,et al.The effect of pulsed electric field treatment on immersion freezing,thawing and selected properties of apple tissue[J].Journal of Food Engineering,2015,146:8-16.DOI:10.1016/j.jfoodeng.2014.08.013.
[21]林婉玲,杨贤庆,李来好,等.浸渍冻结对调理草鱼冻藏过程中肌原纤维蛋白特性的影响[J].南方水产科学,2016,12(3):67-73.DOI:10.3969/j.issn.2095-0780.2016.03.009.
[22]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,2014,30(2):23-30.DOI:10.13982/j.mfst.1673-9078.2014.02.020.
[23]MI H B,QIAN C L,ZHAO Y Y,et al.Comparison of superchilling and freezing on the microstructure,muscle quality and protein denaturation of grass carp(Ctenopharyngodon idellus)[J].Journal of Food Processing and Preservation,2012,37(5):546-554.DOI:10.1111/j.1745-4549.2012.00678.x.
[24]BOONSUMREJ S,CHAIWANICHSIRI S,TANTRATIAN S,et al.Effects of freezing and thawing on the quality changes of tiger shrimp(Penaeus monodon)frozen by air-blast and cryogenic freezing[J].Journal of Food Engineering,2007,80(1):292-299.DOI:10.1016/j.jfoodeng.2006.04.059.
[25]SONG Y L,LIU L,SHEN H X,et al.Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream(Megalobrama amblycephala)[J].Food Control,2011,22(3/4):608-615.DOI:10.1016/j.foodcont.2010.10.012.
[26]NAKAGAWA R,NOTO H,YASOKAWA D,et al.Microbiological and chemical changes during the industrial soft-drying process of“Migaki-Nishin”herring[J].Nippon Shokuhin Kogyo Gakkaishi,2007,54(1):26-32.DOI:10.3136/nskkk.54.26.
[27]高琪.鳙鱼头冷冻加工与品质改良技术的研究[D].无锡:江南大学,2015:20-21.
[28]CAI L Y,WU X S,LI X X,et al.Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass(Lateolabrax japonicas)fillets during refrigerated storage[J].LWT-Food Science and Technology,2014,59(1):122-129.DOI:10.1016/j.lwt.2014.04.062.
[29]NERI L,HERNANDO I,PéREZ-MUNUERA I,et al.Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions[J].Food Chemistry,2014,144(2):65-73.DOI:10.1016/j.foodchem.2013.07.123.
[30]ZHU S M,LE BAIL A,RAMASWAMY H S.Ice crystal formation in pressure shift freezing of Atlantic salmon(Salmo salar)as compared to classical freezing methods[J].Journal of Food Processing and Preservation,2003,27(6):427-444.DOI:10.1111/j.1745-4549.2003.tb00528.x.
[31]ISHIGURO H,KATAORI A,NOZAWA M.143.three-dimensional microscopic behavior of ice crystals and cells during directional solidification of muscle tissues treated with DMSO[J].Cryobiology,2009,59(3):410.DOI:10.1016/j.cryobiol.2009.10.157.
[32]SU G M,RAMASWAMY H S,ZHU S M,et al.Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle(shrimp and porcine liver)versus conventional freezing method[J].Innovative Food Science and Emerging Technologies,2014,26:40-50.DOI:10.1016/j.ifset.2014.05.006.