低温速冻处理对养殖大黄鱼冻藏品质的影响

The effect of sharp freezing on the quality of Larim ichthys crocea during frozen storage

中文关键词: 养殖大黄鱼  冻藏  低温速冻  品质

英文关键词: Larim ichthys crocea  frozen storage  sharp freezing  quality

中文摘要:

      研究了养殖大黄鱼分别用-20℃空气冻结和-65℃低温速冻处理后在-18℃冻藏过程中肌肉蛋白质生化特性、质构特性以及组织结构的变化情况。结果表明，无论是-20℃空气冻结还是-65℃低温速冻，随着贮藏时间的延长， 养殖大黄鱼的盐溶性蛋白含量、Ca²⁺-ATPase 活性、硬度均呈下降趋势，pH值先下降后上升。低温速冻处理冻结速率快，组织细胞产生的冰晶小且均匀，细胞形态基本保持完整，对盐溶性蛋白质含量和Ca² -ATPase 活性影响极显著（P<0.01），低温速冻更有利于保持养殖大黄鱼的品质。

英文摘要:

      Variations of biochemical properties, texture and tissue structure of Larim ichthys crocea during the frozen storage at -18℃ after -20℃ air freezing or -65℃ liquid freezing were investigated. The results indicated that the salt-soluble protein content, Ca²⁺-ATPase activity and hardness decreased with the prolonging of frozen storage time, while pH value decreased first, then increased. With the increase of freezing speed, the ice crystals became smaller and more uniform, which was helpful to keep the integrity of cell structure, reduce the loss of salt-soluble protein and Ca² -ATPase activity . Sharp freezing may enhancement the L. ichthys crocea quality during frozen storage.