养殖南方大口鲶鱼片贮藏过程中生化特性变化
目的 探究不同冷冻方式和抗冻剂对南方大口鲶鱼肉生化特性及感官特性的影响。方法 以鲜活南方大口鲶为原料, 分为急冻组(JB)、单冻组(DB)、急冻+抗冻剂组(JK)、单冻+抗冻剂组(DK)、超低温速冻组(CL)5组鱼片, ?18 ℃冰柜冷冻贮藏112周, 分析南方大口鲶鱼片感官特性、pH值、挥发性盐基氮值、微生物、组织结构等变化趋势。盐溶性蛋白含量仅分析储藏40周的变化情况。结果 鱼片贮藏40周时, JB、JK、DB、DK、CL组盐溶性蛋白分别下降至3.60%、10.94%、9.73%、13.23%、24.05%, 下降速度: JB＞DB＞JK＞DK＞CL; 鱼片贮藏112周时, JB、JK、DB、DK、CL试验组K值分别为48.83%、46.67%、45.18%、42.35%、37.14%, 各试验组鱼片K值均呈缓慢上升趋势。其中CL试验组鱼片K值满足二级鲜度要求; 各试验组鱼片TBA值均呈缓慢上升趋势, 第112周TBA值: JB＞JK＞DB＞DK＞CL; 5个试验组鱼片T-VBN值、pH、肌肉持水力、感官评分基本一致, 无显著差异(P＞0.05); 各试验组鱼片冷冻贮藏112周, 其菌落总数、金黄色葡萄球菌、沙门氏菌均全部符合SC/T 3116国家相关标准规定要求; 贮藏期间, 各试验组南方大口鲶鱼片肌肉组织结构主要表现为细胞间结缔组织、肌细胞完整性和肌浆的变化差异, 第112周鱼片组织结构变化程度为: CL＜DK＜DB＜JK＜JB。 结论 采用单冻或超低温速冻处理、抗冻剂处理后贮藏的南方大口鲶鱼片蛋白质的变性程度有一定的降低。
Objective To explore the effects of different freezing methods and antifreeze on the biochemical and sensory properties of Silurus meridionalis Chen fillets. Method Using fresh Silurus meridionalis Chen fillets as raw materials, they were divided into quick-freeze group (JB), single-freeze group (DB), quick-freeze+antifreeze group (JK), single-freeze+antifreeze group (DK), ultra-low temperature quick-freezing Group (CL) 5 groups of fillets. The frozen storage at ?18 ℃ for 112 weeks was used to analyze the trends of sensory characteristics, pH value, volatile base nitrogen value, microorganisms, and tissue structure of southern bigmouth catfish fillets. The content of salt-soluble protein was only analyzed after 40 weeks of storage. Results When the fillets were stored for 40 weeks, the salt-soluble proteins in the JB, JK, DB, DK, and CL groups decreased to 3.60%, 10.94%, 9.73%, 13.23%, and 24.05%. Lowering speed was JB＞DB＞JK＞DK＞CL. When the fillets were stored for 112 weeks, the K values of the JB, JK, DB, DK, and CL test groups were 48.83%, 46.67%, 45.18%, 42.35%, and 37.14%, and the K values of each test group showed a slowly increasing trend. Among them, the K value of the fish fillet in the CL test group met the second-grade freshness requirement; the TBA value of the fish fillets in each test group was slowly increasing, and the TBA value of the 112th week was JB＞JK＞DB＞DK＞CL. The T-VBN value, pH, muscle water holding capacity, and sensory score of the fish fillets in the 5 test groups were basically the same without significant differences (P> 0.05). The fish fillets of each test group were stored frozen for 112 weeks, and the total number of colonies, Staphylococcus aureus and Salmonella all met the requirements of the relevant national standards of SC/T 3116. During storage, the muscle tissue structure of southern bigmouth catfish fillets in each experimental group mainly showed changes in connective tissue, muscle cell integrity, and sarcoplasma. The degree of tissue structure change of fish fillet at week 112 was: CL＜DK＜DB＜JK＜JB. Conclusion The degree of protein denaturation of Silurus meridionalis Chen fillets stored under single-freezing or ultra-low-temperature quick-freezing treatment and antifreeze treatment is reduced a certain extent.
标题：养殖南方大口鲶鱼片贮藏过程中生化特性变化
英文标题：Changes of biochemical properties of pond farmed Silurus meridionalis Chen fillets during storage
作者：
杨欣怡 四川威尔检测技术股份有限公司；通威股份有限公司水产畜禽营养与健康养殖农业农村部重点实验室
雷宝良 四川威尔检测技术股份有限公司；通威股份有限公司水产畜禽营养与健康养殖农业农村部重点实验室
宋涛 四川威尔检测技术股份有限公司；通威股份有限公司水产畜禽营养与健康养殖农业农村部重点实验室
宋军 四川威尔检测技术股份有限公司；通威股份有限公司水产畜禽营养与健康养殖农业农村部重点实验室
杜雪莉 四川威尔检测技术股份有限公司；通威股份有限公司水产畜禽营养与健康养殖农业农村部重点实验室
张凤枰 四川威尔检测技术股份有限公司；通威股份有限公司水产畜禽营养与健康养殖农业农村部重点实验室；上海海洋大学食品学院
王锡昌 上海海洋大学食品学院
中文关键词:南方大口鲶,鱼片,冻结方式,抗冻剂,冷冻贮藏,生化特性,感官评定,
英文关键词:Silurus meridionalis Chen,fillet,freezing method,antifreeze,frozen storage,biochemical properties,sensory quality evalution,
发表日期：2019-08-27
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