不同冻结方式对鱿鱼品质的影响
|
摘要
为研究不同冻结方式对鱿鱼的品质影响,采用4种冻结方式(冰箱冻结、平板冻结、螺旋冻结和超低温冷库冻结)处理新鲜鱿鱼,分析冻结时间和理化指标,并分别用低场核磁共振技术(low field nuclear magnetic resonance,LF-NMR)和光学显微镜分析水分的流动性和微观结构。结果表明:采用热电偶测定的冰箱冻结、平板冻结、超低温冷库冻结和螺旋冻结的鱿鱼通过最大冰晶生成带的时间分别为171、56、26和18 min。经螺旋冻结后的鱿鱼,在色泽、p H值、质构、丙二醛值(malondialdehyde,MDA值)、低磁场-核磁共振技术(low field-nuclear magnetic resonance,LF-NMR)和微观结构上与新鲜鱿鱼最为接近。从保水性上来看,超低温冷库冻结的处理方式最优;冰箱冻结对维持鱿鱼的弹性最好。综上,螺旋冻结在维持鱿鱼的品质上更有优势,这可以为今后优化鱿鱼的冻藏工艺提供借鉴。
Fresh squids were frozen by four different methods: refrigerator freezing,plate freezing,spiral freezing,and ultra-low temperature cold storage freezing. The influences of different freezing methods on squids quality were analyzed by measuring their freezing time and physicochemical indexes. Besides,water fluidity and microstructure of the squids were measured by low-field nuclear magnetic resonance( LF-NMR) and optical microscope. The results indicated that the time length of forming the biggest ice crystals in squids by refrigerator freezing,plate freezing,ultra-low temperature cold storage freezing,and spiral freezing were 171 min,56 min,26 min,and 18 min,respectively. Moreover,the color,pH,texture properties,MDA value,LF-NMR and microstructure of spiral frozen squids were relatively close to the fresh sample. Furthermore,the squids frozen by ultra-low temperature cold storage had the best water-holding capacity,and squids frozen by refrigerator freezing had the best springiness. Overall,the spiral freezing method showed better frozen quality than other methods,which provides a reference for optimizing the frozen storage process of squids in the future.
Fresh squids were frozen by four different methods: refrigerator freezing,plate freezing,spiral freezing,and ultra-low temperature cold storage freezing. The influences of different freezing methods on squids quality were analyzed by measuring their freezing time and physicochemical indexes. Besides,water fluidity and microstructure of the squids were measured by low-field nuclear magnetic resonance( LF-NMR) and optical microscope. The results indicated that the time length of forming the biggest ice crystals in squids by refrigerator freezing,plate freezing,ultra-low temperature cold storage freezing,and spiral freezing were 171 min,56 min,26 min,and 18 min,respectively. Moreover,the color,pH,texture properties,MDA value,LF-NMR and microstructure of spiral frozen squids were relatively close to the fresh sample. Furthermore,the squids frozen by ultra-low temperature cold storage had the best water-holding capacity,and squids frozen by refrigerator freezing had the best springiness. Overall,the spiral freezing method showed better frozen quality than other methods,which provides a reference for optimizing the frozen storage process of squids in the future.
引文
[1] CHEN X,LIU B,CHEN Y. A review of the development of Chinese distant-water squid jigging fisheries[J]. Fisheries Research,2008,89(3):211-221.
[2]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.
[3]于刚,杨少玲,张慧,等.不同冻结方式对黄鳍金枪鱼品质变化的比较研究[J].食品工业科技,2015,36(10):325-329.
[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,2014,30(02):23-30.
[5]方林,施文正,刁玉段,等.冻结方式对不同部位草鱼呈味物质的影响[J].食品科学,2018,39(12):199-204.
[6] AUBOURG S P,TORRES J A,SARAIVA J A,et al.Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel(Scomber scombrus)[J]. LWT-Food Science and Technology,2013,53(1):100-106.
[7]汪磊,谢晶,王金锋,等.船用超低温R404A单机双级制冷系统的试验研究[J].食品与机械,2018,34(3):103-107.
[8] JIANG Qingqing,JIA Ru,NAKAZAWA N,et al. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing[J]. Food Chemistry,2019,271:550-560.
[9]刘妙,杨宪时,张小伟,等.复配保鲜剂对反复冻融鱿鱼品质的影响[J].食品与发酵工业,2016,42(5):140-145.
[10] BENJAKULS,SEYMOUR T A,MORRISSEY M T,et al. Physicochemical changes in Pacific whiting muscle proteins during iced storage[J]. Journal of Food Science,2010,62(4):729-733.
[11]王硕,谢晶,杨凯,等.三文鱼冷链流通过程中质构、鲜度及感官品质变化规律与水分迁移相关性[J].中国食品学报,2018,18(5):173-184.
[12]曹荣,王凤玉,赵玲,等.日本枪乌贼(Loligo japonica)不同温度冻藏过程中的品质变化[J].渔业科学进展,2016,37(4):97-103.
[13] XU B,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):1 366-1 376.
[14]江杨阳,杨水兵,余海霞,等.不同冻结方式对红虾肌肉品质的影响[J].现代食品科技,2017,33(10):142-148; 116.
[15]华泽钊,李云飞,刘宝林.食品冷冻冷藏原理与设备[M].北京:机械工业出版社,1999.
[16]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,2014,30(7):218-223;186.
[17] LIU Shi,TAO Yang,XIONG Guangquan,,et al. Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch(Micropterus salmoides)[J]. LWT,2018,92:471-476.
[18] KONO S,KON M,ARAKI T,et al. Effects of relationships among freezing rate,ice crystal size and color on surface color of frozen salmon fillet[J]. Journal of Food Engineering,2017,214:158-165.
[19] THANONKAEW A, BENJAKUL S, VISESSANGUAN W,et al. The effect of metal ions on lipid oxidation,colour and physicochemical properties of cuttlefish(Sepia pharaonis)subjected to multiple freeze-thaw cycles[J].Food Chemistry,2006,95(4):591-599.
[20] LEYGONIE C,BRITZ T J,HOFFMAN L C. Oxidative stability of previously frozen ostrich M. iliofibularis packaged under different modified atmosphere conditions[J].International Journal of Food Science&Technology,2011,46(6):1 171-1 178.
[21]路钰希,林玉海,李学英,等.冻藏温度对鱿鱼品质的影响[J].食品与发酵工业,2015,41(3):105-111.
[22]董佳,胡嘉杰,王庆,等.液体浸渍冷冻对鲟鱼贮藏过程中品质的影响[J].食品科学,2017,38(5):281-287.
[23]迟海,李学英,杨宪时,等.南极磷虾冻藏温度下的品质变化及其货架期分析[J].水产学报,2012,36(1):153-160.
[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 airblast and cryogenic freezing[J]. Journal of Food Engineering,2007,80(1):292-299.
[25]赵巧灵,廖明涛,刘书臣,等.蓝鳍金枪鱼脂肪氧化和鱼肉色泽的变化研究[J].中国食品学报,2014,14(7):79-86.
[26]林晶晶,林向阳,吴佳,等.利用核磁共振技术研究鱼糜制品在储藏过程中的水分变化[J].食品科学,2011,32(19):46-49.
[27]朱文慧,宦海珍,步营,等.不同解冻方式对秘鲁鱿鱼肌肉保水性和蛋白质氧化程度的影响[J].食品科学,2017,38(11):6-11.
[28] SHAO J H,DENG Y M,JIA N,et al. Low-field NMR determination of water distribution in meat batters with Na Cl and polyphosphate addition[J]. Food Chemistry,2016,200:308-314.
[29] MARCONE M F,WANG S,ALBABISH W,et al. Diverse food-based applications of nuclear magnetic resonance(NMR)technology[J]. Food Research International,2013,51(2):729-747.
[30] NERI L,HERNANDO I,PREZMUNUERA 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.
[31]史咏梅,李勇勇,吴迪迪,等.不同冻结方式对南美白对虾品质的影响[J].食品与发酵工业,2019,45(5):87-93.
[2]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.
[3]于刚,杨少玲,张慧,等.不同冻结方式对黄鳍金枪鱼品质变化的比较研究[J].食品工业科技,2015,36(10):325-329.
[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,2014,30(02):23-30.
[5]方林,施文正,刁玉段,等.冻结方式对不同部位草鱼呈味物质的影响[J].食品科学,2018,39(12):199-204.
[6] AUBOURG S P,TORRES J A,SARAIVA J A,et al.Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel(Scomber scombrus)[J]. LWT-Food Science and Technology,2013,53(1):100-106.
[7]汪磊,谢晶,王金锋,等.船用超低温R404A单机双级制冷系统的试验研究[J].食品与机械,2018,34(3):103-107.
[8] JIANG Qingqing,JIA Ru,NAKAZAWA N,et al. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing[J]. Food Chemistry,2019,271:550-560.
[9]刘妙,杨宪时,张小伟,等.复配保鲜剂对反复冻融鱿鱼品质的影响[J].食品与发酵工业,2016,42(5):140-145.
[10] BENJAKULS,SEYMOUR T A,MORRISSEY M T,et al. Physicochemical changes in Pacific whiting muscle proteins during iced storage[J]. Journal of Food Science,2010,62(4):729-733.
[11]王硕,谢晶,杨凯,等.三文鱼冷链流通过程中质构、鲜度及感官品质变化规律与水分迁移相关性[J].中国食品学报,2018,18(5):173-184.
[12]曹荣,王凤玉,赵玲,等.日本枪乌贼(Loligo japonica)不同温度冻藏过程中的品质变化[J].渔业科学进展,2016,37(4):97-103.
[13] XU B,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):1 366-1 376.
[14]江杨阳,杨水兵,余海霞,等.不同冻结方式对红虾肌肉品质的影响[J].现代食品科技,2017,33(10):142-148; 116.
[15]华泽钊,李云飞,刘宝林.食品冷冻冷藏原理与设备[M].北京:机械工业出版社,1999.
[16]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,2014,30(7):218-223;186.
[17] LIU Shi,TAO Yang,XIONG Guangquan,,et al. Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch(Micropterus salmoides)[J]. LWT,2018,92:471-476.
[18] KONO S,KON M,ARAKI T,et al. Effects of relationships among freezing rate,ice crystal size and color on surface color of frozen salmon fillet[J]. Journal of Food Engineering,2017,214:158-165.
[19] THANONKAEW A, BENJAKUL S, VISESSANGUAN W,et al. The effect of metal ions on lipid oxidation,colour and physicochemical properties of cuttlefish(Sepia pharaonis)subjected to multiple freeze-thaw cycles[J].Food Chemistry,2006,95(4):591-599.
[20] LEYGONIE C,BRITZ T J,HOFFMAN L C. Oxidative stability of previously frozen ostrich M. iliofibularis packaged under different modified atmosphere conditions[J].International Journal of Food Science&Technology,2011,46(6):1 171-1 178.
[21]路钰希,林玉海,李学英,等.冻藏温度对鱿鱼品质的影响[J].食品与发酵工业,2015,41(3):105-111.
[22]董佳,胡嘉杰,王庆,等.液体浸渍冷冻对鲟鱼贮藏过程中品质的影响[J].食品科学,2017,38(5):281-287.
[23]迟海,李学英,杨宪时,等.南极磷虾冻藏温度下的品质变化及其货架期分析[J].水产学报,2012,36(1):153-160.
[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 airblast and cryogenic freezing[J]. Journal of Food Engineering,2007,80(1):292-299.
[25]赵巧灵,廖明涛,刘书臣,等.蓝鳍金枪鱼脂肪氧化和鱼肉色泽的变化研究[J].中国食品学报,2014,14(7):79-86.
[26]林晶晶,林向阳,吴佳,等.利用核磁共振技术研究鱼糜制品在储藏过程中的水分变化[J].食品科学,2011,32(19):46-49.
[27]朱文慧,宦海珍,步营,等.不同解冻方式对秘鲁鱿鱼肌肉保水性和蛋白质氧化程度的影响[J].食品科学,2017,38(11):6-11.
[28] SHAO J H,DENG Y M,JIA N,et al. Low-field NMR determination of water distribution in meat batters with Na Cl and polyphosphate addition[J]. Food Chemistry,2016,200:308-314.
[29] MARCONE M F,WANG S,ALBABISH W,et al. Diverse food-based applications of nuclear magnetic resonance(NMR)technology[J]. Food Research International,2013,51(2):729-747.
[30] NERI L,HERNANDO I,PREZMUNUERA 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.
[31]史咏梅,李勇勇,吴迪迪,等.不同冻结方式对南美白对虾品质的影响[J].食品与发酵工业,2019,45(5):87-93.