目的:模拟鲈鱼生产流通过程(即预冷、运输、贮藏环节),以碎冰为对照,研究了流化冰预冷对新鲜鲈鱼运输期间的控温效果与贮藏期间品质变化的影响.方法:将新鲜鲈鱼随机分组,分别进行流化冰预冷-运输-贮藏(slurry ice,SI)、流化冰预冷-无冰运输-碎冰贮藏(slurry ice-no ice-crush ice,SNI)与碎冰预冷-运输-贮藏(CK)3?种流通方式,在贮藏期间定期取样进行感官、理化(pH值、盐度、质构与硫代巴比妥酸值)及微生物(菌落总数)指标测定,并结合扫描电子显微镜与聚丙烯酰胺凝胶电泳分析,综合评价其鲜度变化.结果:流化冰在1.0～1.5?h内将鲈鱼中心温度降至0?℃,鱼体终温为－1.1?℃,降温速率显著高于碎冰预冷处理.在贮藏中后期,与CK组相比,SI组能较好保持鲈鱼的感官品质和质构特性,抑制硫代巴比妥酸值、pH值与菌落总数的升高,有效延缓蛋白质分解与肌肉组织降解速率,货架期为18?d左右,相对CK组延长了6?d.SNI组无冰运输过程中鲈鱼体温维持在0.8?℃以下,贮藏期间其样品质构特性、微生物生长及蛋白质降解水平与CK组差异不大,两组货架期均为12?d;说明流化冰预冷具有较好的控温作用,能在一定程度上维持鲈鱼的鲜度.结论:流化冰是一种快速、高效的保鲜处理方式,SNI组无冰运输操作可提高鱼样装载量,节约运输成本,因此该研究对水产品的短途运输具一定的参考价值.%Objective: The effect of precooling treatment with slurry ice on the quality change of fresh Japanese seabass was investigated during simulated circulation (precooling, transportation and storage). Methods: The fish were randomly divided into three groups: 1) precooling with slurry ice, transportation and storage (SI), 2) slurry ice precooling, transportation without ice and storage in crushed ice (SNI) and 3) precooling with crushed ice, transportation and storage (control). During storage, sensory attributes and physiological properties such as pH, salinity, texture profile analysis (TPA) and thiobarbituric acid (TBA) as well as total viable count (TVC) were measured at regular intervals. Scanning electron microscopic and sodium dodecyl sulfate polyacrylamide gel electrophoresis were performed. Furthermore, the quality change of Japanese seabass was evaluated. Results: The internal temperature of seabass was reduced to 0 ℃ by precooling with slurry ice for 1.0-1.5 h and the final temperature was -1.1 ℃; the rate of temperature decrease was significantly higher than that of crushed ice treatment. Compared with the control group, SI maintained better sensory quality and texture properties, inhibited the increase in TBA, pH and TVC, and delayed the degradation of protein and muscle tissue during the mid-late storage period. The shelf-life of SI was about 18 d, which was 6 d longer than that of the control group. The fish in the SNI group were kept at a temperature below 0.8 ℃ during transportation without ice and no significant differences in texture properties, microbial quality or protein degradation were found compared with the control group. The shelf-life of both groups was 12 d. These findings suggested that slurry ice precooling could control temperature, thereby maintaining the quality of seabass. Conclusion: Slurry ice provides a rapid and efficient way to preserve aquatic products. SNI treatment can increase the loading amount of fish, thus cutting down the cost of transportation. The results of this study can provide valuable information for short-distance transportation of aquatic products during circulation.
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