液体浸渍冷冻对鲟鱼贮藏过程中品质的影响

摘要

研究新兴低温冻结技术液体浸渍冷冻对鲟鱼贮藏期品质的影响,分析比较液体浸渍冷冻和传统空气冷冻处理后的鲟鱼在贮藏期的品质变化,并对多个指标进行了检测分析.结果表明,液体浸渍冷冻处理的鲟鱼冷冻速率是传统空气冷冻的12.47倍,经过液体浸渍冷冻的鲟鱼其肌纤维受到的破坏较空气冷冻小,贮藏过程中鲟鱼的回复性与L*值均较空气冷冻高(P＜0.05),二者挥发性盐基氮值和过氧化值的变化趋势也具有显著性差异(P＜0.05).因此,液体浸渍冷冻能够更好地保持鲟鱼原有的品质,可在鲟鱼贮藏保鲜过程中加以利用.%Immersion chilling and freezing (ICF) is a new low-temperature processing technology with the features of instantaneousness and energy saving.In this study,the quality changes of sturgeon in terms of various parameters were comparatively investigated under the processing conditions of ICF and traditional air freezing (TAF) during 6 months of storage.Results indicated that the freezing rate of ICF was 12.47 times higher than TAF,and ICF could maintain relatively better the texture of sturgeon muscle.In addition,the resilience and L* value of sturgeon during ICF were higher than during TAF (P ＜ 0.05),and a significant difference was also recorded in total volatile basic nitrogen (TVB-N) and peroxide value (POV) (P ＜ 0.05).Thus ICF can better maintain the quality of frozen sturgeon,and it can be used in the freshness maintenance of sturgeon during storage.