摘要
【目的】研究冻藏温度对河豚鱼鱼肉品质的影响。【方法】以暗纹东方鲀鱼肉为供试样品,将其分别在-10,-18,-25,-30,-86℃下冻藏180d,每隔30d取样1次,检测其质构和生化指标(pH、硫代巴比妥酸(TBA)值及挥发性盐基氮(TVB-N)、盐溶蛋白和巯基含量)的变化。【结果】冻藏温度对河豚鱼鱼肉的pH、TBA值及TVB-N、盐溶蛋白和巯基含量等理化指标均有影响,且随着冻藏时间的延长差异更为明显。冻藏温度愈低,河豚鱼鱼肉pH、TBA值及TVB-N含量变化愈小,盐溶蛋白及巯基含量下降也愈小。经过冻藏,暗纹东方鲀鱼肉的硬度显著降低,且冻藏温度越低鱼肉硬度变化越明显。鱼肉微观结构电镜观察结果表明,鱼肉肌纤维的疏密与鱼肉质构变化有密切关系;鱼肉肌纤维分解越多,鱼肉硬度下降越快。【结论】本试验条件下,以-86℃冷藏的暗纹东方鲀的肉品质最好。
[Objective] This study investigated the effects of frozen storage temperature on the quality of Takifugu obscures. [Method] Variations of texture and biochemical parameters including pH value, 2- thiobarbituric acid value （TBA）, total volatile basic nitrogen （TVB-N）,the salt-extractable protein content,sulfhydryl （SH） content and texture of frozen puffer fish （Takifugu obscurus） during 180 days frozen storage at the temperatures of -10,-18,-25,-30 and -86 ℃ were measured every 30 days, respectively. [Result] Significant differences （P^0.05） in pH, TBA, TVB-N, the salt-extractable protein content,SH content and texture were observed during the frozen storage at different temperatures, and differences became more significant as the storage time extended. With the decrease of storage temperature, the increase of pH, TBA and TVB-N decreased, and the decrease of salt-extractable protein content and SH content became less. Hardness of the frozen fish fillets decreased significantly （P〈0.05）,and lower storage temperature resulted in more significant changes. The ultrastructure of fish myofibrils observed by the transmission electron microscope showed that there was a close relationship between the density of myofibrils and the change of texture profiles. More decomposition of muscle fibers led to larger loss of fillet hardness. [Conclusion] Based on this study,-86 ℃ was the optimum storage temperature to maintain the quality of obscure puffer fish.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2014年第5期141-146,共6页
Journal of Northwest A&F University(Natural Science Edition)
基金
"十二五"国家科技支撑计划项目(2012BAD38B09)
上海市科委工程中心建设项目(11DZ2280300)
上海市教育委员会重点学科建设项目(J50704)
上海海洋大学优秀青年学科骨干培养计划(海鸥计划)项目
关键词
河豚鱼
冻藏温度
质构变化
微观结构
生化指标
puffer fish
frozen storage
change of texture
ultrastructure
biochemical property
作者简介
马妍（1987-），江苏镇江人，在读硕士，主要从事食品安全与质量控制研究。E—mail：donna—m—y@163．com
[通信作者]周然（1977-），内蒙古赤峰人，副教授，博士，主要从事食品质量控制研究。E-mail：rzhou@shou．edu．cn
