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当前位置: 首页 > 文章 > 冷冻防护剂和镀冰衣处理对冷冻革胡子鲶鱼段的品质保护效果 山西农业科学 2013,41 (4) 381-386
Position: Home > Articles > The Protective Effect of Frozen Repellant and Ice-coating on the Quality of Frozen Cyprinus carpio Journal of Shanxi Agricultural Sciences 2013,41 (4) 381-386

冷冻防护剂和镀冰衣处理对冷冻革胡子鲶鱼段的品质保护效果

作  者：
韩志慧;侯柄姝;马俪珍
单  位：
天津市农副产品深加工技术工程中心;天津市林业果树研究所;天津农学院食品科学系
关键词：
革胡子鲶鱼;冷冻防护剂;镀冰衣;冷冻贮存;品质
摘  要：
鱼经过冷冻贮藏,其肌肉蛋白质会发生冷冻变性,导致各项理化指标变化,最终影响鱼肉的品质。试验将革胡子鲶鱼宰杀、切段、漂洗后,研究冷冻防护剂处理、镀冰衣处理以及冷冻防护剂和镀冰衣联合处理3种方式对切割鱼段冷冻贮存过程中的品质变化,通过定期观察冷冻贮存过程中挥发性盐基氮(TVB-N值)、脂肪氧化值(TBARS值)、持水力、质构分析(TPA)、嫩度等的变化,来综合分析冷冻防护剂和镀冰衣处理对产品品质的保护效果。结果表明,随着冷冻鱼段贮藏时间的延长,TVB-N值和TBARS值呈现上升趋势,持水力、嫩度、硬度、弹性和凝聚性均呈现下降趋势;冷冻防护剂和镀冰衣联合使用能明显抑制TVB-N值和TBARS值的上升,延缓鱼段的腐败变质、控制蛋白和脂肪氧化,并提高鱼段的保水性、嫩度和质构特性。鱼质量对冷冻防护剂和冰衣处理的作用效果有一定的影响,质量小的(350 g)效果好于中等质量(500 g)的。
译  名：
The Protective Effect of Frozen Repellant and Ice-coating on the Quality of Frozen Cyprinus carpio
作  者：
HAN Zhi-hui1,HOU Bing-shu2,3,MA Li-zhen2,3(1.Tianjin Institute of Forestry Fruit,Tianjin 300112,China; 2.Department of Food Science,Tianjin Agricultural University,Tianjin 300384,China; 3.Tianjin Engineering & Technology Research Center of Agricultural Products Processing,Tianjin 300384,China)
关键词：
Cyprinus carpio;frozen repellant;ice-coating;frozen storage;quality
摘  要：
Frozen storage can lead to frozen denaturation of the muscle protein of fish,and the changes in physical and chemical indicators,and finally influence the quality of the fish meat.After the process of killing,cutting,rinsing of the Cyprinus carpio,we studied the influence of quality of catfish during the storage with frozen repellant treatment,glazing process and the combine of above two methods.By observing the changes of TVB-N,TBARS,water holding capacity,TPA,tenderness on a regular basis,we comprehensively analyzed the protective effect of frozen protective agent and ice-coating to the quality of products.The experiment results showed that with the increasing time of storage of frozen catfish,the value of TVB-N and TBARS went upward but the held hydraulic,tenderness,hardness,elasticity and cohesiveness showed a downward trend.The combine usage of frozen protective agent and ice-coating can clearly inhibit the rise of TVB-N value and TBARS value.Thereby this method can retard the spoilage of fish,control the oxidation process of fish protein and fat,and improve water-holding capacity,tenderness and texture characteristics of the fish sections.The fish weight has a certain impact on the effect of frozen protective agent and ice-coating.The effect of small weigh(350 g) is better than the medium weight(500 g).

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