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当前位置: 首页 > 文章 > 冻藏温度对河豚鱼鱼肉微观结构及生化指标的影响 西北农林科技大学学报(自然科学版) 2014,42 (5) 141-146
Position: Home > Articles > Effects of frozen storage temperature on ultrastructure and biochemical properties of Takifugu obscures Journal of Northwest A & F University(Natural Science Edition) 2014,42 (5) 141-146

冻藏温度对河豚鱼鱼肉微观结构及生化指标的影响

作  者：
马妍;谢晶;周然;刘源
单  位：
上海海洋大学食品学院;上海水产品加工及贮藏工程技术研究中心
关键词：
河豚鱼;冻藏温度;质构变化;微观结构;生化指标
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。
译  名：
Effects of frozen storage temperature on ultrastructure and biochemical properties of Takifugu obscures
作  者：
MA Yan;XIE Jing;ZHOU Ran;LIU Yuan;College of Food Science and Technology,Shanghai Ocean University;
关键词：
puffer fish;;frozen storage;;change of texture;;ultrastructure;;biochemical property
摘  要：
【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 180days frozen storage at the temperatures of-10,-18,-25,-30and-86℃ were measured every 30days,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 thequality of obscure puffer fish.

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