| 液浸速冻对牡蛎水分迁移及品质的影响 |
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| 引用本文： | 梁钻好,陈海强,梁凤雪,罗宏悦,谢彦安,余铭. 液浸速冻对牡蛎水分迁移及品质的影响[J]. 食品科学, 2019, 40(23): 233-238. DOI: 10.7506/spkx1002-6630-20181101-016 |
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| 作者姓名： | 梁钻好 陈海强 梁凤雪 罗宏悦 谢彦安 余铭 |
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| 作者单位： | （1.阳江职业技术学院食品与环境工程系，广东 阳江 529566；2.广东省食品低温加工工程技术研究中心，广东 阳江 529566；3.阳江市程村镇政府，广东 阳江 529821；4.阳西县程村镇红光蚝协会，广东 阳江 529821） |
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| 基金项目： | 广东省省级科技计划项目（2015B090906018）；广东省普通高校青年创新人才项目（2017GKQNCX093）；阳江市科技计划项目（2016040；2017013） |
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| 摘 要： | 为寻求高效的牡蛎冷冻方式，研究了液浸速冻对牡蛎水分迁移及品质的影响，优化了液浸速冻牡蛎的冻结温度，并在此基础上通过低场核磁共振分析液浸速冻对牡蛎水分状态、含量及分布的影响。结果表明：－35 ℃液浸速冻的牡蛎解冻后仍保持良好的持水能力和弹性，蛋白质无明显变性。相比－18 ℃静置冷冻、－35 ℃气流冷冻和－80 ℃超低温冷冻，－35 ℃液浸速冻的冻结速率最大，高达13.03 cm/h，是－35 ℃气流冷冻和－80 ℃超低温冷冻的5～6 倍，属超速冻结方式，且液浸速冻牡蛎的不易流动水损失最少，解冻后其核磁共振图像显示牡蛎肉体内部基本无汁液流失。
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| 关 键 词： | 低场核磁共振 牡蛎 液浸速冻 水分迁移 |
Impact of Immersion Freezing on Oyster Quality and Water Migration |
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| LIANG Zuanhao,CHEN Haiqiang,LIANG Fengxue,LUO Hongyue,XIE Yan’an,YU Ming. Impact of Immersion Freezing on Oyster Quality and Water Migration[J]. Food Science, 2019, 40(23): 233-238. DOI: 10.7506/spkx1002-6630-20181101-016 |
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| Authors: | LIANG Zuanhao CHEN Haiqiang LIANG Fengxue LUO Hongyue XIE Yan’an YU Ming |
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| Affiliation: | (1. Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529566, China; 2. Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China; 3. Chengcun Town Government of Yangjiang, Yangjiang 529821, China; 4. Chengcun Hongguang Oyster Association of Yangxi, Yangjiang 529821, China) |
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| Abstract: | In order to seek an efficient freezing method for oysters, this study evaluated the effect of immersion freezing on the water migration and quality of oysters. The freezing temperature was optimized. On this basis, the effect of immersion freezing on the water status, content and distribution of oysters was analyzed by low-field nuclear magnetic resonance (LF-NMR). The results showed that oysters frozen by immersion freezing at ?35 ℃ maintained good water-holding capacity and elasticity after thawing with no obvious protein degeneration occurring. The freezing speed of immersion freezing at ?35 ℃ as a ultrafast freezing method was 13.03 cm/h, which was higher than that of static freezing at ?18 ℃ and was 5–6 folds higher than that of airflow freezing at ?35 ℃ and ultra-low temperature freezing at ?80 ℃. Moreover, immersion freezing led to the lowest loss of immobilized water, and the magnetic resonance images showed almost no drip loss inside oysters after thawing. |
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| Keywords: | low-field nuclear magnetic resonance oyster immersion freezing water migration |
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