不同冻藏温度下镀冰衣处理对鲶鱼品质的影响

将鲶鱼样品分为镀冰衣组和对照组,以持水力、p H、挥发性盐基氮（TVB-N）、质地多面剖析（Texture Profile Analysis,TPA）为指标,研究鲶鱼在-18℃、-25℃冻藏90d内品质的变化规律。随着冻藏时间的增加,各组鲶鱼样品的p H、持水力、硬度、弹性都有不同程度的降低,TVB-N值逐渐升高;在相同处理条件下,样品在-25℃冻藏下比-18℃各指标变化幅度小;在相同冻藏温度下,镀冰衣组样品各指标变化幅度小于对照组;综合各项指标结果,冻藏温度对鲶鱼冻藏的品质有明显影响,镀冰衣处理能有效延缓鲶鱼的腐败变质,镀冰衣和降低冻藏温度联合运用能更好保持鲶鱼的品质。 

Effect of ice-coating during frozen-storage in different temperatures on the quality of catfish

The catfish samples were divided into the ice-coating group and control group, water holding capacity, p H, volatile basic nitrogen (TVB-N) , texture profile analysis (TPA) were used as the assessment standards for studying the quality changes of catfish which were stored at-18℃ and-25℃ in 90 days. Results showed that the p H, water holding capacity, hardness and springiness of each catfish samples reduced in different degrees with the increase of frozen storage time, while the TVB-N value increased gradually, the indexes of samples frozen at-25℃ changed less than the samples frozen at-18℃ in the same condition, the parameters of the ice-coating group had a smaller change than control group under the same freezing temperature. In summary, freezing temperature had a significant impact on the catfish quality, ice-coating could delay the spoilage of catfish, combine ice-coating and low freezing temperature could maintain the quality of catfish effectively.