不同冷冻方式对调味鱼贮藏品质的影响

为了开发斑点叉尾鮰调理食品并考察不同冷冻方式对其冻藏品质的影响,将加工好的调味鱼进行缓慢冷冻(-18 ℃)、中速冷冻(-30 ℃)和快速冷冻(-80 ℃)处理后,转入-18 ℃贮藏。在贮藏期间,测定调味鱼的pH、挥发性盐基氮(TVB-N)、2-硫代巴比妥酸(TBA)、K值、生物胺,再结合感官评价,分析不同冷冻方式对调味鱼冻藏品质的影响。结果表明,在贮藏期间3种处理的调味鱼pH均随贮藏时间的延长先降低后升高,TVB-N值、TBA值、K值、腐胺、尸胺等随着贮藏时间的延长不断上升。缓慢冷冻的调味鱼在贮藏期间综合品质低于其他2组处理,贮藏末期感官评分已略低于可接受分值,且检出尸胺56.9 mg/kg;中速和快速冷冻的调味鱼直至贮藏末期感官评分均未低于可接受分值,但中速冷冻处理的调味鱼在贮藏末期检出尸胺33.4 mg/kg;快速冷冻的鱼肉在整个贮藏期间未检出尸胺,综合品质较高。

Effects of Different Freezing Methods on the Storage Quality of Seasoned Channel Catfish

In order to develop channel catfish conditioning foods,and to examine the effects of different freezing methods on its storage quality,the seasoned fish were slowly frozen (-18 ℃),moderately frozen (-30 ℃),and rapidly frozen (-80 ℃),then transferred to-18 ℃ for storage.During storage,the pH,TVB-N value,TBA value,K value,and biogenic amine of the seasoned fish were measured combined with sensory evaluation,the effects of different freezing methods on the quality of the seasoned fish were analyzed.The results showed that the pH of the three seasoned fish decreased first and then increased with the storage time during storage.The TVB-N value,TBA value,K value,putrescine and cadaverine increased with the storage time.The quality of slowly frozen seasoned fish was lower than that of the other two groups during storage.The sensory score at the end of storage was slightly lower than the acceptable score,and the cadaverine was 56.9 mg/kg.The sensory scores of moderately frozen and rapidly frozen seasoned fish were not lower than the acceptable scores until the end of storage,but the moderately frozen seasoned fish detected cadaverine 33.4 mg/kg at the end of storage.The rapidly frozen fish did not detect cadaverine during the whole storage period,and the overall quality was good.