文献类型：期刊文献

中文题名：复配抗冻保鲜液对金鲳鱼多次冻融品质的影响

英文题名：Effect of Compounding Antifreeze Preservation Solution on Quality Changes of Golden Pomfret(Trachinotus ovatus)to Multiple Freeze-thaw Cycles

作者：吴晓琳[1,2];赵甜甜[2];焦文娟[2];刘俊[2];周芳[2];刘伟峰[2];张业辉[2];黄文[3];黄利华[4]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088;[2]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610;[3]广东省农业科学院动物科学研究所,广东广州510645;[4]广州城市职业学院食品健康学院,广东广州510405

年份：2026

卷号：47

期号：10

起止页码：365

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：北大核心2023、、EI(收录号：20262020721658)、北大核心

基金：广东省农业科学院水产协同中心项目(XT202303);广东金鲳鱼优势特色产业集群(2023);佛山市市院合作水产预制菜研发中心(202401);广东省农科院金颖之光(R2023PY-JG016);揭阳市科技创新战略专项(2022DZX020);广东省教育厅科技项目(2023ZDZX4116,2022ZDZX2081)。

语种：中文

中文关键词：冻融循环;金鲳鱼;品质变化;菊粉;海藻糖

外文关键词：freeze-thaw cycles;golden pomfret;quality changes;inulin;trehalose

中文摘要：为探讨复配抗冻保鲜液(3.5%CS+1.5%Inulin+0.5%PPP+0.04%Nisin)对反复冻融循环中金鲳鱼品质的影响,本研究构建反复冻融模型,通过测定冻结速率、色差、持水力、新鲜度、质构特性、风味特性等品质指标,对比研究不添加抗冻保鲜液(CK)和添加含3.5%CS、1.5%Inulin、0.5%PPP和0.04%Nisin的复配抗冻保鲜液(EG)两种处理方式作用下金鲳鱼品质的变化。结果显示,EG通过最大冰晶形成带所需时间约比CK短20 min,冻融四次后,EG和CK的亮度(L^(*))、黄度(b^(*))、白度(W)均上升,其中EG的上升幅度显著低于CK(P<0.05),两组的红度(a^(*))不断减小。随着冻融次数增加,两组的质构特性都逐渐变差,而EG的硬度、内聚力、胶着性及咀嚼性的劣变程度均明显小于CK(P<0.05),综合口感优于CK。两组的pH均呈现先下降后上升的趋势。两组的TBARS值、TVB-N值在多次冻融后也都呈现出上升趋势,冻融四次后CK的TBARS值、TVB-N值都显著高于EG(P<0.05)。冻融过程中电子鼻检测出硫化物信号(W1W、W2W)不断增强,冻融四次后EG的W1W响应值上升幅度显著低于CK(P<0.05),EG在多次冻融后所生成的含硫化合物较少。CK持水力降至75.85%,EG降至80.93%,且EG的低磁场核磁特性优于CK,T_(2)弛豫时间所表现出的保水性能比较稳定。综合各种品质指标,EG样品品质劣变程度明显低于CK样品,表明此复配抗冻保鲜液能够改善反复冻融后的金鲳鱼鱼肉质构色泽,提高保水性,有效保持其商品价值,研究为水产品流通过程中的保鲜保质提供参考。

外文摘要：In order to explore the effect of compound antifreeze preservation liquid(3.5%CS+1.5%Inulin+0.5%PPP+0.04%Nisin)on the quality of golden pomfret in repeated freeze-thaw cycles,this study constructed a repeated freezethaw model,and compared the changes in the quality of golden pomfret under two treatment conditions:Without the addition of antifreeze and preservative solution(CK)and with the addition of a compound antifreeze and preservative solution composed of 3.5%CS,1.5%Inulin,0.5%PPP and 0.04%Nisin(EG)through the determination of the freezing rate,colour difference,water-holding capacity,freshness,texture characteristics,flavour characteristics,and other quality indexes.The results showed that the time required for EG to form the maximum ice crystal zone was about 20 minutes shorter than CK.After four freeze-thaw cycles,the brightness(L^(*)),yellowness(b^(*)),and whiteness(W)of both EG and CK increased,with the increase in EG being significantly lower than CK(P<0.05),and the redness(a^(*))of both groups continuously decreased.With the increase of the number of freeze-thaw times,the texture characteristics of the two groups gradually deteriorated,and the deterioration degree of hardness,cohesion,adhesion and chewiness of EG was significantly lower than that of CK(P<0.05),and the comprehensive taste was better than CK.The pH of both groups tended to decrease and then increase.The TBARS and TVB-N values of the two groups also showed an increasing trend after multiple freezethaw cycles.After four freeze-thaw cycles,the TBARS and TVB-N values of CK were significantly higher than those of EG(P<0.05).During the freeze-thaw process,the electronic nose detected a continuously increasing sulfide signal(W1W,W2W).After four freeze-thaw cycles,the W1W response value of EG increased significantly less than that of CK(P<0.05),indicating that EG produced fewer sulfur-containing compounds after multiple freeze-thaw cycles.The CK held the water retention decreased to 75.85%and EG decreased to 80.93%,and the low-field NMR properties of EG were better than those of CK,and the water retention performance exhibited by T_(2)relaxation time was more stable.Based on various quality indicators,the degree of quality deterioration of the EG samples was significantly lower than that of the CK samples,indicating that this compound antifreeze and preservative solution can improve the texture and color of the flesh of the frozen and thawed golden pomfret,enhance water retention,and effectively maintain its commercial value.The research provides a reference for the preservation and quality maintenance of aquatic products during the circulation process.