超声辅助浸渍冷冻对鮸鱼肉品质的影响

Effects of ultrasound-assisted immersion freezing on the muscle quality in Miichthys miiuy

中文关键词:  超声辅助浸渍冷冻  鮸鱼  冷冻速率  品质  肌原纤维蛋白质

英文关键词:ultrasound-assisted immersion freezing  Miichthys miiuy  freezing rate  quality  myofibrillar protein

中文摘要:

      目的 探究低频超声波用于浸渍冷冻技术的可行性, 比较不同冷冻方式对鮸鱼肉品质的影响。方法 采用超声辅助浸渍冷冻(ultrasound-assisted immersion freezing, UIF)、浸渍冷冻(immersion freezing, IF)和空气冷冻(air freezing, AF)处理新鲜鮸鱼肉, 通过温度曲线比较不同冷冻方式处理样品的冷冻速率大小, 并在冷冻贮藏期间定期检测样品的持水力、白度及肌原纤维蛋白质变化。结果 在频率为25 kHz、功率为180 W的超声波处理下, UIF方法可以使鱼肉的冷冻速率远高于IF方法, 较AF方法提高了10倍以上。与AF和IF组样品相比, UIF样品在12周的?26℃冷冻贮藏期间持水力维持较好, 且肌原纤维蛋白质表现出相对更高的Ca2+-ATPase活性和巯基含量。结论 一定功率的超声波是浸渍冷冻技术的有益补充, 可以更有效地抑制鱼肉在冻藏期间的品质降低。

英文摘要:

      Objective To explore the feasibility of the application of low-frequency ultrasonic waves in immersion freezing technology, and compare the effects of different freezing methods on the muscle quality of Miichthys miiuy. Methods Ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) were used to treat fresh Miichthys miiuy muscle, and the freezing rates of samples treated with different freezing methods were compared through temperature curves. The water-holding capacity, whiteness, and myofibrillar protein changes of the samples were periodically tested during frozen storage. Results Under the ultrasonic treatment with a frequency of 25 kHz and a power of 180 W, the UIF method could make the freezing rate of fish muscle much higher than that of the IF method, which was more than 10 times higher than that of the AF method. Compared with AF and IF group samples, UIF samples maintained better water holding capacity during 12-week’ ?26℃ frozen storage, and myofibrillar proteins showed relatively higher Ca2+-ATPase activity and sulfhydryl content. Conclusion A suitable power of ultrasound is a beneficial supplement to the immersion freezing technology, which can more effectively inhibit the quality reduction of fish during frozen storage.