渔业现代化

渔业现代化 >

2019 , Vol. 46 >Issue 4: 73 - 79

DOI: https://doi.org/10.3969/j.issn.1007-9580.2019.04.012

论文

冰衣结合保鲜剂处理对冻藏鱿鱼品质的影响

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  • （1 上海海洋大学食品学院，上海冷链装备性能与节能评价专业技术服务平台，上海 201306；
    2上海水产品加工及贮藏工程技术研究中心，上海 201306；
    3食品科学与工程国家级实验教学示范中心(上海海洋大学)，上海 201306）
谭明堂（1996—），男，硕士研究生，研究方向：制冷工程。 E-mail：478941685@qq.com

网络出版日期: 2019-10-31

基金资助

国家“十三五”重点研发项目（2018YFD0400605）；农业部海水鱼产业体系（CARS-47）；2019年上海市科技兴农重点攻关项目(2019-02-08-00-10-F01143)；上海市科委能力建设项目（19DZ2284000）；上海市科委公共服务平台建设项目（17DZ2293400）

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Effects of glazing with preservative treatment on the quality of squid during frozen storage#br#

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  • （1 College of Food Science and Technology, Shanghai Ocean University,
    Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China;
    2 Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;
    3 National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China;

Online published: 2019-10-31

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摘要

为探究冰衣对鱿鱼品质的影响，在鱿鱼冻藏过程中，以未镀冰衣的样品为对照组，对比纯水冰衣组及冰衣中分别添加聚丙烯酸钠、迷迭香酸、异抗坏血酸钠及其复配组，分析鱿鱼在-18 ℃下冻藏6个月的持水力、色泽、pH、质构、丙二醛、巯基含量、水分含量和游离氨基酸的变化。结果显示：鱿鱼冻藏过程中品质显著下降，镀冰衣处理能明显延缓质量损失、脂质氧化和蛋白质降解；含有聚丙烯酸钠的冰衣不易破裂，可有效维持鱿鱼的品质；冰衣中加入异抗坏血酸钠的比加入迷迭香酸有更好的保鲜效果；异抗坏血酸钠/聚丙烯酸钠复配冰衣可有效延缓冻藏期间鱿鱼品质下降，且能延长货架期。

关键词： 鱿鱼; 冻藏; 镀冰衣; 聚丙烯酸钠; 异抗坏血酸钠; 鱼品品质

本文引用格式

谭明堂, 王金锋, 余文晖, 等 . 冰衣结合保鲜剂处理对冻藏鱿鱼品质的影响[J]. 渔业现代化, 2019 , 46(4) : 73 -79 . DOI: 10.3969/j.issn.1007-9580.2019.04.012

Abstract

In order to investigate the effects of glazing on the quality of squid, the unglazed samples as the control group (CK) were compared with the ice-glazing group (IG) and groups with sodium polyacrylate, rosmarinic acid, D-sodium erythorbate and their hybrid to analyze the changes in water-holding capacity, colour, pH, texture, MDA, sulfydryl content, moisture content and FAA of squid during frozen storage at -18℃ for 6 months. Results showed that squid exhibited significant quality decline during frozen storage. Glazing treatment significantly reduced quality loss, lipid oxidation and protein degradation. Glazing with sodium polyacrylate was not easy to be broken, and could effectively maintain the quality of the squid. Glazing with D-sodium erythorbate exhibited better preservative effects than that with rosmarinic acid. Glazing with D-sodium erythorbate /sodium polyacrylate (SG-DSE) could significantly delay the decline of quality of the squid and extend its shelf life during frozen storage.

Key words： Squid; frozen storage; glazing; sodium polyacrylate; D-sodium erythorbate; quality of fish

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