不同复合添加剂冰裹冰对(-23°C)冻藏大黄鱼(Pseudosciaena crocea)品质影响的评价。
Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (-23 °C) large yellow croaker (Pseudosciaena crocea).
机构信息
College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China.
出版信息
J Sci Food Agric. 2023 Jan 15;103(1):349-360. doi: 10.1002/jsfa.12148. Epub 2022 Aug 18.
BACKGROUND
Compounded ice glazing has been used in large yellow croaker to improve its quality during frozen storage. The ice glazing liquid is prepared by compound use of trehalose and tea polyphenols, and the moisture, protein-related properties and freshness of the fish have been evaluated during 300 days of frozen storage.
RESULTS
The results showed that the addition of trehalose effectively reduced the loss of water. At the same time, it was difficult for ice crystals to grow under the action of trehalose, the average diameter could still be maintained at 111.25-119.85 μm. The combination with tea polyphenols could effectively maintain the protein structure and keep the total volatile base nitrogen (TVB-N) and K value within 11.84 mg/100 g and 13.18%, so that the freshness of the fish was always at the first level.
CONCLUSION
In a word, the ice glazing with 5% trehalose and 8% tea polyphenols had the best preservation effect, which was recommended for the frozen storage. © 2022 Society of Chemical Industry.
背景
在大黄鱼的冷冻贮藏过程中，复方冰衣已被用于改善其品质。冰衣液由海藻糖和茶多酚复合而成，在 300 天的冷冻贮藏过程中，对鱼的水分、蛋白质特性和新鲜度进行了评价。
结果
结果表明，添加海藻糖可有效减少水分流失。同时，海藻糖的作用下冰晶难以生长，平均直径仍能保持在 111.25-119.85 μm。与茶多酚结合，可有效保持蛋白质结构，使总挥发性碱基氮（TVB-N）和 K 值保持在 11.84 mg/100 g 和 13.18%以内，使鱼的新鲜度始终保持在一级。
结论
总之，5%海藻糖和 8%茶多酚的冰衣具有最佳的保鲜效果，推荐用于冷冻贮藏。© 2022 英国化学学会。
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