皱纹盘鲍在-18℃、-60℃条件下的冻藏品质变化研究

doi:10.19784/j.cnki.issn1672-0172.2022.99.057

家电科技 ›› 2022, Vol. 0 ›› Issue (zk): 267-271.doi: 10.19784/j.cnki.issn1672-0172.2022.99.057

皱纹盘鲍在-18℃、-60℃条件下的冻藏品质变化研究

董浩¹, 密鑫宇², 鞠晓晨¹, 王海燕¹, 赵元晖²

1.海信冰箱有限公司山东青岛 266000;
2.中国海洋大学食品科学与工程学院山东青岛 266003

发布日期:2023-03-28
作者简介:董浩,硕士学位。研究方向：食品保鲜技术。地址：山东省青岛市崂山区松岭路399号海信研发中心。E-mail：donghao3@hisense.com。

Study on the quality change of abalone during frozen storage at -18℃ and -60℃

DONG Hao¹, MI Xinyu², JU Xiaochen¹, WANG Haiyan¹, ZHAO Yuanhui²

1. Hisense Refrigerator Co., Ltd. Qingdao 266000;
2. College of Food Science and Engineering, Ocean University of China Qingdao 266003

Published:2023-03-28

摘要/Abstract

摘要： 通过汁液流失率、pH值、TBA值、肌原纤维蛋白含量、羰基含量、菌落总数、质构和感官评价等测定,探究了皱纹盘鲍在-18℃、-60℃冷冻条件下贮藏56天的品质变化。结果表明,伴随冻藏时间延长,皱纹盘鲍的各项指标均发生显著变化。相比-18℃,-60℃冻藏能够明显延缓脂肪氧化、降低肌原纤维蛋白的降解速率及抑制微生物的生长繁殖,更好地维持皱纹盘鲍的原有风味及品质。

关键词: 皱纹盘鲍, -60℃, 冻藏

Abstract: The quality changes of abalone stored under freezing conditions at -18℃ and -60℃ for 56 days were investigated by determination of SAP loss rate, pH, TBA, myofibrillar protein content, carbonyl group content, total number of colonies, texture and sensory evaluation. The results showed that all indicators of abalone changed significantly with the extension of freeze-storage time. Lipid oxidation was delayed, myofibrillar protein degradation rate was reduced and microbial growth and reproduction was significantly inhibited under the condition of -60℃ freezing storage compared with -18℃. The original flavor and quality of abalone can be better maintained with lower temperature.

Key words: Abalone, -60℃, Frozen storage

中图分类号:

TM925.21

董浩, 密鑫宇, 鞠晓晨, 王海燕, 赵元晖. 皱纹盘鲍在-18℃、-60℃条件下的冻藏品质变化研究[J]. 家电科技, 2022, 0(zk): 267-271.

DONG Hao, MI Xinyu, JU Xiaochen, WANG Haiyan, ZHAO Yuanhui. Study on the quality change of abalone during frozen storage at -18℃ and -60℃[J]. Journal of Appliance Science & Technology, 2022, 0(zk): 267-271.

[1]	董浩, 周晓东, 鞠晓晨, 钟明慧, 赵元晖. 三文鱼在冰箱-18℃、-60℃条件下的冻藏品质变化研究[J]. 家电科技, 2020, 0(zk): 170-174.
[2]	阚苗, 付如仁. 静电场结合冻藏技术对猪肉贮藏期品质的影响[J]. 家电科技, 2019, 0(6): 69-71.

皱纹盘鲍在-18℃、-60℃条件下的冻藏品质变化研究

Study on the quality change of abalone during frozen storage at -18℃ and -60℃

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