冻藏期间温度波动对三文鱼存储品质的影响

doi:10.19784/j.cnki.issn1672-0172.2025.99.013

摘要/Abstract

摘要： 研究旨在探讨冻藏期间温度波动对三文鱼存储品质劣变的影响,为家用冰箱控温技术优化提供理论依据。实验设置温度恒定组与温度波动组,在0—40天冻藏期间对三文鱼的感官品质、色差参数（L*、a*、b*）、TVB-N值、菌落总数及质构特性进行系统评估。结果显示,温度波动显著加速了三文鱼品质劣变,40天时感官评分下降至约14分,L*、a*、b*值显著升高,呈现明显干缩和褐变;TVB-N值和菌落总数增幅分别达到温度恒定组的1.3倍和1.32倍,表明组织结构受损和微生物繁殖加剧;硬度和咀嚼性分别下降49.5%和51.9%,显著高于温度恒定组。分析表明,温度波动导致冰晶反复融化和重结晶,促进蛋白质变性和脂质氧化,造成组织破坏和风味劣变。研究结果强调维持稳定低温和精准控温的重要性,为冰箱制冷系统升级和冷链贮藏管理提供科学依据。

关键词: 冷冻贮藏, 温度波动, 三文鱼, 品质劣变, 重结晶, 冰箱保鲜技术

Abstract: This study investigated the effects of temperature fluctuations on the quality deterioration of frozen salmon, aiming to provide theoretical guidance for the optimization of household refrigeration temperature control systems. Salmon samples were stored under constant temperature and fluctuating temperature conditions for 0—40 days, and changes in sensory quality, color parameters (L*, a*, b*), total volatile basic nitrogen (TVB-N), total viable counts (TVC), and texture properties were systematically evaluated. Results revealed that temperature fluctuations significantly accelerated quality degradation. After 40 days, sensory scores of the fluctuating group decreased to approximately 14, with markedly higher L*, a*, and b* values, indicating pronounced surface drying and browning. TVB-N and TVC increased to 1.3-fold and 1.32-fold those of the constant group, respectively, reflecting severe tissue damage and enhanced microbial activity. Hardness and chewiness decreased by 49.5% and 51.9%, significantly exceeding reductions observed in the constant group. Mechanistic analysis suggested that repeated freeze-thaw cycles induced by temperature fluctuations promoted ice crystal recrystallization, protein denaturation, and lipid oxidation, leading to structural destruction and flavor deterioration. These findings underscore the importance of stable low-temperature control in frozen storage and provide scientific support for advancements in refrigeration technologies and cold-chain management.

Key words: Frozen storage, Temperature fluctuation, Salmon, Quality deterioration, Ice crystal recrystallization, Refrigerator preservation technology

中图分类号:

向俊飞, 胡海梅, 曹衡, 徐秀丽. 冻藏期间温度波动对三文鱼存储品质的影响[J]. 家电科技, 2025, 0(zk): 63-67.

XIANG Junfei, HU Haimei, CAO Heng, XU Xiuli. Effects of temperature fluctuations during frozen storage on the quality of salmon[J]. Journal of Appliance Science & Technology, 2025, 0(zk): 63-67.

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