三文鱼在冰箱-18℃、-60℃条件下的冻藏品质变化研究

doi:10.19784/j.cnki.issn1672-0172.2020.99.041

家电科技 ›› 2020, Vol. 0 ›› Issue (zk): 170-174.doi: 10.19784/j.cnki.issn1672-0172.2020.99.041

三文鱼在冰箱-18℃、-60℃条件下的冻藏品质变化研究

董浩^1,2, 周晓东^1,2, 鞠晓晨^1,2, 钟明慧³, 赵元晖³

1.海信家电集团股份有限公司山东青岛 266100;
2.海信（山东）冰箱有限公司山东青岛 266000;
3.中国海洋大学食品科学与工程学院山东青岛 266003

出版日期:2020-11-10 发布日期:2021-01-05
通讯作者: 董浩 donghao3@hisense.com

Study on the quality change of salmon during frozen storage at -18℃ and -60℃ in refrigerator

DONG Hao^1,2, ZHOU Xiaodong^1,2, JU Xiaochen^1,2, ZHONG Minghui³, ZHAO Yuanhui³

1. Hisense Home Appliance Group Co., Ltd. Qingdao 266100;
2. Hisense (Shandong) Refrigerator Co., Ltd. Qingdao 266000;
3. College of Food Science and Engineering, Ocean University of China. Qingdao 266003

Online:2020-11-10 Published:2021-01-05

摘要/Abstract

摘要： 通过TBA值、肌原纤维蛋白含量、菌落总数、感官评价、微观结构的测定,探究了三文鱼在冰箱-18℃、-60℃冷冻条件下贮藏56 d的品质变化。结果表明,随着冻藏时间的延长,三文鱼各项指标均发生显著变化。相较-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,更好的维持三文鱼的原有风味及品质。

关键词: 三文鱼, -60℃, 冻藏

Abstract: The quality changes of salmon stored at -18℃ and -60℃ in refrigerator for 56 days were studied by measuring TBA value, myofibrillar protein content, total bacterial count, sensory evaluation and microstructure. The results showed that with the extension of frozen storage time, the indicators of salmon changed significantly. 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 salmon can be better maintained with lower temperature.

Key words: Salmon, -60℃, Frozen storage

中图分类号:

TM925.21

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.

DONG Hao, ZHOU Xiaodong, JU Xiaochen, ZHONG Minghui, ZHAO Yuanhui. Study on the quality change of salmon during frozen storage at -18℃ and -60℃ in refrigerator[J]. Journal of Appliance Science & Technology, 2020, 0(zk): 170-174.

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三文鱼在冰箱-18℃、-60℃条件下的冻藏品质变化研究

Study on the quality change of salmon during frozen storage at -18℃ and -60℃ in refrigerator

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