不同冻结方式对鲍鱼肌肉品质的影响

赵莹; 卢晨曦; 林颖; 刘玉欣

doi:10.12187/2025.06.004

不同冻结方式对鲍鱼肌肉品质的影响

赵莹 ,
卢晨曦 ,
林颖 ,
刘玉欣 ^{,

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大连工业大学食品学院/海洋食品加工与安全控制全国重点实验室/国家海洋食品工程技术研究中心/辽宁海洋食品精深加工关键技术省部共建协同创新中心, 辽宁大连 116034

作者简介: 赵莹(1999—),女,辽宁省锦州市人,大连工业大学硕士研究生,主要研究方向为水产品加工、贮藏过程中品质变化。E-mail:1361853287@qq.com;

通讯作者: 刘玉欣,303999266@qq.com

基金项目: 辽宁省教育厅高校基本科研项目(JYTMS20230428)
中图分类号: TS254.4

Effects of different freezing methods on the qualities of abalone muscle

School of Food Science and Technology/State Key Laboratory of Marine Food Processing and Safety Control/National Engineering Research Center of Seafood/Liaoning Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China

Corresponding author: LIU Yuxin, 303999266@qq.com

Received Date: 2025-04-09
Accepted Date: 2025-05-16
Available Online: 2025-12-15
CLC number: TS254.4

摘要: 【目的】探究不同冻结方式对冷冻鲍鱼肌肉品质的影响。【方法】采用空气冷冻(Air Freezing,AF)、煮冻(Cooked Freezing,CF)、急速低温冷冻(Rapid Cryogenic Freezing,RCF)及液氮冷冻(Liquid Nitrogen Freezing,LNF)这4种冻结方式对新鲜鲍鱼进行处理,研究不同冻结方式对鲍鱼肌肉冰晶形成、组织结构、水分变化与分布、蛋白质特性及质构特性的影响。【结果】经AF处理的鲍鱼肌纤维基本保持完整,解冻损失率和蒸煮损失率均较高,蛋白质构象和质地特性发生轻微改变。经CF处理的鲍鱼肌肉中出现大而不均匀的冰晶,肌纤维断裂程度增大,与水结合能力下降,解冻损失率和蒸煮损失率均最高,蛋白质氧化变性程度加剧,表面疏水性和总巯基含量均最低,分别为(6.39±0.96) μg/mg和(1.49±0.04) μmol/g,质构特性劣变最严重。经RCF处理后,鲍鱼肌肉中形成细小、均匀的冰晶,肌纤维结构致密且均匀,解冻损失率较低,持水力较强,为(40.49±2.89)%,蛋白质结构稳定,能够有效保持鲍鱼肌肉的质构特性。经LNF处理的鲍鱼肌肉形成的冰晶更小,分布更均匀,肌纤维结构排列更加紧密,解冻损失率和持水力与经RCF处理的鲍鱼肌肉无显著性差异,蛋白质结构更稳定,能够更好地保持鲍鱼肌肉的质构特性。【结论】 LNF能通过形成细小、均匀的冰晶及有效维持蛋白质结构的稳定,更好地保持鲍鱼肌肉的品质。
- 鲍鱼 /
- 冻结方式 /
- 肌肉品质 /
- 冰晶形成 /
- 蛋白质特性 /
- 质构特性
Abstract: 【Objective】 To investigate the effects of different freezing methods on the qualities of frozen abalone muscles. 【Methods】 Fresh abalones were treated with four freezing methods: Air Freezing (AF), Cooked Freezing (CF), Rapid Cryogenic Freezing (RCF), and Liquid Nitrogen Freezing (LNF). The effects on ice crystal formation, tissue structure, moisture distribution and changes, protein properties, and textural properties were analyzed. 【Results】 AF-treated muscles remained largely intact in fiber structure with higher thawing/cooking losses and slight changes in protein conformation and textural properties. CF treatment induced large, irregular ice crystals, increased fiber breakage, reduced water-holding capacity, the highest thawing/cooking losses, severe protein oxidation (lowest surface hydrophobicity: (6.39±0.96) μg/mg; total sulfhydryl: (1.49±0.04) μmol/g), and most severe textural deterioration. RCF treatment formed fine, uniform ice crystals with dense, homogeneous fibers, resulting in lower thawing loss and enhanced water-holding capacity ((40.49±2.89)%), stable protein structure, and preserved textural properties. LNF treatment formed finer, more uniform ice crystals with tighter fiber packing, showed no significant difference in thawing loss and water-holding capacity compared to RCF, and demonstrated enhanced protein stability for better textural preservation. 【Conclusion】 LNF treatment better preserves abalone muscle quality by promoting fine, uniform ice crystal formation and maintaining protein stability.
- abalone /
- freezing method /
- ice crystal /
- protein property /
- textural property /
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不同冻结方式对鲍鱼肌肉品质的影响

作者简介: 赵莹(1999—),女,辽宁省锦州市人,大连工业大学硕士研究生,主要研究方向为水产品加工、贮藏过程中品质变化。E-mail:1361853287@qq.com;

通讯作者: 刘玉欣,303999266@qq.com

Effects of different freezing methods on the qualities of abalone muscle

Corresponding author: LIU Yuxin, 303999266@qq.com

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通讯作者: 陈斌, bchen63@163.com

不同冻结方式对鲍鱼肌肉品质的影响

作者简介:赵莹(1999—),女,辽宁省锦州市人,大连工业大学硕士研究生,主要研究方向为水产品加工、贮藏过程中品质变化。E-mail:1361853287@qq.com

通讯作者: 刘玉欣, 303999266@qq.com

English Abstract

Effects of different freezing methods on the qualities of abalone muscle

Corresponding author: LIU Yuxin, 303999266@qq.com

目录

不同冻结方式对鲍鱼肌肉品质的影响

作者简介: 赵莹(1999—),女,辽宁省锦州市人,大连工业大学硕士研究生,主要研究方向为水产品加工、贮藏过程中品质变化。E-mail:1361853287@qq.com;

通讯作者: 刘玉欣,303999266@qq.com

Effects of different freezing methods on the qualities of abalone muscle

Corresponding author: LIU Yuxin, 303999266@qq.com

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通讯作者: 陈斌, bchen63@163.com

不同冻结方式对鲍鱼肌肉品质的影响

作者简介:赵莹(1999—),女,辽宁省锦州市人,大连工业大学硕士研究生,主要研究方向为水产品加工、贮藏过程中品质变化。E-mail:1361853287@qq.com

通讯作者: 刘玉欣, 303999266@qq.com

English Abstract

Effects of different freezing methods on the qualities of abalone muscle

Corresponding author: LIU Yuxin, 303999266@qq.com

目录