轻盐结合真空包装提高青鱼鱼片冻融稳定性：重点研究氧化性和结构特性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-08 DOI:10.1016/j.foodchem.2025.143776

Panpan Zhai , Shiyu Huang , Mingyu Yin , Xichang Wang , Qingqing Jiang

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引用次数: 0

摘要

在反复冻融条件下，研究了轻盐和真空包装对青鱼鱼片品质特性的影响及其机理。经7次冻融循环后，轻盐鱼片（S组）的冷冻水含量从73.51 %降至59.20 %，轻盐和真空包装鱼片（V组）的冷冻水含量降至52.50 %。真空包装延缓了淡盐鱼片的变色和脂质氧化。冻融循环3次及以上后，V组硫代巴比妥酸活性物质值小于S组的一半（p <； 0.05）。总体而言，轻盐与真空包装相结合提高了青鱼鱼片的冻融稳定性，表现为高水结合指数、低解冻损失、高弹性、低脂氧化程度和高结构完整性。这一发现可为提高冷冻淡水鱼的品质提供新的重要参考。

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Improving freeze-thaw stability of black carp (Mylopharyngodon piceus) fillets by light salting combined with vacuum packaging:Emphasis on oxidative and structural properties

Effect of light salting and vacuum packaging on the quality characteristics of black carp fillets and its underlying mechanisms were studied under repeated freeze-thaw conditions. The content of frozen water decreased from 73.51% to 59.20% in lightly salted fillets (group S) and to 52.50% in lightly salted and vacuum packaged fillets (group V) after 7 freeze-thaw cycles. Vacuum packaging retarded discoloration and lipid oxidation in lightly salted fillets. After 3 or more freeze-thaw cycles, the thiobarbituric acid reactive substances value in group V was less than half that in group S (p < 0.05). Overall, the combination of light salting and vacuum packaging improved the freeze-thaw stability of black carp fillets, as manifested by high water-binding index, low thawing loss, high springiness, low lipid oxidation degree, and high structural integrity. The finding could provide a new and crucial reference for improving the quality of frozen freshwater fish.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.