冷冻和冷藏系统对底栖或远洋鱼类品质的综合多准则评估

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Gonca Alak, Rabia Nur Yavaş, Ayşe Kara, Sevda Urçar Gelen, Arzu Ucar, Nurinisa Esenbuğa, Rasheda Chowdhury
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引用次数: 0

摘要

近年来,在全球范围内努力提高食品安全已成为一个焦点话题。不同的保存技术,包括新的技术方法,正在不断发展,以保持产品在物理,营养和微生物可消耗的水平,并防止损失。本研究将食品工业中广泛应用的深度冷冻技术应用于四种不同生境和脂肪含量的海洋鱼类(白鲑[Merlangius merlangus]、鲈鱼[Dicentrarchus labrax]、红鲻鱼[Mullus barbatus]和凤尾鱼[Engraulis encrasicolus])。研究了3个月(- 20℃)贮藏期对鱼体内水分活度[aw]、持水量[WHC]、肌原纤维断裂指数[MFI]、颜色[L∗,a∗和b∗]、总挥发性碱氮[TVB-N]、硫代巴比托酸活性物质[TBARS]和pH值等品质参数的影响及其主要影响之间的相互作用。实验设计采用双因素方差分析来评估品种、储存时间及其相互作用对各参数的影响。根据获得的数据,除TVB-N外,所有参数在鱼之间都存在显著差异。在储存时间方面,除a *、TBARS和脂肪外,所有参数均具有统计学意义。除脂肪和TVB-N外,鱼类种类与储存时间的交互作用均显著。值得注意的是,与远洋鱼类相比,底栖鱼类表现出更高的WHC和更低的脂质氧化。富含脂肪的鱼类,如凤尾鱼和红鲻鱼,TBARS水平升高,表明对脂质氧化更敏感。MFI值因种类和储存时间的不同而有显著差异,黑鲈肌纤维断裂程度最高,表明柔嫩程度增强。相关分析显示,WHC与aw、L *、MFI呈正相关,与TVB-N负相关。研究结果旨在填补冷冻技术对鱼片质量影响方面的重要空白。本研究的结果构成了一个模型研究,为阐明鱼类种类和生境对鱼片质量的影响机制提供了一个有用的数据库。这些结果有助于开发特定物种的冷冻策略,并为提高食品工业中冷冻海鲜的质量提供实用见解。此外,这些结果为进一步研究不同加工工艺的鱼类种类和栖息地对食品工业中鱼片质量的影响提供了强大的动力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

A Comprehensive Multicriteria Assessment of Frozen and Cold Storage Systems on Quality of Benthic or Pelagic Fish

A Comprehensive Multicriteria Assessment of Frozen and Cold Storage Systems on Quality of Benthic or Pelagic Fish

Efforts to improve food safety on a global scale have become a topic of focus in recent years. Different preservation techniques, including new technological methods, are constantly being developed to keep products at physically, nutritionally, and microbially consumable levels and to prevent losses. In this study, the deep-freezing technique, which is widely used in the food industry, was applied to four marine fish species with different habitats and fat content (whiting [Merlangius merlangus], sea bass [Dicentrarchus labrax], red mullet [Mullus barbatus], and anchovy [Engraulis encrasicolus]). The study aimed to determine the effects of three-month storage period (−20°C) on some quality parameters (water activity [aw], water holding capacity [WHC], myofibril fragmentation index [MFI], color [L, a and b], total volatile base nitrogen [TVB-N], thiobarbituric acid reactive substance [TBARS], and pH) in fish and the interactions between the main effects. The experiment design included two-way ANOVA to evaluate the influence of species, storage time, and their interaction on each parameter. In line with the data obtained, significant differences were detected among the fish for all parameters except TVB-N. In terms of storage time, all parameters except a, TBARS, and fat were found to be statistically significant. All interactions between fish type and storage time, except fat and TVB-N, were found to be significant. Notably, benthic fish species exhibited higher WHC and lower lipid oxidation compared to pelagic species. Fatty fish such as anchovy and red mullet showed increased TBARS levels, indicating greater susceptibility to lipid oxidation. MFI values varied significantly among species and storage times, with sea bass showing the highest degree of myofibrillar fragmentation, suggesting enhanced tenderness. Correlation analysis revealed that WHC positively correlated with aw, L, and MFI and negatively with TVB-N. The research findings were planned to fill important gaps regarding the effect of freezing technology on fillet quality according to fish species. The findings obtained in the current research constituted a modeling study and created a useful data library for elucidating the mechanism by which fish species and habitat may affect fillet quality. These results contribute to the development of species-specific freezing strategies and provide practical insights for improving frozen seafood quality in the food industry. Moreover, these results provide a strong motivation to further investigate fish species and habitats with different processing technologies in terms of fillet quality in food industries.

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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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