Study on the Quality Change of Xinjiang Coregonus peled at Different Frozen Storage Temperatures

doi:10.6048/j.issn.1001-4330.2022.12.025

Xinjiang Agricultural Sciences ›› 2022, Vol. 59 ›› Issue (12): 3093-3103.DOI: 10.6048/j.issn.1001-4330.2022.12.025

• Crop Genetics and Breeding · Cultivation Physiology · Germplasm Resources • Previous Articles Next Articles

Study on the Quality Change of Xinjiang Coregonus peled at Different Frozen Storage Temperatures

XU Mingqiang¹(), SU Wengui², CAO Shuanyu³, YANG Shuaijie⁴, MENG Xintao¹, ZHANG Qiamn¹()

1. Research Institute of Agro-products Storage and Processing,Xinjiang Academy of Agricultural Sciences / Research center of main agricultural products processing engineering in Xinjiang, Urumqi 830091,China
2. Qitai Public Inspection and Testing Center, Qitai Xinjiang 831800, China
3. Institute of Research Institute of Agricultural Quality Standards & Testing Technology, Xinjiang Academy of Agricultural Sciences Urumqi 830091, China
4. Food and Agricultural Subsidiary Institute of Xinjiang Academy of Quality Supervision and Inspection,Urumqi 830011,China

Received:2022-01-18 Online:2022-12-20 Published:2023-01-30
Correspondence author: ZHANG Qiamn
Supported by:
Natural Science Foundation of Xinjiang Autonomous Region(2016D01B032)

不同冻藏温度对新疆高白鲑鱼肉的品质变化

许铭强¹(), 苏文贵², 曹双瑜³, 杨帅杰⁴, 孟新涛¹, 张谦¹()

1.新疆农科院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心,乌鲁木齐 830091
2.奇台县公共检验检测中心,新疆奇台 831800
3.新疆农科院农业质量标准与检测技术研究所,乌鲁木齐 830091
4.新疆维吾尔自治区产品质量监督检验研究院食品农副所,乌鲁木齐 830011

通讯作者: 张谦
作者简介:许铭强(1987-),男,甘肃张掖人,副研究员,硕士,研究方向为农产品贮运与加工,(E-mail)xmq2046@hotmail.com
基金资助:
新疆维吾尔自治区自然科学基金(2016D01B032)

Abstract

Abstract:

【Objective】 To explore the physical and chemical quality, sensory evaluation and microbial changes of Xinjiang Coregonus peled under refrigeration(4℃), ice temperature (0℃) and freezing (-18℃).【Methods】 The quality changes of Xinjiang Coregonus peled during refrigeration(4℃), ice temperature (0℃) and freezing (-18℃) were studied. Through the determination of physical and chemical indicators(pH value, TVB-N value, TBA value, color and texture characteristics), sensory evaluation and microbial indicators, it revealed the quality change law of Xinjiang Coregonus peled under different freezing storage temperature conditions.【Results】 With the extension of storage time, the quality index of Xinjiang Coregonus peled under different freezing temperature conditions was different. The pH value showed an obvious trend of first decreasing rapidly and then increasing slowly; the TVB-N value and TBA value increased with storage time gradually; color saturation and texture characteristic indexes showed a significant negative correlation with storage time; sensory evaluation scores gradually decreased while the total plate count continued to increase. Among them, the change rate of various indexes of refrigeration (4 ℃) was the fastest, and the quality change rate of freezing (-18℃) was the slowest with little difference; The Coregonus peled meat that was refrigerated (4℃) for 6 days and ice temperature (0℃) for 10 days was obviously corrupt and accompanied by peculiar smell. The total plate count was 5.68 lgcfu/g and 7.86 lgcfu/g, which exceeded the maximum safety limit for processing and consumption standard value; Freezing (-18℃) for 20 days was still within the acceptable harvest range and the determination result of the total plate count at the end of storage was 4.52 lgcfu/g.【Conclusion】 Through the comprehensive analysis of the change rule of various indexes of Xinjiang Coregonus peled, the quality changes during different freezing temperatures can be effectively evaluated and it provides a theoretical basis for the preservation and development of high-grade Coregonus peled Sashimi, fish balls, fish cakes and surimi products.

Key words: Xinjiang Coregonus peled; refrigeration; ice temperature; freezing; quality changes

摘要： 【目的】 研究新疆高白鲑鱼肉在冷藏(4℃)、冰温(0℃)和冷冻(-18℃)3个冻藏条件下理化品质、感官评价及微生物的变化。【方法】 通过对理化(pH值、TVB-N值、TBA值、色泽和质构特性)、感官评价及微生物指标的测定,研究新疆高白鲑鱼肉在冷藏(4℃)、冰温(0℃)和冷冻(-18℃)过程中的品质变化,分析高白鲑在不同冻藏温度条件下的品质变化规律。【结果】 不同冻藏温度条件下的高白鲑鱼肉,伴随着贮藏时间的延长,其品质指标的变化规律均不同。pH值呈明显的先快速降低再缓慢升高的趋势;TVB-N值和TBA值均随贮藏时间的增加而逐渐升高;色泽饱和度与各项质构特性指标同贮藏时间呈现显著的负相关;感官评价得分逐渐降低;而菌落总数则呈持续上升趋势。其中,冷藏(4℃)的各项指标变化速率最快,冷冻(-18℃)的品质变化速率最慢且差异最小;冷藏(4℃)6 d和冰温(0℃)10 d的高白鲑鱼肉明显腐败且伴有异味,菌落总数值为5.68和7.86 lgcfu/g,已超过加工食用的最高安全限量标准值;冷冻(-18℃)20 d仍为可接受收范围,至贮藏结束菌落总数的测定结果为4.52 lgcfu/g。【结论】 与冷藏(4℃)和冰温(0℃)相比,冷冻(-18 ℃)贮藏条件可有效抑制高白鲑鱼肉酸败和腐败现象的发生,贮藏温度对高白鲑鱼肉整体色泽饱和度的变化影响较大,低温冷冻贮藏对减缓高白鲑鱼肉的固有色泽品质劣化作用明显。

关键词: 新疆高白鲑, 冷藏, 冰温, 冷冻, 品质变化

CLC Number:

XU Mingqiang, SU Wengui, CAO Shuanyu, YANG Shuaijie, MENG Xintao, ZHANG Qiamn. Study on the Quality Change of Xinjiang Coregonus peled at Different Frozen Storage Temperatures[J]. Xinjiang Agricultural Sciences, 2022, 59(12): 3093-3103.

许铭强, 苏文贵, 曹双瑜, 杨帅杰, 孟新涛, 张谦. 不同冻藏温度对新疆高白鲑鱼肉的品质变化[J]. 新疆农业科学, 2022, 59(12): 3093-3103.

Figures/Tables 17

References 24

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评价指标 Evaluationindex	5 (好)	4 (较好)	3 (一般)	2 (较差)	1 (差)
色泽 Color	色泽正常,肌肉切面保持固有色泽	色泽正常,肌肉切面颜色饱和度高	色泽稍暗淡,肌肉切面略具固有色泽	色泽暗淡,肌肉切面固有色泽差	色泽明显暗淡,肌肉切面无固有色泽
气味 Odor	特有香味浓郁	特有香味较浓郁	特有香味清淡,略有腥臭异味	无特有香味,有腥臭异味	腥臭异味浓烈
肌肉状态 Elasticity	紧实而富有弹性,按压恢复快	紧实而有弹性,按压恢复较快	有弹性,按压恢复较慢	稍有弹性,按压恢复慢	无弹性,按压后不恢复
组织状态 Form of organization	肌肉组织致密完整,纹理很清晰	肌肉组织紧密,纹理较清晰	肌肉组织不紧密但不松散	肌肉组织不紧密,局部松散	肌肉组织很不紧密,松散

评价指标 Evaluationindex	5 (好)	4 (较好)	3 (一般)	2 (较差)	1 (差)
色泽 Color	色泽正常,肌肉切面保持固有色泽	色泽正常,肌肉切面颜色饱和度高	色泽稍暗淡,肌肉切面略具固有色泽	色泽暗淡,肌肉切面固有色泽差	色泽明显暗淡,肌肉切面无固有色泽
气味 Odor	特有香味浓郁	特有香味较浓郁	特有香味清淡,略有腥臭异味	无特有香味,有腥臭异味	腥臭异味浓烈
肌肉状态 Elasticity	紧实而富有弹性,按压恢复快	紧实而有弹性,按压恢复较快	有弹性,按压恢复较慢	稍有弹性,按压恢复慢	无弹性,按压后不恢复
组织状态 Form of organization	肌肉组织致密完整,纹理很清晰	肌肉组织紧密,纹理较清晰	肌肉组织不紧密但不松散	肌肉组织不紧密,局部松散	肌肉组织很不紧密,松散

贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	60.74±0.10^a	60.74±0.10^a	60.74±0.10^a
2	60.11±0.13^b	60.39±0.03^b	60.41±0.02^b
4	58.70±0.32^c	59.71±0.04^c	60.33±0.01^b
6	58.59±0.38^c	59.34±0.02^d	59.80±0.02^c
8	57.73±0.04^d	58.77±0.01^e	59.60±0.03^d
10	57.06±0.03^e	58.14±0.03^f	58.87±0.06^e
12	56.53±0.02^ef	57.66±0.06^g	58.70±0.03^f
14	56.34±0.32^f	56.44±0.01^h	57.71±0.03^g
16	55.24±0.03^g	56.37±0.03^h	57.25±0.04^h
18	54.52±0.04^h	55.87±0.01ⁱ	56.68±0.01ⁱ
20	54.21±0.02^h	55.02±0.02^j	56.14±0.03^j
相关性/R	-0.984 9^**	-0.994 5^**	-0.986 1^**

贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	60.74±0.10^a	60.74±0.10^a	60.74±0.10^a
2	60.11±0.13^b	60.39±0.03^b	60.41±0.02^b
4	58.70±0.32^c	59.71±0.04^c	60.33±0.01^b
6	58.59±0.38^c	59.34±0.02^d	59.80±0.02^c
8	57.73±0.04^d	58.77±0.01^e	59.60±0.03^d
10	57.06±0.03^e	58.14±0.03^f	58.87±0.06^e
12	56.53±0.02^ef	57.66±0.06^g	58.70±0.03^f
14	56.34±0.32^f	56.44±0.01^h	57.71±0.03^g
16	55.24±0.03^g	56.37±0.03^h	57.25±0.04^h
18	54.52±0.04^h	55.87±0.01ⁱ	56.68±0.01ⁱ
20	54.21±0.02^h	55.02±0.02^j	56.14±0.03^j
相关性/R	-0.984 9^**	-0.994 5^**	-0.986 1^**

贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	3.80±0.08^a	3.80±0.08^a	3.80±0.08^a
2	3.46±0.01^b	3.70±0.04^a	3.74±0.01^a
4	2.84±0.03^c	3.47±0.03^b	3.57±0.03^b
6	2.61±0.02^d	3.09±0.03^c	3.57±0.02^b
8	2.09±0.03^e	2.92±0.01^d	3.45±0.03^c
10	1.91±0.04^f	2.62±0.03^e	3.37±0.02^cd
12	1.70±0.04^g	2.39±0.03^f	3.25±0.01^e
14	1.53±0.02^h	1.75±0.04^g	3.28±0.03^de
16	1.52±0.02^h	1.68±0.02^g	3.19±0.01^e
18	0.87±0.01ⁱ	1.52±0.04^h	2.77±0.06^f
20	0.67±0.05^j	1.41±0.04ⁱ	2.67±0.01^g
相关性/R	-0.980 9^**	-0.987 9^**	-0.949 8^**

Study on the Quality Change of Xinjiang Coregonus peled at Different Frozen Storage Temperatures

不同冻藏温度对新疆高白鲑鱼肉的品质变化

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Figures/Tables 17

References 24

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贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	9.91±0.12^a	9.91±0.12^a	9.91±0.12^a
2	9.34±0.01^b	9.77±0.01^b	9.86±0.02^a
4	8.50±0.04^c	9.39±0.04^c	9.64±0.03^b
6	8.26±0.03^d	8.88±0.01^d	9.06±0.03^c
8	7.85±0.03^e	8.07±0.02^e	8.85±0.03^d
10	7.36±0.02^f	7.85±0.04^f	8.52±0.02^e
12	6.92±0.04^g	7.66±0.02^g	7.92±0.03^f
14	6.27±0.03^h	6.86±0.03^h	7.71±0.03^g
16	5.85±0.03ⁱ	6.73±0.03^h	7.35±0.03^h
18	5.00±0.02^j	5.93±0.05ⁱ	6.85±0.04ⁱ
20	4.67±0.02^k	5.32±0.01^j	6.69±0.05^j
相关性/R	-0.995 8^**	-0.991 3^**	-0.992 2^**

贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	37.04±0.16^ab	37.04±0.16^ab	37.04±0.16^bc
2	37.60±0.02^ab	38.35±0.16^a	38.43±0.26^ab
4	38.13±0.14^a	38.26±0.22^a	38.35±0.27^ab
6	35.93±0.36^b	37.93±0.49^a	39.47±0.65^a
8	33.31±0.54^c	37.66±0.28^a	39.27±0.57^a
10	29.56±0.73^d	35.56±1.57^bc	38.82±0.58^a
12	25.96±0.67^e	34.03±0.77^cd	37.38±0.45^bc
14	23.13±1.32^f	32.45±0.56^de	36.87±0.48^c
16	20.18±0.96^g	30.60±0.73^e	34.91±0.54^d
18	18.43±0.29^g	27.26±0.50^f	32.07±0.52^e
20	12.60±0.84^h	19.90±0.58^g	29.24±0.34^f
相关性/R	-0.959 5^**	-0.850 4^**	-0.729 7

贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	11.27±0.36^a	11.27±0.36^a	11.27±0.36^a
2	8.99±0.19^b	10.47±0.35^a	11.19±0.31^ab
4	7.17±0.38^c	9.56±0.38^b	10.78±0.37^ab
6	5.40±0.40^d	9.40±0.40^b	10.52±0.30^abc
8	4.32±0.26^e	8.44±0.27^c	10.12±0.68^bcd
10	3.60±0.22^f	7.60±0.21^d	9.45±0.38^cde
12	2.78±0.11^g	6.81±0.26^d	9.51±0.24^cde
14	2.29±0.19^gh	5.66±0.25^e	9.30±0.24^de
16	1.80±0.11^hi	4.54±0.20^f	8.90±0.16^ef
18	1.50±0.17^ij	3.67±0.16^g	8.62±0.20^ef
20	0.86±0.13^j	2.56±0.19^h	8.23±0.28^f
相关性/R	-0.941 9^**	-0.972 8^**	-0.812 1

贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	-1.46±0.23^ab	-1.46±0.23^a	-1.46±0.23^a
2	-1.37±0.13^a	-1.50±0.06^a	-1.46±0.12^a
4	-1.59±0.07^ab	-1.56±0.06^ab	-1.49±0.06^ab
6	-1.72±0.05^ab	-1.65±0.06^ab	-1.54±0.04^abc
8	-1.83±0.09^bc	-1.80±0.05^ab	-1.58±0.07^abc
10	-2.15±0.09^c	-1.80±0.04^ab	-1.61±0.07^abc
12	-2.55±0.18^d	-1.91±0.17^b	-1.62±0.06^abc
14	-3.17±0.11^e	-2.29±0.13^c	-1.70±0.08^abc
16	-3.64±0.18^f	-2.69±0.11^d	-1.78±0.07^abc
18	-4.43±0.13^g	-3.19±0.09^e	-1.79±0.07^bc
20	-5.50±0.16^h	-3.68±0.15^f	-1.83±0.08^c
相关性/R	-0.914 7^**	-0.869 9^**	-0.543 0

贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	0.35±0.04^ab	0.35±0.04^ab	0.35±0.04c
2	0.34±0.03^abc	0.37±0.03^ab	0.49±0.07^a
4	0.37±0.01^a	0.41±0.01^a	0.48±0.02^a
6	0.35±0.02^ab	0.38±0.02^ab	0.46±0.03^ab
8	0.30±0.02^abcd	0.37±0.02^ab	0.40±0.03^abc
10	0.28±0.03^bcde	0.33±0.02^b	0.37±0.03^bc
12	0.27±0.02^cde	0.31±0.02^bc	0.35±0.02^c
14	0.25±0.02^de	0.26±0.02^cd	0.34±0.01^c
16	0.23±0.02^ef	0.24±0.02^cd	0.32±0.03^c
18	0.17±0.01^fg	0.22±0.01^d	0.30±0.02^c
20	0.13±0.02^g	0.20±0.01^d	0.29±0.02^c
相关性/R	-0.800 6^**	-0.756 9	-0.551 7

贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	85.78±0.30^a	85.78±0.30^bc	85.78±0.30^c
2	86.36±0.52^a	87.82±0.14^a	87.34±1.00^ab
4	87.18±0.41^a	87.69±0.39^a	88.40±0.22^a
6	86.56±0.33^a	87.03±0.53^ab	88.05±0.45^ab
8	83.51±0.49^b	87.42±0.32^a	87.56±0.37^ab
10	79.99±0.55^c	85.53±0.42^c	86.90±0.38^bc
12	78.02±0.57^d	83.50±0.23^d	85.78±0.16^c
14	72.73±0.33^e	80.16±0.81^e	84.35±0.42^d
16	70.09±0.58^f	77.66±0.75^f	83.78±0.34^d
18	67.71±0.69^g	74.88±0.36^g	82.02±0.50^e
20	62.50±0.72^h	70.58±0.64^h	81.37±0.45^e
相关性/R	-0.946 4^**	-0.881 3^**	-0.769 7

贮藏时间 Time (d)	冻藏温度Temperature (℃)
贮藏时间 Time (d)	4	0	-18
0	4.42±0.05^a	4.42±0.05^a	4.42±0.05^a
2	4.22±0.04^a	4.33±0.07^a	4.40±0.05^a
4	3.85±0.10^b	4.17±0.09^a	4.26±0.03^a
6	3.61±0.07^c	3.72±0.10^b	4.04±0.05^b
8	3.14±0.07^d	3.40±0.15^c	3.96±0.09^b
10	2.71±0.07^e	3.36±0.07^c	3.55±0.06^c
12	2.46±0.13^f	3.04±0.12^d	3.40±0.09^c
14	2.08±0.08^g	2.52±0.15^e	3.14±0.07^d
16	1.85±0.07^h	2.14±0.10^f	2.96±0.06^d
18	1.46±0.09ⁱ	1.77±0.15^g	2.68±0.07^e
20	1.15±0.07^j	1.64±0.09^g	2.56±0.10^e
相关性/R	-0.987 8^**	-0.965 7^**	-0.969 9^**

质地参数	凝聚性	黏着性	回复性	弹性	咀嚼性	硬度
凝聚性	1
黏着性	0.701	1
回复性	0.725	0.818	1
弹性	0.894^*	0.832	0.868^*	1
咀嚼性	0.744	0.941^**	0.849	0.894^*	1
硬度	0.730	0.909^**	0.858^*	0.878^*	0.966^**	1

[1]	GONG Duorui, YANG Liling, HAN Jiang, YANG Zhongqiang, LIU Jia, WEN Yu, ZHU Zhanjiang, CUI Kuanbo. Effects of simulated cold chain transport on cell membrane lipid peroxidation and quality of apricot fruit during storage [J]. Xinjiang Agricultural Sciences, 2023, 60(9): 2198-2207.
[2]	JI Min;ZHANG Meng-hua;LU Dong-lin;JIANG Ping;XU Min;HUANG Xi-xia. Determination of Freezing Point of Raw Donkey Milk [J]. , 2017, 54(1): 179-183.
[3]	SONG Yu-peng;Qiman Yunus;SHAO Yang;SUN Wei. Dynamic Change of Protective Contents and Water Status of Off-season Transplanted Ulmus densa Litw during Winter [J]. , 2014, 51(11): 1996-2002.