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冷储存对物理化学参数的影响以及煮熟的的质量变化

Taher Abdelnaby^1,2, Tingyu Feng³, Zhang Tiantian¹

¹College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao, 266404, PR China.

|June 4, 2024

概括

由于氧化和结构损伤,冷煮熟的的质量在8周内下降. 像pH,TVB-N和TBARS这样的关键指标增加,而水容量和硫含量减少,影响质地和颜色.

科学领域:

食品科学食品科学食品科学
海鲜质量分析海鲜质量分析
低温储存低温储存是一种冷储存.

背景情况:

消费者对像的鱼这样方便的海鲜的需求正在增加.
在冷储存期间保持煮熟的的质量对于消费者满意度至关重要.
了解长期冷储存对鱼品质的影响至关重要.

研究的目的:

为了研究煮熟的鱼在-20°C保存8周的质量变化.
分析冷存储对物理化学,微观结构和感觉性质的影响.
为了确定冷储存期间质量退化的关键指标.

主要方法:

物理化学分析 (pH,TVB-N,WHC,碳基,TBARS,硫含量).
使用电子显微镜进行微结构检查.
在8周的储存期内在-20°C下评估颜色和纹理特性.

主要成果:

增加的储存时间导致pH,TVB-N,碳烯含量和TBARS.显著增加.
随着长时间的储存,水容量和总硫含量显著下降.
微观结构分析显示,肌肉纤维由于水结晶而恶化,影响了纹理和颜色.

结论:

煮熟的鱼在-20°C下冷储存8周,导致质量明显恶化.
氧化反应和结构损伤是质量损失的主要原因.
监测物理化学和微观结构变化对于在冷储存期间评估的质量至关重要.

关键词:

形成冰晶的过程.氧化过程中的氧化.普罗坎巴鲁斯·克拉克里亚 (Procambarus clarkia) 是一个质地恶化质地恶化水的容量保持水的容量.

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