研究鲢(Hypophthalmichthys molitrix)在冷冻-解冻过程中的品质变化规律.鲢于-18℃条件下冻藏10d,流水解冻后再贮藏于-18℃条件下,5d后解冻,共反复冷冻-解冻5次.在解冻1、3、5次后随机取3条鲢测定其解冻损失、蒸煮损失、硬度、咀嚼性、恢复性、硫代巴比妥酸(TBA)值、L*值、b*值、盐溶性蛋白(SSP)含量、Ca2+-ATP酶活性、总巯基含量、表面疏水性和感官值等指标,评价反复冷冻-解冻对鲢品质的影响.结果表明,在第1次冷冻-解冻时,硬度、咀嚼性、恢复性、盐溶性蛋白(SSP)含量和Ca2+-ATP酶活性与鲢初始值相比显著降低(P＜0.05),b*值和表面疏水性显著升高(P＜0.05)；解冻损失、L*值和TBA值在第3次冷冻-解冻时显著上升(P＜0.05)；总巯基含量在第5次冷冻-解冻时显著下降(P＜0.05)；而蒸煮损失在冷冻-解冻过程中没有显著变化(P＞0.05)；感官值在第5次冷冻-解冻时为47,感官品质已不可接受.各指标变化表明,鲢品质会随着反复冷冻-解冻次数增加而下降,在运输、贮藏和销售过程中要防止温度波动,避免反复冻融对鲢品质造成不利影响.%We evaluated the changes in silver carp {Hypophthalmichthys molitrix) tissue quality during freezing and thawing processes. Silver carp is one of the primary freshwater fish species in China. With high nutritional values, fast growth rate, and high yield, this species forms the basis of an important industry. Because of the negative effects associated with microbiological growth and biochemical processes, frozen storage is widely used to preserve fish and fish products. However, the melting and reformation of ice crystals causes osmotic removal of water, mechanical damage, and denaturation of proteins. The extent of the loss in tissue quality is dependant on the rate of freezing, thawing methods, storage temperature and temperature fluctuations during storage, transportation, retail display, and consumption. Repeated freezing and thawing processes are common in storage and at retail outlets, in homes, and restaurants. Despite this, the effects of freezing/thawing on changes of color, muscle texture and protein physicochemistry have not been fully investigated. We stored fresh silver carp at -18°C for 10 days. After being thawed by flowing water, the thawed carp were re frozen at the same temperature for another 5 days. This freeze-thaw cycle was repeated five times. After the first, third, and fifth cycles, we randomly selected three silver carp and measured changes in thawing loss, cooking loss, hardness, chewiness, resilience, thiobarbituric acid (TBA), L* value, b* value, salt soluble protein (SSP) content, Ca2+-ATPase activity, total sulfhydryl groups (SH) content, surface hydrophobicity, and sensory scores. During the first freeze-thaw cycle, hardness, chewiness, resilience, salt soluble protein (SSP) content, and Ca2+-ATPase activity decreased significantly (/><0.05) whereas b* and surface hydrophobicity increased significantly (/><0.05). After the third freeze-thaw cycle, thawing loss, L*, and TBA levels significantly increased (P<0.05). Total SH content decreased significantly (P<0.05) after the fifth freeze-thaw cycle. In contrast, there was no significant change (P>0.05) in cooking loss following five freeze-thaw cycles. After the fifth freeze-thaw cycle, the sensory scores were 47, which were unacceptable. Our results confirm that the freeze-thaw process causes thawing loss, discoloration, softening of muscle tissue, lipid oxidation, decrease in SSP content, and protein conformational changes. These changes have a detrimental effect on the quality of silver carp tissue. So it is important to prevent fluctuation of temperature during storage, transportation, and retail to avoid the negative effects of freeze-thaw cycles on silver carp tissue quality.
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