不同速冻处理方式对大口黑鲈鱼肉冻藏期间品质变化影响

为比较液氮速冻、冷冻液浸渍速冻和平板速冻3 种速冻方式对大口黑鲈鱼肉冻藏期间品质变化的影响，将鲜活样品宰杀切块后冻藏，期间分别测定总挥发性盐基氮（total volatile base nitrogen，TVB-N）含量、硫代巴比妥酸反应物（thiobarbituric acid reactive substances，TBARs）值、pH值、剪切力、色差、解冻损失率和加压失水率等指标，综合分析冻藏期间鱼肉的品质变化。结果表明，冻藏0～12 周期间液氮速冻组鲈鱼块TVB-N含量显著低于平板速冻组与冷冻液速冻组（P＜0.05），冻藏24 周时平板速冻组鲈鱼块TVB-N含量最低。冻藏期间TVB-N含量、TBARs值与解冻损失率呈上升趋势，加压失水率、剪切力均呈下降趋势，pH值呈先下降后上升趋势。冻藏结束时，平板速冻组鲈鱼块亮度值最低，液氮速冻组鲈鱼块红度值最大，冷冻液速冻组鲈鱼块黄度值最大。相关性分析结果表明，鱼肉脂肪氧化程度与持水性、新鲜度、色泽均呈极显著相关性（P＜0.01）。综上所述，液氮速冻可在一定程度上延缓鲈鱼肉冻藏品质的劣变，且较适用于短期贮藏。

Effects of Different Quick-Freezing Treatments on the Quality Changes of Largemouth Bass Meat during Frozen Storage

In order to compare the effects of three quick freezing methods (liquid nitrogen quick freezing, freezing liquid quick freezing and flat plate quick freezing) on the quality of largemouth bass meat during frozen storage, the fish were slaughtered and cut into pieces before frozen storage, and total volatile base nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARs) value, pH value, shearing force, color difference, thawing loss and pressurized water loss were monitored to comprehensively evaluate the quality changes of fish meat during frozen storage. The results showed that the TVB-N content and TBARs values of the liquid nitrogen group during the first 12 weeks of storage were significantly lower than those of the two other groups, while the flat plate group had the lowest TVB-N content at the end of the 24-week storage period. The TVB-N content, TBARs value and thawing loss showed an overall upward trend during the whole storage period, while the pressurized water loss and shearing force decreased, and the pH value first decreased and then increased. At the end of storage, the lightness value of the flat plate group was the lowest, while the highest redness and yellowness values were found in the liquid nitrogen and freezing liquid groups, respectively. The correlation analysis showed that the degree of lipid oxidation was significantly correlated with the water-holding capacity, freshness and color of fish meat (P < 0.01). In summary, liquid nitrogen quick-freezing could delay quality deterioration of bass during frozen storage and was suitable for short-term storage.