章蔚,徐云强,周俊鹏,汪兰,石柳,熊光权,王军.不同电商物流终止温度对鮰鱼冻藏品质变化的影响[J].包装工程,2020,41(17):55-64.
ZHANG Wei,XU Yun-qiang,ZHOU Jun-peng,WANG Lan,SHILiu,XIONG Guang-quan,WANG Jun.Effects of E-commerce Logistics Termination Temperature on the Quality of Frozen Channel Catfish[J].Packaging Engineering,2020,41(17):55-64. |
| 不同电商物流终止温度对鮰鱼冻藏品质变化的影响 |
| Effects of E-commerce Logistics Termination Temperature on the Quality of Frozen Channel Catfish |
| 投稿时间：2020-06-20 修订日期：2020-09-10 |
| DOI：10.19554/j.cnki.1001-3563.2020.17.008 |
| 中文关键词: 电商物流 终止温度 鮰鱼 冻藏 |
| 英文关键词: e-commerce logistics termination temperature channel catfish frozen storage |
| 基金项目:国家重点研发计划（2018YFD0400601）；现代农业产业技术体系专项资金（CARS-46） |
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| 中文摘要: |
| 目的 研究不同电商物流终止温度下的鱼肉贮藏品质，从而推进农产品电商的发展。方法 将鮰鱼宰杀后进行真空包装，并快速将其冷冻，当中心温度稳定在-18 ℃后取出，进行电商物流模拟，待其到达不同电商物流终止温度（0，4，8 ℃）后，放入-18 ℃中冻藏5个月，每月测定其理化指标（pH值、色泽、汁液损失率、剪切力、三甲胺含量、硫代巴比妥酸（Thiobarbituric acid, TBA）含量、挥发性盐基氮（Total volatile base nitrogen, TVB-N）含量、新鲜度（K值））和蛋白质特性（盐溶性蛋白含量、巯基含量、羰基含量、表面疏水性）。结果 将鮰鱼冻藏5个月后，3组鮰鱼片的汁液损失率、剪切力、羰基含量、表面疏水性、三甲胺含量、TBA值、TVB-N值、K值均显著上升（P<0.05），盐溶性蛋白含量、巯基含量显著下降（P<0.05）。在冻藏过程中，三甲胺含量、TBA、TVB-N、K值的增长速率为 v8 ℃＞v4 ℃＞v0 ℃。结论 电商物流终止温度分别为0，4，8 ℃的鮰鱼片在冻藏5个月后，持水性下降，肉质变硬，蛋白变性程度升高，新鲜度下降，加工品质大大降低，但均保持在二级鲜度以上，仍具有加工食用价值。此外，0 ℃的电商物流终止温度更有利于抑制鮰鱼片在冻藏过程中的品质劣变，4 ℃次之，8 ℃最差。 |
| 英文摘要: |
| The objective of this study is to investigate the storage quality of fish at different e-commerce logistics termination temperatures, thus to promote the development of agricultural e-commerce. The channel catfish was slaughtered, vacuum sealed and quickly frozen. When the core temperature of frozen fillets was stabilized at -18 ℃, samples were then used for e-commerce logistics simulation, until different e-commerce logistics termination temperatures (0, 4, 8 ℃) were obtained for in parallel comparison. Afterwards, these samples were re-frozen at -18 ℃ for 5 months. The physicochemical properties (pH, color, water loss rate, shear force, trimethylamine content, TBA value, TVB-N value and K value) and protein properties (protein solubility, total sulfhydryl group content, carbonyl group content and surface hydrophobicity) of channel catfish meat were measured each month at different termination temperatures. After 5-month frozen storage, the water loss rate, shear force, carbonyl group content, surface hydrophobicity, trimethylamine content, TBA value, TVB-N value and K value of three groups of catfish fillets all increased significantly (P<0.05), while the protein solubility and total sulfhydryl group significantly decreased (P<0.05). Besides, during frozen storage, the increasing rates of trimethylamine content, TBA, TVB-N and K value of samples followed this order: 8 ℃>4 ℃>0 ℃. After frozen storage for 5 months, reduced water retention, hardened meat, increased degree of protein denaturation, decreased freshness and processing quality of catfish fillets are observed at different e-commerce logistics termination temperatures of 0, 4, 8 ℃, but the fillets could maintain second-grade freshness and are still edible. Besides, the e-commerce logistics termination temperature of 0 ℃ is the best to delay the quality deterioration of channel catfish fillets during frozen storage, with 4 ℃ worse and 8 ℃ the worst. |
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