| 段婷,彭岚清,戴凡炜,等.液体速冻传热介质配方优化与应用效果的研究[J].广东农业科学,2025,(2-3):- |
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液体速冻传热介质配方优化与应用效果的研究 |
| Research on the optimization of liquid quick-freezing heat transfer medium formulation and application effect |
| 投稿时间：2024-09-29 修订日期：2025-01-13 |
| DOI： |
| 中文关键词: 液体速冻 冻眠液 配方优化 响应面法 冷冻方式 |
| 英文关键词: liquid quick freezing Liquid quick-freeze Formula optimization Response surface method Freezing method |
| 基金项目:1、乡村振兴战略专项(农业科技能力提升)2023年地方分院和专家工作站项目(2023研究院06) 2、广东省农业科学院横向科技项目:博罗县预制菜产业园新产品研发及关键技术研究服务项目。 |
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| 摘要点击次数: 10 |
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| 中文摘要: |
| 【目的】研究适宜水产品液体速冻的冻眠液配方，并探讨最佳冻眠液配方下液体速冻的应用效果，为发展水产品液体速冻技术提供基础。【方法】本研究选取食品级的醇类（乙醇、丙二醇）、盐类（氯化钠、氯化钙）、糖类（葡聚糖、海藻糖）和甜菜碱作为传热介质，以冻结点和黏度为指标，通过单因素试验结合Box-Behnken响应面法优化多元冻眠液配方。以罗非鱼为样品，在最佳冻眠液配方条件下，液体速冻（IF）对比空气冻结（AF）、鼓风冻结（BF）和液氮速冻（LNF），测定持水率、pH值、TVB-N含量、TBARS值、色泽和质构特性，并进行水分分析和肌肉微观结构观察，探究4种冷冻方式对罗非鱼品质的影响。【结果】以占冻眠液总质量分数计，20.00%乙醇、10.19%丙二醇、15.00%甜菜碱、8.00%氯化钠、6.00%海藻糖为冻眠液的最佳配方。该配方制备的冻眠液冻结点可达到?67.02 ℃、?30 ℃条件下黏度为14.09 mPa·s。在最佳配方冻眠液下对罗非鱼进行?30 ℃液体速冻，与AF、BF和LNF对比分析，IF组通过最大冰晶生成带的时间最短，冷冻速率最快，各项指标均显著优于AF组和BF组（P<0.05），与LNF组无显著差异（P>0.05）。根据显微、SEM图像和低场核磁共振结果亦可知，IF组鱼肉持水能力强、肌肉结构完整、细胞内冰晶细小且均匀。【结论】冻眠液的最佳配方为：以占冻眠液总质量分数计，20.00%乙醇、10.19%丙二醇、15.00%甜菜碱、8.00%氯化钠、6.00%海藻糖。该冻眠液具有抗结晶能力强、黏度小和成本低等优点，应用于液体速冻对罗非鱼进行冻结处理，冷冻罗非鱼解冻后的鱼肉呈现乳白色，持水能力强、水分流失少，组织结构致密、富有弹性，有效地延缓了蛋白质变性和脂质氧化。可见，优化后的复配冻眠液速冻处理罗非鱼能较好地保持鱼肉的品质，且保鲜效果显著优于传统冷冻方式，相较于液氮速冻也具有能耗低、成本低等优势。 |
| 英文摘要: |
| 【Objective】To study the formulation of freezing liquid suitable for liquid quick-freezing of aquatic products, and to explore the application effect of liquid quick-freezing under the optimal formulation of freezing liquid, so as to provide a basis for the development of aquatic products liquid quick-freezing technology.【Method】 In this study, food-grade alcohols (ethanol, propylene glycol), salts (sodium chloride, calcium chloride), sugars (dextran, alginate) and betaine were selected as heat transfer media, and the freezing point and viscosity were used as indicators to optimize the multivariate freezing liquid formulations through a one-way test combined with the Box-Behnken response surface method. Under the conditions of the optimal freezing liquid formulation, tilapia was frozen in liquid fast freezing (IF) compared with air freezing (AF), blast freezing (BF) and liquid nitrogen fast freezing (LNF), and the water holding capacity, pH value, TVB-N content, TBARS value, color and texture characteristics were determined, and moisture analysis and muscle microstructure observation were performed to investigate the effects of the four freezing methods on the quality of tilapia. 【Result】20.00% ethanol, 10.19% propylene glycol, 15.00% betaine, 8.00% sodium chloride and 6.00% alginate were the optimal formulations of the freezing liquid in terms of the percentage of the total mass fraction of the freezing liquid. The freezing point of this formulation could reach -67.02 ℃, and the viscosity was 14.09 mPa-s at -30 ℃. The tilapia was quick frozen at -30 ℃ under the optimal formulation of freezing liquid, and the comparison analysis with AF, BF and LNF showed that the IF group had the shortest time and the shortest freezing time through the maximum ice crystal generation zone, and the shortest freezing time through the maximum ice crystal generation zone. band was the shortest and the freezing rate was the fastest, and all the indexes were significantly better than those of the AF and BF groups (P<0.05), and there was no significant difference with the LNF group (P>0.05). According to the results of microscopy, SEM images and low-field NMR, the IF group had strong water-holding capacity, intact muscle structure, and small and uniform intracellular ice crystals.【Conclusion】The optimal formulation of the freezing and sleeping solution was 20.00% ethanol, 10.19% propylene glycol, 15.00% betaine, 8.00% sodium chloride, and 6.00% alginate as a percentage of the total mass fraction of the freezing and sleeping solution. The freeze-sleep liquid has the advantages of strong anti-crystallization ability, low viscosity and low cost, and is applied to liquid quick-freezing for tilapia freezing treatment, and the thawed fish meat of frozen tilapia shows milky white color, strong water-holding capacity, low water loss, dense and elastic tissue structure, and effectively delays protein denaturation and lipid oxidation. It can be seen that the optimized quick-freezing treatment of tilapia with compound freezing liquid can better maintain the quality of fish meat, and the preservation effect is significantly better than the traditional freezing method, and it also has the advantages of low energy consumption and low cost compared with the quick-freezing with liquid nitrogen. |
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