佛山科学技术学院学报（自然科学版）2025，Vol.43Issue(1)：13-18,6.
四种不同冷冻方法对鲮鱼鱼肉品质特性的影响研究
Effect of four different freezing methods on fish quality characteristics of mud carp
摘要
Abstract
Freezing is an important way to maintain fish quality.However,the effects of different freezing methods on fish quality of mud carp are unclear.This study employed mud carp as the experimental material and applied freezing techniques including liquid nitrogen quick-freezing,-80℃ultra-low temperature freezing,-30℃freezing,and-18℃freezing.The research focused on frozen loss rate,color,moisture distribution,and texture as evaluation indicators.It combined scanning electron microscopy and low-field nuclear magnetic resonance technology to investigate the impact of different freezing methods on mud carp quality.The results indicated that the liquid nitrogen quick-freezing process resulted in the lowest post-thawing loss rate.In contrast,the-18℃freezing group exhibited the most significant changes in fish quality,including notable texture alterations and higher loss rates.Scanning electron microscopy revealed that fish frozen via liquid nitrogen quick-freezing demonstrated clear structures with tightly connected muscle fibers and a fine,uniform mesh-like structure after thawing.Additionally,low-field nuclear magnetic resonance imaging suggested superior water retention in the liquid nitrogen quick-freezing group compared to other methods.The findings underscore the substantial advantages of liquid nitrogen quick-freezing technology in preserving fish quality,particularly in maintaining microstructural integrity and color.关键词
鲮鱼/冷冻方式/鱼肉品质/低场核磁/液氮速冻Key words
Cirihinus Chinensis/freezing method/fish quality/low-field nuclear magnetic resonance/liquid nitrogen frozen分类
轻工纺织引用本文复制引用
汪浪红,李晓君,王子涵,徐杰辉,曾新安..四种不同冷冻方法对鲮鱼鱼肉品质特性的影响研究[J].佛山科学技术学院学报（自然科学版）,2025,43(1):13-18,6.基金项目
广东省科技创新战略专项资金项目(2022B1212010015) （2022B1212010015）
