渔业研究2026，Vol.48Issue(2)：225-236,12.DOI:10.14012/j.jfr.2025099
抗冻剂对反复冻融粉红鲑鱼碎肉鱼糕品质的影响
Effects of cryoprotectants on the texture of repeatedly freeze-thawed minced-fish cakes prepared from pink salmon(Oncorhynchus gorbuscha)
摘要
Abstract
[Background]During the industrial processing of pink salmon(Oncorhynchus gorbuscha)into fil-lets,substantial volumes of by-products are generated.Although the minced fraction alone accounts for>50%of this waste stream,it is currently destined for low-value animal feed or discarded,leading to significant resource under-utilization and economic loss.[Objective]To enhance the value-added utilization of O.gorbuscha pro-cessing by-products,the effects of different cryoprotectants on the quality of repeatedly freeze-thawed minced-fish cakes prepared from O.gorbuscha scraps were investigated.[Methods]Tea polyphenols(TP),trehalose,and sorbitol were incorporated individually or in combination into the minced O.gorbuscha to formulate fish cakes.The comprehensive quality changes during up to seven freeze-thaw(F-T)cycles were assessed by monit-oring water-holding capacity(WHC),texture profile analysis(TPA),color difference,microstructure,pH and thiobarbituric acid-reactive substances(TBARS).[Results]The results indicated that the control group(without cryoprotectant)exhibited significant deterioration(P<0.05)across all indices with increasing F-T cycles:WHC,hardness,elasticity,chewiness,cohesiveness,and pH declined markedly,whereas color differ-ence(NBS),and TBARS values rose significantly.In contrast,addition of cryoprotectants effectively retarded quality loss.Among the treatments,the ternary combination of tea polyphenols-trehalose-sorbitol conferred the most pronounced protective effect,significantly mitigating(P<0.05)the decreases in WHC,hardness,elasticity,chewiness and pH,and the increases in NBS and TBARS.Microscopic observations revealed that the ternary formulation maintained a denser and more intact gel network compared with other groups.The combined cryo-protectant system also significantly delayed lipid and protein oxidation during repeated F-T cycles(P<0.05).[Conclusion]Collectively,the ternary incorporation of TP,trehalose,and sorbitol markedly improved freeze-thaw stability of the O.gorbuscha scraps and offers practical guidance for value-added processing.关键词
粉红鲑鱼/碎肉/鱼糕/反复冻融(F-T)/抗冻剂Key words
pink salmon(Oncorhynchus gorbuscha)/minced meat/fish cake/repeated freeze-thaw(F-T)cycles/cryoprotectant分类
农业科技引用本文复制引用
李萌,管纹萱,刘波,邓恩堂,赵前程..抗冻剂对反复冻融粉红鲑鱼碎肉鱼糕品质的影响[J].渔业研究,2026,48(2):225-236,12.基金项目
辽宁省旅顺区特色水产品高值化加工科技特派团项目(2022JH5/10400016) （2022JH5/10400016）
大连市重点研发计划项目(2024YF17PT035) （2024YF17PT035）
