Study on Quality Deterioration and Moisture Migration of Pampus argenteus During Low Temperature Preservation
In order to study the effects of freezing temperatures of-18,-25,and-45 ℃ on the quality and water content of Pampus argenteus during low-temperature storage,the quality degradation and water mi-gration of P.argenteus during low-temperature storage were analyzed using volatile base nitrogen,sulfhydryl,texture,endogenous protease activity,water content,and ice crystal size as indicators.The results showed that the time for P.argenteus frozen at-18,-25,and-45 ℃ to pass through the maximum ice crystal formation zone was 225,85,and 65 min,respectively.Compared with-45 ℃,P.argenteus frozen at-18 ℃ and-25 ℃had a higher sensitivity to freezing time during the entire frozen storage period,and with the increase of freez-ing time,the ice crystals showed a larger and irregular shape.In addition,when frozen for 250 days,the volatile basic nitrogen content of the three groups of frozen fish was 17.77,16.68,and 15.04 mg·100-1·g-1,re-spectively;The change of total sulfhydryl content was most significant on the 75th and 100th days(P＜0.05);The hardness,springiness,and chewiness of P.argenteus meat gradually deteriorate during low-temperature freezing storage.The lower the freezing temperature,the slower the deterioration rate,and the lower the degree of deterioration;The activities of cathepsin B,L,and H decreased first and then increased with the prolonga-tion of frozen storage time,and the activities of cathepsin B were higher than those of cathepsin L and H,which played a greater role in the deterioration of P.argenteus meat quality;The low field nuclear magnetic resonance(NMR)results showed that the bound water had little change during low-temperature frozen storage,while the non flowing water and free water were easily affected by freezing storage temperature.During the ear-ly stage of frozen storage(0-60 d),the non flowing water content decreased and the free water content increased;In the late stage of frozen storage(60-120 d),the results were just the opposite.Low temperature can help slow down the water migration and change of P.argenteus meat,slow down the water loss and deterioration of fish meat quality.Based on the above results,low temperature can better maintain the quality of P.argenteus during frozen storage,and the lower the temperature,the higher the freezing rate,the smaller the ice crystals formed,the slower the quality degradation,and the slower the water migration,which is more conducive to the mainte-nance of fish quality.
low temperature preservationPampus argenteusquality deteriorationmoisture migration
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