CN109444358B - Model analysis method for distinguishing frozen freshwater fish meat quality degradation influence factors and application - Google Patents

Model analysis method for distinguishing frozen freshwater fish meat quality degradation influence factors and application Download PDF

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CN109444358B
CN109444358B CN201811316926.6A CN201811316926A CN109444358B CN 109444358 B CN109444358 B CN 109444358B CN 201811316926 A CN201811316926 A CN 201811316926A CN 109444358 B CN109444358 B CN 109444358B
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夏文水
景电涛
杨方
姜启兴
许艳顺
于沛沛
余达威
高沛
王斌
刘晓丽
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Abstract

The invention discloses a model analysis method for distinguishing frozen freshwater fish meat quality deterioration influence factors and application thereof, which comprises the following steps of preparing a fish meat sample; group A was soaked in water before freezing as a blank control; group B adopts liquid nitrogen rapid freezing treatment to inhibit the generation of large ice crystals in the freezing storage process; group C adopts iodoacetic acid to treat and inhibit the activity of endogenous tissue protease in the process of frozen storage; group D adopts antioxidant treatment to inhibit oxidation during frozen storage; freezing all fish in a refrigerator below-5 deg.C; measuring the morphological change of ice crystals of different groups of fish meat in the freezing and storing process; measuring the activity of main endogenous tissue protease of different groups of fish in the freezing storage process; measuring the oxidation of different groups of fish meat in the process of freezing storage; analyzing the quality change of the fish meat. The invention can selectively preserve according to the preservation requirement, avoids resource waste, selects preservation conditions in a targeted manner and improves the preservation effect.

Description

Model analysis method for distinguishing frozen freshwater fish meat quality degradation influence factors and application
Technical Field
The invention belongs to the technical field of aquatic product processing and preservation, and particularly relates to a model analysis method for distinguishing frozen freshwater fish meat quality degradation influence factors and application.
Background
Freshwater fish is the most abundant aquatic resource in China, is rich in vitamins and minerals, has high content of protein and unsaturated fatty acid, and is an important food source for human beings. But is easy to decay due to the characteristics of high protein and high moisture content. In order to meet the requirement of long-term stable supply of freshwater fish and prolong the edible quality guarantee period of the freshwater fish, a freezing preservation method is required to be selected. However, the fish meat suffers from the undesirable phenomena of softening texture, aggravating juice loss, worsening meat taste, aggravating fishy smell and the like during the freezing and unfreezing processes, and the freshness and the consumer acceptance degree are reduced.
In the prior art, the preservation methods for different fishes are different due to different influence factors of quality deterioration of different fishes according to experience, such as freezing preservation, antioxidant addition and the like. The existing method for preserving a plurality of freshwater fishes is not an optimal mode, and causes resource waste and preservation failure. Therefore, it is necessary to develop a determination method capable of analyzing the influence factors of the quality degradation of frozen freshwater fish meat, so as to provide an effective preservation method satisfying different preservation requirements of different fishes, and the technical problem to be solved in the prior art is solved.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above-mentioned technical drawbacks.
Therefore, as one aspect of the invention, the invention overcomes the defects in the prior art and provides a model analysis method for distinguishing the influence factors of the frozen fresh water fish meat quality degradation and an application thereof.
In order to solve the technical problems, the invention provides the following technical scheme: a model analysis method for distinguishing the influence factors of frozen freshwater fish meat quality deterioration comprises,
preparing a fish meat sample: randomly dividing the fish into A, B, C, D four groups;
group A was soaked in water before freezing as a blank control;
group B adopts liquid nitrogen rapid freezing treatment to inhibit the generation of large ice crystals in the freezing storage process;
group C adopts iodoacetic acid to treat and inhibit the activity of endogenous tissue protease in the process of frozen storage;
group D adopts antioxidant treatment to inhibit oxidation during frozen storage;
freezing all fish in a refrigerator below-5 deg.C;
determining the morphological change of ice crystals of different groups of fish meat in the freezing and storing process, and verifying the control effect of liquid nitrogen quick freezing on the ice crystals;
measuring the activity of main endogenous tissue protease of different groups of fish in the frozen storage process, and verifying the inhibition effect of iodoacetic acid treatment on the activity of the endogenous tissue protease;
measuring the oxidation of different groups of fish meat in the freezing storage process, and verifying the inhibition effect of the composite antioxidant treatment on the oxidation;
analyzing the quality change of the fish meat.
As a preferred scheme of the model analysis method for distinguishing the influence factors of the frozen freshwater fish meat quality degradation, the method comprises the following steps: the fish meat comprises fresh water fish meat, the fish meat is slaughtered, the head and the internal organs are removed, the fish meat is collected manually, and the fish meat is cut into blocks of 2 multiplied by 1.5 cm.
As a preferred scheme of the model analysis method for distinguishing the influence factors of the frozen freshwater fish meat quality degradation, the method comprises the following steps: the group A is soaked in water before freezing, and comprises the following components in a ratio of fish meat to water of 1: soaking for 6-10 h at 0-10 ℃ in 5-20 (w/v, g/ml) of water, taking out and standing for 1-3 h.
The invention discloses a model analysis method for distinguishing frozen fresh water fish meat quality degradation influence factors and an application preferable scheme, wherein the method comprises the following steps: and the group B adopts liquid nitrogen rapid freezing treatment to inhibit the generation of large ice crystals in the freezing storage process, and comprises the following steps of: soaking for 6-10 h at 0-10 ℃ in 5-20 (w/v, g/ml), taking out, standing for 1-3 h, and immersing and freezing by liquid nitrogen.
As a preferred scheme of the model analysis method for distinguishing the influence factors of the frozen freshwater fish meat quality degradation, the method comprises the following steps: and the group C adopts iodoacetic acid to treat and inhibit the activity of endogenous cathepsin in the frozen storage process, and comprises the step of treating with 1-3 mmol/L iodoacetic acid solution according to the ratio of fish meat to the iodoacetic acid solution of 1: soaking for 6-10 h at 0-10 ℃ in 5-20 (w/v, g/ml) of water, taking out and standing for 1-3 h.
As a preferred scheme of the model analysis method for distinguishing the influence factors of the frozen freshwater fish meat quality degradation, the method comprises the following steps: and the group D adopts antioxidant treatment to inhibit oxidation in the freezing storage process, and comprises 1-2 wt% of tea polyphenol and 0.5-1 wt% of vitamin C composite antioxidant solution, wherein the ratio of fish meat to the composite antioxidant solution is 1: soaking for 6-10 h at 0-10 ℃ in 5-20 (w/v, g/ml) of water, taking out and standing for 1-3 h.
As a preferred scheme of the model analysis method for distinguishing the influence factors of the frozen freshwater fish meat quality degradation, the method comprises the following steps: the method for measuring the morphological change of the ice crystals of different groups of fish meat in the freezing and storing process comprises the steps of indirectly observing the morphological change of the ice crystals by observing gaps left by the ice crystals by using an optical microscope, and carrying out quantitative analysis on the ice crystals, wherein the morphological change is expressed by sectional area and equivalent diameter.
As a preferred scheme of the model analysis method for distinguishing the influence factors of the frozen freshwater fish meat quality degradation, the method comprises the following steps: the method for measuring the activity of the main endogenous tissue protease of different groups of fish in the frozen storage process comprises measuring cathepsin B and cathepsin L.
As a preferred scheme of the model analysis method for distinguishing the influence factors of the frozen freshwater fish meat quality degradation, the method comprises the following steps: the method for measuring the oxidation of different groups of fish meat in the frozen storage process comprises the steps of measuring the content of fat oxidation index-thiobarbituric acid and measuring the content of protein oxidation index-carbonyl.
As a preferred scheme of the model analysis method for distinguishing the influence factors of the frozen freshwater fish meat quality degradation, the method comprises the following steps: the prediction model equation for analyzing the fish quality change is as follows:
Figure BDA0001856538850000031
wherein, YkTo judge which preservation method is adopted for the predicted value; i isk、I0Respectively representing the indexes of quality change of different processing groups and the indexes of quality change of blank groups; k is 1,2, 3; when k ═ 1 is an ice crystal control group, k ═ 2 is an endogenous enzyme inhibition group, and k ═ 3 is an oxidation inhibition group;
when max (Y)1,Y2,Y3)＝Y1Ice crystals are a major factor affecting the deterioration of their quality;
when max (Y)1,Y2,Y3)＝Y2Endogenous cathepsin is a major influencing factor affecting its quality deterioration;
when max (Y)1,Y2,Y3)＝Y3Oxidation is a major factor affecting the deterioration of its quality;
meets the minimum requirement of preservation quality QtIn the case of (2), the cost Z is made lowest:
Figure BDA0001856538850000032
q is more than or equal to Qt
Q＝f(x1,x2…xn)，
Wherein C isk(xk) An economic cost function, P, characterizing the kth factorp(xk) To representThe k factor of the health and environmental protection cost function, n is the processing condition number, n is 1/2/3, and Q represents the actual preservation effect;
xkexpressing the kth influence factor, wherein k is more than or equal to 1 and less than or equal to n, and constructing an objective function based on a Lagrange multiplier method as follows:
Figure BDA0001856538850000033
λ is Lagrange multiplier, F (x)1,x2…xkLambda) is the solution of the quantitative preservation method.
As another aspect of the invention, the invention overcomes the defects in the prior art and provides the application of the model analysis method for distinguishing the influence factors of the frozen fresh water fish meat quality deterioration in fresh water fish meat preservation.
The invention has the beneficial effects that: the invention provides a model analysis method for distinguishing influence factors of frozen freshwater fish meat quality degradation, which solves the problem that a preservation method is selected by experience preservation, non-standard preservation or one-sided analysis by utilizing a certain freshness evaluation index in the traditional freezing industry. According to the model analysis method, the first factors influencing the quality degradation of certain specific species of fishes during the storage period can be determined, the fishes can be selectively stored according to the storage requirements, the resource waste caused by improper storage is avoided, the storage conditions are selected in a targeted manner, the preservation effect of the freshwater fishes can be greatly improved, and the quality guarantee period of the freshwater fishes can be effectively prolonged on the premise of ensuring the quality.
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In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a flow chart of a model analysis method for distinguishing the influence factors of the frozen fresh water fish meat quality degradation and an application thereof.
FIG. 2 is a view showing the microstructure of the muscle of the fish meat of different treated groups in example 1 during the frozen storage.
FIG. 3 is a diagram of quantitative analysis of ice crystals in example 1, including (A) a sectional area and (B) an equivalent diameter.
FIG. 4 shows the activity change of cathepsin B + L during frozen storage of fish meat of different treatment groups in example 1.
FIG. 5 shows the change in (A) thiobarbituric acid content and (B) carbonyl content during frozen storage of fish meat of different treated groups.
FIG. 6 is a graph showing changes in (A) shearing force and (B) hardness value in the frozen storage process of fish meat of different treated groups in example 1.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1:
the model analysis method for distinguishing the influence factors of the frozen freshwater fish meat quality degradation takes grass carp as an example:
the grass carp is purchased in the lake region in the coastal areas of the Wuxi city in 10 middle-aged 2017 at 15 tails, and the grass carp is healthy in body and regular in specification, and has the weight of 5 +/-0.5 kg. Slaughtering grass carp, removing head and viscera, washing with precooled tap water, taking white muscle on back, cutting into blocks of 2cm × 2cm × 1.5cm, and randomly dividing into A, B, C, D four groups. Group A: deionized water for cutting fish blocks 1: soaking for 8h (6 ℃) at 10(w/v, g/ml), standing for 2h (6 ℃), filling into a self-sealing bag, and marking as a blank group; group B: deionized water for cutting fish blocks 1: soaking for 8h (6 ℃) at 10(w/v, g/ml), taking out, standing for 2h (6 ℃), soaking and freezing by liquid nitrogen until the central temperature is-18 ℃, taking out, and filling into a self-sealing bag, and marking as a quick-freezing group; group C: cutting the fish blocks, and adopting a 1mmol/L iodoacetic acid solution 1: 10(w/v, g/ml), soaking for 8h (6 ℃), taking out, standing for 2(6 ℃), filling into a self-sealing bag, and marking as an endogenous enzyme inhibition group; group D: the cut fish fillets are prepared by adopting a compound antioxidant solution (1% of tea polyphenol and 1% of Vc) 1: soaking for 8h (6 ℃) at 10(w/v, g/ml), taking out, standing for 2h (6 ℃), and filling into a self-sealing bag, and marking as an oxidation inhibition group; all the treated fish meat were frozen in a freezer at-18 ℃ for 6 months, and the morphology of ice crystals in the fish meat (FIG. 2, FIG. 3), the activity of endogenous cathepsin B + L (FIG. 4), and the content of thiobarbituric acid and carbonyl (FIG. 5) were measured at regular intervals.
The model was used to resolve the problem of softening of the texture of the flesh, and the texture change of grass carp flesh of different treatment groups during frozen storage was determined (fig. 6). Using a prediction model equation for analyzing the fish quality change:
Figure BDA0001856538850000051
wherein, YkTo judge which preservation method is adopted for the predicted value; i isk、I0Respectively representing the indexes of quality change of different processing groups and the indexes of quality change of blank groups; k is 1,2, 3; when k ═ 1 is an ice crystal control group, k ═ 2 is an endogenous enzyme inhibition group, and k ═ 3 is an oxidation inhibition group;
when max (Y)1,Y2,Y3)＝Y1Ice crystals are a major factor affecting the deterioration of their quality;
when max (Y)1,Y2,Y3)＝Y2Temporal endogenous groupCathepsin is a major influencing factor affecting the deterioration of its quality;
when max (Y)1,Y2,Y3)＝Y3Oxidation is a major factor affecting the deterioration of the quality.
The shear force values of different treatment groups of fish meat during the whole freezing storage period (1 st, 2 nd, 3 th, 4 th, 5 th and 6 th months) are respectively substituted into the formula to obtain:
Y1(1,2,3,4,5,6)＝(28.2％，22.9％，18.5％，19.6％，22.8％，25.2％)
Y2(1,2,3,4,5,6)＝(9.8％，10.2％，11.5％，9.4％，10.3％，10.5％)
Y3(1,2,3,4,5,6)＝(11.2％，12.4％，10.8％，11.6％，11％，12.2％)
the results show max (Y)1,Y2,Y3)＝Y1Ice crystals are the main influencing factor causing the reduction of the shear force of grass carp;
meets the minimum requirement of preservation quality QtIn the case of (2), the cost Z is made lowest:
Figure BDA0001856538850000061
q is more than or equal to Qt
Q＝f(x1,x2…xn)，
Wherein C isk(xk) An economic cost function, P, characterizing the kth factorp(xk) A health and environmental cost function representing the kth factor, wherein n is a processing condition number, n is 1/2/3, and Q represents the actual preservation effect;
xkthe k-th influence factor is shown, k is more than or equal to 1 and less than or equal to n, so that the target function can be constructed based on the Lagrange multiplier method as follows:
Figure BDA0001856538850000062
λ is Lagrange multiplier, F (x)1,x2…xkLambda) of the extremeAnd the point is the solution of the quantitative preservation strategy.
The factors responsible for the deterioration of fish quality may have the following three aspects: firstly, mechanical pressure generated by ice crystal growth in the freezing process can cause irreversible damage to muscle tissues and cells; secondly, endogenous cathepsin released and activated by cells after fish death destroys a protein skeleton structure, influences the texture characteristics of fish meat, and hydrolyzes protein to generate amine precursor substances to form bad flavor; thirdly, the oxidation of fat and protein not only degrades the color and flavor of fish, but also affects the texture and water retention of fish due to the interaction between different types of fat and oxidation products thereof and myofibrillar protein and the change of the secondary and tertiary structure of the myofibrillar protein. The quality of different fishes is reduced by different factors, so that effective preservation methods of different varieties of fishes are different, in the prior art, preservation methods for different fishes are mostly based on experience, such as freezing preservation and antioxidant addition, while different fishes have different quality degradation influence factors, and meanwhile, the preservation methods are different due to different preservation purposes, so that a plurality of preservation methods are not effective, preservation according to experience may not meet preservation requirements in a targeted manner, and resource waste and preservation failure are caused.
The invention provides a model for distinguishing the influence factors of frozen freshwater fish meat quality degradation, and according to the model analysis method, the principal factors influencing the quality degradation of a certain aspect of certain specific species of fish during storage can be determined, the fish can be selectively stored according to the storage requirement, so that the resource waste is avoided, the storage condition is selected in a targeted manner, and the storage effect is greatly improved.
By adopting the model, the most suitable preservation method can be selected according to different preservation requirements, specific types of fish can be preserved in a targeted manner, the success rate and preservation effect of preservation are improved, and resource waste and additive abuse are avoided.
Example 2:
takifugu obscurus 10 tails, purchased in the lakeside areas of Wuxi city in 11 months in 2017, and has the advantages of weight (1 +/-0.5) kg, healthy constitution and regular specification. Slaughtering Fugu obscurus, removing head and viscera, washing with pre-cooled tap water, collecting white muscle on back, cutting into blocks of 2cm × 2cm × 1.5cm, and randomly dividing into A, B, C, D four groups. Group A: deionized water for cutting fish blocks 1: 8(w/v, g/ml), soaking for 10h (4 ℃), taking out, standing for 2h (4 ℃), filling into a self-sealing bag, and marking as a blank group; b: deionized water for cutting fish blocks 1: 8(w/v, g/ml), soaking for 10h (4 ℃), taking out, standing for 2h (4 ℃), soaking and freezing by liquid nitrogen until the central temperature is-10 ℃, taking out, filling into a self-sealing bag, and marking as a quick-freezing group; group C: cutting the fish blocks, and adopting 1.5mmol/L iodoacetic acid solution 1: 8(w/v, g/ml), soaking for 10h (4 ℃), taking out, standing for 2(4 ℃), filling into a self-sealing bag, and marking as an endogenous enzyme inhibition group; group D: the cut fish fillets are prepared by adopting a compound antioxidant solution (1.5% of tea polyphenol and 0.8% of Vc) 1: 8(w/v, g/ml), soaking for 10h (4 ℃), taking out, standing for 2h (4 ℃), filling into a self-sealing bag, and marking as an oxidation inhibition group; all the treated fish meat are frozen in a refrigerator at the temperature of-10 ℃ for 6 months, and the shape of ice crystals, the activity of endogenous cathepsin B + L, the content of thiobarbituric acid and the content of carbonyl in the fish meat are measured at intervals.
Example 3:
the grass carp is purchased in the lake region in the coastal areas of the Wuxi city in 11-month middle-aged 2017 at 15 tails, and the grass carp is healthy in body and regular in specification, and has the weight of 4 +/-0.5 kg. Slaughtering grass carp, removing head and viscera, washing with precooled tap water, taking white muscle on back, cutting into blocks of 2cm × 2cm × 1.5cm, and randomly dividing into A, B, C, D four groups. Group A: deionized water for cutting fish blocks 1: 15(w/v, g/ml), soaking for 6h (10 ℃), taking out, standing for 1h (10 ℃), filling into a self-sealing bag, and marking as a blank group; b: deionized water for cutting fish blocks 1: 15(w/v, g/ml), soaking for 6h (10 ℃), taking out, standing for 1h (10 ℃), soaking and freezing by liquid nitrogen until the central temperature is-25 ℃, taking out, filling into a self-sealing bag, and marking as a quick-freezing group; group C: cutting the fish blocks, adopting 2mmol/L iodoacetic acid solution 1: 15(w/v, g/ml), soaking for 6h (10 ℃), taking out, standing for 1h (10 ℃), filling into a self-sealing bag, and marking as an endogenous enzyme inhibition group; group D: the cut fish fillets are prepared by adopting a compound antioxidant solution (2% of tea polyphenol and 0.7% of Vc) 1: 15(w/v, g/ml), soaking for 6h (10 ℃), taking out, standing for 1h (10 ℃), and filling into a self-sealing bag, which is marked as an oxidation inhibition group; all the treated fish flesh is frozen in a refrigerator at the temperature of minus 25 ℃ for 6 months, and the shape of ice crystals, the activity of cathepsin B + L, the content of thiobarbituric acid and the content of carbonyl in the fish flesh are measured at intervals.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.

Claims (9)

1. A model analysis method for distinguishing frozen freshwater fish meat quality deterioration influence factors is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
preparing a fish meat sample: randomly dividing the fish into A, B, C, D four groups;
group A was soaked in water before freezing as a blank control;
group B adopts liquid nitrogen rapid freezing treatment to inhibit the generation of large ice crystals in the freezing storage process;
group C adopts iodoacetic acid to treat and inhibit the activity of endogenous tissue protease in the process of frozen storage;
group D adopts compound antioxidant treatment to inhibit oxidation during frozen storage;
freezing all fish in a refrigerator below-5 deg.C;
determining the morphological change of ice crystals of different groups of fish meat in the freezing and storing process, and verifying the control effect of liquid nitrogen quick freezing on the ice crystals;
measuring the activity of main endogenous tissue protease of different groups of fish in the frozen storage process, and verifying the inhibition effect of iodoacetic acid treatment on the activity of the endogenous tissue protease;
measuring the oxidation of different groups of fish meat in the freezing storage process, and verifying the inhibition effect of the composite antioxidant treatment on the oxidation;
analyzing the quality change of the fish meat;
wherein, distinguish the prediction model of frozen fresh water fish meat quality degradation influence factor, the equation is:
Figure FDA0002950757080000011
wherein, YkTo judge which preservation method is adopted for the predicted value; i iskCharacterizing the quality variation indicators for different processing groups; i is0The index of the blank control group for representing the quality change; k is 1/2/3; when k is 1, the gene is an ice crystal control group, k is 2, and k is 3, the gene is an endogenous enzyme inhibition group;
when max (Y)1，Y2，Y3)＝Y1Ice crystals are a major factor affecting the deterioration of their quality;
when max (Y)1，Y2，Y3)＝Y2Endogenous cathepsin is a major influencing factor affecting its quality deterioration;
when max (Y)1，Y2，Y3)＝Y3Oxidation is a major factor affecting the deterioration of its quality;
meets the minimum requirement of preservation quality QtIn the case of (2), the cost Z is made lowest:
Figure FDA0002950757080000012
q is more than or equal to Qt
Q＝f(x1，x2...xn)，
Wherein C isk(xk) An economic cost function, P, characterizing the kth factorp(xk) A health and environmental cost function representing the kth factor, wherein n is a processing condition number, n is 1/2/3, and Q represents the actual preservation effect;
xkexpressing the kth influence factor, wherein k is more than or equal to 1 and less than or equal to n, and constructing an objective function based on a Lagrange multiplier method as follows:
Figure FDA0002950757080000021
λ is Lagrange multiplier, F (x)1，x2...xkLambda) is the solution of the quantitative preservation method.
2. The model analysis method for distinguishing the influence factors of the deterioration of the meat quality of frozen fresh water fish according to claim 1, wherein: the fish meat comprises fresh water fish meat, the fish meat is slaughtered, the head and the internal organs are removed, the fish meat is collected manually, and the fish meat is cut into blocks of 2 multiplied by 1.5 cm.
3. The model analysis method for distinguishing the influence factors of the deterioration of the meat quality of frozen fresh water fish according to claim 1 or 2, wherein: the group A is soaked in water before freezing, and comprises the following components in a ratio of fish meat to water of 1: soaking for 6-10 h at 0-10 ℃ in 5-20 (w/v, g/ml) of water, taking out and standing for 1-3 h.
4. The model analysis method for distinguishing the influence factors of the deterioration of the meat quality of frozen fresh water fish according to claim 1 or 2, wherein: and the group B adopts liquid nitrogen rapid freezing treatment to inhibit the generation of large ice crystals in the freezing storage process, and comprises the following steps of: soaking for 6-10 h at 0-10 ℃ in 5-20 (w/v, g/ml), taking out, standing for 1-3 h, and immersing and freezing by liquid nitrogen.
5. The model analysis method for distinguishing the influence factors of the deterioration of the meat quality of frozen fresh water fish according to claim 1 or 2, wherein: and the group C adopts iodoacetic acid to treat and inhibit the activity of endogenous cathepsin in the frozen storage process, and comprises the step of treating with 1-3 mmol/L iodoacetic acid solution according to the ratio of fish meat to the iodoacetic acid solution of 1: soaking for 6-10 h at 0-10 ℃ in 5-20 (w/v, g/ml) of water, taking out and standing for 1-3 h.
6. The model analysis method for distinguishing the influence factors of the deterioration of the meat quality of frozen fresh water fish according to claim 1 or 2, wherein: and the group D adopts antioxidant treatment to inhibit oxidation in the freezing storage process, and comprises the step of soaking the fish meat in a composite antioxidant solution containing 1-2 wt% of tea polyphenol and 0.5-1 wt% of vitamin C for 6-10 hours at the temperature of 0-10 ℃ according to the ratio of the fish meat to the composite antioxidant solution of 1: 5-20 (w/v, g/ml), and taking out and standing for 1-3 hours.
7. The model analysis method for distinguishing the influence factors of the deterioration of the meat quality of frozen fresh water fish according to claim 1 or 2, wherein: the method for measuring the morphological change of the ice crystals of different groups of fish meat in the freezing and storing process comprises the steps of indirectly observing the morphological change of the ice crystals by observing gaps left by the ice crystals by using an optical microscope, and carrying out quantitative analysis on the ice crystals, wherein the morphological change is expressed by sectional area and equivalent diameter.
8. The model analysis method for distinguishing the influence factors of the deterioration of the meat quality of frozen fresh water fish according to claim 1 or 2, wherein: the method for measuring the activity of the main endogenous tissue protease of different groups of fish in the frozen storage process comprises the measurement of cathepsin B and cathepsin L.
9. Use of the model analysis method for distinguishing the influence factors of frozen fresh water fish meat quality deterioration in fresh water fish meat preservation according to any one of claims 1 to 8.
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