WO2023010786A1 - 一种金鲳鱼的节能速冻方法 - Google Patents

一种金鲳鱼的节能速冻方法 Download PDF

Info

Publication number
WO2023010786A1
WO2023010786A1 PCT/CN2021/142044 CN2021142044W WO2023010786A1 WO 2023010786 A1 WO2023010786 A1 WO 2023010786A1 CN 2021142044 W CN2021142044 W CN 2021142044W WO 2023010786 A1 WO2023010786 A1 WO 2023010786A1
Authority
WO
WIPO (PCT)
Prior art keywords
liquid nitrogen
freezing
quick
temperature
group
Prior art date
Application number
PCT/CN2021/142044
Other languages
English (en)
French (fr)
Inventor
刘书成
杨作苗
孙钦秀
周结倩
魏帅
夏秋瑜
高加龙
郑欧阳
Original Assignee
广东海洋大学
南方海洋科学与工程广东省实验室(湛江)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 广东海洋大学, 南方海洋科学与工程广东省实验室(湛江) filed Critical 广东海洋大学
Priority to GB2401133.0A priority Critical patent/GB2623685A/en
Priority to US17/638,197 priority patent/US11700862B2/en
Publication of WO2023010786A1 publication Critical patent/WO2023010786A1/zh

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

Definitions

  • the invention belongs to the technical field of golden pomfret storage. More specifically, it relates to an energy-saving quick-freezing method for golden pomfret.
  • Golden pomfret scientific name Trachinotus ovatus, belongs to Osteichthyes, Perciformes, Pomfretidae, Pomfret genus, is one of the important marine economic fishes in the southern coast of my country. Golden pomfret fish is tender, delicious, with high nutritional value and no small spines between muscles, so it is deeply loved by consumers. With the growing scale and production of golden pomfret, the supply exceeds demand, and it is very important to adopt appropriate quick-freezing methods to prolong the shelf life.
  • Gong Taoshuo and others have disclosed four methods of freezing golden pomfret: plate freezing, spiral freezing, ultra-low temperature freezing and freezer freezing (Gong Taoshuo, Lan Weiqing, Wang Meng, Xie Jing.
  • Different freezing methods have different effects on gold pomfret.
  • the influence of pomfret moisture, tissue structure and quality changes [J]. Food Science, 2019, 40(23): 213-219.) but the cooking loss rate of these methods to golden pomfret is above 16%, there is a certain Therefore, it is quite necessary for the storage of golden pomfret to find a method that can effectively maintain the quality of golden pomfret and reduce cooking loss.
  • the present invention aims to provide an energy-saving quick-freezing method for golden pomfret to reduce the cooking loss rate of golden pomfret muscle, thereby ensuring the quality of golden pomfret.
  • the invention provides a kind of quick-freezing method of golden pomfret, comprising the following steps:
  • the A is from -105°C to -85°C
  • the B is from -95°C to -65°C
  • a ⁇ B is from -105°C to -85°C
  • the present invention starts from the two aspects of energy saving and quality of golden pomfret, conducts targeted research on the quick-freezing method of golden pomfret, and creatively transforms the quick-freezing method of single-stage liquid nitrogen quick-freezing into two-stage liquid nitrogen quick-freezing.
  • the specific control of parameters such as freezing temperature and the full use of liquid nitrogen not only reduce the consumption of liquid nitrogen and realize energy saving, but also help to quickly generate a large number of uniform small ice crystals in the golden pomfret, reducing the damage to fish tissue. It reduces the hardness loss and cooking loss of the golden pomfret during the freezing process, effectively guarantees the quality of the golden pomfret and prolongs the shelf life of the golden pomfret.
  • Liquid nitrogen quick freezing has the advantages of large heat transfer coefficient, fast freezing speed, less drying consumption, low energy consumption, and good quality. It absorbs a large amount of sensible heat and latent heat through the process of low-temperature liquid nitrogen vaporization and subsequent cooling, resulting in golden pompano Partial vitrification of fish muscles reduces the damage of ice crystals to muscle cells.
  • Step S1 is the first stage of the golden pomfret temperature (phase change stage).
  • the remaining cooling capacity of the quick-freezing will be fully utilized to assist in the second stage (cryogenic process) of golden pompano. , that is, during the period when the cavity temperature rises from A to B, the remaining cold capacity in the phase transition stage will continue to freeze the golden pomfret, thereby reducing the consumption of liquid nitrogen and realizing energy saving.
  • said A is -95°C.
  • said B is -75 to -65°C.
  • the temperature of the center of the fish body in step S1 is -5°C.
  • the temperature of the center of the fish body in step S2 is -18°C.
  • the storage temperature in step S3 is -18°C.
  • the liquid nitrogen quick freezing machine includes a spray type liquid nitrogen quick freezing machine, a cold air circulation type liquid nitrogen quick freezing machine, and an immersion type liquid nitrogen quick freezing machine.
  • liquid nitrogen quick-freezing machine is a spray-type liquid nitrogen quick-freezing machine.
  • Liquid nitrogen quick-freezing can generally be divided into three types: air-conditioning circulation freezing, immersion freezing, and spray freezing.
  • spray freezing is to spray liquid nitrogen through the nozzle into a mist product, and directly contact with the frozen object to achieve freezing. After the liquid nitrogen is vaporized, it can Food is pre-cooled to improve freezing efficiency. Therefore, spray freezing enjoys the reputation of "magic freezing" and is widely used.
  • the spray liquid nitrogen quick freezer includes a large cabinet spray liquid nitrogen quick freezer, a large tunnel type liquid nitrogen quick freezer, and a small cabinet spray liquid nitrogen quick freezer.
  • the temperature at the center of the fish body is the temperature at the geometric center of the fish body.
  • the quick-freezing method step of golden pomfret is as follows:
  • the golden pomfret was taken out and stored at -18°C.
  • the present invention starts from the two aspects of energy saving and quality of golden pomfret, conducts targeted research on the quick-freezing method of golden pomfret, and creatively transforms the quick-freezing method of single-stage liquid nitrogen quick-freezing into two-stage liquid nitrogen quick-freezing.
  • the specific control of freezing temperature and other parameters and the full use of liquid nitrogen not only reduce the consumption of liquid nitrogen and realize energy saving, but also reduce the hardness loss and cooking loss of golden pomfret muscle, effectively ensuring the quality of golden pomfret , prolong the shelf life of golden pomfret.
  • Figure 1 is the freezing curve of the air freezing group.
  • Fig. 2 is the freezing curve of the single-stage liquid nitrogen quick freezing group.
  • Figure 3 is the result of the effect of the single-stage liquid nitrogen quick-freezing group on the cooking loss rate of golden pomfret muscle.
  • Figure 4 is the result of the effect of the single-stage liquid nitrogen quick-freezing group on the muscle hardness of golden pomfret.
  • Fig. 5 is the freezing curve of the two-stage liquid nitrogen quick freezing group.
  • Fig. 6 is the liquid nitrogen consumption result of the two-stage liquid nitrogen quick freezing group.
  • Figure 7 is the result of the effect of the two-stage liquid nitrogen quick-freezing group on the cooking loss rate of golden pomfret muscle.
  • Figure 8 is the result of the effect of the two-stage liquid nitrogen quick-freezing group on the muscle hardness of golden pomfret.
  • Fresh means the fresh group, that is, the group that was tested without any freezing treatment after the equilibrium temperature of the refrigerator at 4°C for 24 hours;
  • RF means air freezing;
  • LNF means quick freezing with liquid nitrogen;
  • -35°C RF means the air freezing group at -35°C
  • the -35°C LNF group represents the single-stage liquid nitrogen quick-freezing group frozen at -35°C; the -55°C LNF group represents the single-stage liquid nitrogen quick-freezing group frozen at -55°C; the -75°C LNF group represents the The single-stage liquid nitrogen quick-freezing group was frozen at -75°C; the -85°C LNF group indicated the single-stage liquid nitrogen quick-freezing group was frozen at -85°C; the -95°C LNF group indicated that it was frozen at -95°C Frozen single-stage liquid nitrogen quick-freezing group; -105°C LNF group refers to the single-stage liquid nitrogen quick-freezing group frozen at -105°C; -115°C LNF group refers to the single-stage liquid nitrogen frozen at -115°C Nitrogen quick freezing group;
  • the -95°C/-35°C LNF group represents the two-stage liquid nitrogen quick-freezing group with the first stage temperature of -95°C and the second stage temperature of -35°C;
  • the -95°C/-55°C LNF group represents the first stage temperature
  • the two-stage liquid nitrogen quick-freezing group is -95°C and the second stage temperature is -55°C;
  • the -95°C/-65°C LNF group means that the first stage temperature is -95°C and the second stage temperature is -65°C
  • -95°C/-75°C LNF group means the two-stage liquid nitrogen quick-freezing group with the first stage temperature of -95°C and the second stage temperature of -75°C;
  • -95°C/-85°C °CLNF group refers to the two-stage liquid nitrogen quick-freezing group with the first stage temperature of -95°C and the second stage temperature of -85°
  • the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the technical field.
  • Fresh golden pomfret (500 ⁇ 50g) was purchased from the Dongfeng Aquatic Products Wholesale Market in Zhanjiang City, sent to the laboratory within one hour, killed by freezing, washed with water and dried, weighed and packed in a refrigerator at 4°C for balance The temperature is 24h for standby.
  • DJL-QF60 cabinet-type liquid nitrogen quick-freezing machine was purchased from Shenzhen Dejieli Refrigeration Technology Co., Ltd.; TA.XT plusC texture analyzer was purchased from Stable Micro System Company in the United Kingdom.
  • Embodiment 1 Single-stage liquid nitrogen quick-freezing process golden pomfret
  • the cooking loss rate of the fresh group is the lowest, about 10%; the cooking loss rate of the air freezing group is the highest, being 19.18%; Liquid nitrogen quick-freezing group) was 10.48%, and there was no significant difference compared with the fresh group; -85°C LNF group (single-stage liquid nitrogen quick-freezing group frozen at The cooking loss rate of the single-stage liquid nitrogen quick-freezing group frozen at 105°C) was significantly lower than that of the remaining groups (single-stage liquid nitrogen frozen at -35°C, -55°C, -75°C, and -115°C quick-freezing group).
  • liquid nitrogen quick-freezing at the temperature of -105 ⁇ -85°C can reduce the cooking loss of golden pomfret muscle, which is close to the fresh state, especially at -95°C, the effect is the best. This is because the freezing speed of liquid nitrogen quick freezing at -105 ⁇ -85°C is fast, and small and uniform ice crystals are formed, which has little damage to muscles, so the cooking loss is less; while the freezing speed of air freezing is slower, and large ice crystals are easy to form.
  • test probe adopts P10 to test, and probe is in the fish meat of 3cm*3cm*1cm (from the back muscle cutting of another piece of length*width*thick 8cm*3cm*1cm of embodiment 1 two groups to get ), the pre-test rate is 1 mm/s, the test rate is 1 mm/s, the post-test rate is 5 mm/s, and the compressive deformation is 50%.
  • the measurement results are shown in Figure 4.
  • the hardness value of the fresh group is the largest, which is 2627.63g; the hardness value of the air-frozen group is the smallest, which is 1256.79g; -75°C, -85°C, -105°C, -115°C for single-stage liquid nitrogen quick-freezing group); the hardness values of the remaining groups had no significant difference among each other, and were significantly higher than the air freezing group.
  • liquid nitrogen quick freezing at the temperature of -115 ⁇ -35°C is beneficial to maintain the hardness of golden pomfret muscle, especially at -95°C.
  • the freezing speed of liquid nitrogen quick freezing at -115 ⁇ -35°C is fast, and small and uniform ice crystals are formed, which has little damage to the muscles, so it can inhibit the decrease of muscle hardness; while the freezing speed of air freezing is slow, and large ice crystals are easy to form . Large ice crystals cause irreversible damage to muscle cells by squeezing them, resulting in weak water holding capacity of muscles, thus causing a decrease in the hardness value of muscles.
  • Embodiment 4 Determination of liquid nitrogen consumption of two-stage liquid nitrogen quick-freezing treatment group
  • the two-stage liquid nitrogen quick-freezing treatment of golden pomfret is more energy-saving, and the higher the temperature of the second-stage liquid nitrogen quick-freezing machine, the lower the liquid nitrogen consumption, because the remaining liquid nitrogen cooling capacity in the first stage It is fully utilized to varying degrees in the second stage of freezing, thereby reducing the consumption of liquid nitrogen and realizing energy saving.
  • test probe adopts P10 to test, and probe is measured on the fish meat of 3cm*3cm*1cm (from the back muscle cutting of another piece of length*width*thick 8cm*3cm*1cm of embodiment 3) to measure , the pre-measurement rate is 1mm/s, the test rate is 1mm/s, the post-measurement rate is 5mm/s, the compression deformation is 50%, and the hardness data of the air freezing group in Example 2 is used, and the measurement results are as shown in Figure 8.
  • the hardness value of the fresh group is the largest; the hardness value of the air freezing group is the smallest, which is 1256.79g; the hardness value of the -95°C LNF group is the largest, which is 2104.33g, which is second only to the fresh group -75°C LNF group (hardness value 1917.95g), -95°C/-85°C LNF group (hardness value 2072.92g) had no significant difference; -95°C/-65°C LNF group (hardness value 1832.11g) ) and -95°C/-75°C LNF group had no significant difference. It shows that setting the temperature of the second stage of the two-stage liquid nitrogen quick-freezing treatment at -95 ⁇ -65°C can effectively maintain the hardness of the golden pomfret muscle.
  • the present invention conducts targeted research on the quick-freezing method of golden pomfret from two aspects of energy saving and golden pomfret quality, and creatively transforms the quick-freezing method of single-stage liquid nitrogen quick-freezing into a two-stage liquid nitrogen quick-freezing method.
  • Nitrogen quick freezing through the specific control of parameters such as temperature and the full use of liquid nitrogen, not only reduces the consumption of liquid nitrogen, realizes energy saving, but also helps to quickly generate a large number of uniform small ice crystals in the golden pomfret.
  • the damage to the fish meat is small, thereby reducing the hardness loss and cooking loss of the golden pomfret during the freezing process, effectively ensuring the quality of the golden pomfret and extending the shelf life of the golden pomfret.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

一种金鲳鱼的速冻方法，其包括以下步骤：将金鲳鱼放入腔体温度为A的液氮速冻机内，当鱼体中心温度达到-6～-4℃时，关闭液氮速冻机；待液氮速冻机的腔体温度升至B时，启动液氮速冻机，当鱼体中心温度达到-19～-17℃时，关闭液氮速冻机；最后将金鲳鱼取出在-19～-17℃下贮藏；其中，所述A为-105～-85℃，所述B为-95～-65℃，且A＜B。该金鲳鱼速冻方法不仅减少了液氮的消耗量，实现了节能，还减少了金鲳鱼肌肉的硬度损失和蒸煮损失，有效保证了金鲳鱼的品质，延长了金鲳鱼的货架期。

Description

一种金鲳鱼的节能速冻方法 技术领域
本发明属于金鲳鱼贮藏技术领域。更具体地，涉及一种金鲳鱼的节能速冻方法。
背景技术
金鲳鱼，学名卵形鲳鲹(Trachinotus ovatus)，属硬骨鱼纲、鲈形目、鯵科、鲳鲹属，是我国南方沿海重要的海产经济鱼类之一。金鲳鱼鱼肉细嫩、味道鲜美、营养价值高、无肌间小刺，深受消费者喜爱。随着金鲳鱼的养殖规模和产量越来越大，供大于求，采用适当的速冻方法以延长货架期就显得至关重要，而目前市场上主要以鲜活和冰鲜的形式售卖，导致金鲳鱼大量腐败变质，尤其到金鲳鱼产量高峰期时，若加工处理不及时，就会造成大量的资源浪费。
目前，巩涛硕等公开了平板冻结、螺旋式冻结、超低温冻结与冰柜冻结等四种对金鲳鱼进行冷冻的方法(巩涛硕,蓝蔚青,王蒙,谢晶.不同冻结方式对金鲳鱼水分、组织结构与品质变化的影响[J].食品科学,2019,40(23):213-219.)，但这些方法对金鲳鱼的蒸煮损失率均在16％以上，存在一定程度上的资源浪费，因此，寻找一种能有效保持金鲳鱼品质、减少蒸煮损失的方法，对于金鲳鱼的贮藏具有相当的必要性。
发明内容
本发明针对上述现有金鲳鱼冷冻方法的缺陷和不足，旨在提供一种金鲳鱼的节能速冻方法，以降低金鲳鱼肌肉的蒸煮损失率，从而保证金鲳鱼的品质。
本发明上述目的通过以下技术方案实现：
本发明提供了一种金鲳鱼的速冻方法，包括以下步骤：
S1.将金鲳鱼放入腔体温度为A的液氮速冻机内，当鱼体中心温度达到-6～-4℃时，关闭液氮速冻机；
S2.待液氮速冻机的腔体温度升至B时，启动液氮速冻机，当鱼体中心温度达到-19～-17℃时，关闭液氮速冻机；
S3.将金鲳鱼取出在-19～-17℃下贮藏；
其中，所述A为-105～-85℃，所述B为-95～-65℃，且A＜B。
本发明从节能和金鲳鱼品质两个方面出发，对金鲳鱼的速冻方法进行针对性研究，将单段式液氮速冻的速冻方法创造性地转变成二段式的液氮速冻，通过对冷冻温度等参数的特定控制和对液氮的充分利用，不仅减少了液氮的消耗量，实现了节能，还有利于在金鲳鱼体内快速产生大量均匀小冰晶，减少对鱼肉组织的破坏，降低金鲳鱼冷冻过程中的硬度损失和蒸煮损失，有效保证了金鲳鱼的品质，延长了金鲳鱼的货架期。
液氮速冻具有传热系数大、冻结速度快、干耗少、能耗低、品质好等优点，其通过低温液氮汽化和后续降温的过程，吸收了大量的显热和潜热，致使金鲳鱼肌肉部分玻璃化冻结，减少了冰晶对肌肉细胞的破坏。
步骤S1为金鲳鱼温度的第一阶段(相变阶段)，当关闭液氮速冻机时，速冻剩余的冷量将被充分利用于辅助完成金鲳鱼第二阶段(深冷过程)的冷冻，即腔体温度从A升到B的期间，相变阶段剩余的冷量将继续对金鲳鱼进行冷冻，从而减少了液氮的消耗量，实现了节能。
最优选地，所述A为-95℃。
进一步优选地，所述B为-75～-65℃。
最优选地，步骤S1所述鱼体中心温度为-5℃。
最优选地，步骤S2所述鱼体中心温度为-18℃。
最优选地，步骤S3所述贮藏的温度为-18℃。
优选地，所述液氮速冻机包括喷淋式液氮速冻机、冷气循环式液氮速冻机、浸渍式液氮速冻机。
进一步优选地，所述液氮速冻机为喷淋式液氮速冻机。
液氮速冻一般可以分为冷气循环冻结、浸渍冻结、喷淋冻结三种，其中喷淋冻结是将液氮经喷嘴喷射出雾状品，与冻结对象直接接触实现冻结，液氮气化后能对食品进行预冷，提高冻结效率，因此，喷淋冻结享有“魔法冻结”的美誉，且应用甚广。
更优选地，所述喷淋式液氮速冻机包括大型柜式喷淋液氮速冻机、大型隧道式液氮速冻机、小型柜式喷淋液氮速冻机。
优选地，所述鱼体中心温度为鱼体几何中心处的温度。
作为一种优选地实施方式，金鲳鱼的速冻方法步骤如下：
S1.将金鲳鱼放入腔体温度为-95℃的喷淋式液氮速冻机内，当鱼体中心温 度达到-5℃时，关闭喷淋式液氮速冻机；
S2.当所述喷淋式液氮速冻机的腔体温度升至-75～-65℃时，启动喷淋式液氮速冻机，当鱼体中心温度达到-18℃时，关闭喷淋式液氮速冻机；
S3.将金鲳鱼取出在-18℃下贮藏。
本发明具有以下有益效果：
本发明从节能和金鲳鱼品质两个方面出发，对金鲳鱼的速冻方法进行针对性研究，将单段式液氮速冻的速冻方法创造性地转变成二段式的液氮速冻，通过对冷冻温度等参数的特定控制和对液氮的充分利用，不仅减少了液氮的消耗量，实现了节能，还减少了金鲳鱼肌肉的硬度损失和蒸煮损失，有效保证了金鲳鱼的品质，延长了金鲳鱼的货架期。
附图说明
图1是空气冷冻组的冷冻曲线。
图2是单段式液氮速冻组的冷冻曲线。
图3是单段式液氮速冻组对金鲳鱼肌肉蒸煮损失率影响的结果。
图4是单段式液氮速冻组对金鲳鱼肌肉硬度影响的结果。
图5是二段式液氮速冻组的冷冻曲线。
图6是二段式液氮速冻组的液氮消耗量结果。
图7是二段式液氮速冻组对金鲳鱼肌肉蒸煮损失率影响的结果。
图8是二段式液氮速冻组对金鲳鱼肌肉硬度影响的结果。
其中，Fresh表示新鲜组，即在4℃冰箱平衡温度24h后未经任何冷冻处理即进行实验的组别；RF表示空气冷冻；LNF表示液氮速冻；
-35℃RF表示在-35℃下的空气冷冻组；
-35℃LNF组表示在-35℃下进行冷冻的单段式液氮速冻组；-55℃LNF组表示在-55℃下进行冷冻的单段式液氮速冻组；-75℃LNF组表示在-75℃下进行冷冻的单段式液氮速冻组；-85℃LNF组表示在-85℃下进行冷冻的单段式液氮速冻组；-95℃LNF组表示在-95℃下进行冷冻的单段式液氮速冻组；-105℃LNF组表示在-105℃下进行冷冻的单段式液氮速冻组；-115℃LNF组表示在-115℃下进行冷冻的单段式液氮速冻组；
-95℃/-35℃LNF组表示第一阶段温度为-95℃、第二阶段温度为-35℃的二段式液氮速冻组；-95℃/-55℃LNF组表示第一阶段温度为-95℃、第二阶段温度为 -55℃的二段式液氮速冻组；-95℃/-65℃LNF组表示第一阶段温度为-95℃、第二阶段温度为-65℃的二段式液氮速冻组；-95℃/-75℃LNF组表示第一阶段温度为-95℃、第二阶段温度为-75℃的二段式液氮速冻组；-95℃/-85℃LNF组表示第一阶段温度为-95℃、第二阶段温度为-85℃的二段式液氮速冻组。
具体实施方式
以下结合说明书附图和具体实施例来进一步说明本发明，但实施例并不对本发明做任何形式的限定。除非特别说明，本发明采用的试剂、方法和设备为本技术领域常规试剂、方法和设备。
除非特别说明，以下实施例所用试剂和材料均为市购。
(1)实验材料
鲜活的金鲳鱼(500±50g)购于湛江市东风水产品批发市场，一小时内送到实验室，冰温致死，清水洗净并擦干，称重装袋后于4℃冰箱平衡温度24h备用。
(2)实验仪器
DJL-QF60柜式液氮速冻机购自深圳市德捷力冷冻科技有限公司；TA.XT plusC质构仪购自英国Stable Micro System公司。
实施例1单段式液氮速冻处理金鲳鱼
(1)空气冷冻处理：
S1.将金鲳鱼放入-35℃冰箱冷冻，将无纸记录仪的探头插入鱼体几何中心，同时插入U盘，实时记录时间和温度变化，每隔两秒记录一次数据变化；待鱼体中心温度达到-18℃后，冷冻结束，拔出U盘，将数据导入origin软件绘制-35℃空气冷冻的冷冻曲线，如图1所示；
S2.将冻好的金鲳鱼快速转移至-18℃贮藏24h后，再将其放入4℃冰箱进行解冻，直至鱼体中心温度到4℃时，取其背部两边的肌肉(长*宽*厚8cm*3cm*1cm)用于后续测定指标。
(2)单段式液氮速冻处理：
S1.将金鲳鱼分别放入腔体温度为-35℃、-55℃、-75℃、-85℃、-95℃、-105℃、-115℃的液氮速冻机腔体内的托盘上，将无纸记录仪的探头插入鱼体几何中心，同时插入U盘，实时记录时间和温度变化，每隔两秒记录一次数据变化；待鱼体中心温度达到-18℃后，冷冻结束，拔出U盘，将数据导入origin软件绘制单段式液氮速冻的冷冻曲线，如图2所示；
S2.将冻好的金鲳鱼快速转移至-18℃贮藏24h后，再将其放入4℃冰箱进行解冻，直至鱼体中心温度到4℃时，取其背部两边的肌肉(长*宽*厚8cm*3cm*1cm)用于后续测定指标。
结合图1和2可以看出，单段式液氮速冻处理组的时间均显著短于空气冷冻处理组，表明液氮速冻的冷冻速度显著快于空气冷冻。
实施例2单段式液氮速冻处理组蒸煮损失率和硬度的测定
(1)蒸煮损失率的测定
分别将实施例1两组解冻后的样品(长*宽*厚8cm*3cm*1cm的两块背部肌肉之一)称重(W 1)后，在85℃的水浴中加热，直到样品的中心温度达到75℃，再用滤纸将样品表面的水分吸干，准确称量样品的质量，记为W 2，并按公式【蒸煮损失率(％)＝(W 1-W 2)/W 1*100％】计算蒸煮损失率，得到图3。
从图3可以看出，新鲜组的蒸煮损失率最低，约为10％；空气冷冻组的蒸煮损失率最高，为19.18％；-95℃LNF组(在-95℃下进行冷冻的单段式液氮速冻组)为10.48％，与新鲜组相比无显著性差异；-85℃LNF组(在-85℃下进行冷冻的单段式液氮速冻组)和-105℃LNF组(在-105℃下进行冷冻的单段式液氮速冻组)的蒸煮损失率均显著低于剩余组(在-35℃、-55℃、-75℃、-115℃下进行冷冻的单段式液氮速冻组)。
表明在-105～-85℃的温度下进行液氮速冻，对金鲳鱼肌肉的蒸煮损失较小，接近新鲜状态，尤其-95℃下效果最佳。这是因为-105～-85℃液氮速冻的冷冻速度快，生成细小均匀的冰晶，对肌肉破坏小，因此蒸煮损失较少；而空气冷冻的冷冻速度较慢，易生成大冰晶，大冰晶通过挤压肌肉细胞造成其不可逆损伤，导致肌肉的持水力弱，在蒸煮过程中更容易流失水和营养物质，因而造成蒸煮损失严重；此外，-115℃LNF组(在-115℃下进行冷冻的单段式液氮速冻组)的蒸煮损失率比-95℃LNF组高，可能是因为液氮温度过低，导致鱼肉部分低温断裂，从而增加蒸煮损失。
(2)硬度的测定
采用质构仪的TPA测定模式，测试探头采用P10进行测试，探头在3cm*3cm*1cm的鱼肉(从实施例1两组的另一块长*宽*厚8cm*3cm*1cm的背部肌肉裁剪得到)上测定，测前速率1mm/s，测试速率1mm/s，测后速率5mm/s，压缩形变量50％，测定结果如图4所示。
从图4可知，新鲜组的硬度值最大，为2627.63g；空气冷冻组的最小，为1256.79g；-95℃LNF组为2104.33g，显著高于剩余组(在-35℃、-55℃、-75℃、-85℃、-105℃、-115℃下进行冷冻的单段式液氮速冻组)；剩余组的硬度值相互之间无显著差异，且均显著高于空气冷冻组。
表明在-115～-35℃的温度下进行液氮速冻，有利于保持金鲳鱼肌肉的硬度，尤其-95℃下效果最佳。这是因为-115～-35℃液氮速冻的冷冻速度快，生成细小均匀的冰晶，对肌肉破坏小，因此可抑制肌肉硬度值的下降；而空气冷冻的冷冻速度较慢，易生成大冰晶，大冰晶通过挤压肌肉细胞造成其不可逆损伤，导致肌肉的持水力弱，因而造成肌肉中的硬度值下降。
综合图3和图4可知，在-105～-85℃的温度下进行液氮速冻，对金鲳鱼肌肉的蒸煮损失和硬度损失均较少，因此，本发明选择-105～-85℃作为二段式液氮速冻处理第一阶段的温度，并以其最佳温度-95℃进行后续实验。
实施例3二段式液氮速冻处理金鲳鱼
S1.将金鲳鱼放入腔体温度为-95℃的液氮速冻机腔体内的托盘上，并快速将无纸记录仪的探头插入鱼体几何中心，同时插入U盘，实时记录时间和温度变化，每隔两秒记录一次数据变化，关上速冻机门，启动开始按钮，液氮开始喷淋鱼；当鱼体中心的温度达到-5℃时，立即关闭液氮速冻机，停止使用液氮；
S2.当液氮速冻机的腔体温度从-95℃分别升温至-35℃、-55℃、-65℃、-75℃、-85℃和-95℃时，再次启动液氮速冻机，继续喷淋液氮，直至鱼体中心温度达到-18℃时，关闭液氮速冻机，冷冻结束，拔出U盘，将数据导入origin软件绘制二段式液氮速冻的冷冻曲线，如图5所示；
S3.将冻好的金鲳鱼快速转移至-18℃贮藏24h后，再将其放入4℃冰箱进行解冻,直至鱼体中心温度到4℃时，取其背部两边的肌肉(长*宽*厚8cm*3cm*1cm)用于后续测定指标。
结合图1和图5可以看出，二段式液氮速冻处理组的时间均显著短于空气冷冻处理组，表明二段式液氮速冻的冷冻速度显著快于空气冷冻。
实施例4二段式液氮速冻处理组液氮消耗量的测定
采用称重法计算二段式液氮速冻处理组的液氮消耗量，即液氮速冻机的液氮罐下放置一个秤，液氮开始喷淋前，记录液氮起始质量m 1；直至鱼体中心温度到-18℃时，记录液氮残余质量m 2；并将金鲳鱼的初始质量记为m 3，并按公式【液 氮消耗量[kg(LN 2)/kg(fish)]＝(m 1-m 2)/m 3】计算液氮消耗量，得到图6。
从图6可以看出：
(1)-95℃LNF组的液氮消耗量最多，为3.38kg(LN 2)/kg(fish)；
(2)-95℃/-35℃LNF组的液氮消耗量最少，仅1.66kg(LN2)/kg(fish)，比-95℃LNF组节约了1.72kg(LN 2)/kg(fish)，节约了50.89％；
(3)-95℃/-55℃LNF组的液氮消耗量为2.05kg(LN2)/kg(fish)，比-95℃LNF组节约了1.33kg(LN 2)/kg(fish)，节约了39.35％；
(4)-95℃/-65℃LNF组的液氮消耗量为2.33kg(LN2)/kg(fish)，比-95℃LNF组节约了1.05kg(LN 2)/kg(fish)，节约了31.07％；
(5)-95℃/-75℃LNF组的液氮消耗量为2.44kg(LN2)/kg(fish)，比-95℃LNF组节约了0.94kg(LN 2)/kg(fish)，节约了27.81％；
(6)-95℃/-85℃LNF组的液氮消耗量为2.87kg(LN2)/kg(fish)，比-95℃LNF组节约了0.51kg(LN 2)/kg(fish)，节约了15.10％。
综上可知，二段式液氮速冻处理金鲳鱼更加节能，且第二段液氮速冻机的温度越高时，液氮消耗量越少，这是因为第一阶段剩余的液氮冷量在第二阶段冷冻中被不同程度地充分利用，从而减少了液氮的消耗量，实现了节能。
实施例5二段式液氮速冻处理组蒸煮损失率和硬度的测定
(1)蒸煮损失率的测定
将实施例3解冻后的样品(长*宽*厚8cm*3cm*1cm的两块背部肌肉之一)称重(W 1)后，在85℃的水浴中加热，直到样品的中心温度达到75℃，再用滤纸将样品表面的水分吸干，准确称量样品的质量，记为W 2，并按公式【蒸煮损失率(％)＝(W 1-W 2)/W 1*100％】计算蒸煮损失率，并沿用实施例2空气冷冻组的蒸煮损失率数据，得到图7。
从图7可知，新鲜组的蒸煮损失率最低，为9.99％；空气冷冻组的蒸煮损失率最高，为19.18％；而-95℃/-65℃LNF组、-95℃/-75℃LNF组、-95℃/-85℃LNF组、-95℃LNF组的蒸煮损失率分别为11.24％、11.21％、10.60％、10.48％，显著低于剩余组(-95℃/-35℃LNF组、-95℃/-55℃LNF组)，且这四组相互之间没有显著性差异。表明将二段式液氮速冻处理第二阶段的温度设置为-95～-65℃，可有效降低金鲳鱼肌肉的蒸煮损失率。
(2)硬度的测定
采用质构仪的TPA测定模式，测试探头采用P10进行测试，探头在3cm*3cm*1cm的鱼肉(从实施例3另一块长*宽*厚8cm*3cm*1cm的背部肌肉裁剪得到)上测定，测前速率1mm/s，测试速率1mm/s，测后速率5mm/s，压缩形变量50％，并沿用实施例2空气冷冻组的硬度数据，测定结果如图8所示。
从图8可知，新鲜组的硬度值最大；空气冷冻组的硬度值最小，为1256.79g；-95℃LNF组的硬度值最大，为2104.33g，仅次于新鲜组，且与-95℃/-75℃LNF组(硬度值为1917.95g)、-95℃/-85℃LNF组(硬度值为2072.92g)均无显著性差异；-95℃/-65℃LNF组(硬度值为1832.11g)与-95℃/-75℃LNF组无显著性差异。表明将二段式液氮速冻处理第二阶段的温度设置为-95～-65℃，可有效保持金鲳鱼肌肉的硬度。
结合图6～8，综合从节能和金鲳鱼品质两个角度出发，-95～-65℃是二段式液氮速冻处理第二阶段温度的较优选择，且-75～-65℃最佳。
综上所述，本发明从节能和金鲳鱼品质两个方面出发，对金鲳鱼的速冻方法进行针对性研究，将单段式液氮速冻的速冻方法创造性地转变成二段式的液氮速冻，通过对温度等参数的特定控制和对液氮的充分利用，不仅减少了液氮的消耗量，实现了节能，还有利于在金鲳鱼体内快速产生数量极多的均匀小冰晶，对鱼肉破坏小，从而减少了金鲳鱼冷冻过程中的硬度损失和蒸煮损失，有效保证了金鲳鱼的品质，延长了金鲳鱼的货架期。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。

Claims (10)

  1. 一种金鲳鱼的速冻方法，其特征在于，包括以下步骤：
    S1.将金鲳鱼放入腔体温度为A的液氮速冻机内，当鱼体中心温度达到-6～-4℃时，关闭液氮速冻机；
    S2.待液氮速冻机的腔体温度升至B时，启动液氮速冻机，当鱼体中心温度达到-19～-17℃时，关闭液氮速冻机；
    S3.将金鲳鱼取出在-19～-17℃下贮藏；
    其中，所述A为-105～-85℃，所述B为-95～-65℃，且A＜B。
  2. 根据权利要求1所述速冻方法，其特征在于，所述A为-95℃。
  3. 根据权利要求2所述速冻方法，其特征在于，所述B为-75～-65℃。
  4. 根据权利要求1所述速冻方法，其特征在于，步骤S1所述鱼体中心温度为-5℃。
  5. 根据权利要求1所述速冻方法，其特征在于，步骤S2所述鱼体中心温度为-18℃。
  6. 根据权利要求1所述速冻方法，其特征在于，步骤S3所述贮藏的温度为-18℃。
  7. 根据权利要求1所述速冻方法，其特征在于，所述液氮速冻机包括喷淋式液氮速冻机、冷气循环式液氮速冻机、浸渍式液氮速冻机。
  8. 根据权利要求7所述速冻方法，其特征在于，所述液氮速冻机为喷淋式液氮速冻机。
  9. 根据权利要求8所述速冻方法，其特征在于，所述喷淋式液氮速冻机包括大型柜式喷淋液氮速冻机、大型隧道式液氮速冻机、小型柜式喷淋液氮速冻机。
  10. 根据权利要求1所述速冻方法，其特征在于，所述鱼体中心温度为鱼体几何中心处的温度。
PCT/CN2021/142044 2021-07-31 2021-12-28 一种金鲳鱼的节能速冻方法 WO2023010786A1 (zh)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB2401133.0A GB2623685A (en) 2021-07-31 2021-12-28 Energy-saving quick-freezing method for Trachinotus ovatus
US17/638,197 US11700862B2 (en) 2021-07-31 2021-12-28 Energy-saving quick-freezing method for golden pomfret

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202110876303.XA CN113455537B (zh) 2021-07-31 2021-07-31 一种金鲳鱼的节能速冻方法
CN202110876303.X 2021-07-31

Publications (1)

Publication Number Publication Date
WO2023010786A1 true WO2023010786A1 (zh) 2023-02-09

Family

ID=77883671

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2021/142044 WO2023010786A1 (zh) 2021-07-31 2021-12-28 一种金鲳鱼的节能速冻方法

Country Status (2)

Country Link
CN (1) CN113455537B (zh)
WO (1) WO2023010786A1 (zh)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113455537B (zh) * 2021-07-31 2022-02-01 广东海洋大学 一种金鲳鱼的节能速冻方法
US11700862B2 (en) * 2021-07-31 2023-07-18 Guangdong Ocean University Energy-saving quick-freezing method for golden pomfret
CN114403199B (zh) * 2021-12-28 2024-04-12 中国肉类食品综合研究中心 一种显热与潜热分段处理的肉类冷冻方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050015461A (ko) * 2003-08-06 2005-02-21 이성복 사슴뿔의 급속동결 건조방법
US20050120726A1 (en) * 2003-11-03 2005-06-09 Volker Kamm Deep freezer and method of freezing products
CN104939135A (zh) * 2015-05-30 2015-09-30 防城港海世通食品有限公司 一种金鲳鱼的加工方法
CN109527063A (zh) * 2018-12-04 2019-03-29 浙江大洋兴和食品有限公司 龙头鱼液氮超低温速冻装置及其速冻保鲜方法
CN112806442A (zh) * 2020-12-31 2021-05-18 北京超凡食品有限公司 速冻技术在制备再制干酪中的应用
CN113455537A (zh) * 2021-07-31 2021-10-01 广东海洋大学 一种金鲳鱼的节能速冻方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9303212D0 (en) * 1993-02-17 1993-03-31 Air Prod & Chem Method and apparatus for freezing
CN103070221B (zh) * 2013-01-11 2015-03-18 浙江大学舟山海洋研究中心 一种快速冻结带鱼和带鱼制品的方法
CN108362058A (zh) * 2018-01-03 2018-08-03 广州聚联物流有限公司 一种用于渔船的液氮制冷系统和方法
CN108709352A (zh) * 2018-05-29 2018-10-26 钱浩 一种改进型液氮制冷系统
CN109662239B (zh) * 2019-02-18 2022-04-12 河南农业大学 一种利用液氮进行快速冻结的工艺
CN111773878B (zh) * 2020-06-29 2022-02-15 开封迪尔空分实业有限公司 一种空分节能控制装置及方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050015461A (ko) * 2003-08-06 2005-02-21 이성복 사슴뿔의 급속동결 건조방법
US20050120726A1 (en) * 2003-11-03 2005-06-09 Volker Kamm Deep freezer and method of freezing products
CN104939135A (zh) * 2015-05-30 2015-09-30 防城港海世通食品有限公司 一种金鲳鱼的加工方法
CN109527063A (zh) * 2018-12-04 2019-03-29 浙江大洋兴和食品有限公司 龙头鱼液氮超低温速冻装置及其速冻保鲜方法
CN112806442A (zh) * 2020-12-31 2021-05-18 北京超凡食品有限公司 速冻技术在制备再制干酪中的应用
CN113455537A (zh) * 2021-07-31 2021-10-01 广东海洋大学 一种金鲳鱼的节能速冻方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
LU JUN, HAI-XIA YU, SHUI-BING YANG, QING-QING JIANG, WEN-JUAN LIU, DONG KAI-CHENG, YA-QIN HU: "Effects of Cryogenic Freezing by Liquid Nitrogen on the Quality and Microstructure of Silver Pomfret (Pampus argenteus)", MODERN FOOD SCIENCE AND TECHNOLOGY, HUANAN LIGONG DAXUE,SOUTH CHINA UNVERSITY OF TECHNOLOGY, CN, vol. 31, no. 4, 20 January 2015 (2015-01-20), CN , XP093032057, ISSN: 1673-9078, DOI: 10.13982/j.mfst.1673-9078.2015.4.034 *
XU SHIQIONG, ZHANG BINGXIN: "Frozen Food and Modern Freezing Device", REFRIGERATION, no. 2, 1 July 1992 (1992-07-01), pages 33 - 39, XP093032056 *

Also Published As

Publication number Publication date
CN113455537B (zh) 2022-02-01
CN113455537A (zh) 2021-10-01

Similar Documents

Publication Publication Date Title
WO2023010786A1 (zh) 一种金鲳鱼的节能速冻方法
Cao et al. Effects of freezing conditions on quality changes in blueberries
CN103168828B (zh) 变频超声波强化提高荔枝冷冻速度与品质的方法
CN101438729B (zh) 一种使用天然抗冻剂来冷冻虾仁的方法
CN104799394B (zh) 一种食品的快速冷冻工艺
JPH05502578A (ja) 冷却の方法及び装置
CN106973975A (zh) 一种三疣梭子蟹的超低温液氮深冷速冻方法
Leng et al. The effect of magnetic field on the quality of channel catfish under two different freezing temperatures
CN104207021A (zh) 一种超声波协同高静压速冻米饭的方法
CN110477084A (zh) 一种冷冻牛肉三段式解冻方法
CN104905152A (zh) 微波联合电场辅助制作速冻方便米饭的方法及冷冻装置
Li et al. Experimental study on a wet precooling system for fruit and vegetables with ice slurry
CN109662239B (zh) 一种利用液氮进行快速冻结的工艺
Kuang et al. Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets
US11700862B2 (en) Energy-saving quick-freezing method for golden pomfret
CN106360255A (zh) 一种直浸式低温速冻冷媒液及其用途
CN110100874A (zh) 一种鱼类的冷冻工艺
CN103734795A (zh) 可延长保质期的即食水煮鱼糜制品及其制作方法
George Freezing systems
CN113925136B (zh) 一种速冻风味牛肉的制作方法
CN114009469A (zh) 一种抗冻剂对面团品质及营养变化影响的确定方法
CN101077201B (zh) 带头虾的速冻即食制品的加工方法
Liu et al. Improvement in the quality of frozen dough for fried flour products by electrostatic field‐assisted freezing
Fan et al. Effect of liquid nitrogen spray quick-freezing technology on the quality of bamboo shoots, Dendrocalamus brandisii from Yunnan Province, China
CN114403199B (zh) 一种显热与潜热分段处理的肉类冷冻方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21952649

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 202401133

Country of ref document: GB

Kind code of ref document: A

Free format text: PCT FILING DATE = 20211228

NENP Non-entry into the national phase

Ref country code: DE