浸渍冻结大黄鱼贮藏期间品质变化研究

为了探索浸渍冻结大黄鱼（Pseudosciaena crocea）贮藏期间的品质变化，采用普通冰箱冻结大黄鱼作为对照，以蛋白质质量分数、蛋白冷冻变性程度、持水力、组织结构、弹性作为品质评价指标，对大黄鱼贮藏期间的品质变化进行研究。结果表明，贮藏前2个月，浸渍冻结的大黄鱼蛋白质变性缓慢，蛋白质损失少，冰晶更均匀，组织结构破坏小，持水力和弹性均明显优于对照组，保持品质较好；2个月后品质下降逐渐加快，6个月时浸渍冻结的大黄鱼品质上已不具有明显优势；建议速冻大黄鱼冻藏时间不宜太长，以不超过2个月为宜。

Quality changes of immersion freezing Pseudosciaena crocea during storage

Taking ordinary refrigerator freezing as control group, we explore the quality changes of immersion freezing Pseudosciaena crocea during storage by using quality evaluation indice such as protein content, frozen denaturation degree of protein, water holding capacity，muscle tissue structure and springiness. In the first 2 months, the immersion freezing P.crocea had slow protein denaturation, less protein lost, more uniform ice crystal, less destroyed tissue structure, better water holding capacity and springiness than the control, maintaining better quality. The quality decreased faster after 2 months; at the6th month，the immersion freezing P.crocea had no obvious advantages in quality. We suggest the frozen storage time of P.crocea should not be too long (no more than 2 months is appropriate).