研究了慢速冻结（SF）、酒精浸渍速冻（QF-UTE）、液氮浸渍速冻（QF-LN）三种冻结方式对大黄鱼保水性、质构特性、水分流动性等品质的影响。结果显示超低温速冻（QF-LN、QF-UTE）样品比SF冻结样品具有较小的冻结损失和解冻损失，但汁液损失和蒸煮损失较高；超低温速冻样品的硬度、胶粘性、咀嚼性、恢复性优于SF，而SF样品的黏附性、弹性和凝聚性更接近对照组；低场核磁共振横向弛豫时间数据表明冻结后结合水、不易流动水和自由水的流动性增加，且对照、SF、QF-UTE、QF-LN处理样品的三种水分组分的流动性依次增大；pT2i数据表明，QF-UTE和QF-LN处理样品的结合水和不易流动水的含量均高于SF，而自由水含量则比SF组低；核磁共振分析结果和保水性指标有良好相关性。上述结果表明可能因为速冻造成鱼肉的低温断裂，导致鱼肉质构和持水力的变化，具有较高的汁液流失和蒸煮损失。

Physicochemical study, texture analysis and low-field 1H NMR method were applied to analysis the changes of water holding capacity, texture property and water mobility of Pseudosciaena crocea frozen by different methods，including slow freezing (SF), quick freezing by immersing in ultra-low temperature ethanol (QF-UTE) and in liquid nitrogen (QF-LN). The results showed that the quick frozen samples revealed a relatively lower freezing loss and thawing loss, otherwise a relative higher juice loss and cooking loss, compared to the SF treated samples. Quick frozen samples also showed higher texture properties in hardness, adhesiveness, chewiness and resilience, while the adhesiveness, springiness and cohesiveness of SF samples were relatively closer to those of unfrozen fish. The transverse relaxation time of Low-field 1H NMR indicated that the mobility of bound water, extra-cellular water and free water in Pseudosciaena crocea increased after frozen by three methods , and the mobility increased in order of unfrozen sample, SF, QF-UTE and QF-LN. The content of bound water and extra-cellular water of the quick frozen samples were higher than that of SF treated samples, while free water content was lower than SF. Significant correlations were found between the NMR parameters and water holding capacity indices. The above results suggested that quick freezing caused greater changes in texture property and water holding capacity of fish flesh than SF, thus leading to higher juice loss and cooking loss after thawing, which was probably due to the cracking phenomena in the fish flesh during quick freezing.

宁波市重大农业科技攻关计划项目（2012C10024）