本文以小黄鱼为原料，采用-4.3 ℃的微冻保鲜和三种不同的低温冷冻处理（-80 ℃低温冰箱速冻至-18 ℃、-80 ℃低温冰箱速冻至-60 ℃、液氮速冻至-60 ℃，然后均于-18 ℃条件下贮藏），研究了小黄鱼的pH值、TVBN值、Ca2+-ATPase活性、TBA值、感官评分、总巯基和盐溶性蛋白含量在一个月内的变化，探究不同的预冻处理对小黄鱼品质的影响。结果表明，随着贮藏时间的延长，四组样品的pH值都呈现出下降的趋势，而微冻组随后表现出回升的趋势，TVBN和TBA值随贮藏时间的延长逐渐升高，在第30 d时，四组样品的TVBN值分别达到14.26 mg/100 g、7.11 mg/100 g、6.13 mg/100 g、5.53 mg/100 g；盐溶性蛋白含量分别为17.68 mg/g、28.36 mg/g、30.01 mg/g、32.33 mg/g；四组样品的Ca2+-ATPase活性、总巯基含量、感官评分也随贮藏时间的延长逐渐下降。这表明不同的预冻条件对小黄鱼贮藏过程中的品质以及风味有不同程度的影响。

In this study, the effect of different pretreatments on the quality of Larimichthys polyactis (small yellow croaker) over a storage period of one month was investigated. The fish was stored at -4.3 ℃ (sample W) or -18 ℃ after three types of low-temperature freezing treatments: pre-frozen to -18 ℃ using a -80 ℃ cryogenic refrigerator (sample L), pre-frozen to -60 ℃ using a -80 ℃ cryogenic refrigerator (sample D), and pre-frozen to -60 ℃ with liquid nitrogen (sample Y). Physicochemical properties such as pH, TVBN, activity of Ca2+-ATPase, TBA value, sensory attributes, and total sulfhydryl and salt-soluble protein content of the fish were then determined. The results showed that with the increase in storage time, pH values of the four samples showed downward trends, while that of the sample W showed an initial drop and then an increase. TVBN and TBA values of the samples increased gradually. After storage for 30 days, the TVBN values of the four samples (W, L, D and Y) reached 14.26 mg/100 g, 7.11 mg/100 g, 6.13 mg/100 g, and 5.53 mg/100 g, respectively; while the salt-soluble protein contents declined to 17.68 mg/g, 28.36 mg/g, 30.01 mg/g, and 32.33 mg/g, respectively. The activity of Ca2+-ATPase, total sulfhydryl content, and sensory assessment values also decreased gradually with the increase in storage time. These results suggest that different pre-freeze conditions had different effects on the quality and flavor of the small yellow croaker during storage.

国家支撑计划项目（2012BAD38B09)