不同强度低频电场对微冻罗非鱼鱼肉品质和水分迁移的影响

岑晓旭; 孙光全; 余铭; 冯耀泽; 陈海强; 朱明; 郝馨龙

doi:10.13300/j.cnki.hnlkxb.2026.01.028

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不同强度低频电场对微冻罗非鱼鱼肉品质和水分迁移的影响

食品与农业工程 | 更新时间：2026-11-05

- 不同强度低频电场对微冻罗非鱼鱼肉品质和水分迁移的影响
- Effects of low-frequency electric field with different intensities on quality and water migration of tilapia fillets by partial freezing
- 华中农业大学学报 2026年45卷第1期页码：308-318
- 作者机构：
  
  1.华中农业大学工学院，武汉 430070
  2.阳江职业技术学院食品与环境工程系/广东省食品低温加工工程技术研究中心，阳江 529566
  3.浙江清华长三角研究院，嘉兴 314006
  4.农业农村部水产养殖设施工程重点实验室，武汉 430070
  5.华中农业大学深圳营养与健康研究院，深圳 518000
  6.中国农业科学院深圳农业基因组研究所/岭南现代农业科学与技术广东省实验室深圳分中心，深圳 518120
- 作者简介：
  
  岑晓旭，E-mail： 1102973458@qq.com
  余铭，E-mail： yuming3289@126.com
  冯耀泽，E-mail： yaoze.feng@mail.hzau.edu.cn
- 基金信息：
  
  淡水鱼智能保鲜加工技术与装备创制(2023BBB038);淡水鱼鲜味演变机制及鲜味强度快速分级方法与装备研究(SZYJY2022028);朱明人才启动费
- DOI：10.13300/j.cnki.hnlkxb.2026.01.028
  中图分类号： TS254.4
- 收稿：2024-11-23，
  
  纸质出版：2026-01-15
- 稿件说明：
移动端阅览
岑晓旭，孙光全，余铭，等.不同强度低频电场对微冻罗非鱼鱼肉品质和水分迁移的影响［J］.华中农业大学学报，2026，45（1）：308‐318.

CEN Xiaoxu,SUN Guangquan,YU Ming,et al.Effects of low-frequency electric field with different intensities on quality and water migration of tilapia fillets by partial freezing[J].Journal of Huazhong Agricultural University,2026,45(01):308-318.
岑晓旭，孙光全，余铭，等.不同强度低频电场对微冻罗非鱼鱼肉品质和水分迁移的影响［J］.华中农业大学学报，2026，45（1）：308‐318. DOI： 10.13300/j.cnki.hnlkxb.2026.01.028.

CEN Xiaoxu,SUN Guangquan,YU Ming,et al.Effects of low-frequency electric field with different intensities on quality and water migration of tilapia fillets by partial freezing[J].Journal of Huazhong Agricultural University,2026,45(01):308-318. DOI： 10.13300/j.cnki.hnlkxb.2026.01.028.

摘要

为解决淡水鱼常规微冻保鲜过程中品质难以保持的问题，采用电场强度分别为600、1500、3000 V/m的低频电场对微冻罗非鱼鱼肉进行处理，测定其贮藏期内的汁液流失率、持水力、硬度、色泽、总挥发性盐基氮（TVB-N）和水分迁移等指标，以探明电场辅助微冻对鱼肉品质的影响规律。结果显示：低频电场处理能够有效抑制样品贮藏期间汁液流失，保持持水力，且电场强度越高，效果越显著。从贮藏4 d起，电场强度3 000 V/m罗非鱼鱼肉的汁液流失率均显著低于对照组（

0.05），持水力均显著高于对照组（

0.05）。同时，低频电场能够抑制罗非鱼鱼肉色泽的劣变、硬度的降低和TVB-N含量的增长，延长货架期；到16 d时，对照组TVB-N含量的增长约是低频电场处理组的1.6~3.0倍。低场核磁共振试验结果显示，随着贮藏时间延长，鱼肉中的不易流动水向自由水迁移，而低频电场能够抑制水分迁移，且电场强度越高，效果越显著，尤以电场强度为3 000 V/m的低频电场对微冻罗非鱼鱼肉的品质保持效果最好。研究结果表明，低频电场辅助微冻是一种有效保持罗非鱼鱼肉品质的可行技术，可为提升淡水鱼微冻保鲜效果提供新思路。

Abstract

The low-frequency electric fields with intensity of 600 V/m，1 500 V/m，and 3 000 V/m were used to solve the problems of difficulty in maintaining the quality of freshwater fish during the traditional process of preservation with partial freezing.The indexes including the loss rate of drip，the capacity of holding water，hardness，color，the content of total volatile basic nitrogen （TVB-N），and the water migration of tilapia fillets preserved by partial freezing were measured to study the effects of electric field-assisted partial freezing on the quality of fillets.The results showed that low-frequency electric field effectively suppressed the loss rate of drip and maintained the capacity of holding water during the storage with partial freezing，with greater intensity resulting in more significant effects.The loss rate of drip in samples treated with 3 000 V/m electric field was significantly lower than that in the control group （

0.05） from the 4th day，with significantly higher capacity of holding water （

0.05）.Meanwhile，low-frequency electric field inhibited the deterioration of color，decreased the hardness，increased the content of TVB-N，and extended the shelf life of fillets.The increase in the content of TVB-N in the control group at 16th days was about 1.6-3.0 times that

in the groups treated with low-frequency electric field.The results of low field-nuclear magnetic resonance （LF-NMR） analysis showed that the water in tilapia fillets migrated from immobilized water to free water as the time of storage prolonged.Low-frequency electric fields suppressed water migration，and the higher the intensity of electric field，the more significant the effect.Especially，the low-frequency electric field with an intensity of 3 000 V/m had the best effect on maintaining the quality of tilapia fillets under partial freezing.It is indicated that low-frequency electric field-assisted partial freezing is a feasible and effective technique for preserving the quality of tilapia fillets.It will provide a new direction for the improvement on the effect of preserving freshwater fish with partial freezing.

关键词

Keywords

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