文章摘要
杨明远,姜晶丹,谢晶,卢瑛.解冻方式对乌鳢品质的影响[J].上海海洋大学学报,2021,30(5):913-921
解冻方式对乌鳢品质的影响
Effects of thawing methods on the quality of Ophiocephalus argus
投稿时间:2020-05-23  修订日期:2020-07-21
DOI:10.12024/jsou.20200503055
中文关键词: 乌鳢  解冻方式  品质  流水解冻
英文关键词: Ophiocephalus argus  thawing method  quality  flowing water thawing
基金项目:2019年上海市科技兴农重点攻关项目(2019-02-08-00-10-F01143);南太湖精英计划领军型创新项目(201709)
作者单位E-mail
杨明远 上海海洋大学 食品学院, 上海 201306
农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
 
姜晶丹 上海海洋大学 食品学院, 上海 201306
农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
 
谢晶 上海海洋大学 食品学院, 上海 201306
农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
 
卢瑛 上海海洋大学 食品学院, 上海 201306
农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
y-lu@shou.edu.cn 
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中文摘要:
      为探究解冻方式(微波解冻、流水解冻、常温解冻和低温解冻)对乌鳢(Ophiocephalus argus)品质的影响,分析不同解冻方式的解冻时间、解冻损失率、持水力、肌原纤维蛋白浓度、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)和质构的变化情况,结合傅里叶红外光谱及感官评价,确定对乌鳢品质影响最小的解冻方式。结果发现:微波解冻耗时最短,其次是流水解冻,但微波解冻后汁液损失率最大,持水力最弱;常温解冻后的各项指标的结果都比较差;低温解冻的汁液损失率最小,持水力最好,TVB-N值和TBA值最小。此外,低温解冻后鱼肉咀嚼性和硬度较好,感官评价最好,但是低温解冻耗时最长;而流水解冻后的鱼肉品质仅次于低温解冻,解冻时间约为低温解冻的1/3。综合实际生产情况和经济效益,流水解冻较适合作为乌鳢的工业化解冻方式。
英文摘要:
      In order to study the effect of thawing methods (microwave thawing, flowing water thawing, normal temperature thawing, and low temperature thawing) on the quality of Ophiocephalus argus, the thawing method that has the least influence on the quality of Ophiocephalus argus was determined by analysing the change of the loss rate of thawing, water holding capacity, myofibrillar protein concentration, volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and texture indicators, combined with Fourier infrared spectroscopy and sensory evaluation. It was found that:microwave thawing consumed the shortest time, followed by flowing water thawing, but the rate of succus loss was the largest and the water holding capacity was the weakest after microwave thawing; The results of various indicators after normal temperature thawing were relatively poor; The rate of succus loss was smallest and the water holding capacity was the strongest after low temperature thawing, and TVB-N value and TBA value were the smallest. In addition, the fish chewiness and hardness were better after low temperature thawing, and the sensory evaluation was the best, but the thawing at low temperature took the longest time. The quality of the fish meat after flowing water thawing was second only to low temperature thawing, but the thawing time was about 1/3 of low temperature thawing. Based on the actual production situation and economic benefits, flowing water thawing is more suitable as an industrial thawing method for Ophiocephalus argus. This research can provide a theoretical basis for the raw material processing and processing of Ophiocephalus argus and the development of high-quality products.
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