摘要
为了研究不同冻结速率对鱼片冻结品质的影响程度、产生原因及其机理,该文以脆肉鲩鱼片为对象,研究了4种不同冻结速率(3.69、2.64、0.60、0.34 cm/h)对鱼片冻结曲线及其品质(理化特性和质构特性)的影响。试验结果表明,脆肉鲩鱼片的冻结点为(-0.6±0.1)℃;随着冻结速率的增加,汁液流失率减少,盐溶蛋白含量的降低率以及Ca2+-ATPase活性的损失率都有不同程度的降低,但冻结过程提高风速则导致干耗增加;与新鲜鱼片相比,速冻样解冻后硬度与耐咀性无变化,而慢冻样解冻后硬度与耐咀性却有所下降;4种冻结速率下解冻样的回复性均有不同程度的下降。综合理化指标和质构特性的检测结果,在注意减少干耗影响的前提下,提高冻结速率有利于保持脆肉鲩鱼片的品质。
In order to study influence degree, cause and mechanism of freezing rates on the freezing characteristics of Ctenopharyngodon idellus C. et V fillets, freezing curves and qualities （physicochemical and textural characteristics） of the fillets under four different freezing rates （3.69, 2.64, 0.60, 0.34 cm/h） were investigated. The results show that the freezing point of the fillets is （ -0.6±0.1）℃. With the increasing of freezing rates, drip loss, salt-soluble protein content loss and Ca^2＋-ATPase activity loss rate decrease in some degrees, but moisture loss increases with the increasing of air velocity during freezing. Compared with the fresh fillets, the hardness and chewiness of the fast-frozen-thawed fillets don＇t change, but those of the slow-frozen-thawed fillets decrease to some contents. The resilience of the frozen-thawed samples under the four freezing rates all decrease in different levels. Base on the synthetic evaluation on the testing results of the fillets＇ physicochemical and textural characteristics, it can be concluded that increasing the freezing rates will help to maintain the original qualities of Ctenopharyngodon idellus C. et V fillets on the premise of decreasing moisture loss.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2008年第2期250-254,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然科学基金重点项目(20436020)
关键词
脆肉鲩鱼片
冻结速率
冻结特性
Ctenopharyngodon idellus C. et V fillets
freezing rate
freezing characteristics
