摘要
为寻求一种测定罗非鱼鱼片中水分冻结率的新方法,明确鱼片在冻结过程中未冻水、水分冻结率及鱼片品质之间的关系,对鱼片冻结过程中的冻结曲线、体积变化和TDR参数进行测定。研究结果显示,冰晶的最大生成带与电导率突降点都很好地吻合在-1.64℃;随着冻结程度的加深,体积含水率随着温度的降低而减少,鱼片的体积也随温度的降低而增大;通过温度T、热膨胀系数β和密度ρ三者之间的联系,推导出低温下纯水温度T和密度ρ的拟合函数:ρ=-0.002exp(-T/8.5044)+1.003,R^2=0.9996;最后,Hsieh公式和TDR参数得到的水分冻结率曲线相接近,从而验证了ψ=1-(ρ_水·V_鱼·θ)/(ρ_(0水)·V_(0鱼)·θ_0)的可行性。
In search of a new method for determination of the content of ice in tilapia fillet, make sure the relationship between the following factors such as unfrozen water during the freezing process, water freezing rate and fish quality. Measured the freezing curve during the freezing process and volume change, as well as TDR parameters. The result showed that zone of maximum ice crystal formation and conductivity drop point were in good agreement at the temperature of -1.64 ℃. As freezing deepens, volumetric water content reduced with the decrease of the temperature, fillet volume expansion rate increases with the decreasd of the temprerature. From the contact between the temperature T, coefficient of thermal expansion β, and density p, the fitting function of the temperature T and density p of pure water at low temperature was derived： p=-0.002exp（-T/8.5044）＋1.003, R^2=0.9996. Finally, Hsieh＇s formula and TDR parameters could have a close water freezing curve, which proved the feasibility of the related formula ψ=1-（ρ水·V鱼·θ）/（ρ（0水）·V（0鱼）·θ0） of TDR parameters.
出处
《食品科技》
CAS
北大核心
2017年第8期160-164,共5页
Food Science and Technology
基金
国家自然科学基金项目(31460420)
海南省应用技术研发与示范推广项目(ZDXM2015017)
海南省普通高等学校研究生创新科研课题(Hys2015-35)
