摘要
目的探究不同解冻方式(盐水解冻、水浴解冻、流水解冻、超声解冻、低温解冻)对金枪鱼品质的影响。方法通过分析金枪鱼肉不同解冻方式的解冻时间、保水性(蒸煮损失率、解冻损失率、持水力)、pH、菌落总数、TVB-N和感官评定。结果低温解冻的鱼肉有着较好的保水性和色泽,但是解冻时间最长。超声解冻和流水相较于其他解冻方式,解冻时间有着显著减少(P<0.05)。其中超声解冻后鱼肉品质明显优于流水解冻后鱼肉品质,解冻后的鱼肉菌落总数(3.73 lg(CFU/g))和挥发性盐基氮含量(6.18 mg/100 g)显著低于流水解冻。结论超声解冻是一种较好的金枪鱼肉解冻方式。
The work aims to explore the effects of different thawing methods(salt thawing,hydrostatic thawing,flowing water thawing,ultrasonic thawing,and low temperature thawing)on the quality of tuna.The thawing time,water retention(cooking loss,thawing loss,water retention capacity),pH,total number of colonies,TVB-N and sensory evaluation of tuna meat were analyzed by different thawing methods.The results showed that the fish thawed at low temperature had good water retention and color,but its thawing time was the longest.Compared with other thawing methods,the time of ultrasonic thawing and flowing water thawing was significantly decreased(P<0.05).The quality of ultrasonic thawing was significantly better than that of flowing water thawing.The total number of colonies(3.73 lg(CFU/g))and the content of volatile basic nitrogen(6.18 mg/100 g)in the thawed fish were significantly lower than that of flowing water thawing.Ultrasonic thawing is a better way to thaw tuna meat.
作者
曹珠
沈鑫杰
施文正
CAO Zhu;SHEN Xin-jie;SHI Wen-zheng(Shanghai Changxing Island Fishing Port Co.,Ltd.,Shanghai 201903,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《包装工程》
CAS
北大核心
2023年第21期169-175,共7页
Packaging Engineering
基金
“十三五”国家重点研发计划(2019YFD0902003)。
关键词
金枪鱼
解冻方式
超声解冻
品质特性
tuna
thawing method
ultrasonic thawing
quality characteristics
