生产与科研应用

不同解冻方式对金枪鱼品质的影响

  • 余文晖 ,
  • 王金锋 ,
  • 谢晶
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  • 1.上海海洋大学 食品学院,上海, 201306;
    2.上海水产品加工及贮藏工程技术研究中心,上海,201306;
    3.上海冷链装备性能与节能评价专业技术服务平台,上海,201306;
    4.上海海洋大学,食品科学与工程国家级实验教学示范中心,上海,201306
硕士研究生(谢晶教授为通讯作者,E-mail:jxie@shou.edu.cn)。

收稿日期: 2018-12-05

  修回日期: 2018-12-29

  网络出版日期: 2019-07-16

基金资助

国家“十三五”重点研发项目(2018YFD0400605);农业部海水鱼产业体系(CARS-47);2016年上海市科技兴农重点攻关项目[沪农科攻字(2016)第1-1号];上海市科委能力建设项目(16DZ 2280300);上海市科委公共服务平台建设项目(17DZ2293400)

Effects of different thawing methods on tuna quality

  • YU Wenhui ,
  • WANG Jinfeng ,
  • XIE Jing
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  • 1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
    2. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China;
    3. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
    4. National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China

Received date: 2018-12-05

  Revised date: 2018-12-29

  Online published: 2019-07-16

摘要

金枪鱼营养丰富,风味鲜美,常以生鱼片的形式被人们广为食用,金枪鱼在食用之前需要解冻,其品质与解冻方式密切相关。该文采用空气解冻、静止水解冻、流水解冻和微波解冻4种方式对金枪鱼进行解冻,通过测定持水力、质构、色差等指标并利用低场核磁共振分析水分迁移,结合光镜对组织肌肉纤维间隙进行观察,确定最优解冻方式。结果表明,pH值和持水力呈正相关,高铁肌红蛋白(metmyoglobin,Met Mb)和红度值呈负相关。相比于其他3种解冻方式,静止水解冻后的金枪鱼解冻损失率最低,持水力和红度值最高,蛋白质变性程度不明显,且肌束排列紧密,有着最好的硬度和胶着性。因此,采用静止水解冻的方式能够较好地保持金枪鱼的品质,后续可以围绕静止水解冻工艺进行进一步的优化研究。

本文引用格式

余文晖 , 王金锋 , 谢晶 . 不同解冻方式对金枪鱼品质的影响[J]. 食品与发酵工业, 2019 , 45(12) : 189 -197 . DOI: 10.13995/j.cnki.11-1802/ts.019538

Abstract

Tuna is delicious and nutritious, and it needs to be thawed before consumption as sashimi. The quality of tuna is closely related to the thawing method. This paper studied natural air thawing, water soaking thawing, flowing water thawing, and microwave thawing. The best thawing method was obtained by analyzing the water holding capacity, texture, chromatic aberration and other indicators of tuna. The results showed that the pH of tuna was positively correlated with its water holding capacity while a negative correlation was observed between metmyoglobin (Met Mb) and redness value. Compared with other three thawing methods, water soaking had the lowest thawing loss rate, and water holding capacity and redness value of the tuna were the highest. Besides, it did not denature proteins obviously, and it arranged muscle bundles closely and the hardness and adhesiveness of the tuna were the best. In conclusion, water soaking thawing can better maintain the quality of tuna, and further research can be conducted to optimize the water soaking thawing process.

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