食品与发酵工业 >

2021 , Vol. 47 >Issue 1: 222 - 228

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025025

生产与科研应用

不同解冻方式对小黄鱼品质的影响

  • 马翼飞 ,
  • 刘欢 ,
  • 单钱艺 ,
  • 任山 ,
  • 包建强
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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(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海, 201306)
    4(上海市质量监督检验技术研究院,国家食品质量监督检验中心,上海,200233)
    5(北京四季大通投资集团 射阳食品有限公司,江苏 射阳, 224300)
硕士研究生(包建强教授为通讯作者,E-mail: baojq@ shou.edu.cn)

收稿日期: 2020-07-12

  修回日期: 2020-08-10

  网络出版日期: 2021-02-03

基金资助

海洋低值大宗鱼类增值利用及产品开发(SZ-YC2018041)

收起

Effect of different thawing methods on the quality of little yellow croaker

  • MA Yifei ,
  • LIU Huan ,
  • SHAN Qianyi ,
  • REN Shan ,
  • BAO Jianqiang
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  • 1(College of Food Science, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China)
    3(Ministry of Agriculture Laboratory for Quality, Safety and Risk Assessment of Storage and Preservation of Aquatic Products(Shanghai), Shanghai 201306, China)
    4(Shanghai Institute of Quality Supervision and Inspection Technology, National Food Quality Supervision and Inspection Center, Shanghai 200233, China)
    5(Beijing Four Seasons Chase Investment Group Sheyang Food Co. Ltd., Sheyang 224300, China)

Received date: 2020-07-12

  Revised date: 2020-08-10

  Online published: 2021-02-03

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摘要

采用5种不同的解冻方式(静水解冻、流水解冻、微波解冻、低温空气解冻、超声波解冻)对普通冻结和液体浸渍快速冻结处理的小黄鱼进行解冻,对解冻时间、色泽、质构、丙二醛含量、总巯基含量等指标进行测定比较,并测定解冻后鱼肉的硬度、咀嚼性等质构指标。结果表明:5种解冻方式中微波解冻速率最快,低温空气解冻速率最慢。对于快速冻结和普通冻结处理的小黄鱼,超声波解冻能够有效维持解冻后鱼肉的品质。

关键词： 解冻方式; 小黄鱼; 冻结速度; 超声波解冻

本文引用格式

马翼飞 , 刘欢 , 单钱艺 , 任山 , 包建强 . 不同解冻方式对小黄鱼品质的影响[J]. 食品与发酵工业, 2021 , 47(1) : 222 -228 . DOI: 10.13995/j.cnki.11-1802/ts.025025

Abstract

In this study, five different thawing methods, including low-temperature air thawing, water soaking thawing, flowing water thawing, microwave thawing and ultrasonic thawing, were individually used to thaw frozen fish.The fish was treated with two different freezing methods, ordinary freezing and liquid immersion rapid freezing.The thawing time, color, pH, texture, malondialdehyde (MDA) content, sufhydryl content and other indexes of thawed fish were measured and compared.And the texture indexes such as the hardness and chewiness of fish meat after thawing were measured.The results showed that the microwave thawing rate was the fastest among the five thawing methods, and the low-temperature air thawing rate was the slowest.For little yellow croaker treated with quick freezing and ordinary freezing, ultrasonic thawing could effectively maintain the quality of the fish after thawing.

Key words： thawing method; little yellow croaker(Larimichthys polyactis); freezing speed; ultrasonic thawing

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