曹珠,沈鑫杰,施文正.不同解冻方式对金枪鱼肉品质的影响[J].包装工程,2023,44(21):169-175.
CAO Zhu,SHEN Xin-jie,SHI Wen-zheng.Effects of Different Thawing Methods on Quality of Tuna Meat[J].Packaging Engineering,2023,44(21):169-175. |
| 不同解冻方式对金枪鱼肉品质的影响 |
| Effects of Different Thawing Methods on Quality of Tuna Meat |
| 投稿时间：2023-03-14 |
| DOI：10.19554/j.cnki.1001-3563.2023.21.021 |
| 中文关键词: 金枪鱼 解冻方式 超声解冻 品质特性 |
| 英文关键词: tuna thawing method ultrasonic thawing quality characteristics |
| 基金项目:“十三五”国家重点研发计划(2019YFD0902003) |
|
| 摘要点击次数: |
| 全文下载次数: |
| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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. |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
渝公网安备 50010702501716号