冻结速率对罗非鱼鱼肠品质的影响  

Effect of different freezing rates on the gel properties of tilapia (Sarotherodon nilotica) sausage

作　　者：李德宝[1] 肖宏艳[1] 曾庆孝[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第5期117-120,共4页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2006B20401004)

摘　　要：以罗非鱼鱼肠为对象,研究了不同冻结速率(3.40、2.73、0.73、0.23cm.h-1)对罗非鱼鱼肠冻结曲线及品质的影响。结果表明,罗非鱼鱼肠的冻结点为-1.4±0.1℃,随着冻结速率的增加,汁液流失率减少,白度下降;与未冻结的鱼肠相比,四种冻结速率下的冻结都会使罗非鱼鱼肠的破断力、破断距离以及凝胶强度下降。感官评价表明,冻藏后罗非鱼鱼肠的整体接受性降低,这与凝胶强度、白度、汁液流失率等指标表示的结果一致。综合各品质指标,提高冻结速率有助于保持罗非鱼鱼肠的品质。The effects of the four different freezing rates（3.40,2.73,0.73,0.23cm·h^-1）on the freezing curves and the quality of tilapia sausage were investigated. Results showed that the freezing point of the tilapia sausage was-1.4±0.1℃. With the increase of the freezing rate,drip loss and whiteness decreased. Compared with the unfrozen sausage,the breaking force,breaking distances and gel strength of the fast-frozen-thawed did not change obviously,but those of the slow-frozen-thawed decreased obviously. The sensory score also decreased with the decrease of the freezing rates. The result was the same as gel strength,whiteness and drip loss. It can be concluded from those results that increasing the freezing rates can maintain the original quality of the tilapia sausage.

关 键 词：鱼糜 罗非鱼鱼肠 冻藏 淀粉 凝胶强度 白度 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]