两种解冻方法对金枪鱼品质影响的比较研究  

Effect of two thawing methods on the quality of tuna meat

作　　者：包海蓉[1] 奚春蕊[1] 刘琴[1] 王锡昌[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2012年第17期338-341,共4页Science and Technology of Food Industry

基　　金：农业部"948"项目(2006-G43);"十一五"国家科技支撑计划重大项目(2008BAD94B09)

摘　　要：金枪鱼营养物质丰富,鱼肉鲜度下降迅速。为维持金枪鱼块解冻后的品质,采用冰盐水组合冷藏室解冻方法和传统的冷藏室解冻方法对黄鳍和大眼金枪鱼块进行解冻,比较解冻过程中温度的变化和解冻速率的快慢,对解冻后鱼块质构、K值、高铁肌红蛋白含量等品质指标进行对比,结果表明:冰盐水组合解冻相比于冷藏室解冻大大缩短了解冻时间,而且解冻后各项品质指标都优于冷藏室解冻方法,能够较好地保持金枪鱼的新鲜度、色泽和质地等,说明冰盐水冷藏室解冻方法在保持金枪鱼品质中具有一定优越性。Tuna meat is tender, delicious, rich in nutrition, but apt to deteriorate.The quality of tuna is closely related to thawing methods.Effect of cold salt water combined with refrigerator thawing and cold-storage thawing on the quality of big-eye tuna and yellow-fin tuna were studied.This paper took thawing temperature and thawing rate during the whole process, texture analysis, K- value and metmyoglobin content as the indexes to make certain more appropriate thawing methods.The results showed that compared with cold-storage thawing, cold salt water combined with refrigerator thawing could considerably shorten the thawing duration and maintained better quality of freshness, colour, and texture. Therefore, cold salt water combined with refrigerator thawing could keep the quality better.

关 键 词：金枪鱼 解冻方法 品质 

分 类 号：TS205[轻工技术与工程—食品科学]