盐处理对鱼类冻结特性的影响研究  

Effects of salt treatment on fish freezing characteristics

作　　者：任青[1] 包建强[1] 李越华[1] 俞所银[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《广东农业科学》2014年第24期109-113,共5页Guangdong Agricultural Sciences

基　　金：上海海洋大学水产动物遗传育种中心(ZF1206);上海市科委工程中心建设(11DZ2280300);上海市教育委员会重点学科建设项目(J50704)

摘　　要：为了研究盐分对鱼类冻结特性的影响,将5种新鲜鱼类分别浸泡在盐度为0%、5%、10%、20%的盐溶液中24 h后,采集样品的温度变化数据,绘制出冻结曲线,比较各盐度下各冻结特性值的不同。结果表明:盐处理后鱼类的冻结点显著降低,且随着盐度的增加,冻结速率降低,最大冰晶生成带通过时间延长,过冷却现象明显。In order to research the influence of salt on freezing characteristics of fish, five kinds of fishes were immersed in the salinities of 0%, 5%, 10%, 20% salt solution for 24 h, the temperature data were collected using the SATO SK-L210 T thermometer, the freezing curves were drawn and the freezing characteristics were compared. The results showed that the freezing point decreased significantly after salt treatment, with the salinity increasing, the freezing rate decreased, the zone of maximum crystallization time prolonged and the super cooling phenomenon was obvious.

关 键 词：鱼类 盐度 冻结曲线 冻结特性 

分 类 号：S984.1[农业科学—捕捞与储运]