解冻温度对冷冻鲐鱼品质、质构及超微结构的影响  

Effects of Defrosting Temperature on the Quality and Ultrastructure of Frozen Mackerel

作　　者：郭恒[1] 钱怡[1] 李颖杰[1] 梁卫星[1] 张颖琪[1] 林慧敏[1] 

机构地区：[1]浙江海洋学院,食品与医药学院,浙江舟山316000

出　　处：《中国食品学报》2014年第12期49-56,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十二五”国家科技支撑计划(No.2012BAD29B06);国家自然科学基金项目(31301597);国际合作项目(2012DFA30600);海洋公益性行业科研专项经费资助(201305013)

摘　　要：研究6种解冻温度(4℃冰箱解冻、12℃流水解冻、16℃静止空气解冻、20℃水浴解冻、30℃水浴解冻及40℃水浴解冻)对冷冻鲐鱼的解冻汁液流失率、蒸煮损失率、p H、鱼肉颜色和鱼肉蛋白质溶解度及质构的影响,并对解冻后的鲐鱼肌肉组织进行横、纵切面的扫描电镜观察。结果显示:不同的解冻温度对解冻汁液流失率和鱼肉蛋白的溶解性的影响呈非线性关系。在一定的范围内,最佳解冻温度使解冻汁液流失率最低;蒸煮损失率及鱼肉的白度随着解冻温度的增高而增大;鱼肉黏聚性、弹性、咀嚼度及硬度随着解冻温度的升高而减小;解冻温度对鱼肉的超微结构也有一定的影响,解冻温度越高对鱼肉超微结构的破坏作用越大。结论:解冻温度对冷冻鲐鱼鱼肉品质影响大,控制解冻温度对保护鲐鱼鱼制品品质非常重要。The effects of six different defrosting temperature（4 ℃ refrigerator defrosting, 12 ℃ water defrosting, 16 ℃ still air defrosting, 20 ℃ water bath, 30 ℃ water bath and 40 ℃ water bath defrosting）on the quality of frozen mackerel were determined, including thaw loss rate, cooking loss rate, pH, whiteness, fish protein solubility and texture proper- ties, also observing the muscle tissue in the transverse and longitudinal section by scanning electron microscope. The re- sults showed that defrosting temperature can affect the thaw loss rate and the fish protein solubility, this effect is nonlin- ear relationship; cooking loss rate and whiteness were increased with increasing defrosting temperature; the adhesiveness, elasticity, chewiness and hardness were reduced with increasing defrosting temperature. Scanning electron microscope showed that the lower defrosting temperature delayed samples tissue damage. The experimental results indicate that regu- lating defrosting temperatures is the key point to protect frozen mackerel＇s character effectively in the process of using.

关 键 词：解冻温度 冷冻鲐鱼 品质 质构 超微结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]