金枪鱼在不同浓度CaCl_2载冷剂冻结下的渗盐量及品质变化研究  

Effect of different concentration CaCl_2 secondary refrigerant on salt permeability and quality of frozen tuna

作　　者：徐慧文[1,2] 谢晶[1,2] 汤元睿[1,2] 黎柳[1,2] 潘文龙[1,2] 陈宇洲[2] 

机构地区：[1]上海水产品加工与保藏工程中心,上海201306 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2015年第9期315-319,326,共6页Science and Technology of Food Industry

基　　金：国家"十二五"支撑计划课题(2012BAD38B09);上海市科委(13dz1203702);上海海洋大学研究生科研基金(A10209140900107)

摘　　要：盐水冻结金枪鱼的品质受盐水温度和质量浓度的影响,提高冻结速度和降低冻结中的渗盐量是提高盐水冻结金枪鱼肉品质的关键。为研究不同浓度Ca Cl2载冷剂冻结对金枪鱼渗盐量、感官指标和理化指标(解冻汁液流失率、质构、TBA值、高铁肌红蛋白含量等)的影响,以-25℃空气冻结作对照,将新鲜金枪鱼块分别在-25、-30、-35、-40℃的Ca Cl2盐水冻结至中心温度-18℃后进行品质测定。结果表明:冻结至-18℃时,金枪鱼-40℃的Ca Cl2盐水冻结时间较-25℃Ca Cl2盐水减少5680s;-40℃Ca Cl2盐水冻结后鱼块的各品质指标较-25、-30、-35℃均好,其感官值、咀嚼性、TBA值分别为9.48、237.48和0.58mg/100g。与低浓度Ca Cl2盐水长时间冻结相比,高浓度的Ca Cl2盐水提高了金枪鱼的冻结速率,降低了渗盐量;Ca Cl2盐水温度越低,越利于维持鱼肉的口感和理化品质。The quality of salt- freezing tuna is affected by temperature and concentration of salt solution,and it is important to maintain the quality by increasing the freezing speed and reduce the salt permeability.The aim of this study was to evaluate the influence of salt concentration on salt permeability,sensory analysis and physicochemical indexes（ drip loss,texture,TBA and met- myoglobin etc）. The fresh tuna bulks were soaked in Ca Cl2 solution with temperature of-25,- 30,- 35 and- 40℃ and the samples frozen in air at- 25℃ was set as the control.Quality indices of frozen tuna bulks were determined after the central temperature of fish bulks reached-18℃. The results showed that the freezing time of tuna which soaked in-40℃ salt water were 5680 s shorter than that soaked in-25℃ solution.The quality characteristics of tuna frozen in-40℃ solution were better than those by other three freezing treatments（-25,-30,-35℃）,whose sensory value,chewiness and TBA value were 9.48,237.48 and 0.58 mg /100 g,respectively.Furthermore,compared with lower concentration of Ca Cl2 solution with longer freezing time,a higher concentration of Ca Cl2 solution increased the freezing rate of tuna with lower the salt permeability.The lower temperature of salt solution had a better effect on maintaining the taste and quality of frozen tuna.

关 键 词：CA CL2 载冷剂 金枪鱼 渗盐量 品质变化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]