解冻方式对阿根廷鱿鱼鲜度品质的影响  

Effect of Thawing Methods on Fresh Quality of Sepiaiuex argentinus

作　　者：叶常青 李桂芬[2] 何定芬[2] 骆静 谢超 YE Chang-qing1, LI Gui-fen2, HE Ding-fen2, et al(1. Zhoushan Changqing Marine Food Co Ltd, Zhoushan 316021; 2. Zhejiang International Maritime College,Zhoushan 316021, Chin)

机构地区：[1]舟山市常青海洋食品有限公司,浙江舟山316021 [2]浙江国际海运职业技术学院,浙江舟山316021 [3]舟山市福瑞达食品有限公司,浙江舟山316021

出　　处：《浙江海洋大学学报（自然科学版）》2018年第2期123-128,171,共7页Journal of Zhejiang Ocean University：Natural Science

基　　金：浙江省公益技术研究农业项目(LGN18C200012);舟山市科技计划项目(2016C31052);普陀区科技计划项目(2017GY110)

摘　　要：以阿根廷鱿鱼为研究对象,采用4种不同解冻方式对鱿鱼进行解冻处理,并对鱿鱼的解冻时间、感官、质构、理化指标以及组织结构进行研究。结果表明:4种不同解冻方式所需的解冻时间不同,流水解冻方式下解冻最快,用时61 min。物理分析结果表明,经静水解冻处理的鱿鱼样品效果较好,解冻损失率最小可达到1.32%。感官分析结果表明,与其他3种解冻方式相比,经低温空气解冻处理的鱿鱼样品在气味和色泽方面更好。化学分析结果表明,室温空气解冻处理的鱿鱼样品TVB-N值最大,达到了20.53 mg/100 mg;不同解冻方式对蛋白质Ca2+-ATPase活性、活性总疏基含量和盐溶性蛋白含量有显著影响(P<0.05)。组织肌肉结构分析可知,经低温空气解冻处理的鱿鱼,组织结构最为紧密,空隙最小。综合分析结果表明:在阿根廷鱿鱼解冻过程中,通过流水解冻方式处理的样品,得到的结果最为理想。本研究将对鱿鱼实际生产过程中解冻方式的选择提供一些理论依据。We took Sepiaiuex argentinus as the research object, using four different thawing methods to thaw the squid, and the thawing time of squid, sensory, quality and structure, physical and chemical indicators,as well as tissue structure were studied. The results showed that the thawing time needed by four different thawing methods was different, and thawing was quickest in the way of water thawing-just 61 minites. The results of the physical analysis showed that the squid samples treated with static water thawing looked better, and the minimum thawing loss rate can reach 1.32%. The results of sensory analysis showed that the squid samples treated with low temperature air were better in smell and color when compared with three other thawing methods. The results of chemical analysis showed that the TVB-N value of the squid samples at room temperature was the largest, reaching 20.53 mg/100 mg. Different thawing methods have significant influence on protein Ca2＋-ATPase activity, total hydrophobic base content and salt soluble protein content（P〈0.05）. According to the analysis of tissue muscle structure, squid with low temperature air thawing process are most closely organized,with the smallest gap. The results of comprehensive analysis showed that, during the process of frozen S. argentinus defrosting, the samples obtained through the water thawing process are the most ideal. This study can provide some theoretical basis for the selection of thawing mode in the actual production of squid.

关 键 词：阿根廷鱿鱼 解冻技术 鲜度品质 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]