解冻方式对金枪鱼品质的影响研究  

Effect of Thawing Methods on the Quality of Tuna

作　　者：陈页 陈瑜[1] 何鹏飞 Chen Ye;Chen Yu;He Pengfei(Zhejiang Marine Fisheries Research Institute,Zhoushan 316021,China)

机构地区：[1]浙江省海洋水产研究所,浙江舟山316021

出　　处：《广东化工》2021年第22期11-12,29,共3页Guangdong Chemical Industry

基　　金：浙江省基础公益研究计划项目(LGN19C200015)。

摘　　要：以黄鳍金枪鱼鱼肉为研究对象,通过空气解冻、静水解冻、温盐水解冻及通氮气解冻保护液+低温空气组合解冻4种方法,对冷冻鱼肉进行解冻,比较不同解冻方法对鱼肉解冻时长、汁液流失率、菌落总数、色泽、质构及感官评价的影响。结果表明,通氮气解冻保护液+低温空气组合解冻虽然解冻时间稍长,但解冻后鱼肉各项鲜度指标都优于其他3种方法。通过该方法能够较好地保持解冻后鱼肉的新鲜度、色泽和质地等,综合考虑是一种理想的解冻手段。Taking yellowfin tuna meat as the research object,the frozen fish meat was thawed by four methods:air thawing,static water thawing,salt-water thawing and low-temperature air thawing with the protectant by adding nitrogen.The effects of different thawing methods on thawing time,evaluations of thawing loss rate,aerobic plate count,color,texture and sensory evaluation of meat were compared.The results show that,low-temperature air thawing with the protectant by adding nitrogen is better than the other three methods.Although the thawing time is a little longer,the freshness indexes of fish meat after thawing are the best.This method can better maintain the freshness,color and texture of meat.Considering comprehensively,this is an ideal thawing method.

关 键 词：金枪鱼 解冻方法 解冻时长 汁液流失率 菌落总数 色泽 质构 感官评价 

分 类 号：TQ[化学工程]