解冻方式对冷冻鱼丸理化与质构性质的影响  

Effects of Thawing Methods on the Physicochemical and Textural Properties of Frozen Fish Balls

作　　者：盛倩茹 王娟[1] SHENG Qianru;WANG Juan(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《现代食品科技》2024年第1期224-232,共9页Modern Food Science and Technology

基　　金：中央高校基本科研业务费专项资金资助项目(2022ZYGXZR102);云南省科技厅科技计划项目(202304BU090005)。

摘　　要：采用空气、低温、热水、流水、超声和微波解冻,探究不同解冻方式对鱼丸品质的影响。通过分析解冻时间、保水性、色泽、pH值、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBARS)、质构和微观结构,评价解冻方式对鱼丸的影响。结果表明:微波能快速解冻冷冻鱼丸,但处理后鱼丸保水性、质构指标差,局部过热现象明显。超声解冻后鱼丸保水性好,解冻损失仅为2.60%,且TVB-N(3.85 mg/100 g)和TBARS值(0.54 mg MDA/kg)偏低。与其他解冻方式相比,低温解冻鱼丸的解冻损失和蒸煮损失最低(分别为2.24%、1.97%),硬度、弹性、胶着性与咀嚼性较好,扫描电镜结果显示鱼丸肌肉结构紧密,损伤最小。空气解冻鱼丸蛋白质降解程度高,TVB-N值最高(5.60mg/100g)。流水解冻同样会加重蛋白质降解,其TVB-N与空气解冻无差异。不同方式解冻后鱼丸色泽、pH值没有明显差异。综合比较而言,超声波处理能维持鱼丸保水性,对蛋白质与脂质影响较小,是比较理想的鱼丸解冻方式,但其操作参数仍需要进一步探索。低温解冻的质构性质较好,适合普通消费者使用。Six different thawing methods,air thawing,low-temperature thawing,hot water thawing,ruuning water thawing,ultrasound thawing and microwave thawing were used,in order to investigate the effects of different thawing methods on the quality of frozen fish ball.In this study,the thawing time,water holding capacity,color,pH,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid-reactive substance(TBARS)content,texture characteristics and microstructure were measured to evaluate the effects of thawing on frozen fish balls.The results showed that the microwave thawing could make the balls thawed rapidly,but the water holding capacity and texture index of the balls after thawing were poor,with local overheating being obvious.Ultrasound thawing led to a better water holding capacity,and its thawing loss,TVB-N content and TBARS content were being lower(only 2.60%,3.85 mg/100 g and 0.54 mg MDA/kg,respectively).Compared with other thawing methods,low-temperature thawing had the lowest thawing loss and cooking loss(2.24%and 1.97%,respectively),with the hardness,springiness,gumminess and chewiness value being better than others.The results of scanning electron microscopy showed that the muscle structure of the fish balls thawed at a low-temperature was compact,with minimal damage.Air thawing promoted a high degree of protein degradation,with the TVB-N content being the highest(5.60 mg/100 g).The running water thawing also enhanced protein degradation and its TVB-N content was insignificantly different from that for air thawing.There were no significant differences in the color and pH among the fish balls thawed by different methods.Taken together,ultrasound thawing could maintain the water holding capacity and had a relatively smaller effect on protein and lipid,thus it was an ideal thawing method for defrosting fish balls.However,the parameters of ultrasound thawing still need to be studied.The low-temperature thawing led to a texture property,thus,may be suitable for normal cooking by consumers.

关 键 词：鱼丸 解冻方式 理化性质 质构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]