PNAS_首次发现细菌生物被膜与结肠癌直接相关.pdfVIP

年第 期 56 中 国 食 品 学 报 2014 12 Effects of Defrosting Temperature on the Quality and Ultrastructure of Frozen Mackerel Guo Heng Qian Yi Li Yingjie Liang Weixing Zhang Yingqi Lin Huimin* （College of Food and Pharmacy ， Zhejiang Ocean University ， Zhoushan 316000 ， Zhejiang ） Abstract 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 mackerels character effectively in the process of using. Key words defrosting temperature ； frozen mackerel ； fish quality ； texture properties ； ultrastructure !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!