浸渍冻结对调理草鱼块冻藏过程中品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.10 80 浸渍冻结对调理草鱼块冻藏过程中品质的影响 林婉玲，杨贤庆，宋莹，胡晓，李来好，魏涯，杨少玲，郝淑贤，吴燕燕，黄卉 （中国水产科学研究院南海水产研究所，国家水产品加工技术研发中心，农业部水产品加工重点实验室，广东广 州 510300） 摘要：本文以质构、pH值、脂肪氧化、蛋白质含量、水分含量、挥发性盐基氮、色泽及感官评价为考察指标，结合冻结曲线， 研究浸渍冻结和静止空气冻结对调理草鱼块品质特性的影响。结果表明：采用浸渍冻结和静止空气冻结的调理草鱼块通过最大冰晶生 成带的时间分别为 3.0 min和 19.5 min；冻藏期间浸渍冻结的调理草鱼块的硬度、弹性和咀嚼性、蛋白质含量和水分含量均高于静止 空气冻结的，但两种冻结方式的鱼块的均显著性下降；pH值、脂肪氧化值、挥发性盐基氮含量和色泽均低于静止空气冻结的，说明 冻藏过程蛋白质逐渐变性，品质变差。感官评价进一步显示两种冻结方式处理的调理草鱼块的组织、风味、外观和口感四方面有不同 程度的下降，浸渍冻结的调理草鱼块的感官综合评分均比静止空气冻结的高。结果揭示浸渍冻结比静止空气冻结能够更好的保持冻藏 过程调理草鱼块的品质。 关键词：浸渍冷冻；调理草鱼；冻藏；品质 文章篇号：1673-9078(2014)10-80-87 DOI: 10.13982/j.mfst.1673-9078.2014.10.015 The Effects of Immersion Chilling and Freezing on Prepared Grass Carp (Ctenopharyngodon idellus) Fillet Quality during the Freezing Process LIN Wan-ling, YANG Xian-qing, SONG Ying, HU Xiao, LI Lai-hao, WEI Ya, YANG Shao-ling, HAO Shu-xian, WU Yan-yan, HUANG Hui (South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National Research and Development Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, Guangzhou 510300, China) Abstract: In this study, the effects of immersion chilling and freezing (ICF) and static air freezing (SAF) on the quality of prepared grass carp fillets (PGCFs) were examined using texture, pH, lipid oxidation, protein content, water content, total volatile basic nitrogen (TVB-N), color, and sensory evaluation as indices, combined with an examination of the freezing curve. The results indicated that maximum ice crystal formation in PGCFs frozen by ICF and SAF required 3.0 min and 19.5 min, respectively. The hardness, springiness, chewiness, protein content, and water content of PGCFs frozen by both techniques showed significant decreases; however, these variables showed higher values for PGCFs frozen by ICF than for those frozen by SAF. In contrast, pH, lipid