摘要
对比自然解冻、流水解冻、低温解冻和微波解冻4种解冻方式对大黄鱼解冻效率和品质的影响,分析不同解冻方式下大黄鱼的解冻时间、中心温度、持水力、蛋白质和脂肪氧化程度、肌肉弹性的变化。结果表明:低温解冻时间最长,品质保持最好;微波解冻速率最快,均匀性最好,蛋白质和脂肪氧化程度最高,持水力和肌肉弹性最差;流水解冻速率较快,同时也能较好地保持大黄鱼的品质。
For the purpose of finding the most suitable thawing method for frozen fish, this research was executed to compare the influences of four different thawing methods including natural thawing, running water thawing, low temperature thawing and microwave thawing on the thawing efficiency and quality of frozen Pseudosciaena crocea. Changes in thawing time, central temperature, water-holding capacity, the oxidation degree of protein and fat, and springiness were analyzed among different thawing methods. The results showed that low temperature thawing took the longest time but provided the best quality maintenance, while microwave thawing, although exhibiting the highest thawing speed and best heating uniformity, caused the highest oxidation degree of protein and fat, and worst water-holding capacity and springiness. Running water thawing was faster than low temperature thawing and could also well maintain the quality of Pseudosciaena crocea.
出处
《肉类研究》
北大核心
2016年第8期30-34,共5页
Meat Research
基金
中国水产科学研究院基本科研业务费专项(2014A10XK04)
关键词
大黄鱼
解冻
中心温度
弹性
品质
Pseudosciaena crocea
thawing
central temperature
springiness
quality
