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当前位置: 首页 > 文章 > 反复冻融对草鱼和鲤鱼冷冻鱼糜品质变化的影响 食品科学 2012,33 (20) 323-327
Position: Home > Articles > Effect of Repeated Freeze-Thaw Cycles on Quality Properties of Frozen Surimis of Grass Carp and Common Carp FOOD SCIENCE 2012,33 (20) 323-327

反复冻融对草鱼和鲤鱼冷冻鱼糜品质变化的影响

作  者：
吴晓;孙卫青;杨华;马俪珍
单  位：
山西农业大学食品科学与工程学院;长江大学生命科学学院;天津农学院食品科学系
关键词：
反复冻融;鱼糜;草鱼;鲤鱼;品质
摘  要：
为了解反复冻融对淡水冷冻鱼糜品质变化的影响,本实验以草鱼和鲤鱼冷冻鱼糜为研究对象,通过测定二者在反复冷冻-解冻后的色泽、蒸煮损失、持水性、剪切力和硫代巴比妥酸值等指标,分析冷冻鱼糜冷冻贮存4个月过程中,期间反复冻融4次后其品质的变化。结果表明:随着冻融次数的增加,两种鱼糜的蒸煮损失均显著增加(P<0.05),持水性显著降低(P<0.05),而两种鱼之间差异不显著。草鱼冷冻鱼糜的剪切力随着冻融次数的增加直线式下降;第1次冻融,鲤鱼鱼糜蛋白变性收缩,剪切力提高,之后随着冻融次数的增加剪切力下降。反复冻融促进了两种冷冻鱼糜的脂肪氧化,TBARS值显著增加(P<0.05),且组间差异也显著(P<0.05)。两种冷冻鱼糜反复冻融4次后失去了新鲜鱼糜的表观色泽。
译  名：
Effect of Repeated Freeze-Thaw Cycles on Quality Properties of Frozen Surimis of Grass Carp and Common Carp
作  者：
WU Xiao1,SUN Wei-qing2,YANG Hua1,MA Li-zhen3,*(1.College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China;2.College of Life Science,Yangtze University,Jingzhou 434023,China;3.Department of Food Science,Tianjin Agricultural University,Tianjin 300384,China)
关键词：
freeze-thaw cycle;surimi;grass carp;common fish;properties
摘  要：
In order to explore the effect of repeated freeze-thaw cycles on their quality,color parameters,cooking loss,water-holding capacity,shearing force and TBARS of frozen surimis of grass carp and common carp were determined during 4 repeated freeze-thaw cycles.More freeze-thaw cycles could result in a significant increase(P<0.05) in cooking loss of grass carp and common carp surimi and a significant reduction(P<0.05) in water-holding capacity but no significant difference between both fish species was observed.The shearing force of grass carp surimi was inversely proportional to the number of freeze-thaw cycles.The first freeze-thaw cycle caused denaturation and contraction of protein in common carp surimi and resulted in an increase in its shearing force,whereas the parameter declined with increasing number of freeze-thaw cycles.Repeated freeze-thaw cycles aggravated lipid oxidation in surimi from both fish species.As a result,significantly increased TBARS(P<0.05) was observed and a significant difference(P<0.05) was also between both fish species.After the fourth freeze-thaw cycle,surimi from both carp species lost their original color.

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