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当前位置: 首页 > 文章 > 解冻方式对鱿鱼品质的影响 食品科学 2019 (13) 94-101
Position: Home > Articles > Effects of Different Thawing Methods on Quality of Squid FOOD SCIENCE 2019 (13) 94-101

解冻方式对鱿鱼品质的影响

作  者：
谭明堂;谢晶;王金锋
单  位：
上海冷链装备性能与节能评价专业技术服务平台;上海水产品加工及贮藏工程技术研究中心;上海海洋大学食品学院;食品科学与工程国家级实验教学示范中心(上海海洋大学)
关键词：
鱿鱼;解冻方式;流水解冻;中心温度;品质
摘  要：
用5种不同的解冻方式(空气解冻、静水解冻、流水解冻、微波解冻及超声波解冻)对鱿鱼进行解冻处理,研究各组解冻时间、保水性、色泽、pH值、丙二醛含量、总巯基含量、质构等指标的差异,并利用低场核磁共振仪测定鱼肉的水分弛豫时间T_2和核磁共振成像图,用生物显微镜观察解冻后的鱿鱼肌肉组织。结果表明:微波解冻用时最短,其次是流水解冻;流水解冻后的鱿鱼保水性最好,肌束排列紧密,肌内膜完整,肌肉组织结构保持最好,而且色泽、pH值以及蛋白质和脂质氧化的测定结果都显示流水解冻最好;鱿鱼经超声波解冻后虽然质构特性最好,但是解冻过程水分子的振荡会使肌纤维束局部间隙变大。因此,综合考虑5种解冻方式,认为流水解冻是理想的鱿鱼解冻方式。
译  名：
Effects of Different Thawing Methods on Quality of Squid
作  者：
TAN Mingtang;XIE Jing;WANG Jinfeng;College of Food Science and Technology,Shanghai Ocean University;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation;Shanghai Engineering Research Center of Aquatic Product Processing and Preservation;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University);
关键词：
squid;;thawing methods;;flowing water thawing;;central temperature;;quality
摘  要：
Five different thawing methods including natural air thawing,water soaking thawing,flowing water thawing,microwave thawing and ultrasonic thawing were individually used to thaw frozen squid.The differences in thawing time,and the water-holding capacity,color,pH,malondialdehyde(MDA) content,sufhydryl content and texture properties of thawed squid were analyzed.Meanwhile,low-field nuclear magnetic resonance(LF-NMR) was used to determine the transverse relaxation time T_2,and nuclear magnetic resonance imaging(MRI) and optical microstructure observation of thawed squid were conducted.The results indicated that the thawing time of microwave thawing was the shortest,followed by flowing water thawing.Flowing water-thawed squid had higher water-holding capacity as compared to the other thawing methods,and maintained its compact microstructure with intramuscular membranes remaining intact.With respect to color,pH and the oxidation degree of protein and fat,flowing water thawing were the best of the five thawing methods.Although ultrasonicthawed squid had the best texture properties,the spacing between muscle fiber bundles was locally enlarged because of the concussion of water during the thawing process.Overall,flowing water thawing is an ideal thawing method for frozen squid.

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