【作者】 夏杏洲； 洪鹏志； 钟灿桦； 高加龙； 吴文龙； 刘焕明； 章超桦；

【Author】 XIA Xing-zhou1, HONG Peng-zhi1, ZHONG Can-hua2, GAO Jia-long1, WUwen-long1,LIU Huan-ming1,ZHANG Chao-hua1 (1 College of Food science and technology, Guangdong Ocean University, Zhanjiang 524025; 2 Zhanjiang Guolian Aquatic Products Corp. Ltd. Zhanjiang 524022)

【机构】 广东海洋大学食品科技学院； 湛江国联水产有限公司；

【摘要】 研究了三种冻结方式对军曹鱼片理化、质构、感官品质的影响。结果表明:螺旋冻结(-36.5℃)、平板冻结(-36.5℃)的冻结速率为2.08cm.h-1、1.22cm.h-1,属于速冻范畴,冰柜冻结(-18℃)的速率为0.34cm.h-1,,属于缓冻范畴;军曹鱼片的冻结点为-1.9±0.2℃;冻结过程的风速导致干耗增加;冻结方式直接影响军曹鱼片的理化、质构、感官品质。随着冻结速率的提高,军曹鱼片的解冻汁液流失率显著下降,盐溶蛋白的损失率及Ca2+-ATPase活性的损失率显著降低;采用不同冻结方式冻结的军曹鱼片的硬度、耐嚼性和回复性在贮藏过程中发生较大变化;螺旋冻结和平板冻结鱼片的感官评价比冰柜冻结的鱼片更接近于新鲜鱼片。提高冻结速率有利于冻藏军曹鱼片品质的保持。更多还原

【Abstract】 Effects of three different freezing methods on the qualities of Rachycentron CanadumLinnaeu fillets were studied. Results indicated that the freezing rate of spiral quick-freezer(-36.5 ℃ ) and plate hardener(-36.5 ℃ ) was 2.08 cm.h-1 and 1.22 cm.h-1 respectively, its belong to quick-freeze while the freezing rate of ice tank(-18 ℃ ) was 0.34 cm.h-1, belong to slow freezing. The freezing point of Rachycentron CanadumLinnaeu fillets was -1.9±0.2℃ . The moisture loss increases with air blast in freezing process. The physicochemical property, texture and organoleptic quality of Rachycentron CanadumLinnaeu fillets directly influenced by the freezing methods, With the increasing of freezing rates, the drip loss after thawing, salt-soluble protein content loss and Ca2+-ATPase activity loss rate decrease markedly. The hardness, chewiness and recoverability of Rachycentron CanadumLinnaeu fillets by different freezing methods varies greatly during storage. Compared with the fresh fillets, the organoleptic quality of the fillets by spiral quick-freezer (-36.5 ℃ ) or plate hardener (-36.5 ℃) is better than those by ice tank (-18 ℃). It can be concluded that increasing the freezing rates will help to maintain the original qualities of Rachycentron CanadumLinnaeu fillets.更多还原