5种鸢乌贼解冻方法对品质影响的比较研究

Comparison of 5 thawing methods on product quality of frozen purpleback flying squid Sthenoteuthis oualaniensis

中文关键词:  解冻方式  鸢乌贼  色差

英文关键词:thawing method  purpleback flying squid  chromatic aberration

中文摘要:

      目的 为获得较适合冷冻鸢乌贼片的解冻方法, 比较流水解冻、静水解冻、冷藏解冻、室温解冻和微波解冻5种解冻方式对鸢乌贼片品质影响的差异。方法 测定解冻时间及解冻后鸢乌贼片的色差、细菌总数、TVB-N、解冻损耗和进行感官评价分析。结果 不同解冻方式对鸢乌贼解冻片的品质影响有所差异。微波解冻和流水解冻所耗解冻时间远远短于冷藏解冻。流水解冻的细菌总数最高, 而微波解冻具有一定的杀菌作用。鸢乌贼颜色偏深, 解冻对鸢乌贼的色差影响较小。解冻过后, TVB-N值均有所升高。解冻介质为水时, 鸢乌贼的感官品质较好。结论 解冻鸢乌贼冻结片的最佳解冻方式是静水解冻, 和其他解冻方式相比, 具有最低解冻损耗率、最低TVB-N值、最佳的感官品质、适中的解冻时间等优点。

英文摘要:

      Objective To obtain the optimum thawing method for the frozen purpleback flying squid Sthenoteuthis oualaniensis, and compare the five thawing methods on the final quality, including running water thawing, water soak thawing, refrigeration thawing, room temperature thawing and microwave thawing. Methods Thawing time, thawing loss, chromatic aberration, total bacterial count, TVB-N and sensory analysis had been used to evaluate the differences between these 5 thawing methods. Results Different thawing methods had various influence on the parameters of the squid fillets. Microwave thawing and running water thawing took the shortest thawing time. Running water thawing got the highest thawing loss and total bacterial count, while microwave thawing had sterilized effect. Purpleback flying squid had a dark color, thus, the thawing process had little effect on chromatic aberration. However, after thawing, the TVB-N value increased in all the experimental groups. Contacting with water ensured the squids with a better sensory attributes during thawing process. Conclusion Characterized by lowest thawing loss and TVB-N value, best sensory attributes and a moderate thawing time, the water soak thawing methods is considered to be the best way to thaw frozen squids fillets.