解冻方式对冷冻秋刀鱼品质影响

Effects of thawing methods on quality of Coloabis saira

中文关键词:  秋刀鱼  解冻方式  品质特性

英文关键词:Coloabis saira  thawing method  quality characteristics

中文摘要:

      目的 比较流水解冻、静水解冻、室温空气解冻和低温空气解冻4种解冻方式对秋刀鱼鱼肉品质的影响。方法 采用智能温度芯片系统对秋刀鱼解冻过程温度变化进行测定, 以感官评分、解冻损失率、蒸煮损失率、硬度值、挥发性盐基氮(TVB-N)值、肌原纤维蛋白含量、活性巯基含量、硫代巴比妥酸反应物(TBARS)值为指标评定秋刀鱼解冻后的品质, 并对肌肉组织结构进行观察。结果 4种解冻方式将冻结秋刀鱼完全解冻耗时依次为低温空气解冻>室温空气解冻>静水解冻>流水解冻; 低温空气解冻对应的解冻损失率和蒸煮损失率最低, 而静水解冻和室温空气解冻之间解冻损失率和蒸煮损失率均无显著差异(P>0.05); 低温空气解冻的硬度值显著高于其他解冻方式(P<0.05); 4种解冻方式对应的TVB-N值和肌原纤维蛋白含量无显著差异(P>0.05), 而低温空气解冻对应的活性巯基含量最低; 流水解冻和静水解冻对应的TBARS值较高, 低温空气解冻可有效延缓脂肪氧化; 从肌肉组织结构看, 秋刀鱼经低温空气解冻后肌肉纤维紧密、空隙小, 而室温空气解冻造成秋刀鱼肌纤维变得松散并出现了轻微断裂现象。结论 从品质保持效果和经济效能考虑, 低温空气解冻适宜作为实际生产中秋刀鱼的解冻方式。

英文摘要:

      Objective To analyze the effect of thawing methods on quality of frozen Coloabis saira including running water thawing, static water thawing, room temperature air thawing and low-temperature air thawing. Methods The changes of temperature were measured by intelligent temperature chip system. The sensory evaluation, thawing loss, cooking loss, hardness value, total volatile basic nitrogen (TVB-N) value, myofibrillar protein content, sulfhydryl content, thiobarbituric acid reactive substance (TBARS) value and muscular tissue were determined. Results The thawing time of frozen Coloabis saira were as the following: running water way, static water way, room temperature air thawing way and low-temperature air way. The thawing loss and cooking loss of Coloabis saira thawed by low-temperature air way were the lowest, while those thawed by room temperature air way and static water way had no significant difference (P>0.05). The hardness value of Coloabis saira thawed by low-temperature air way was significantly higher than those thawed by the other ways (P<0.05). There were no significant differences on the TVB-N value and myofibrillar protein content of Coloabis saira among the four thawing ways, while the sulfhydryl content of Coloabis saira thawed by low-temperature air way was lowest. The TBARS values of Coloabis saira thawed by running water way and static water way were higher, and low-temperature air thawing could slow down the rate of fat oxidation. Furthermore, room temperature thawing induced obvious gap between muscle fibers and broken more muscle fiber bundles. Conclusion Considering the quality control and economic benefits, low-temperature air way is suitable for the thawing of frozen Coloabis saira.