摘要
为了了解淡水鱼糜的贮藏特性,延长其保鲜期,以鲢鱼(Hypophthalmichthys molitrix)鱼糜为研究对象,分别对其进行冰温(-1.50±0.03)℃、冷却(1±1)℃和冷冻(-18±1)℃贮藏,分析鲢鱼鱼糜在不同低温环境下的脂肪氧化、持水性和质构变化。结果表明,冰温贮藏相对于冷却贮藏可以显著抑制鲢鱼鱼糜的脂肪氧化,降低鲢鱼鱼糜的蒸煮损失,改善其持水性,冰温贮藏3周之内,可使鲢鱼鱼糜保持良好的弹性、粘聚性以及适度的剪切力和咀嚼性。冷却贮藏第2周鲢鱼鱼糜就发生了极显著的脂肪氧化和质构变化。在冷冻条件下贮藏1个月,脂肪氧化不显著,但其质构品质却显著降低。
In order to understand the storage properties of freshwater fish surimi and prolong the shelf life, the changes of texture, water-retaining property and lipid oxidation of silver carp(Hypophthalmichthys molitrix) surimi during low temperature storage under ice temperature(-1.50±0.03)℃, refrigeration(1±1)℃ or frozen(-18±1) ℃ were analyzed. The results showed that compared with refrigeration storage, the lipid oxidation of silver carp surimi could be obviously inhibited by ice temperature storage; the cooking loss was significantly decreased; and the water-retaining property was improved. During 3 weeks of ice temperature storage, the favorable flexibility, cohesiveness, moderate shear force and chewiness of silver carp surimi was maintained. However, obvious lipid oxidization and significant change in texture happed after being stored at refrigeration for2 weeks. Of the samples treated by frozen storage for 1 month, lipid oxidation was not significant; but the texture quality was decreased significantly.
出处
《湖北农业科学》
北大核心
2013年第16期3959-3962,3965,共5页
Hubei Agricultural Sciences
基金
湖北省自然科学基金项目(2011CDC056)
湖北省教育厅重点项目(D20111303)
