摘要
本文研究了鲢在各种冻藏条件下鱼体肌肉组织结构及其蛋白质冷冻变性后制成鱼糜制品的弹性品质变化。结果表明,鲢在低温下冷冻,肌肉纤维内的水发生内冻结,冰晶体小,较好地保持其组织结构的完整性。考虑到冻鱼在冻藏过程中肌肉组织的继续变化,为保持冻鱼的质量,一般鲢在-8℃冻藏时不应超过15d,在-24℃和-30℃冻藏时可保持30d和45d。从其鱼糜制品弹性品质的结果表明,-8℃比-24℃和-30℃冻藏的鱼肉随冻藏时间的增加其凝胶强度(JS)和抗张应力(TS)值呈明显下降趋势,折曲质地等级也由AA级降至B、C级。
The present paper deals with the structure changes of muscle tissue ofsilver carp fillet and the e1astic quality changes of fish paste products under variousfrozen storage conditions. The results showed that when the fish was frozen at lowtemperatures, the water in muscle fiber was frozen out in small ice crystals withinsarcolemma and the muscle structure of the fish was kept more intact. Therefore, it waspreferable to freeze the fish not exceeding 15 days at -8℃, and the best frozen storagetemperature and time were at -24℃ to -30℃ and 30-45 days for the prevention offurther changes in quality of frozen fish during storage. Moreover, the jelly strength(JS) and tensile stress (TS) values of the fish paste products frozen storage at -8℃, ascompared with those at -24℃ to -30℃, decreased markedly with the increase of frozenstorage time. The quality of fish paste products was reduced from AA rank to B or Cranks which were assessed by the folding test.
出处
《上海水产大学学报》
CSCD
1993年第4期176-180,共5页
Journal of Shanghai Fisheries University
