摘要
采用4种解冻方式(空气解冻、静水解冻、微波解冻、鼓气流水解冻)对-18℃贮藏的船冻鲐鱼进行解冻,分析其持水力、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、组胺含量、盐溶性蛋白含量、质构值的变化,并进行电子鼻分析和微观结构的观察。结果表明:解冻时间、TVB-N值和组胺之间、持水力与解冻损失率和盐溶性蛋白含量之间分别有极显著的相关性(P<0.01)。电子鼻的Fisher判别分析能明显区分各种解冻方式,其检测结果与TVB-N值和组胺含量的测定结果一致。4种解冻方式中,鼓气流水解冻后鲐鱼的持水力、盐溶性蛋白含量最高,质构特性最好,肌束排列紧密,肌内膜较完整,鲜度比微波解冻稍差,与静水和空气解冻相比缩短了解冻时间,与微波解冻相比大大节约了成本。因此,鼓气流水解冻是一种理想的鲐鱼解冻方式。
Four thawing methods including natural air thawing, thawing in still water, microwave thawing and air-blast flowing water thawing were individually used to thaw on-board-frozen Scomber japonicus stored at-18 ℃, and the changes in water-holding capacity, salt-soluble protein, total volatile basic nitrogen（TVB-N）, histamine content and texture properties were analyzed. Meanwhile, electronic nose analysis and microstructure observation were conducted. The results indicated that highly significant correlations existed between thawing time and either TVB-N or histamine content, and between water holding capacity and either thawing loss percentage or salt soluble protein content. Fisher discriminant analysis（FDA） of the electric nose data could clearly distinguish among the various thawing methods, and the obtained results were consistent with those of TVB-N and histamine measurement. Among these thawing methods, air-blast flowing water thawing was the best, because it greatly maintained the water-holding capacity, salt-soluble protein, texture, and microstructure. It was also advantageous in saving the thawing time and costs compared with other thawing methods. Overall, air-blast flowing water thawing is an ideal thawing method for frozen Scomber japonicus.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第10期259-265,共7页
Food Science
基金
国家级大学生创新创业训练计划项目(201410340005)
浙江科技厅重点农业项目(2013C02016)
关键词
船冻鲐鱼
解冻方式
鲜度
品质
on-board-frozen Scomber japonicus
thawing methods
freshness
quality
