摘要
南极磷虾蕴藏量巨大,富含多种营养物质,是最具开发潜力的动物来源蛋白库,但具有富集氟的特性。在磷虾加工过程中,解冻方式对于磷虾的感官品质影响较大,本文选取4℃低温解冻和16℃室温解冻两种解冻方式,从感官评价入手,着重研究硬度,结合磷虾氟的迁移变化探究解冻方式对于南极磷虾加工过程中感官品质的影响。结果表明,解冻时间和解冻温度对于磷虾感官评分、氟的迁移影响显著,解冻时间对于4℃低温解冻方式下磷虾的硬度影响显著,对于16℃室温解冻方式下磷虾的硬度影响不显著。相较于4℃低温解冻,16℃室温解冻过程中磷虾感官评分下降幅度大,硬度变化不显著,氟迁移迅速。综上所述,低温解冻有利于保证南极磷虾的品质。
Antarctic krill (Euphausia superba) is the most potential animal protein libraries as its huge re-sources and various nutrients, however, it accumulates fluorine. Thawing methods have great effects on the quality of krill. In order to explore the effect of thawing methods on the sensory quality of Antarctic krill, we started from sensory evaluation, combined with the migration of fluorine and focused on the hardness at 4℃low temperature thawing method and 16℃thawing at room temperature in this paper. The results showed that thaw-ing time and temperature had significant effects on sensory score and fluorine migration. Thawing time had a sig-nificant effect on the hardness at 4℃low temperature thawing method, while it had no effect at 16℃thawing at room temperature. Compared with 4 ℃ low temperature thawing method, the sensory score declined larger, hardness change was not significant and fluorine migrated more quickly. To sum up, low temperature thawing is suitable for Antarctic krill.
出处
《食品研究与开发》
CAS
北大核心
2016年第18期1-5,共5页
Food Research and Development
基金
国家自然基金项目(31201311
31571915)
国家高科技研究发展计划项目(2011AA090801)
关键词
南极磷虾
解冻
感官
硬度
氟
antarctic krill
thawing
sensory
hardness
fluorine
