不同解冻方法对生鲜三文鱼肉食用品质的影响
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摘要
研究20℃室温解冻、4℃清水解冻、2.5%盐水解冻、碎冰解冻、微波解冻对色差、K值、质构以及感官评价的变化规律,比较分析采用了不同解冻方法的生鲜三文鱼肉食用品质的差异,为正确选择生鲜三文鱼肉解冻方法提供理论指导。研究表明:碎冰解冻后的鱼肉接受程度最高,各项感官指标得分均比其他解冻方法高;碎冰解冻的鱼肉色红度值最高,鱼肉色泽理想;鱼肉硬度、咀嚼性值较其他解冻方法更加显著;碎冰解冻、2.5%盐水解冻的鱼肉K值差异不大,其中以碎冰解冻K值最小,4℃清水解冻和20℃室温解冻相对K值较高。综上所述,不同解冻方法由于解冻时间、温度的差别,对生鲜三文鱼肉品质的影响也存在一定的差异。综合各项指标得出:碎冰解冻是维持食用品质的最佳解冻方法。
The changes of color difference, K value, texture and sensory evaluation of fresh salmon meat were studied by room temperature thawing at 20 ℃, 4 ℃, 2.5% salt water thawing, crushed ice thawing, microwave thawing methods. The differences of edible quality of fresh salmon meat with different thawing methods were compared and analyzed to provide theoretical guidance for the correct choice of fresh salmon meat thawing methods. The results showed that the fish thawed with crushed ice was most accepted by the evaluators, and the scores of sensory indices were higher than those of other thawing methods; the fish thawed with crushed ice had the highest red value and the ideal meat color; the hardness and chewiness of the fish were more significant than those of other thawing methods. The K value of fish thawed with crushed ice and 2.5% salt water had little difference, among which the K value of crushed ice thawed was the smallest, and the relative K value of 4 ℃ thawing and 20 ℃ room temperature thawing was higher. In conclusion, different thawing methods have different effects on the quality of fresh salmon meat due to different thawing time and temperature. It is concluded that thawing with crushed ice is the best way to maintain the quality of food.
The changes of color difference, K value, texture and sensory evaluation of fresh salmon meat were studied by room temperature thawing at 20 ℃, 4 ℃, 2.5% salt water thawing, crushed ice thawing, microwave thawing methods. The differences of edible quality of fresh salmon meat with different thawing methods were compared and analyzed to provide theoretical guidance for the correct choice of fresh salmon meat thawing methods. The results showed that the fish thawed with crushed ice was most accepted by the evaluators, and the scores of sensory indices were higher than those of other thawing methods; the fish thawed with crushed ice had the highest red value and the ideal meat color; the hardness and chewiness of the fish were more significant than those of other thawing methods. The K value of fish thawed with crushed ice and 2.5% salt water had little difference, among which the K value of crushed ice thawed was the smallest, and the relative K value of 4 ℃ thawing and 20 ℃ room temperature thawing was higher. In conclusion, different thawing methods have different effects on the quality of fresh salmon meat due to different thawing time and temperature. It is concluded that thawing with crushed ice is the best way to maintain the quality of food.
引文
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[2]罗刚.三文鱼营养研究概况[J].畜牧与饲料科学,2009,30(5).
[3]赵鹏,柳艳霞,田玮,等.不同解冻方法对鸡肉保水性的影响[J].食品工业科技,2014,35(23):110-114.
[4]苏永玲,谢晶.冻结和解冻过程对水产品品质的影响[J].食品工业科技,2011,32(01):304-308.
[5]邸静,靳烨.不同解冻方法对牛肉品质的影响[J].食品工业,2015,36(1):174-177.
[6]施雪,夏继华,卢进峰,等.冻结、解冻过程对肌肉品质的影响[J].食品工业,2012,33(7):21-24.
[7]戴志远,崔雁娜,王宏海.不同冻藏条件下养殖大黄鱼鱼肉质构变化的研究[J].食品与发酵工业,2008,34(8):188-191.
[8]靳春秋,等.冰藏三文鱼品质变化及菌相分析[J].食品与发酵工业,2013,39.
[9]刘源,王锡昌,罗殷.冰鲜法对黄鳍金枪鱼片品质的影响[J].食品科学,2010,31(2).
[10]李里特.食品物性学[M].北京:中国农业出版社,1998:107-109.
[11]戴志远,崔雁娜,王宏海.不同冻藏条件下养殖大黄鱼鱼肉质构变化的研究[J].食品与发酵工业,2008,34(8):188-191.
[12]刘海燕,等.鱼类鲜度K值的简易测定方法[J].青岛大学学报,1998,11(2).