不同解冻方式对冷冻鱼糜品质影响的研究进展
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- 英文论文题名：Research progress of different thawing ways affecting quality of frozen surimi
- 论文作者：刘富康 ; 曲映红
- 英文论文作者：Liu Fukang ; Qu Yinghong ; College of Food Science and Technology ; Shanghai Ocean University
- 年：2016
- 作者机构：上海海洋大学食品学院;
- 论文关键词：鱼糜 ; 解冻 ; 无线电波
- 英文论文关键词：surimi ; thaw ; radio waves
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：46k
- 原文格式：O
- 会议级别：全国
摘要
鱼糜制品是鱼类深加工中产量较大的产品,近年来,受到越来越多的消费者的青睐,具有广阔的市场前景。原料鱼经过一系列的工序加工后制得的鱼糜通常用冷冻的方式保藏,因此,在生产鱼糜制品前需要解冻原料鱼糜,在解冻过程中会发生物理变化、化学变化以及微生物繁殖,因此冷冻鱼糜的解冻方式关系着鱼糜的品质。本文详细介绍了流水解冻、空气解冻和微波解冻等几种不同的解冻方式解冻鱼糜及鱼糜制品过程中的品质变化以及评价指标,包括凝胶强度、持水力、白度、盐溶蛋白含量、ATP酶活性以及微观结构变化等,并指出几种解冻方法的优缺点。本文还综合阐述了国内外研究者对无线电波在食品工业方面的应用的研究,并对无线电波在食品解冻领域发展进行了展望。
The output of surimi products is more in fish deep processing production.In recent years,surimi products have been favored by more and more consumer,and have a broad market prospect.After a series of processes to deal with fish,surimi was obtained.Usually,surimi is preserved by freezing.Therefore,surimi will be thawed before surimi products are produced in the process of thawing,there will be some changes occurred,such as physical,chemical,and microbial breeding,so the thawing way of frozen surimiis related with surimi quality.This article introduces several different thawing methods,for example,water thawing,air thawing and microwave thawing and so on,and the quality change in the process of thawing surimi as well as the evaluation indicators,including hydraulic,whiteness,gel strength,the salt-soluble protein content,ATPase activity and the change of microstructure,etc.,and points out the advantages and disadvantages of several kinds of thawing methods.In addition,the article reviews the history of researching about the applications of radio waves in the food industry.Meanwhile,Prospecting the applications of radio waves in the field of thawed food.
The output of surimi products is more in fish deep processing production.In recent years,surimi products have been favored by more and more consumer,and have a broad market prospect.After a series of processes to deal with fish,surimi was obtained.Usually,surimi is preserved by freezing.Therefore,surimi will be thawed before surimi products are produced in the process of thawing,there will be some changes occurred,such as physical,chemical,and microbial breeding,so the thawing way of frozen surimiis related with surimi quality.This article introduces several different thawing methods,for example,water thawing,air thawing and microwave thawing and so on,and the quality change in the process of thawing surimi as well as the evaluation indicators,including hydraulic,whiteness,gel strength,the salt-soluble protein content,ATPase activity and the change of microstructure,etc.,and points out the advantages and disadvantages of several kinds of thawing methods.In addition,the article reviews the history of researching about the applications of radio waves in the food industry.Meanwhile,Prospecting the applications of radio waves in the field of thawed food.
引文