不同冻结速率对军曹鱼片品质影响的研究

为研究冻结速率对冷冻军曹鱼片品质的影响,以2.08、1.22、0.35cm·h~(-1)三种冻结速率冻结并冻藏于-20±1℃下,观测军曹鱼片理化、质构、感官品质的变化。结果表明:军曹鱼片的冻结点为-1.9±0.2℃;随着冻结速率的增大,贮藏期间军曹鱼片的解冻汁液流失率显著下降(P<0.05),盐溶蛋白的损失率及Ca~(2+)-ATPase活性的损失率显著降低(P<0.05),但干耗变化不显著;军曹鱼片的硬度和耐嚼性随着冻藏时间的延长呈增加趋势,而回复性则下降;不同冻结速率对生、熟鱼片的色泽影响较小,但风味、质地等有显著影响(P<0.05);速冻比慢冻的鱼片更接近于新鲜鱼片,提高冻结速率有利于冻藏军曹鱼片品质的保持。

Effects of Different Freezing Rates on Qualities of Rachycentron canadum Fillets

In order to study influence of freezing rates on the qualities of Rachycentron Canadum fillets,the change on physicochemical and texture profile characteristics,sensory quality of Rachycentron Canadum fillets frozen by three different freezing rates(2.08,1.22,0.35 cm·h~(-1)) and stored at-20±1℃ were studied.Results indicated that the freezing point of Rachycentron Canadum fillets was-1.9±0.2 ℃.With the increasing of freezing rates,the drip loss after thawing,salt-soluble protein content loss and Ca~(2+)-ATPase activity loss rate decrease markedly in the frozen storage(P<0.05),but no significant change on the moisture loss.The hardness and chewiness of Rachycentron Canadum fillets frozen by different freezing rates increased greatly(P<0.05) while the recoverability decreased during frozen storage.Different freezing rates remarkably influenced on the flavor and texture less affected on color of raw or cooked Rachycentron Canadum fillets.Different freezing rates also leads to significant difference on texture and sensory during frozen storage.The organoleptic quality of the fillets by quick-freezing is better than those by slow-freezing.It can be concluded that increasing the freezing rates will help to maintain the original qualities of Rachycentron canadum fillets.