水分含量对冻结金线鱼肉香肠品质影响

摘要/Abstract

摘要： 为探究不同水分含量对冻结金线鱼肉香肠品质影响，分别将水分含量为76%、78%、80%、82%、84%的金线鱼肉香肠在-20℃条件下冻结，并以4℃冷藏样品为对照组，以冻结曲线、解冻损失、持水性、水分分布及存在状态、质地特性、微观结构、感官评价作为评定指标。结果表明：在-20℃冻结条件下，随着金线鱼肉香肠水分含量的增加，冻结点升高、解冻损失增大。样品的持水性、水分分布、质地特性、微观结构及感官评价均随着水分含量的增加而下降，且-20℃冻结的金线鱼肉香肠各指标基本均低于4℃冷藏组。降低冻结金线鱼肉香肠的水分含量可提高鱼肠的品质。

关键词: 水分含量, 冻结, 金线鱼肉香肠, 品质

Abstract: In order to investigate the effect of moisture content on quality of freezing Nemipterus virgatus sausages, the Nemipterus virgatus sausages with moisture content of 76%, 78%, 80%, 82% and 84% were frozen at -20℃, and storaged at 4℃ as the control group, respectively. The freezing curve, thawing drip loss, water holding capacity, moisture distribution, texture, microstructure and sensory evaluation were measured. The results demonstrated that the freezing point and the thawing drip loss increased with the increase of moisture content of Nemipterus virgatus sausages under freezing at -20℃. The water holding capacity, moisture distribution, texture, microstructure and sensory evaluation decreased with the increase of moisture content of Nemipterus virgatus sausages. And the indices of Nemipterus virgatus sausages frozen at -20℃ were basically lower than those storaged at 4℃.The quality of freezing Nemipterus virgatus sausages can be improved by reducing the moisture content.

Key words: moisture content, freezing, Nemipterus virgatus sausages, quality

中图分类号:

S986.1

张诗雯仪淑敏吕柯明李学鹏李远钊丁浩宸徐永霞米红波朱文慧励建荣. 水分含量对冻结金线鱼肉香肠品质影响[J]. 食品科学, 0, (): 0-0.

Mi Hong-bo ZHU Wen-Hui 朱文慧 Jian-rong LI. Effect of moisture content on quality of freezing Nemipterus virgatus sausages[J]. FOOD SCIENCE, 0, (): 0-0.

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