不同解冻方式对鱿鱼品质的影响

摘要/Abstract

摘要： 用五种不同的解冻方式（空气解冻、静水解冻、流水解冻、微波解冻及超声波解冻）对鱿鱼进行解冻处理，研究了解冻时间、保水性、色泽、pH值、MDA值、巯基、质构等指标的差异，并利用低场核磁共振技术(Low field nuclear magnetic resonance，LF-NMR)测定鱼肉的水分弛豫时间T2和核磁共振成像图（Magnetic Resonance Imaging，MRI），用光学显微镜观察了解冻后的鱿鱼肌肉组织。结果表明：微波解冻用时最短，其次是流水解冻。鱿鱼经过流水解冻后的保水性最好，低场核磁共振实验也证实了这个结果；流水解冻后的鱿鱼肌束排列紧密，肌内膜完整，肌肉组织结构保持最好；而且色泽、pH值以及蛋白质和脂质氧化的结果都显示流水解冻最好。鱿鱼经超声波解冻后虽然质构特性最好，但是解冻过程水分子的震荡会使肌纤维束局部间隙变大。因此，在这五种解冻方式中，综合考虑后推荐流水解冻是理想的鱿鱼解冻方式。

关键词: 鱿鱼, 解冻方式, 流水解冻, 中心温度, 品质

Abstract: Five thawing methods including natural air thawing, water soaking thawing, ?owing water thawing, microwave thawing and ultrasonic thawing were individually used to thaw squid. The diferrence of thawing time, water-holding capacity, colour, pH value, MDA value, sufhydryl content, texture properties were analyzed. Meanwhile, low-field nuclear magnetic resonance (LF-NMR) was used to determine the relaxation time T2 and nuclear magnetic resonance imaging（MRI）and optical microstructure observation of thawed squid was conducted. The results indicated that the thawing time of microwave thawing method was the shortest, followed by ?owing water thawing. Water holding capacity of ?owing water thawing were the highest than that of other thawing methods, which was also confirmed by LF-NMR. Squid after thawing in flowing water greatly maintained microstructure. The results of colour, pH value and the oxidation degree of protein and fat showed that ?owing water thawing were the best in the five thawing methods. Although texture property of squid after the ultrasonic water thawing was the best, the local gap of the muscle fiber bundle in microstructure became bigger and because of the concussion of water during the thawing process. Overall, ?owing water thawing is an ideal thawing method for frozen squid.

Key words: squid, thawing methods, ?owing water thawing , central temperature, quality

中图分类号:

TS254.4

谭明堂谢晶王金锋. 不同解冻方式对鱿鱼品质的影响[J]. 食品科学, 0, (): 0-0.

Jing XIE Wang Jin-Feng. Effect of Different Thawing Methods on Quality of Squid[J]. FOOD SCIENCE, 0, (): 0-0.

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