食品科学 ›› 2019, Vol. 40 ›› Issue (17): 240-246.doi: 10.7506/spkx1002-6630-20190303-026

• 包装贮运 • 上一篇    下一篇

不同质量分数NaCl和CaCl2盐溶液解冻对金枪鱼品质的影响

余文晖,王金锋,谢晶   

  1. (1.上海海洋大学食品学院,上海 201306;2.上海冷链装备性能与节能评价专业技术服务平台,上海 201306;3.上海水产品加工及贮藏工程技术研究中心,上海 201306;4.食品科学与工程国家级实验教学示范中心(上海海洋大学),上海 201306)
  • 出版日期:2019-09-15 发布日期:2019-09-23
  • 基金资助:
    “十三五”国家重点研发计划项目(2018YFD0400605);现代农业产业技术体系建设专项(CARS-47); 上海市科委公共服务平台建设项目(17DZ2293400)

Effects of Thawing in NaCl and CaCl2 Solutions at Different Concentrations on the Quality of Frozen Tuna

YU Wenhui, WANG Jinfeng, XIE Jing   

  1. (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; 3. Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; 4. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
  • Online:2019-09-15 Published:2019-09-23

摘要: 采用不同质量分数NaCl和CaCl2溶液对金枪鱼鱼块进行解冻,测定并分析解冻时间、a*值、盐溶性蛋白含量、质构等指标,并对解冻后金枪鱼鱼肉的微观组织结构进行观察比较,研究不同质量分数盐溶液解冻对金枪鱼品质的影响。结果表明:对于同类盐溶液,随着盐溶液质量分数增加,金枪鱼鱼块的解冻速率和渗盐量增加。经质量分数3%?CaCl2解冻后的金枪鱼鱼肉保水性、盐溶性蛋白含量较高,质构最理想,微观组织结构最完整。综上,采用质量分数3%?CaCl2解冻,能够减轻解冻过程对金枪鱼鱼肉的影响,维持金枪鱼的新鲜度。?

关键词: 金枪鱼, 盐溶液解冻, 盐溶性蛋白, 渗盐量, 微观组织结构

Abstract: NaCl and CaCl2 solutions at different concentrations were used to thaw frozen tuna pieces. In order to explore the effects of the thawing methods on tuna quality, the thawing time, color difference, salt soluble protein content and texture were analyzed, and the microstructure of tuna meat after thawing was observed. The results showed that with the increase of salt concentration, the thawing rate and salt infiltration rate increased gradually for each salt. Tuna thawed in 3% CaCl2 had good water retention, desired salt-soluble protein content and texture, and its microstructure was best maintained. To sum up, thawing in 3% CaCl2 had a reduced effect on the quality and could maintain better freshness of tuna.

Key words: tuna, thawing in salt solutions, salt soluble protein, salt infiltration, microstructure

中图分类号: