不同解冻方式对生食鱼片解冻品质的影响

doi:10.7506/spkx1002-6630-20210524-290

食品科学 ›› 2022, Vol. 43 ›› Issue (15): 227-235.doi: 10.7506/spkx1002-6630-20210524-290

• 包装贮运 • 上一篇

不同解冻方式对生食鱼片解冻品质的影响

万海伦，应晓国，赵波，张美超，龚晨辉，徐坤俐，王远会，杨泽鹏，陈广川，吴韬，唐勇

（1.西华大学食品与生物工程学院，四川成都 610039；2.浙江海洋大学食品与药学学院，浙江舟山 316022；3.茂县科学技术和农业畜牧局，四川阿坝州 623200；4.成都奕阳现代食品安全技术研究中心，四川成都 610000）

发布日期:2022-08-30
基金资助:
浙江省科技计划重点研发项目（2019C02075）；四川省科技计划重点研发项目（2020YFN0022）；四川省科技创新（苗子工程）培育项目（2021082）

Effects of Different Thawing Methods on the Quality of Sashimi

WAN Hailun, YING Xiaoguo, ZHAO Bo, ZHANG Meichao, GONG Chenhui, XU Kunli, WANG Yuanhui, YANG Zepeng, CHEN Guangchuan, WU Tao, TANG Yong

(1. School of Food and Biological Engineering, Xihua University, Chengdu 610039, China; 2. School of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China; 3. Maoxian Bureau of Science Technology, Agriculture and Livestock, Aba Prefecture 623200, China; 4. Chengdu Yiyang Modern Food Safety Technology Research Center, Chengdu 610000, China)

Published:2022-08-30

摘要/Abstract

摘要： 为探究不同解冻方式对生食鱼片品质的影响，以虹鳟鱼为研究对象，对冷藏室解冻、水浴解冻、微波解冻和常温空气解冻4 种不同解冻方式下生食鱼片的感官、解冻速率、解冻损失率、色泽、菌落总数、挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量、微观组织结构、质构特性、水分迁移和挥发性气味特征等进行测定。结果表明：冷藏室解冻的生食鱼片感官得分虽显著高于其余3 种解冻方式（P＜0.05），但其解冻速率明显低于其余3 种解冻方式；水浴解冻组的解冻损失率显著低于其余3 种解冻方式（P＜0.05），有利于生食鱼片水分的保留，且其TVB-N含量及菌落总数仅较微波解冻组分别高1.02 mg/100 g、0.46（lg（CFU/g）），其感官得分仅较冷藏室解组冻低3.19 分；微波解冻组的白度、菌落总数和TVB-N含量结果虽均优于其他3 种解冻方式，能有效抑制解冻过程中色泽的改变、微生物的滋生和缓解生食鱼片中氨及胺类等碱性含氮物质的产生，但微波解冻使生食鱼片受热不均导致其部分熟化的现象明显，其感官和质构指标均较差，不适宜用于解冻生食鱼片；相较于其他3 种解冻方式，常温空气解冻各个解冻品质指标整体上较差。综上，水浴解冻能最大程度地避免其在解冻中的不良变化，更有利于保证生食鱼片的解冻品质。

关键词: 生食鱼片；解冻方式；解冻品质

Abstract: Frozen rainbow trout (Oncorhynchus mykiss) fillets were thawed by four different thawing methods including refrigerator thawing, water bath thawing, microwave thawing, and room temperature air thawing to investigate the effects of thawing methods on the quality of sashimi. The sensory quality, thawing rate, thawing loss percentage, color, total viable count (TVC), total volatile basic nitrogen (TVB-N) content, microstructure, textural characteristics, water migration, and volatile odor characteristics of fillets were determined. The results showed that the sensory score of fillets subjected to refrigerator thawing was significantly higher, while the thawing rate was significantly lower compared with those thawed by the other three thawing methods (P < 0.05). The thawing loss percentage of fillets subjected to water bath thawing was significantly lower than that of those thawed by the other three thawing methods (P < 0.05), which was beneficial to the moisture retention of fillets, and the TVB-N content and TVC were only 1.02 mg/100 g and 0.46 (lg(CFU/g)) higher than those of microwave thawed fillets, respectively; the sensory score was only 3.19 points lower than that of refrigerator thawed fillets. Microwave thawing was superior to the other thawing method in terms of whiteness, TVC, and TVB-N content, and effectively inhibited the color change and microbial growth and alleviated the production of alkaline nitrogenous substances such as ammonia and amines in fillets during thawing. However, microwave thawing caused uneven heating of fillets, which resulted in partial cooking and poor sensory and textural properties. Therefore, it was not suitable for thawing fillets. Compared with the other three thawing methods, room temperature air thawing was inferior with respect to all quality parameters tested. In summary, water bath thawing can avoid undesirable changes to the greatest extent while maintaining the quality of raw fish fillets.

Key words: fish fillets; thawing methods; thawing quality

中图分类号:

TS254.4

万海伦，应晓国，赵波，张美超，龚晨辉，徐坤俐，王远会，杨泽鹏，陈广川，吴韬，唐勇. 不同解冻方式对生食鱼片解冻品质的影响[J]. 食品科学, 2022, 43(15): 227-235.

WAN Hailun, YING Xiaoguo, ZHAO Bo, ZHANG Meichao, GONG Chenhui, XU Kunli, WANG Yuanhui, YANG Zepeng, CHEN Guangchuan, WU Tao, TANG Yong. Effects of Different Thawing Methods on the Quality of Sashimi[J]. FOOD SCIENCE, 2022, 43(15): 227-235.

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不同解冻方式对生食鱼片解冻品质的影响

Effects of Different Thawing Methods on the Quality of Sashimi

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