摘要
本试验旨在通过测定鲢在低温冻藏时的生化和质地特性参数之变化规律,来考察几种冻藏方法对其品质的影响,从而对鲢的冻藏提出合理的工艺。生化特性参数以K值和EPN值来检验。质地特性采用具有样品测定室为挤压剪切室的 Ottawa 质地测定系统。试验结果表明:①冻结前的去内脏等处理可很显著地影响肌肉的鲜度K值(P<0.01);②快冻比慢冻可减少质地的损失,快冻后冻藏的肌肉鲜度很明显地比慢冻的好(P<0.01);③-30℃冻藏比-18℃冻藏可显著地减缓蛋白质变性的速度(P<0.05);④冻藏时是否镀冰衣,其K值和EPN 值在半年内无显著性差异(P>0.10)。
The effect of several treatments on quality of silver carp underlow temperature frozen storage were observed. The changes of biochemical and tex-tural properties were measured. The aim of this study is to find an optimal refri-geration technology for silver carp. Biochemical properties include K-value andEPN-value (salt Extractable Protein Nitrogen). Textural properties are measuredby Ottawa Texture Measuring Systen with Extrusion Shearing Cell. The resultsshow that, (1) The pretreatment(gutting etc.) of fish before frozen significantlyaffects the freshness (K--value) of muscle(p<0.01); (2)The fast--freezing methodobviously reduces the damage of texture, and significantly maintain the freshnessof the muscle (p<0.01); (3) Comparing with-18℃, under -30℃ frozen storagesignificantly decreases the rate of protein denaturation (p<0.05); (4) Through26-weeks frozen storage, there is no significant difference in K--vulue and EPN-value between the glazed or unglaged fish (p>0.05).
出处
《水产学报》
CAS
CSCD
北大核心
1990年第4期297-303,共7页
Journal of Fisheries of China
关键词
鲢
冻藏
生化
质地
silver carp
frozen
texture
protein denaturation
