摘要
对不同条件(-7,-21,-31℃)下冻结的罗非鱼片进行质地剖面分析(TPA)。研究罗非鱼片的硬度、内聚性、弹性、胶着性、咀嚼性的参数变化;分析罗非鱼片的干耗、汁液流失率的品质变化特征。结果表明,随着冻结温度的降低,弹性呈下降趋势;硬度、内聚性、胶着性、咀嚼性呈上升趋势;干耗、汁液流失率也呈现明显下降趋势,说明低温快速冻结条件比缓冻条件抑制罗非鱼体内酶活性更有效,减少蛋白质分解变性,从而保持鱼片的风味和品质。
This study preliminary investigated the texture profile analysis（TPA） of tilapia fillets frozen at different conditions（-7 ℃,-21 ℃,-31 ℃）.Compare the parameter changes of hardness,cohesion,springiness,gumminess,chewiness of tilapia fillets;and measured the quality variation about moisture loss and drip loss.With the temperature decreasing,springiness showed a downward trend;hardness,cohesion,gumminess and chewiness showed a rising trend;moisture loss and drip loss greatly dropped,it concluded that low-temperature rapid frozen could be more effectively inhibited in enzyme activity and reduce protein denaturation than slow freezing condition,thereby maintaining the flavor and quality of tilapia fillets.
出处
《食品与机械》
CSCD
北大核心
2012年第1期205-207,231,共4页
Food and Machinery
基金
海南省自然科学基金项目(编号:311032)
09年海南省重点科技项目(编号:090110)
关键词
罗非鱼片
冻结条件
质构分析
干耗
汁液流失率
tilapia fillets
freezing condition
texture profile analysis
moisture loss
drip loss
