摘要
为研究渔船中金枪鱼经盐水冻结到冻结点后不及时取出对鱼体口感和品质的影响,将金枪鱼块分别进行CaCl2盐水、NaCl盐水及空气冻结,绘制5^-18℃的冻结曲线,测定达到冻结点后鱼块继续浸渍在盐水中其渗盐量和品质指标(感官评价、菌落总数、持水力、TBA、TVB-N、高铁肌红蛋白、组胺)随浸渍时间的变化。结果表明:CaCl2盐水冻结速度比NaCl盐水快28min;随浸渍时间的延长NaCl组渗盐量的增长量较CaCl2明显,0~20h内NaCl组渗盐量的变化为4.88%~9.66%;CaCl2、NaCl组的感官值分别在12、8h低于空气组,理化指标变化最小的CaCl2组0~20h TBA、TVB-N、高铁肌红蛋白的变化量分别为0.330、1.175mg/100g和3.58%,20h处CaCl2组的菌落总数、持水力、组胺含量分别为3.389lg CFU/g、49.88%、7.334mg/kg。鱼块在盐水中长时间浸渍不仅降低鱼肉的品质,而且影响鱼肉口感;CaCl2盐水不仅提高冻结速度,而且渗盐量低,对鱼肉口感影响小。研究结果为优化盐水冻结工艺提供了参考。
In order to study the effects on tastes and quality of tuna by salt water frozen to the freezing point in the fishing vessels,the tuna was frozen by CaCI2,NaCI brine solution immersion and air freezing （the controlled）. The freezing curve from 5 to -18℃ by CaCI2, NaCI solution immersion and air freezing were drawn. The changes of permeability of salt ,freshness indexes （sensory evaluation ,total number of bacterial colony, WHC,TBA,TVB-N,met-myoglobin,histamine） of tuna under the brine solution immersion freezing process with impregnating time were tested after the tuna reached -18% （Oh）. The results showed that freezing time of CaCI_2 brine solution immersion freezing was 28min which was faster than that of NaCI brine solution immersion freezing. The salt permeability in NaCI brine solution into tuna was from 4.88% to 9.66% within 0-20h,which was faster than that in CaCI_2 brine solution. The sensory values of NaCI and CaCI_2 group were lower than that of the air group after 12h and 8h respectively. The changes of TBA,TVB-N and met-myoglobin of CaCI_2 group were 0.330mg/100g, 1.175mg/100g and 3.58% respectively within 0~20h. The total number of bacterial colony, WHC and histamine were 3.3891g CFU/g,49.88% and 7.334mg/kg of CaCI_2 group at 20h respectively. Therefore,the quality and taste of fish would decline in salt water because of the dipping process. CaCI_2 brine solution immersion freezing could not only improve freezing rate, but also reduce the amount of salt permeability, and the impact on fish taste in the freezing process. The results were a reference to optimize brine solution immersion freezing technology.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第12期349-353,364,共6页
Science and Technology of Food Industry
基金
国家"十二五"支撑计划课题(2012BAD38B09)
上海市科委(13d21203701)
上海市科委工程中心建设(11DZ2280300)
关键词
金枪鱼
盐水浸渍
冻结曲线
渗盐量
品质变化
tuna
brine dipping
freezing curve
permeable salt rate
quality change
