解冻方式及漂洗方法对冷冻竹荚鱼鱼糜品质的影响

Effect of the Different Thawing Ways and Washing on the Quality of Surimi from Frozen Trachurus japonicus

探讨了解冻方式及CaCl_2溶液漂洗对冷冻竹荚鱼鱼糜加工品质的影响。实验中采用流水解冻、4℃空气解冻及微波解冻3种解冻方式,对解冻后竹荚鱼鱼肉盐溶蛋白含量、ATPase酶活以及其鱼糜凝胶的变化做了比较;同时以凝肢强度、持水性及微观结构为鱼糜品质的检测指标,考察了不同浓度CaCl_2溶液漂洗对冷冻竹荚鱼鱼糜凝胶特性的影响。结果表明:4℃空气解冻得到的鱼糜品质最好,流水解冻次之,但4℃空气解冻时间较长。CaCl_2溶液漂洗对冷冻竹荚鱼鱼糜的凝胶强度有较大影响,低质量分数的CaCl_2(<0.6%)漂洗可以增强冷冻竹荚鱼鱼糜凝胶强度,0.6%CaCl_2溶液漂洗时,凝胶强度最大,随后凝胶强度随CaCl_2质量分数增大而减小。

The effect of the different thawing and washing methods of fish meat with caloium chloride （CaCl2） on quality of the surimi gelation from frozen Trachurus Japonicus were studied. The comparison of the changes on soluble salt protein, ATPase activity and the gel strength of fish meat was studied by three kinds of thawing method： flowing water, 4℃ air and microwave thawing were compared. Also the effects of different Ca^2＋ concentrations on gel-forming ability, water holding ability and microstructure of surimi from frozen Trachurus Japonicus were investigated. The results showed that using 4℃ air as the thawing medium the gel strength of the surimi was best but cost too much time; the gel strength from flowing water thawing process took second place comparatively. CaCl2 washing played an important role in the gel-forming ability of surimi. CaCl2 with low concentration （≤40.6%） can improve gel strength of surimi; the optimum CaClz concentration was 0.6 % （w/v）. However, when CaCl2 concentration was higher than 0.6%, the gel strength decreased with the CaCl2 concentration increasing.