摘要
以冷冻鱼糜为原料,介绍了模拟蟹肉速冻加工工艺,以及速冻过程中模拟蟹肉中心温度变化情况。以pH、失水率、感官评定、挥发性盐基氮值(TVBN值)及脂肪氧化值(TBA值)含量为指标,研究采用-20℃冰柜直接冻结与-35℃隧道冻结设备速冻模拟蟹肉,然后置于-20℃冰柜冷藏,每20d测得模拟蟹肉鲜度品质变化情况。结果表明,随着时间的延长,2种冻结方式下的模拟蟹肉TBA值、TVBN值都有所上升,但速冻处理能降低其上升速率,因此速冻能提高模拟蟹肉的品质及延长贮藏时间。
This article introduced quick-frozen processing technologies and the center temperature change of imitation crabmeat. Studies were conducted on the fresh-keeping effects and quality of imitation crabmeat during frozen storage at -20 ℃ with different freezing methods, through fridge freezing under -20 ℃ and air tunnel way freezing at -35 ℃. The assess indexes including the pH value, dehydrating rate, sensory inspection, TVBN value and TBA value. The results indicated that TVBN value and TBA value of imitation crabmeat increased over frozen storage time, quick-freezing reduced the degree of TVBN value and TBA value. So the method ultra quick-freezing was propitious to enhancing the quality of imitation crabmeat and prolonging its storage time.
出处
《食品科技》
CAS
北大核心
2011年第5期147-150,共4页
Food Science and Technology
基金
2009年浙江省大学生科技创新活动计划(新苗人才计划)项目
关键词
模拟蟹肉
速冻
中心温度
品质
imitation crabmeat
quick-freezing
center temperature
quality
