冻藏前后草鱼肉性质的比较与研究

Effect of freeze on composition of grass carp

以冷冻草鱼肉为研究对象,将其与新鲜草鱼肉、冷冻草鱼糜进行对比研究,分析了三者样品中水分含量、p H、氨基态氮、蛋白质组成、质构以及凝胶强度之间的差异,同时利用电子鼻系统对三者组织挥发性成分进行了研究。结果表明:与新鲜草鱼肉和冷冻草鱼糜相比,冷冻草鱼肉样品的化学组成成分均有显著的差异,其p H、氨基态氮和粗蛋白质含量上升,水分含量下降,水溶性蛋白质和盐溶性蛋白质降解明显;冷冻草鱼肉制作的鱼糜凝胶样品与分别用新鲜草鱼肉和冷冻草鱼糜制作的鱼糜凝胶相比,硬度、黏力、胶着性、凝胶特性都明显降低;通过电子鼻能有效的区分新鲜草鱼肉、冷冻草鱼糜和冷冻草鱼肉间的风味差别,且冷冻草鱼肉与另2种样品风味差异显著。

This paper primary compare the difference between frozen grass carp fillet,fresh grass carp and frozen grass carp surimi,by assaying water content,p H,amino nitrogen,protein componebts,textural properties and gel properties,at the same time the volatile components of these types grass crap were analyzed by using the electronic nose system.The results showed that the chemical composition of the frozen grass carp fillet had an increase in p H,amino nitrogen content and crude protein content while water content reduce,the water soluble protein and salt soluble protein degradation was obvious degraded.The surimi gels sample made by frozen grass carp fillet had obvious reduced in hardness,viscous force,gumminess and gel properties as it was compared with the surimi gels sample that made by fresh fish or frozen grass carp surimi.A good discrimination odor difference between fresh grass carp,frozen grass carp surimi and frozen grass carp fillet was achieved using electronic nose,and frozen grass carp fillet had significant difference with the other samples.