解冻条件对鳗鱼寿司品质的影响

Effects of the roasted eel thawing conditions on the quality of eel sushi

目的分析烤鳗原料解冻条件对鳗鱼寿司品质影响。方法比较分析烤鳗原料在25、5、-5℃3种温度条件下自然解冻时间、鳗鱼寿司成品率、解冻损失率、持水率以及pH的不同,并进行微生物检测比较,探究烤鳗解冻对鳗鱼寿司品质影响,确定适宜的解冻条件。结果鳗鱼寿司采用低温(-5℃)长时间自然解冻,可使所加工鳗鱼寿司成品率高、解冻损失率低、鳗鱼肌肉持水率较高,肌肉组织的损伤和肌原纤维蛋白质变性均较小。结论烤鳗原料采用低温解冻虽然解冻时间较长,但是鳗鱼寿司品质保持最好,适合企业生产实际需求。

Objective To analyze effects of thawing conditions of raw materials roasted eel on the quality of eel sushi Methods The natural thawing time, eel sushi yield, thawing loss rate, water holding rate, pH and microbial detection were compared and analyzed under different thaw temperatures, which were 25, 5 and -5 ℃. Roasted eel thawing effects on the quality of eel sushi were explored, and the suitable thawing conditions were determined. Results When eel sushi was naturally thawed at low temperature（-5 ℃） for a long time, the processed eel sushi had the advantages of high yield, low thawing loss rate and high water holding rate of eel muscle. Muscle tissue damage and myofibrillar protein denaturation were also smaller. Conclusion Although roasted eel, which are prepared by low-temperature, has the disadvantage of long thawing time, it can maintain the best quality of eel sushi, which is suitable for the actual needs of enterprise production.