解冻方式对冷冻鱼糜解冻效果和凝胶特性的影响

Influence of Thawing Ways on Thawing Effects and Gel Properties of Frozen Surimi

本实验采取空气解冻、微波解冻和射频解冻三种解冻方式,以冷冻白姑鱼糜为原料,研究不同解冻方式对冷冻鱼糜解冻失水率、盐溶蛋白含量、Ca^+-ATPase酶活力、凝胶形成能力和SDS-PAGE凝胶电泳的影响。结果表明:不同解冻方式对冷冻鱼糜凝胶特性的影响有显著性差异(P<0.05)。空气解冻对冷冻鱼糜的解冻效果最好,但耗时较长;微波解冻时间较短,但与其他解冻方式相比,解冻后的鱼糜品质最差(P<0.05);射频解冻效率较高,且与空气解冻的鱼糜品质相比无显著性差异(P>0.05)。

In this experiment, air thawing, microwave thawing and radio frequency thawing were used to thaw surimi.The effects of different thawing methods on thawing effectiveness and gel properties of frozen surimi were compared with freezing thawing loss rate, salt soluble protein content, Ca^2+-ATPase enzyme activity, gel forming ability and SDS-PAGE gel electrophoresis.The results showed that the effects of different thawing methods on the gel properties of frozen surimi were significantly different (P<0.05).Air thawing had the best thawing effect on frozen surimi, but it took longer time.The time of microwave thawing was shorter, but the quality of thawed surimi was the worst compared with other thawing methods (P< 0.05).The efficiency of radio frequency thawing was higher, and there was no significant difference in surimi quality between radio frequency thawing and air thawing (P>0.05).