两种解冻方式对淡水鱼品质影响

Effects of Two Kinds of Thawing Methods on the Quality of Freshwater Fish

为研究4℃低温解冻和25℃水浴解冻两种解冻方式对淡水鱼品质影响,本文以冷冻鮰鱼、鲈鱼、鳜鱼为研究对象,采用4℃低温解冻和25℃水浴解冻方式分别对鮰鱼、鲈鱼、鳜鱼进行解冻,研究两种解冻方式对三种淡水鱼解冻损失率、加压失水率、蒸煮损失率、pH、白度、韧性、微观组织结构、水分分布等指标的影响。结果表明,经4℃低温解冻后同种淡水鱼解冻损失率、加压失水率、蒸煮损失率、白度值低于25℃水浴解冻组样品;同种淡水鱼4℃低温解冻方式pH、韧性高于25℃水浴解冻。微观组织结构方面,25℃水浴解冻较4℃低温解冻方式其细胞间隙增大。低场核磁共振分析结果表明,4℃低温解冻较25℃水浴解冻方式其不可移动水含量高,其自由水含量低,即4℃低温解冻方式优于25℃水浴解冻方式;综合考虑得出,4℃低温解冻方式更有利于保持淡水鱼良好品质。

In order to study the effects of two kinds of thawing methods on the quality change of freshwater fish at 4℃low temperature thawing and 25℃water bath thawing.These frozen channel catfish,perch and mandarin fish were used as research objects by 4℃low temperature thawing and 25℃water bath thawing in this paper,the effects of two thawing methods on the thawing loss rate,pressure loss rate,cooking loss rate,pH,whiteness,toughness,microstructure and water distribution of the three freshwater fish were studied.The results for the same species freshwater fish showed that after thawing at 4℃,the thawing loss rate,pressure loss rate,cooking loss rate and whiteness value of the same freshwater fish were lower than that of the 25℃water bath thawing group.The same species of freshwater fish 4℃low temperature thawing method pH,toughness higher than 25℃water bath thaw.In terms of microstructure,the cell gap was increased in the 25℃water bath thawing compared to the 4℃low temperature thawing method.Low-field NMR analysis showed that the low temperature thawing at 4℃was higher than the non-movable water content in the 25℃water bath thawing method,and its free water content was low,so the 4℃low temperature thawing method was better than the 25℃water bath thawing method.The comprehensive consideration that 4℃low temperature thawing method would be more conducive to maintaining the good quality of freshwater fish.