不同冷冻工艺对龙头鱼品质的影响

Effects of Different Freezing Methods on the Quality of Harpadon nehereus

以液氮冷冻、-80℃超低温冷冻与普通冰箱冷冻三种方式对龙头鱼进行冷冻处理,研究不同冷冻方式对龙头鱼p H、TVB-N、保水性等指标的影响,为龙头鱼的加工利用提供理论依据和技术指导。结果表明:经不同冷冻方式冷冻的龙头鱼p H、TVB-N、甲醛含量相差不大;样品的保水性能由高至低依次为-18℃组>-80℃组>液氮组;质构方面,龙头鱼在冷冻过程中其硬度、弹性和咀嚼性均有一定程度的下降,但液氮组下降的幅度最小;由感官评价可知,不同冷冻方式处理的天妇罗龙头鱼质地、可接受性等方面均有不同程度的下降,三种冷冻方式中液氮组天妇罗龙头鱼的感官综合评分比其他两组高。从冷冻品质综合考虑,选择液氮冷冻处理更有利于龙头鱼的品质。

Three freezing methods of liquid nitrogen freezing,-80℃ultra-low temperature freezing and ordinary refrigerator freezing were used to freeze Harpadon nehereus.The effects of different freezing methods on p H,TVB-N,water retention and other indicators of Harpadon nehereus were studied,which provided theoretical basis and technical guidance for the processing and utilization of Harpadon nehereus.The results indicated that Harpadon nehereus frozen by different freezing methods had not much difference in terms of p H,TVB-N and formaldehyde content.The water retention performance of the samples was from high to low in the-18℃group>-80℃group>liquid nitrogen group.In terms of texture,Harpadon nehereus showed a decrease in hardness,elasticity and chewy properties during freezing,but the liquid nitrogen group showed the smallest decrease.According to the sensory evaluation,the texture,acceptability and so on of Harpadon nehereus treated with different freezing methods decreased to different degrees.In the three freezing methods,the comprehensive sensory score of Harpadon nehereus treated with liquid nitrogen was higher than that of the other two groups.From the comprehensive consideration of freezing quality,liquid nitrogen freezing treatment was more beneficial to the quality of Harpadon nehereus.