摘要
以感官检验、出肉率和可溶性蛋白质含量为指标,分析自然解冻、微波解冻、静水解冻和流水解冻方式对南极磷虾品质的影响,并对静水结合流水的解冻方式进行探讨和优化。结果表明,自然解冻和静水解冻方式很难保证南极磷虾品质,微波解冻和流水解冻对南极磷虾品质较好,但各自仍存在缺点。采用静水结合搅拌解冻方式的L9(34)正交试验,确定南极磷虾解冻最佳工艺为静水温度为15℃,浸泡时间为7 min,搅拌速度为40 r/min。在此条件下南极磷虾感官评分为9.4,出肉率为40.5%,可溶性蛋白质含量为96.8 mg/10 g,解冻时间共为14 min。
Thawing methods for euphausia superba were compared and selected by using the indexes of sensory evaluation,dressing percentage and soluble protein concentration through four kinds of thawing methods,and thawing method was optimized at the same time in this paper.The results showed that quality of euphausia superba could not be warranted in natural and still water thawing,and was better in microwave and running water thawing,but those still had shortcomings themselves.The process for thawing method of euphausia superba was optimized by L9（34） orthogonal experiment,the optimization result of thawing method for euphausia superba was that soaking temperature 15 ℃,soaking time 7 min,and stirring rate 45 r/min.In the optimization condition,sensory evaluation reached 9.4,dressing percentage got 40.5%,soluble protein concentration achieved 96.5 mg/10 g,and thawing time was 14 min in total.
出处
《食品与机械》
CSCD
北大核心
2011年第1期94-97,共4页
Food and Machinery
基金
中央级公益性科研院所基本科研业务费专项资金(中国水产科学研究院东海水产研究所)资助项目(编号:2009T05)
关键词
南极磷虾
解冻
品质
条件优化
euphausia superba
thawing
quality
optimization
