摘要
为对高品质金枪鱼流水解冻工艺进行优化，本实验将鱼肉从-60℃超低温冰箱中取出后在-12-0℃的低温冰箱中贮藏相应的时间后再流水解冻。结果表明：-6℃15h和-9℃3d冷藏贮藏后流水解冻可有效缓解鱼肉收缩现象，减少汁液流失，比直接流水解冻具有更好的咀嚼特性，与冷藏室解冻相比无显著性差异。对优化解冻过程中金枪鱼三磷酸腺苷（ATP）、烟酰胺腺嘌呤二核苷酸（NAD）含量变化进行检测分析，结果表明当NAD分解至O．20umol／g，ATP降解到2．0-mol／g时，既能缓解鱼肉收缩、降低汁液流失，又能保证K值在一级鲜度20％范围内。本研究采用的优化工艺可有效提高冻结金枪鱼流水解冻的品质。
To optimize the techniques of water thawing for high -quality tuna,tuna was taken from -60 ℃ ultra -low temperature refrigerator and then kept it in - 12 ℃ to 0 ℃ low temperature refrigerator for the corresponding time then proceeded water thawing.Results showed that after being stored in -6 ℃ for ]5 hours and -9 ℃ for 3 days, water thawing effectively relieved shrinkage of tuna and reduced drip loss, comparing with direct water thawing, also the chewing characteristics was improved and there was no significant difference between the refrigerated thawing and the method used in this study was improved.Additionally, changes of contents of adenosine - triphosphate（ATP） and nicotinamide adenine dinucleotide （NAD）in tuna during the process of water thawing optimization were tested and analyzed.The results showed that when the decomposition of NAD to 0.20 pmol/g and the degradation of ATP to 2,.0 umol/g,the shrinkage of tuna was relieved and the drip loss was reduced,also the K value was less than 20%. In conclusion,the optimization for water thawing can effectively improve the quality of frozen tuna.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第15期334-338,343,共6页
Science and Technology of Food Industry
基金
国家高技术研究发展计划"863"计划(2012AA092302)
