摘要
为解决新零售预制烤鱼经冷冻复热后口感下降的问题,选取草鱼为研究对象,以水分含量、持水力、水分分布及组成和微观结构等为指标,探究鱼肉油炸、冷冻、复热不同阶段的品质变化规律。结果表明,随冻融循环次数增加,鱼肉肌纤维破坏程度增加,水分含量显著降低(P<0.05),持水性变差,脂肪氧化和蛋白降解程度显著增加(P<0.05),风味发生改变。复热后,冻融1次鱼肉仍能保持较好口感,但冻融2次后鱼肉感官评分较低,且肌原纤维小片化指数、TBARS和TCA-可溶性肽含量较冷冻前样品分别增加了24.44%、225.84%和52.85%。综上,当油炸预制鱼产品在贮运流通过程中发生冻融次数超过2次时明显降低产品食用品质和消费者接受度。
To solve the problem of taste loss of new retail prepared fish after freezing and reheating.The changes of moisture content,water holding capacity,water distribution,and microstructure in pre-fried fish were analyzed during frying,freezing and reheating processes.The results showed that with the increase of freezing-thawing cycles,a significant decrease of the moisture content(P<0.05)and water holding capacity of pre-fried fish were observed,while the degree of fat oxidation,protein degradation,and muscle fiber destruction were increased significantly(P<0.05),as well as the flavor changes were displayed in all the samples.After reheating,the taste of pre-fried fish at 1 freezing-thawing cycle was similar to the unfrozen group.However,lower sensory scores were gained after 2 freezing-thawing cycles.Also,in comparation with the samples without freezing,the contents of myofibrillar fragmentation index,TBARS and TCA-soluble peptide increased by 24.44%,225.84%and 52.85%,respectively.In conclusion,the edible quality and consumer acceptance of the pre-fried fish are significantly reduced when the number of freezing-thawing cycles are more than 2 times in the process of storage and transportation.
作者
葛智勤
陈哲
余达威
夏文水
许艳顺
GE Zhiqin;CHEN Zhe;YU Dawei;XIA Wenshui;XU Yanshun(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Gantang Mingshan Food Co.,Ltd.,Guangzhou 510000,China)
出处
《食品工业科技》
CAS
北大核心
2024年第4期267-272,共6页
Science and Technology of Food Industry
基金
国家大宗淡水鱼产业技术体系(CARS-45)
深圳探鱼企业管理有限公司-江南大学联合实验室项目(220185)。
关键词
预制烤鱼
冷冻
水分
蛋白质
品质变化
prefabricated grilled fish
freezing
moisture
protein
quality change
