摘要
采用光学显微镜、扫描电子显微镜和质构仪分析比较脆肉鲩和草鱼肉在-18℃条件下冷冻3 d,其微观结构和质构特性的变化。结果表明:冷冻形成冰晶,破坏细胞膜,汁液流失;冷冻导致鱼块的蒸煮质量损失率增大,脆肉鲩的质量损失率高于草鱼;冷冻显著影响脆肉鲩和草鱼肉的质地。经过冷冻的脆肉鲩和草鱼肉的弹性、回复性和咀嚼性显著降低,草鱼肉的剪切力、硬度和黏附性显著降低,而脆肉鲩变化不大,但冷冻3 d的鱼肉熟制后与新鲜鱼肉质构特性差异不显著。
The microstructure and texture of crisp grass carp and grass carp muscle frozen under-18 ℃ for three days were examined by optical microscope, scanning electron microscope and texture analyzer. The results showed that ice crystals were formed during freezing, resulting in damage of the cell membrane and juice loss. The cooking weight loss rates of both fishes were increased, and the cooking weight loss rate of crisp grass carp muscle was higher than that of grass carp muscle. The texture of crisp grass carp and grass carp muscle was significantly influenced by freezing, and the effect on grass carp muscle was more significant than that on crisp grass carp muscle. Elasticity, resilience and chewiness of the muscle of the two fishes were decreased significantly. The shear force, hardness and adhesiveness of grass carp muscle were decreased significantly, while those of crisp grass carp muscle remained almost unchanged. It was also observed that the differences in texture between the frozen and fresh fish muscle after cooking were not significant.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第12期243-248,共6页
Food Science
基金
国家现代(农业)产业技术体系建设专项(CARS-46-23)
关键词
脆肉鲩
草鱼
微观结构
质构特性
crisp grass carp
grass carp
microstructure
texture
