不同真空蒸汽解冻条件对金枪鱼感官的影响

研究真空蒸汽解冻条件对大目金枪鱼块感官的影响，选择70 kPa、50 kPa、30 kPa、10 kPa四种不同的真空度对大目金枪鱼进行解冻，通过测定金枪鱼块解冻后48 h内的理化指标，确定金枪鱼块真空蒸汽解冻的最佳条件。实验结果表明真空蒸汽解冻能抑制金枪鱼中高铁肌红蛋白和脂肪的氧化，降低鱼肉褐变、酸败的程度；10 kPa真空蒸汽解冻组的金枪鱼肉0℃贮藏48 h后a＊值为13.25，高铁肌红蛋白百分比23.66％，还原力为39.66 FeSO4μmol/g，感官评定36 h后才不能接受，显著高于其他各组，并且根据电子舌主成分分析，该组与新鲜解冻的鱼肉差异性最小，可见解冻时真空度越大，鱼肉的色泽...

Full description

Saved in:
Bibliographic Details
Published inZhìlěng xuébào Vol. 35; no. 5; pp. 76 - 82
Main Author 李念文 谢晶 周然 汤元睿 周研 徐慧文
Format Journal Article
LanguageChinese
Published 上海海洋大学食品学院/上海水产品加工及贮藏工程技术研究中心 上海 201306 2014
Journal of Refrigeration Magazines Agency Co., Ltd
Subjects
感官
真空蒸汽解冻
色泽
金枪鱼
tuna
colour
金枪鱼
vacuum-steam thawing
感官
真空蒸汽解冻
sense
色泽
Online AccessGet full text
ISSN0253-4339

Cover

More Information
Summary:研究真空蒸汽解冻条件对大目金枪鱼块感官的影响，选择70 kPa、50 kPa、30 kPa、10 kPa四种不同的真空度对大目金枪鱼进行解冻，通过测定金枪鱼块解冻后48 h内的理化指标，确定金枪鱼块真空蒸汽解冻的最佳条件。实验结果表明真空蒸汽解冻能抑制金枪鱼中高铁肌红蛋白和脂肪的氧化，降低鱼肉褐变、酸败的程度；10 kPa真空蒸汽解冻组的金枪鱼肉0℃贮藏48 h后a＊值为13.25，高铁肌红蛋白百分比23.66％，还原力为39.66 FeSO4μmol/g，感官评定36 h后才不能接受，显著高于其他各组，并且根据电子舌主成分分析，该组与新鲜解冻的鱼肉差异性最小，可见解冻时真空度越大，鱼肉的色泽，口味等感官指标越好。
Bibliography:Li Nianwen, Xie Jing, Zhou Ran, Tang Yuanrui, Zhou Yan, Xu Huiwen （College of Food Science and Technology, Shanghai Ocean University, Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, 201306, China）
tuna;vacuum-steam thawing;sense;colour
11-2182/TB
Effects of vacuum-steam thawing on the sensory changes of tuna （ Thunnus obesus） were studied in this paper. We thawed tu-na by different vacuum degree of 70 kPa, 50 kPa, 30 kPa and 10 kPa, respectively. The best condition of vacuum-steam thawing would be established by measuring physical and chemical indices of tuna in 48 h after thawing. The results suggested that vacuum-steam thawing can suppress the oxidation of myoglobin and fatty acid, reduce the degree of browning and acidation. During the storage period of 48 h, a tuna chunk vacuum-steam thawed under 10 kPa had better quality than other experimental groups： a＊ value was 13. 25, metmyoglobin percentage was 23. 66%, reducing capacity was 39. 66 FeSO4 μmol/g, senso
ISSN:0253-4339