大目金枪鱼块温盐水-冷藏库组合解冻工艺的优化

    Optimization of salt water-cold storage combined thawing technology of big-eye tuna chunk

    • 摘要: 为保证大目金枪鱼块解冻后的品质,采用温盐水解冻与冷藏库解冻方法相结合对大目金枪鱼块进行解冻,并应用理化、感官分析及电子鼻分析对组合解冻工艺进行优化。通过对解冻后鱼块咀嚼性、红度值的比较,确定盐水质量分数、盐水温度以及浸置时间是影响金枪鱼块解冻品质的主要因素,再通过L9(34)正交试验,确定出金枪鱼块的最佳解冻工艺条件是:盐水温度为40 ℃、盐水质量分数为3.0 %、浸置时间为90 s,在此条件下的最佳均温时间为12 h,所得的金枪鱼块的红度值为26.27,咀嚼性达到570.05,感官得分为7.2,且微生物指标在行业标准规范内。电子鼻分析数据显示,盐水质量分数对金枪鱼块的气味有显著的影响。与金枪鱼块常用解冻方法的对比也显示,此组合解冻工艺方法具有明显的优势。

       

      Abstract: In order to ensure the quality of big-eye tuna chunk after thawing, salt-water thawing and refrigerated thawing methods were combined to defrost the big-eye tuna chunk from deep freezing. Physicochemical sensory and E-nose analysis were used to evaluate the thawing technology, and get the optimal thawing process. Texture and color were assessed to investigate the major factor which affects the tuna meat quality, including the salt content, salt-water temperature and immersion time. The thawing process was optimized by the means of L9 (34) orthogonal test. The optimized result was 40℃ salt-water temperature, 3.0 % salt content and 90 s immersion time. Under the optimization condition, the equal temperature time was 12 h, and the tuna chunk had 26.27 a* value, 570.05 chewiness and 7.20 sensory scores, with the microbial index was under the industry standard. E-nose analysis showed the salt content has a significant effect on the odor of tuna chunk. Comparison with common thawing methods of tuna chunk, this combined thawing technology shows obvious advantage.

       

    /

    返回文章
    返回