不同解冻方式对液氮冻结养殖大黄鱼品质特性的影响

以养殖大黄鱼为研究对象,研究自然解冻(Natural thawing,NT)、静水解冻(static thawing,ST)、流水解冻(flow thawing,FT)、低温解冻(low temperature thawing,LTT)四种解冻方式对液氮速冻处理后大黄鱼品质特性的影响。分析解冻后其解冻损失率、持水力、质构、水合性、水溶性、盐溶性蛋白及微观结构等指标变化。结果表明,大黄鱼经LTT处理后,其持水力、解冻损失率、水合性、胶黏性变化与肉质结构相比优于其他三种解冻方式;FT处理的大黄鱼,其解冻时间、水溶性蛋白与盐溶性蛋白含量变化量、水合性和硬度变化量相较优于其他三种解冻方式。FT处理解冻时间短,蛋白质损失少,质构指标影响小,微观结构相对较差;LTT解冻损失较低,持水力和水合性较高,水溶性蛋白和盐溶性蛋白损失相对较少,鱼肉质构品质保持相对较好且微观结构较完整。综上所述,在实际生产应用中,选择LTT处理,虽然能较好地保持鱼肉品质,能更好保证鱼肉口感,但是成本过高不宜实际生产;而选择FT处理,不但可以高速率解冻,而且可以在保证蛋白质含量以及鱼肉品质情况下成本更低。

Effects of Different Thawing Methods on the Quality Characteristics of Cultured Large Yellow Croaker (Pseudosciaena crocea)after Liquid Nitrogen Treatment

Taking cultured large yellow croaker as the research object,the effects of four thawing methods(natural thawing(NT),static thawing(ST),flow thawing(FT),low temperature thawing(LTT))on the quality characteristics of large yellow croaker after liquid nitrogen quick freezing treatment were studied. The changes of thawing loss rate,water holding capacity,texture,hydration,water solubility,salt-soluble protein and microstructure after thawing were analyzed. The results showed that the changes of water holding capacity,thawing loss rate,hydration and adhesion of large yellow croaker treated with LTT were better than those of the other three thawing methods. FT treatment,thawing time,the content of water-soluble protein and salt-soluble protein,the change of hydration and hardness of large yellow croaker treated with FT were better than those of the other three thawing methods. The thawing time of FT treatment was short,the protein loss was less,the texture index had little effect,and the microstructure was relatively poor.The thawing loss of LTT was low,the water holding capacity and hydration were high,the loss of water-soluble protein and salt-soluble protein was relatively less,and the texture quality of fish meat was relatively good and the microstructure was relatively complete. To sum up,the choice of LTT treatment can maintain the quality of fish meat and better ensure the taste of fish meat,while the cost is too high for actual production in the actual production and application. FT treatment can not only thaw at high rate,but also decrease the cost under the condition of ensuring protein content and fish quality.