水分含量对冻结金线鱼肉香肠品质的影响

为考察水分含量对冻结金线鱼肉香肠品质影响，将水分质量分数分别为76%、78%、80%、82%、84%的金线鱼肉香肠在－20 ℃条件下冻结，并以4 ℃冷藏样品为对照组，以冻结曲线、解冻损失、持水性、水分分布及存在状态、质构特性、微观结构、感官评价作为评定指标。结果显示：在－20 ℃冻结条件下，随着金线鱼肉香肠水分含量的增加，冻结点升高，解冻损失增大。鱼肉香肠的持水性、质构特性及感官评价均随着水分含量的增加而下降，不易流动水转变为自由水，凝胶网络结构对水分的束缚能力减弱，微观结构松散多孔，且－20 ℃冻结的金线鱼肉香肠各指标低于4 ℃冷藏组。表明降低冻结金线鱼肉香肠的水分含量可提高鱼肠的品质。

Effect of Moisture Content on Quality of Frozen Nemipterus virgatus Sausages

In order to investigate the effect of moisture content on the quality of frozen Nemipterus virgatu sausages, the fish sausages with moisture contents of 76%, 78%, 80%, 82% and 84% were frozen at –20 ℃ and then thawed at 4 ℃, while their counterparts maintained at 4 ℃ served as control. The freezing curve, thawing drip loss, water-holding capacity, moisture distribution and state, texture, microstructure and sensory evaluation were measured. The results showed that the freezing point and thawing drip loss increased with increasing moisture content of sausages, while the opposite was true for the water-holding capacity, texture and sensory evaluation. The immobilized water was transformed into free water. The gel microstructure became more loose and the ability to bind moisture was weakened. The quality indices of N. virgatus sausages frozen at –20 ℃ were lower than those of the controls. In summary, the quality of frozen N. virgatus sausages can be improved by reducing the moisture content.