冷冻贮藏的罗非鱼片及其鱼糜凝胶品质的测定

为验证冷冻贮藏后罗非鱼片的食用品质及加工特性,对冷冻贮藏10个月和24个月的罗非鱼片及其鱼糜品质进行测定。实验数据表明,和鲜鱼片相比,冷冻贮藏后的鱼片水分含量和盐溶性蛋白含量下降,汁液流失率和蒸煮损失率上升;以冷冻贮藏的鱼片加工鱼糜凝胶食品,感官评价和嫩度较好,质构数据和对照组相比,硬度有显著性差异(P<0.01),弹性、黏聚性和咀嚼性没有显著性差异。结果表明:冻冻贮藏的罗非鱼片在保质期内仍适合食用及加工。

Determination of Quality Characteristics of Tilapia Fillets and Surimi Gel during Frozen Storage

In order to examine the effect of frozen storage on the food quality and processing characteristics of tilapia meat, quality characteristics of tilapia fillets freeze-stored for 10 or 24 months and surimi products processed from them were measured. The results showed that frozen tilapia fillets exhibited a decrease in water and salt-soluble protein contents and an increase in thawing loss rate and cooking loss rate compared with fresh ones. Surimi products processed from frozen tilapia fillets scored high in sensory evaluations and was tender. Moreover, texture analysis indicated a significant difference （P 〈 0.01） in hardness and no significant difference in springiness, cohesiveness or chewiness compared with the control group. In light of these results, we conclude that frozen tilapia fillets are suitable for consumption and processing within the shelf-life.