| 冰温保鲜对鱼肉糜品质特性影响的研究 |
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| 引用本文： | 李双梅,韩建春,刘骞.冰温保鲜对鱼肉糜品质特性影响的研究[J].食品科技,2012(4):119-123. |
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| 作者姓名： | 李双梅 韩建春 刘骞 |
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| 作者单位： | 东北农业大学食品学院 |
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| 基金项目： | 东北农业大学创新团队项目(CXZ011) |
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| 摘 要： | 试验研究了鲤鱼鱼肉糜在冰温保鲜和冷藏两种储藏条件下,鱼肉糜品质特性的变化。测定了鱼肉糜的冰点,同时测定了在不同储藏条件下鱼肉糜的pH值、色差值(a*值)、硫代巴比妥酸值(TBARS值)和羰基含量等理化指标,并且对鱼肉糜进行感官评价。试验结果表明,鱼肉糜的冰点为-1.5℃,随着贮藏时间的延长,鱼肉糜的pH值、TBARS值以及羰基含量显著增大(p<0.05),而a*值随着贮藏时间的延长而显著降低(p<0.05);在整个贮藏过程中,冰温条件下鱼肉糜的各项感官评定指标均优于冷藏条件(p<0.05)。说明冰温保鲜技术对于改善鱼肉糜品质特性、延长保质期具有良好的效果。
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| 关 键 词： | 鱼肉糜 冰温保鲜 理化指标 品质特征 |
The effect of quality characterizes of surimi stored by superchilling |
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| LI Shuang-mei,HAN Jian-chun,LIU Qian.The effect of quality characterizes of surimi stored by superchilling[J].Food Science and Technology,2012(4):119-123. |
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| Authors: | LI Shuang-mei HAN Jian-chun LIU Qian |
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| Affiliation: | (College of Food Science,Northeast Agricultural University,Harbin 150030) |
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| Abstract: | We study the quality characterizes of surimi of carp at two different conditions of superchilling and cold preservation.The freezing point of surimi,and its pH value,a value,TBARS values,carbonyl content and the sensory were studied.The result showed that the freezing point of surimi is-1.5 ℃.Its pH value,TBARS values and carbonyl content increased with the increasing of the storage time(P<0.05).But a value decreased with the increasing of the storage time(P<0.05).The sensory of surimi stored at superchilling was better than that stored at cold preservation(P<0.05).These results indicated that Controlled Freezing-point Technology have great effect on improving the quality characterizes of surimi and prolong its shelf life. |
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| Keywords: | surimi superchilling physical properties quality characterizes |
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