作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科学》 2010年第20期448-452,共5页

摘　　要： 探讨直接浸渍冻结(immersion chilling and freezing,ICF)对食品冻藏品质的影响。以氯化钠、乙醇和丙二醇3种组分构成的多元载冷剂为冷冻介质(溶液温度-40℃)条件下草鱼块冻藏过程中品质的变化情况,并与空气鼓风式冻结(空气温度-40℃、风速6m/s)进行比较。结果表明:直接浸渍冻结其冻结速率是相同介质温度下空气鼓风式冻结的1.5倍;冻结后的草鱼块中NaCl、乙醇和丙二醇的吸收量及总吸收量分别为0.14%、0.17%、0.63%、0.94%;相同冻藏条件下,直接浸渍冻结后的样品和传统的鼓风冻结后的样品相比,前者盐溶性蛋白含量高于后者,并且脂肪氧化程度、汁液流失和干耗均低于后者,直接浸渍冻结更有利于草鱼块冻藏过程中质构特性的保持。综合各指标说明直接浸渍冻结后的样品冻藏品质优于空气鼓风冻结。 In order to explore the effect of immersion chilling and freezing （ICF） on the quality of frozen food,the quality change of ICF-treated grass carp in multi-element aqueous solution composed of salt sodium,ethanol and glycol propylene at -40 ℃ were investigated and also compared with traditional air-blast freezing （-40 ℃,6 m/s）. Results indicated that the frozen rate of ICF exhibited 1.5-fold faster than that of air-blast freezing. The uptake amounts of sodium chloride,ethanol,and propylene glycol in grass carp were 0.14%,0.17%,0.63% and 0.94%,respectively. Compared with traditional air-blast freezing,ICF-treated samples had higher salt-soluble protein,less lipid oxidation,reduced drip loss and low moisture loss. Therefore,ICF exhibited more beneficial for maintaining texture properties and provided a better quality for grass carp during frozen storage.

关 键 词： 直接浸渍冻结 草鱼块 冻藏 品质

领　　域： [轻工技术与工程] [轻工技术与工程]