作　　者： ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2013年第1期55-58,76,共5页

摘　　要： 本文以草鱼块为对象,比较了浸渍冻结(ICF)和传统空气鼓风冻结对草鱼块冻结品质的影响。试验结果表明:三元载冷剂浸渍冻结其冻结速率是相同温度下空气鼓风式冻结的1.54倍,是酒精溶液为载冷剂的浸渍冻结的1.28倍;采用三元载冷剂浸渍冻结后的样品和空气鼓风式冻结、酒精溶液冻结后的样品相比,前者盐溶性蛋白含量高于后两者,并且Ca2+-ATPase活性降低率、汁液流失率及蒸煮损失均低于后两者。综合各指标说明,浸渍冻结有利于减少鱼蛋白的变性,采用三元载冷剂浸渍冻结的草鱼块品质优于其他两种冻结方式。 In this paper, the quality changes of grass carp cubes were investigated under various freezing processing of immersion and chilling freezing and traditional air-blast freezing. Results indicated that the freezing rate of ICF with ternary refrigerant exhibited 1.54-fold higher than that of air-blasting freezing, and 1.28-fold higher than that of ICF with alcoholic solution worked as the refrigerant. Compared with the other two freezing processing, grass carp cubes frozen in ternary refrigerant had higher content of salt-soluble protein, less reduced Ca^2＋-ATPase activity, drip loss and cooking loss. The results of physicochemical and textural characteristics indicated that immersion and chilling freezing assisted to reduce the denaturation of fish protein. And the frozen grass carp cubes by ICF in ternary refrigerant exhibited this processing was the optimum to remain the inherent characteristics of foodstuff.

关 键 词： 直接浸渍冷冻 空气鼓风式冻结 草鱼块 冻结特性

领　　域： [轻工技术与工程] [轻工技术与工程]