文献类型：期刊文献

中文题名：真空解冻工艺对罗非鱼片品质的影响

英文题名：Effect of vacuum-steam thawing on the quality of tilapia fillets

作者：张珂[1];关志强[1];李敏[1];吴阳阳[1];马超锋[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,水产品深加工广东普通高等学校重点实验室,广东湛江524088

年份：2016

卷号：37

期号：8

起止页码：281

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：广东省科技厅项目(2014A020208115);广东省教育厅资助项目(2014KTSCX076)资助

语种：中文

中文关键词：罗非鱼;真空解冻;解冻时间;解冻损失;TBA值;K值

外文关键词：tilapia; vacuum-steam thawing; thawing time; thawing loss; TBA value; K value

中文摘要：以罗非鱼为研究对象,分别在不同真空度条件:15、12、9、6、3和0.8 k Pa进行解冻(样品温度从-20℃升为4℃),测定解冻时间、解冻损失率及解冻后鱼片的TBA值、K值和p H,进而筛选真空解冻罗非鱼片的最佳工艺条件。实验结果表明:与空气解冻相比,真空解冻缩短解冻时间,且真空度越大解冻时间越短;其中9 k Pa真空条件下解冻时间仅为30 min,解冻损失率为-0.04%,TBA值为0.097 mg/100 g,K值为7.15%,p H为6.60,均显著优于其他实验组(p<0.05)。即9 k Pa真空条件解冻罗非鱼片时间短,汁液损失少,脂肪氧化程度较小,鲜度较高,整体品质较高,能较好地保持罗非鱼片的品质。

外文摘要：The influence of different vacuum-steam thawing methods on the quality of tilapia fillets and the optimum process condition of vacuum-steam thawing were investigated in this study. The thawing time,thawing loss,the 2-thiobarbituric acid（TBA）,the K value and p H were carried out on tilapia fillets,which were thawed from-20 ℃ to 4 ℃ in different vacuum conditions（15,12,9,6,3 and 0.8 k Pa）. The results obtained were compared with air thawing statistically,vacuum-steam thawing was faster. Moreover,the thawing time shortened signifcantly with the concomitant increase in vacuum degree（p0.05）. The samples were thawed totally within 30 min under 9 k Pa, thawing loss, TBA and K value of thawed fillets decreased significantly（p0.05） when compared to other tests ：thawing loss was-0.04%,TBA was 0.097 mg/100 g,K value was7.15%. However,p H with 6.60 increased pronouncedly（p0.05）. The results indicated that vacuum-steam thawing under 9 k Pa could maintain the freshness of tilapia fillets to the utmost extent as a rapid thawing method,which also gave useful insights to further studies on this subject.