食品科学2017，Vol.38Issue(13)：251-256,6.DOI:10.7506/spkx1002-6630-201713041
预冷处理对冻罗非鱼片品质的影响
Effect of Pre-cooling Treatment on Quality of Frozen Tilapia Fillets
摘要
Abstract
This study was an attempt to examine the viability of pre-cooling before freezing of tilapia fillets.Fresh tilapia fillets were soaked in ice water prior to frozen storage at different temperatures,which served as a treatment group,and those directly frozen were used as a control group.The pH,color,drip loss after thawing,total volatile base nitrogen (TVB-N) and texture parameters of the fillets were measured at regular intervals during frozen storage to evaluate the effect of pre-cooling on the quality of frozen fish fillets.The results showed that the pH of fish fillets frozen at-7 ℃ was more influenced by pre-cooking than at other freezing temperatures,and it decreased from day 10 to 20 of storage at-7 ℃ but began to increase again at other freezing temperatures.Both color L* and a* values decreased continuously during the storage process,and the decrease was smaller at lower storage temperature.These color parameters were increased by pre-cooling as compared to control.In addition,post-thaw exudative moisture loss was higher at lower freezing temperature,reaching its maximum value on day 30 of storage,7.47％ and 6.82％ at-18 and-7 ℃,respectively.The TVB-N value of frozen fish fillets at -4 and-7 ℃ was more significantly affected by pre-cooling during the first 20 days of storage,but no significant difference was observed later.There was a big difference between the TVB-N values with and without pre-cooling on day 30 of storage -18 ℃,which were 8.04 and 9.87 mg/100 g,respectively.An increased difference in chewiness between the treatment and control groups was observed during the first 20 days of frozen storage at lower temperature,which tended later to be consistent.No significant difference in hardness was noted at the same temperatures but there was a significant difference in elasticity between the two groups at-4 ℃ (P ＞ 0.05),but not at other temperatures (P ＜ 0.05).However,cohesiveness was changed irregularly.In conclusion,pre-cooling treatment can improve some quality attributes of frozen talipia fillets,thereby maintaining their quality.关键词
冻罗非鱼片/预冷/僵硬期/质构/品质Key words
frozen tilapia fillets/pre-cooling/rigor mortis/texture/quality分类
轻工纺织引用本文复制引用
郭学骞,冯爱国,夏光华,李川,林向东..预冷处理对冻罗非鱼片品质的影响[J].食品科学,2017,38(13):251-256,6.基金项目
国家自然科学基金地区科学基金项目(31460420) （31460420）
海南省自然科学基金项目(20163043) （20163043）
