渔业现代化2025，Vol.52Issue(2)：126-136,11.DOI:10.3969/j.issn.1007-9580.2025.02.014
不同解冻方式对虹鳟鱼品质的影响
Effect of different thawing methods on the quality of rainbow trout(Oncorhynchus mykiss)
摘要
Abstract
Rainbow trout(Oncorhynchus mykiss)is known for its tender,delicious,and nutritious flesh.To preserve its freshness,choosing an appropriate thawing method is crucial for maintaining fish meat quality.This study aims to identify the optimal thawing method to enhance the quality of thawed rainbow trout.To comprehensively investigate the effects of different thawing methods(hydrostatic thawing,flowing water thawing and microwave thawing)on the quality of rainbow trout,so as to screen out the most suitable thawing methods to improve the quality of thawed rainbow trout.This study employed a series of detection methods to systematically measure thawing curves,water-holding capacity,color changes,texture properties,malondialdehyde content,K value,microscopic structural characteristics,and sensory evaluation.A comprehensive comparative analysis was conducted on the quality differences of rainbow trout under different thawing methods.While hydrostatic thawing and flowing water thawing are simple to operate,they are time-consuming,taking 13.2 min and 10.5 min,respectively.Moreover,the water-holding capacity and texture properties of the fish after thawing were poor,affecting the final quality of the fish.Microwave thawing was the fastest,requiring only 4.2 min,but it had a significant drawback:the fish exhibited higher lipid oxidation,with a K value of 51.87％,significantly higher than that of other thawing methods(P＜0.05),indicating a substantial impact on fish freshness.In contrast,ultrasonic thawing not only took less time(5.7 min)but also excelled in maintaining the water-holding capacity and texture properties of the fish.The thawed fish had a bright orange color,intact muscle fibers,clear microscopic structure,and effectively slowed the process of lipid oxidation,demonstrating unique advantages in preserving fish quality.Ultrasonic thawing not only meets consumers'expectations for the appearance quality of food but also aligns with the market's demand for high-quality ingredients,showing good market acceptance and potential commercial value.Therefore,ultrasonic thawing is more suitable for large-scale industrial thawing operations,as it can significantly improve thawing efficiency while better maintaining the freshness and taste of rainbow trout post-thawing.These findings provide a strong theoretical basis and practical guidance for enhancing rainbow trout product quality and processing efficiency,reducing thawing time and energy consumption,meeting the demand for high-quality aquatic products,and promoting related industry development.关键词
虹鳟鱼/解冻方式/保水性/脂肪氧化/品质Key words
rainbow trout/thawing methods/water-holding capacity/fat oxidation/quality分类
轻工纺织引用本文复制引用
郭子菁,施文正,周玥辰,张玉瑞,王大军,沈鑫杰..不同解冻方式对虹鳟鱼品质的影响[J].渔业现代化,2025,52(2):126-136,11.基金项目
山东省重点研发计划项目"海水鱼类智能化绿色养殖和高效综合利用关键技术创新与示范(2023TZXD051)" （2023TZXD051）
烟台市科技创新发展计划"海水鱼加工过程中品质劣变控制关键技术研发与产业化(2022ZDCX010)" （2022ZDCX010）
上海市级大学生创新训练计划项目(S202410264068) （S202410264068）
