黄达荣 1冯瑞 1钟碧銮 1田柬昕 1梁结桦 1张宇1
作者信息
- 1. 广东官栈营养健康科技有限公司,广东 广州 510277
- 折叠
摘要
Abstract
[Objective]To investigate the effects of different freezing and thawing cycles on the physicochemical properties and quality of silver carp fish bladder.[Methods]Fresh silver carp fish bladder was used as the research material.The trends of water retention,color difference,textural properties,basic nutrient content,and micro structure of the fish bladder were analyzed under different freezing-thawing cycles.[Results]As the number of freeze-thaw cycles increased,the cooking swelling rate,brightness value,yellowness value,hardness,cohesion,adhesiveness,collagen content,and total protein content of the silver carp fish bladder all decreased significantly(P＜0.05),with reductions of 45.52％,10.90％,48.99％,47.45％,13.56％,58.04％,10.54％,and 4.57％,respectively.The decreases in moisture,fat,and ash content were relatively low.The thawing loss rate and color redness value both increased significantly(P＜0.05),by 4.80％and 140.72％,respectively.The microstructure of the silver carp fish bladder gradually deteriorated and broke down during the repeated freezing-thawing process.[Conclusion]Based on the quality deterioration during the comprehensive freezing-thawing process,limiting the freezing-thawing cycles to no more than five can effectively preserve the characteristics and quality of the silver carp fish bladder.关键词
鲢鱼鱼鳔/冻融/胶原蛋白/微观结构/质构Key words
silver carp bladder/freezing-thawing/collagen/microstructure/texture
