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食品研究与开发:2017,38(22):90-96
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射频对冷冻鱼浆的解冻效果研究
陈潜1,范大明1,2,*,曹洪伟1,黄建联3,赵建新1,2,闫博文1,周文果3,张文海3,张灏1
(1.江南大学食品科学技术国家重点实验室,江苏无锡214122;2.江苏省食品安全与质量控制协同创新中心,江苏无锡214122;3.福建安井食品股份有限公司,福建厦门361022)
Study on Thawing Effect of Radio Frequency on Frozen Minced Fish
CHEN Qian1,FAN Da-ming1,2,*,CAO Hong-wei1,HUANG Jian-lian3,ZHAO Jian-xin1,2YAN Bo-wen1,ZHOU Wen-guo3,ZHANG Wen-hai3,ZHANG Hao1
(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China;2.Jiangsu Province Food Safety and Quality Control Collaborative Innovation Center,Wuxi 214122,Jiangsu,China;3.Fujian Anjoy Food Share Co.,Ltd.,Xiamen 361022,Fujian,China)
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投稿时间:2017-03-13    
中文摘要: 为提高冷冻鱼浆生产过程中的解冻效率和品质,试验使用射频及其他解冻方式对冷冻鱼浆进行解冻,并对不同方式解冻后的冷冻鱼浆的温度分布进行对比研究,相应制成的鱼糜制品进行质构、白度和持水力的分析。结果表明:当射频系统的极板间距为14 cm时,解冻耗时最短(5 min 40 s);当极板间距为16 cm时,解冻后鱼浆的温度均一性较好,并且3 min间歇解冻能缓解局部过热现象,改善鱼糜品质;采用射频解冻后鱼糜的凝胶性与传统解冻方式差异较小,采用0.125 W/g微波解冻鱼浆,由于水分的散失凝胶强度略有降低,导致鱼浆凝胶性较差;不同解冻方式并不会影响鱼糜的白度及持水力。
中文关键词: 射频解冻  微波解冻  冷冻鱼浆
Abstract:To improve the thawing efficiency and quality of frozen minced fish during the production,radio frequency and other thawing methods were used to defrost the minced fish,and the temperature distribution of frozen fish after thawing in different ways was compared,and then,the texture,whiteness and expressible water content of the corresponding surimi products were analyzed.The results showed that the electrode gaps of the RF system was 14 cm,the time of thawing was shortest(5 min 40 s).As the electrode gaps improved to 16 cm,the temperature uniformity of the minced fish was better than other electrode gaps,and experimental used 3 min intermittent thawing to alleviate the phenomenon of local overheating,improve the quality of surimi.The gelation of surimi after radio frequency thawing was not different from that of the traditional thawing method.The use of microwave thawed frozen minced fish with 0.125 W/g,due to the slight loss of water loss of gel strength,resulting in poor gel.The surimi,used by radio frequency,had white color,high expressible water content and good texture characteristics.
文章编号:201722019     中图分类号:    文献标志码:
基金项目:江苏省产学研联合创新资金(BY2015019-05);江苏省“六大人才高峰”高层次人才计划项目(2015-NY-008)
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