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投稿时间：2018-09-09
投稿时间：2018-09-09
中文摘要: 研究静水解冻、流水解冻、盐水解冻、室温解冻、微波解冻、超声波解冻、10 ℃空气解冻及冷藏解冻8 种不同解冻方式对秘鲁鱿鱼品质和风味特性的影响。分析鱿鱼解冻过程中的全质构特性、色泽、pH 值的变化，并结合电子鼻分析其风味变化特性。结果表明：8 种解冻方式处理后鱿鱼样品的黏聚性、回复性差异不显著（P＞0.05），微波解冻后的鱿鱼弹性最大，室温解冻的鱿鱼硬度、咀嚼性最大；盐水解冻亮度和新鲜度优于其他解冻方式；低温对总酸的流失有一定的抑制作用；不同解冻方式对秘鲁鱿鱼挥发性气体成分的影响不同，电子鼻可以对不同解冻处理下秘鲁鱿鱼的挥发性风味成分进行有效区分。
Abstract:Effects of eight different thawing methods including water soak thawing，running water thawing，salt water thawing，anibient temperature thawing，microwave thawing，ultrasonic thawing，10 ℃ air thawing and refrigerator thawing on quality and flavor characteristics of Dosidicus gigas were investigated.Textural properties，color，pH and the flavor changes with the electronic nose were analyzed during thawing process of Dosidicus gigas.The results showed that the cohesion and resilience of samples were not significantly difference（P＞0.05）among the eight thawing methods.The elasticity of Dosidicus gigas thawed by microwave thawing was the greatest and the hardness and chewiness of Dosidicus gigas thawed at ambient temperature was the highest.The brightness and freshness of thawing in salt water were better than other thawing methods.Low temperature could inhibit the loss of total acid.Different thawing methods have different effected on the volatile odor components of Dosidicus gigas and the electronic nose could effectively distinguish the volatile odor components of Dosidicus gigas under different thawing treatment.
文章编号：201918014 中图分类号： 文献标志码：
基金项目:北京工商大学食品质量与安全实验室开放课题（FQS-201706）
| 作者 | 单位 |
| 朱文慧，宦海珍，步营，李学鹏，励建荣，孙啸涛 | 渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁锦州121013；北京工商大学食品质量与安全北京实验室，北京100048 |
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