CAJ | 학술논문

目的：比较流水解冻、静水解冻、室温空气解冻和低温空气解冻4种解冻方式对秋刀鱼鱼肉品质的影响。方法采用智能温度芯片系统对秋刀鱼解冻过程温度变化进行测定，以感官评分、解冻损失率、蒸煮损失率、硬度值、挥发性盐基氮(TVB-N)值、肌原纤维蛋白含量、活性巯基含量、硫代巴比妥酸反应物(TBARS)值为指标评定秋刀鱼解冻后的品质，并对肌肉组织结构进行观察。结果4种解冻方式将冻结秋刀鱼完全解冻耗时依次为低温空气解冻>室温空气解冻>静水解冻>流水解冻；低温空气解冻对应的解冻损失率和蒸煮损失率最低，而静水解冻和室温空气解冻之间解冻损失率和蒸煮损失率均无显著差异(P>0.05)；低温空气解冻的硬度值显著高于其他解冻方式(P<0.05)；4种解冻方式对应的TVB-N值和肌原纤维蛋白含量无显著差异(P>0.05)，而低温空气解冻对应的活性巯基含量最低；流水解冻和静水解冻对应的 TBARS 值较高，低温空气解冻可有效延缓脂肪氧化；从肌肉组织结构看，秋刀鱼经低温空气解冻后肌肉纤维紧密、空隙小，而室温空气解冻造成秋刀鱼肌纤维变得松散并出现了轻微断裂现象。结论从品质保持效果和经济效能考虑，低温空气解冻适宜作为实际生产中秋刀鱼的解冻方式。
목적：비교류수해동、정수해동、실온공기해동화저온공기해동4충해동방식대추도어어육품질적영향。방법채용지능온도심편계통대추도어해동과정온도변화진행측정，이감관평분、해동손실솔、증자손실솔、경도치、휘발성염기담(TVB-N)치、기원섬유단백함량、활성구기함량、류대파비타산반응물(TBARS)치위지표평정추도어해동후적품질，병대기육조직결구진행관찰。결과4충해동방식장동결추도어완전해동모시의차위저온공기해동>실온공기해동>정수해동>류수해동；저온공기해동대응적해동손실솔화증자손실솔최저，이정수해동화실온공기해동지간해동손실솔화증자손실솔균무현저차이(P>0.05)；저온공기해동적경도치현저고우기타해동방식(P<0.05)；4충해동방식대응적TVB-N치화기원섬유단백함량무현저차이(P>0.05)，이저온공기해동대응적활성구기함량최저；류수해동화정수해동대응적 TBARS 치교고，저온공기해동가유효연완지방양화；종기육조직결구간，추도어경저온공기해동후기육섬유긴밀、공극소，이실온공기해동조성추도어기섬유변득송산병출현료경미단렬현상。결론종품질보지효과화경제효능고필，저온공기해동괄의작위실제생산중추도어적해동방식。
ABSTRACT:Objective To analyze the effect of thawing methods on quality of frozenColoabis saira in-cluding running water thawing, static water thawing, room temperature air thawing and low-temperature air thawing.Methods The changes of temperature were measured by intelligent temperature chip system. The sensory evaluation, thawing loss, cooking loss, hardness value, total volatile basic nitrogen (TVB-N) value, myofibrillar protein content, sulfhydryl content, thiobarbituric acid reactive substance (TBARS) value and muscular tissue were determined.Results The thawing time of frozenColoabis saira were as the following: running water way, static water way, room temperature air thawing way and low-temperature air way. The thawing loss and cooking loss ofColoabis sairathawed by low-temperature air way were the lowest, while those thawed by room temperature air way and static water way had no significant difference (P>0.05). The hardness value ofColoabis saira thawed by low-temperature air way was significantly higher than those thawed by the other ways (P<0.05). There were no significant differences on the TVB-N value and myofibrillar protein content ofColoabis sairaamong the four thawing ways, while the sulfhydryl content ofColoabis saira thawed by low-temperature air way was lowest. The TBARS values ofColoabis sairathawed by running water way and static water way were higher, and low-temperature air thawing could slow down the rate of fat oxida-tion. Furthermore, room temperature thawing induced obvious gap between muscle fibers and broken more muscle fiber bundles.ConclusionConsidering the quality control and economic benefits, low-temperature air way is suitable for the thawing of frozenColoabis saira.