| 低值鱼鱼丸冷冻解冻过程中的品质变化研究 |
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| 引用本文： | 尹忠慧,王海军,马福敏,杨磊,张革新.低值鱼鱼丸冷冻解冻过程中的品质变化研究[J].安徽农业科学,2011,39(34):21345-21347. |
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| 作者姓名： | 尹忠慧 王海军 马福敏 杨磊 张革新 |
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| 作者单位： | 1. 大连金州新区食品药品监督检测中心,辽宁大连,116100
2. 辽宁中医药大学食品工程学院,辽宁大连,116600 |
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| 摘 要： | 目的]对鱼丸冷冻解冻工艺条件进行优化。方法]采用单因素试验考察鱼的种类、冷冻温度、冷冻速率和解冻温度对鱼丸品质的影响;然后以小黄鱼鱼丸为研究对象、鱼丸感官质量评分为评价指标,通过L9（33）正交试验确定鱼丸冷冻解冻过程中的最佳工艺条件。结果]冷冻温度为-40℃,冷冻速率为8℃/min,解冻温度为10℃时,小黄鱼鱼丸品质最好。结论]该研究可为我国低值鱼的深加工提供参考。
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| 关 键 词： | 低值鱼 鱼丸 冷冻解冻 工艺优化 |
Study on the Quality Changes of Low Value Sea Fish Ball during Freezing and Thawing Process |
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| Institution: | YIN Zhong-hui et al(Dalian Jinzhou Food and Drug Supervision and Detection Center,Dalian,Liaoning 116100) |
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| Abstract: | Objective] The aim was to optimize the technique conditions of fish ball freezing and thawing.Method] Single factor experiment was adopted to study the effects of fish types,freezing temperature,rate and thawing temperature on quality of fish ball;then with Pseudosciaena polyactis fish ball as object and sensory quality score as evaluating index,the optimum conditions were obtained through L9(33)orthogonal experiment.Result] The optimum conditions were freezing temperature-40 ℃,freezing rate 8 ℃/min,thawing temperature 10 ℃.Conclusion]The study will provide reference for deeply processing of low value sea fish in China. |
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| Keywords: | Low value sea fish Fish ball Refrigerating and thawing Process optimization |
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