CN113678877A - 一种超声辅助盐水提高水产品解冻品质的方法 - Google Patents
一种超声辅助盐水提高水产品解冻品质的方法 Download PDFInfo
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 49
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 30
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- 238000000034 method Methods 0.000 title claims abstract description 20
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- 210000001835 viscera Anatomy 0.000 claims description 2
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- JIYLMPVCYFUNGG-UHFFFAOYSA-N 2,2,2-trichloroacetic acid;hydrochloride Chemical compound Cl.OC(=O)C(Cl)(Cl)Cl JIYLMPVCYFUNGG-UHFFFAOYSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种超声辅助盐水提高水产品解冻品质的方法。其特征在于以冷冻镜鲤鱼肉为原料,经过超声辅助不同质量分数的NaCl(0%,0.5%,1%,1.5%,2%)溶液解冻。在300W,10℃条件下,解冻时间、pH值与NaCl浓度成反比;当NaCl为2%时,解冻时间比室温解冻缩短30min,解冻和蒸煮损失分别减少了80.2%和11.4%。同时,当NaCl为0.5%时,TBARS值最低(0.57mg/kg),相比于室温解冻降低了27.8%。因此本发明能够有效地控制冷冻镜鲤鱼肉在解冻过程的时间成本问题及增强其保水性,提高品质,为冷冻镜鲤鱼肉的解冻加工提供更好的技术参考与理论支持。
Description
技术领域
本发明涉及到一种超声辅助盐水提高水产品解冻品质的方法,属于食品技术领域。
背景技术
水产品由于肉质细嫩,脂肪含量低,且富含优质蛋白和不饱和脂肪酸等,深受消费者的喜爱。然而,新鲜处理的水产品因其较高的水分活度和丰富的营养成分,肉质极易腐败,为了延长保鲜期,减少变质,冷冻贮藏方法已被广泛应用到水产品的加工过程中。经过冷冻处理的产品必然要经历解冻过程,同样地,解冻过程对于水产品品质也有重要的影响。
目前存在的解冻方式主要可分为新型解冻(如超声解冻、高压解冻)和传统解冻(如静水解冻、室温解冻),随着新兴技术的发展和社会的需要,新型解冻技术逐渐兴起,其中超声波解冻技术引起人们的广泛关注。超声解冻可通过空化作用和振荡流体运动效应来促进传热,并且由于冻结区对超声波的吸收比未冻结区要高十几倍,使得在固液界面处出现最大的热效应,从而极大缩短了解冻时间。除了加快解冻过程之外,利用超声波解冻还能够避免由解冻区的局部过热造成的“熟化”现象。
除此之外,由于水的传热性能较好,将冷冻水产品浸没在水中进行解冻,可明显缩短解冻时间。当向水溶液中加入一定的NaCl后,不仅能够加快解冻速度,又由于盐溶液中溶氧量的降低,有效的控制了肌红蛋白的氧化,避免了解冻水产品白度值的降低。
目前使用单一的超声波或者盐水浸泡对冷冻水产品进行解冻,解冻后水产品的解冻损失、嫩度、色泽等品质不能满足高品质加工的要求,而本发明将超声与盐水解冻的方法相结合,发现超声辅助盐水解冻使水产品的解冻时间,解冻损失明显减少,嫩度,色泽及脂肪稳定性等品质得到提高,因此可被广泛应用于冷冻食品的加工中。
发明内容
本发明的目的是提供一种超声辅助盐水对提高水产品解冻品质的方法,以起到缩短加工时间,减少解冻、离心及蒸煮损失,改善嫩度,白度及控制脂肪氧化的目的。本发明采用超声速冻发生器(30kHz)和盐水浸泡的方法同时对冷冻的镜鲤鱼肉样进行解冻,试验发现,随着盐水质量分数的增加,解冻时间相应缩短,解冻损失、离心损失,蒸煮损失呈现下降趋势,白度值和脂肪氧化有所改善,因此进一步推动了超声辅助盐水解冻的方法在冷冻肉类加工中的应用。本发明是通过以下技术方案实现的:
探究一种超声辅助盐水对提高水产品解冻品质的方法的步骤如下:原料肉的处理、超声参数的筛选、超声与盐水结合对样品的解冻。本发明通过单因素试验筛选出最优的超声功率和温度(300w,10℃),并且在最优的超声参数下与不同质量分数的NaCl(0%,0.5%,1%,1.5%,2%)结合,对冷藏的镜鲤鱼肉样进行解冻,结果发现超声辅助NaCl解冻,能够明显的缩短解冻时间,增加保水性,改善了冷冻镜鲤鱼在解冻过程中白度和脂肪氧化的劣变现象,为食品加工行业提供了更好的技术支撑。
附图说明
图1超声辅助NaCl解冻对镜鲤鱼解冻时间的影响
图2超声辅助NaCl解冻对镜鲤鱼加工损失的影响
图3超声辅助NaCl解冻对镜鲤鱼嫩度的影响
图4超声辅助NaCl解冻对镜鲤鱼脂肪氧化的影响
图5超声辅助NaCl解冻对镜鲤鱼色度值的影响
图6超声辅助NaCl解冻对镜鲤鱼pH值的影响
具体实施方式
下面结合附图对本发明的技术方案作进一步的说明,但并不局限于此,凡是对本发明技术方案进行修改或者等同替换,而不脱离本发明技术方案的精神和范围,均应涵盖在本发明的保护范围中。
一、原料肉的处理
将新鲜镜鲤鱼宰杀,去除鱼鳞、鱼皮、内脏后,清洗干净取其腹部肌肉,并沿肌纤维方向切成6cm×5cm×2cm,约50g的鱼块,放入自封袋中,并在-18℃下冷冻48h后进行超声解冻。
二、超声参数的筛选
以蒸馏水为解冻液,将肉样浸没在蒸馏水中,并设置不同的超声功率(100W、150W,200W,250W、300W)、超声温度(4℃,10℃、15℃、20℃、25℃)对样品进行解冻,直至样品中心温度达到4℃,并以解冻速率和TBARS为指标进行筛选,选出最优的超声解冻参数。
三、超声与NaCl结合对样品的解冻
在最优的超声工艺参数下,以不同质量分数的NaCl(0%,0.5%,1%,1.5%,2%)为解冻液,对冷冻镜鲤鱼肉样进行解冻。解冻完全后对肉样解冻时间、解冻损失、蒸煮损失和离心损失指标进行测定,并选出超声与NaCl结合对样品解冻的最适的质量浓度。
四、指标检测
1、解冻时间的测定
利用U型测温计,记录样品中心温度变化到4℃所需要的时间。
2、解冻损失的测定
鱼肉的解冻损失利用解冻前(W1)和解冻后(W2)质量的变化来表示,即:
3、离心损失的测定
将2g鱼肉置于带有滤纸的10mL离心管中,于离心力6500×g,4℃条件下离心10min,离心前后分别对鱼肉进行称重并标记为W3和W4。计算公式如下:
4、蒸煮损失的测定
将解冻处理的肉样称重后(W5)置于蒸煮袋中,于80℃的水浴加热,直至中心温度达到75℃,取出肉样,拭去水分,并放至室温后,称量(W6),其蒸煮损失计算如下:
5、剪切力的测定
测定蒸煮损失后,将样品静置待其冷却至室温后,利用TPA-Plus质构仪对镜鲤鱼肉样品进行剪切力的测定。其中,力臂为30kg,剪切力为20g,距离为5mm,剪切方向为垂直于纤维方向。
6、TBARS值的测定
TBARS含量的测定按如下方法进行测定。称取解冻后镜鲤鱼肉2g并切碎于50mL离心管中,依次加入3mL硫代巴比妥酸溶液(TBA,1%,w/v)和17mL三氯乙酸-盐酸溶液(TCA-HCl,2.5%,w/v),充分混合并在沸水浴中加热30min,然后冷却至室温,利用10mL无菌注射器吸取上清液4mL,并与等体积氯仿混合。漩涡震荡30s后于GL-21M冷冻离心机(湘仪实验室仪器开发有限公司,湖南,中国)中以1000×g离心10min,于532nm处测量吸光度值。TBARS值的表示方法为样品中丙二醛的含量(mg/kg)。计算公式如下:
TBARS(mg/kg)=A532/WS×9.48
A532:测定溶液吸光值(532nm);WS:肉重(g);9.48:从红色TBA反应产物的稀释因子和摩尔消光系数152000M-1cm-1导出的常数。
7、白度值的测定
本试验利用ZE-6000色差计测定鱼肉的颜色。使用前用标准白板(L*=95.26,a*=-0.89,b*=1.18)对仪器校准。于反射条件下的不同点进行测量,取3次平行,每次测定三个样品,取平均值,记录亮度值(L*)、红度值(a*)和黄度值(b*)。其中白度值的计算如下:
8、pH值的测定
称取5g镜鲤鱼样品与45mL去离子水均质混合,室温静置30min后,测其pH,三次平行取平均值。
Claims (5)
1.一种超声辅助盐水提高水产品解冻品质的方法,其特征在于所述方法,步骤如下:步骤一:原料肉的处理:新鲜的镜鲤鱼肉经过去头、去尾、去骨、去内脏以及去皮之后,将鱼肉切分成小块(6cm×5cm×2cm)于-18℃冰箱中贮存48h;步骤二:超声辅助NaCl解冻:取6组步骤一获得的肉块,其中一组为对照组(室温自然解冻),另外5组分别为利用超声辅助不同质量分数的NaCl(0%,0.5%,1%,1.5%,2%)进行解冻。
2.按照权利要求书1所述的制备方法,其特征在于步骤一中所述的原料为北方养殖淡水鱼类中一种代表性的经济鱼种——镜鲤鱼。
3.按照权利要求书1所述的制备方法,其特征步骤在于超声处理的参数为300W,30kHz,10℃。
4.按照权利要求书1所述的制备方法,超声解冻液为质量分数分别为0%,0.5%,1%,1.5%,2%的NaCl。
5.按照权利要求书1所述的制备方法,解冻终止时镜鲤鱼肉样的中心温度为4℃。
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