不同冷冻贮藏温度对脆肉鲩冻结鱼片品质的影响

摘要：对脆肉鲩鱼片在不同冻藏温度条件（-18℃、-25℃、-30℃）下，理化感官指标的变化进行了研究。不同的冻藏温度对各理化指标有显著影响（P<0.05），尤其是随着冻藏时间的延长，差异更明显。冻藏温度降低，脆肉鲩鱼片的汁液流失、蒸煮损失、TBA值和盐溶蛋白含量下降减少。经过冻藏的脆肉鲩鱼片，硬度显著增加，耐嚼性显著增加，回复性显著降低（P<0.05）。感官评价表明冻藏过程脆肉鲩鱼片的感官品质下降，采用较低的温度冻藏可以减少感官品质的变化，在-30℃下冻藏时可明显减缓该过程的发生。

Effects of Different Frozen Storage Temperature on Qualities of Frozen Crisped Grass Carp (Ctenopharyngodon idellus C. et V ) Fillets

Abstract: Changes occuring in physicochemical sensory parameters of crisped grass carp fillets during different frozen storage conditions(-18℃、-25℃、-30℃) were investigated. Significant (P<0.05) differences in physicochemical sensory parameters were observed during storage at different temperatures, and the more significant differences were observed with the prolonged time of storage. With the decreasing storage temperature, thawing loss, cooking loss, TBA value decreased, while salt extractable protein content increased. After frozen storage, hardness, chewiness and resilience for crisped grass carp increased significantly (P<0.05). Sensory analysis results indicated that sensory quality of fillets decreased during frozen storage, but changes in sensory quality were slow during lower storage temperature, and the changes were postponed with fillets stored at -30℃.