Effect of vacuum-steam thawing on the quality of tuna
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摘要: 研究真空解冻条件对大目金枪鱼块品质的影响,选择70、50、30、10kPa四种不同的真空度对大目金枪鱼进行解冻,通过测定金枪鱼块解冻后48h内的理化指标,确定金枪鱼块真空解冻的一般规律。实验结果表明,真空解冻能提高解冻速率,减少解冻时间,重约100g,厚5cm的金枪鱼块在10kPa,20℃下解冻,中心温度由-40℃上升到-5℃需1750s,仅为自然空气解冻时间的一半左右;解冻后的鱼肉在贮藏期间能较好保持持水力,减少鱼肉蛋白的变性和质地的损坏,各方面品质均优于传统的自然空气解冻;真空度越大,解冻效果越好,10kPa真空解冻后的金枪鱼在0℃贮存48h后,盐溶蛋白、巯基、持水力分别为26.81mg/g、4.52×10-4mol·g-1、60.91%,硬度为142.83g,弹性为0.7769,咀嚼性为74.86,均优于其他实验组。Abstract: Effect of vacuum-steam thawing on the quality changes of tuna (Thunnus obesus) were studied in this paper.Tuna was thawed by different vacuum degree of 70, 50, 30, 10kPa, respectively.The general rules of vacuum-steam thawing would be established by measuring physical and chemical indices of tuna in 48h which after thawing.The results suggested that vacuum-steam thawing could accelerate the thawing rate, reduce the thawing time.The central temperature of a tuna block which weight 100g and 5cm in thickness raised from-40℃ to-5℃ cost 1750s under the condition of 10kPa, 20℃, which took half the time of air thawing.Quality of tuna thawed by vacuum-steam was better than which thawed in air due to the good water holding capacity, protein and texture.At the same time, the higher the vacuum degree of thawing was, the better the thawing result would be.During the storage period of 48h, a tuna block vacuum-steam thawed under 10kPa had better quality than other experimental groups:salt- extractable protein content was 26.81mg /g and SH content was 4.52 × 10- 4mol·g- 1, water holding capacity was 60.91%, hardness was 142.83g, springiness was 0.7769 and chewiness was 74.86, respectively.
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Keywords:
- tuna /
- vacuum-steam thawing /
- quality /
- texture
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