解冻方式对冷冻鱼糜和鱼丸理化特性的影响

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Abstract：Weaimed toexploretheefectsofdiferentthawing methods （air，running water，microwave，hotwater，and low-temperature thawing）onthequalityof surimi and fish bals.In thisstudy，surimi was prepared form bighead carp in Nanwan Lake，frozen and stored.After being thawed，the surimi was processed into gels and fishballs.The dynamic rheological propertiesand water distribution in the surimi，the textureproperties，color，thiobarbituricacid reactive substances （TBARS）value and thawing loss ofthe surimi gels，andthe waterdistribution，texture properties，color，TBARS value，cooking loss，water content， pH and sensory quality of the fish balls were determined to select the best thawing method.Theresultsshowed thatmicrowave alowedforrapidthawingoffrozensurimi，butresultedinpoorelasticityand chewinessandhigh thawing loss.Airthawingledtolowthawing lossofsurimi gels，lowcooking loss and highpHvalueof fishballs.Low-temperature thawing resulted in stable gel network structureof surimi without protein damage，good water retentionandlowmobilityoffree water.Inaddition，itledtomoderate proportionandlargepeakareaoffree water infish balls，with cooking loss and TBARS value of only 8.17% and 0.388mg/kg ，respectively and good texture characteristics. Both fish bals made fromlow-temperature andair thawed surimi hadgood texture characteristics，withthe former having a cooking loss of 34.93% and a water content of 80.2% ，which were both significantly higher than those of the other thawing treatments （P<0.05 ）.Thus，low-temperature thawing had little effect on the gel network structure of surimi and resulted in low water loss，and fish balls produced from the thawed surimi had good sensory quality.

Keywords： thawing method; surimi; fish balls; physicochemical property DOI：10.7506/rlyj1001-8123-20250120-018

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2025）10-0067-08

收稿日期：2025-01-20

南湾湖素有“中原第一湖”之美称，有着得天独厚的地理位置和优良的水源，南湾鱼肉质细嫩、味道鲜美，成为名副其实的无公害绿色食品。（剩余14460字）