{"title":"不同解冻方法对鰤鱼片质量的影响","authors":"Xinjie Shen, Jinhui Gu, Xin Jiang, Qianqian Liang, Dajun Wang, Shumin Zhang, Wenzheng Shi","doi":"10.1111/ijfs.17233","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The effects of hydrostatic thawing (HT), flowing water thawing (FT), ultrasonic thawing (UT), microwave thawing (MT), and microwave-combined ultrasonic thawing (MUT) on the quality of yellowtail fillets were investigated via thawing time, physicochemical quality, water retention, microstructure and water migration distribution. The results showed that MUT had a shorter thawing time, second only to microwave thawing (MT) and significantly shorter than other thawing methods. Moreover, MUT could retain a better performance of the samples, such as colour, texture, water retention and moisture distribution, and prevent damage to the microstructure. In addition, freshness analysis showed that pH, total volatile saline nitrogen and <i>K</i> values were optimal for MUT. Therefore, MUT could be a viable thawing method that increases the thawing rate of yellowtail fillets while maintaining their quality characteristics.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of different thawing methods on the quality of yellowtail (Seriola quinqueradiata) fillets\",\"authors\":\"Xinjie Shen, Jinhui Gu, Xin Jiang, Qianqian Liang, Dajun Wang, Shumin Zhang, Wenzheng Shi\",\"doi\":\"10.1111/ijfs.17233\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The effects of hydrostatic thawing (HT), flowing water thawing (FT), ultrasonic thawing (UT), microwave thawing (MT), and microwave-combined ultrasonic thawing (MUT) on the quality of yellowtail fillets were investigated via thawing time, physicochemical quality, water retention, microstructure and water migration distribution. The results showed that MUT had a shorter thawing time, second only to microwave thawing (MT) and significantly shorter than other thawing methods. Moreover, MUT could retain a better performance of the samples, such as colour, texture, water retention and moisture distribution, and prevent damage to the microstructure. In addition, freshness analysis showed that pH, total volatile saline nitrogen and <i>K</i> values were optimal for MUT. Therefore, MUT could be a viable thawing method that increases the thawing rate of yellowtail fillets while maintaining their quality characteristics.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-06-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17233\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17233","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
通过解冻时间、理化质量、保水性、微观结构和水分迁移分布,研究了静水解冻(HT)、流水解冻(FT)、超声波解冻(UT)、微波解冻(MT)和微波联合超声波解冻(MUT)对鰤鱼片质量的影响。结果表明,超声波解冻的解冻时间较短,仅次于微波解冻(MT),明显短于其他解冻方法。此外,MUT 能更好地保持样品的性能,如色泽、质地、保水性和水分分布,并防止微观结构受损。此外,新鲜度分析表明,MUT 的 pH 值、总挥发性盐基氮和 K 值均为最佳值。因此,MUT 可能是一种可行的解冻方法,既能提高鰤鱼片的解冻率,又能保持其质量特性。
Effect of different thawing methods on the quality of yellowtail (Seriola quinqueradiata) fillets
The effects of hydrostatic thawing (HT), flowing water thawing (FT), ultrasonic thawing (UT), microwave thawing (MT), and microwave-combined ultrasonic thawing (MUT) on the quality of yellowtail fillets were investigated via thawing time, physicochemical quality, water retention, microstructure and water migration distribution. The results showed that MUT had a shorter thawing time, second only to microwave thawing (MT) and significantly shorter than other thawing methods. Moreover, MUT could retain a better performance of the samples, such as colour, texture, water retention and moisture distribution, and prevent damage to the microstructure. In addition, freshness analysis showed that pH, total volatile saline nitrogen and K values were optimal for MUT. Therefore, MUT could be a viable thawing method that increases the thawing rate of yellowtail fillets while maintaining their quality characteristics.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.