Li Wenxin, Bai Xue, Xia Xiufang, Chen Hongsheng
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Int J Biol Macromol. 2024 Jan;254(Pt 3):128097. doi: 10.1016/j.ijbiomac.2023.128097. Epub 2023 Nov 14.
The effect of 1.0 % (w/v) sodium alginate (SA) glazing on surface frost formation and the quality of frozen fish balls in repeated freeze-thaw (F-T) cycles was studied. The optimal glazing property of 1.0 % SA solution was manifested by high transmittance, excellent water resistance, and high ice glazing rate. After seven F-T cycles, compared with the control, the ice production, thawing loss, and total volatile base nitrogen (TVB-N) value of samples with 1.0 % ice glazing decreased by 28.30 %, 21.02 %, and 27.35 %, while the chewiness and whiteness were increased by 15.02 % and 10.40 %, respectively. Moreover, compared to the control, the microstructure of fish balls glazed with 1.0 % SA was smoother and more uniform, and the ice crystal diameter was smaller. Therefore, 1.0 % SA glazing effectively inhibits the formation of ice crystals, reducing water migration and loss while minimizing damage to the meat structure, thus enhancing the quality of meat products.
研究了1.0%（w/v）海藻酸钠（SA）包衣对反复冻融（F-T）循环中冷冻鱼丸表面霜形成和品质的影响。1.0% SA溶液的最佳包衣性能表现为高透光率、优异的耐水性和高挂冰率。经过7次冻融循环后，与对照组相比，1.0%挂冰的样品的产冰量、解冻损失和总挥发性盐基氮（TVB-N）值分别降低了28.30%、21.02%和27.35%，而咀嚼性和白度分别提高了15.02%和10.40%。此外，与对照组相比，用1.0% SA包衣的鱼丸微观结构更光滑、更均匀，冰晶直径更小。因此，1.0% SA包衣有效地抑制了冰晶的形成，减少了水分迁移和损失，同时将对肉结构的损伤降至最低，从而提高了肉制品的品质。
