Impact of high pressure assisted thawing on the quality of fillets from various fish species.
Impact of high pressure assisted thawing on the quality of fillets from various fish species.
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DOI：
10.1016/s1466-8564(03)00036-5
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发表时间：
2003-01-01
影响因子：
6.6
通讯作者：
Knorr, D.
中科院分区：
文献类型：
--
作者：
Schubring, R.;Meyer, C.;Knorr, D.
比较了200 MPa压力辅助解冻和常温15℃水解冻对鱼片解冻质量的影响。数据显示，压力解冻和水解冻鱼片表现出视觉上的差异。经过高压处理的鱼片的感官特性优于传统的蒸煮前水解冻样品。进一步的差异被观察到，在微生物的总活菌数，pH值，水结合能力，仪器评估的质地参数和热分析行为。此外，所选处理的效果也因鱼种而异。因此，在设计压力支撑工艺时，必须考虑样品的具体性能。
A comparison between the influence of pressure assisted thawing at 200 MPa and that of conventional thawing in 15 °C water at ambient pressure on the quality of thawed fish fillets has been carried out. Data showed that pressure assisted thawed and water thawed fillets exhibit visual differences. Organoleptic characteristics of the high pressure treated fillets were better compared to the conventional water thawed samples before cooking. Further differences were observed, in the total viable count of micro-organisms, pH value, water binding ability, instrumentally evaluated texture parameters and in thermoanalytical behaviour. Also, the effects of the selected treatments differed according to the fish species. Consequently, the specific properties of samples must be taken into consideration when designing pressure supported processes.