Studies on thawing of frozen foods by microwave oven. ---Effect of thawing condition on the qualities of fish meat.---

微波炉解冻冷冻食品的研究

• 批准号: 61580058
• 负责人: SHIMADA Atsuko
• 金额: $ 1.28万
• 依托单位: Ochanomizu Universiyt.
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1986
• 资助国家: 日本
• 起止时间: 1986 至 1987
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-61580058/
• 关键词: Microwave oven; Thawing; 冷凍マグロ; 官能検査; 物性

This study was designed to find out the optimum thawing condition of frozen tuna fish by microwave oven. Normal lateral muscles of frozen tuna meat wa trimmed into a 100 g pieces ( 12 x 5x 1.5) cm^3 and stored at -30゜c or lower until tested. Each sample was irradiated at various power up to 500 Watt, and the surface temperature was continualy measured using Infrared Sensor. Qualities of thawed tuna were evaluated by following objective tests; Firmness and cohesiveness by a texturometer, water holding capacity, pH, K value and drip volume by standing. And sensory evaluation was conducted on color and firmness.As the result, the optimum thawing condition of the frozen tuna meat was determined to have irradiation with 500 Watt until the surface temperature was -11゜c and then with the power of 1/60 until it got -3゜c.

本研究旨在找出冷冻金枪鱼的最佳微波解冻条件。将冷冻金枪鱼肉的正常侧肌切成100克（12 x 5x 1.5） cm^3的薄片，并在-30 c或更低的温度下保存直至测试。每个样品以500瓦的不同功率照射，并使用红外传感器连续测量表面温度。通过以下客观试验对解冻金枪鱼的品质进行评价；牢固性和黏结性通过质地计测定，持水量，pH值，K值和滴水量通过静置测定。并对颜色和硬度进行了感官评价。因此，确定冷冻金枪鱼肉的最佳解冻条件为500瓦特辐照至表面温度为-11 c，然后以1/60的功率辐照至表面温度为-3 c。