关键词: 脆肉鲩鱼片, 冻藏, 品质, 理化指标, 感官分析

Abstract:

The variations of physicochemical parameters and sensory quality of frozen crisped grass carp （ Ctenopha- ryngodon idellus C. et V） fillets during the frozen storage at - 18, -25 and -30 ℃ were investigated. Significant differences （P 〈 0. 05） in the thawing loss, the cooking loss, the TBA value and the salt-extractable protein content were observed during the frozen storage at different temperatures, and more significant differences were found in a longer-time frozen storage. The results indicate that, with the decrease of storage temperature, the thawing loss, the cooking loss and the TBA value increase more slightly, while the salt-extractable protein content less decreases. TPA results show that the hardness and chewiness of the frozen fish fillets increase significantly （P 〈 0. 05 ）, while the resilience decreases significantly （ P 〈 0. 05 ）, that a low storage temperature may result in less change of texture profiles, and that the differences in hardness and chewiness between frozen and fresh fish fillets are not remarkable after the storage at - 30 ℃ for 4 weeks. Sensory analyses indicate that the sensory quality of fish fillets becomes bad due to the frozen storage, that the texture of frozen fish fillets becomes hard, that the odor changes from fish-odor to meat-odor, and that the change rate of sensory quality becomes slow with the decrease of storage temperature, meaning that the storage at a low temperature such as -30 ℃restrains the changes of sensory quality.

Key words: crisped grass carp, frozen storage, quality, physicochemical parameter, sensory analysis