鱼类解冻工艺比较研究

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鱼类解冻工艺比较研究

更新时间：2025-09-03

本文以持水能力、TBA 值、质地特性、K 值、细菌菌落总数和感官鉴定指标为依据

研究了空气解冻、流水解冻、真空解冻和微波解冻

并作比较。试验结果表明:1、解冻方法可显著影响持水能力、TBA 值(p<0.01)、质地特性(p<0.05);2、解冻方法对 K 值无显著影响;3、微波解冻对杀灭解冻品细菌效果明显;4、综合各种因素

真空解冻为最佳解冻方法。

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