Microwave-still air combined thawing process for frozen tuna bars

A tuna and microwave technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of short time consumption and uneven heating

Inactive Publication Date: 2012-12-12
SHANGHAI OCEAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Microwave thawing has the characteristics of short time consumption and no pollution, and...

Method used

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  • Microwave-still air combined thawing process for frozen tuna bars
  • Microwave-still air combined thawing process for frozen tuna bars

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] After the ultra-low temperature frozen fish pieces were treated with 3% salt water, under the power condition of 170W, microwave time of 8min was selected for microwave rewarming, and then the temperature was averaged at 25°C for 120min.

[0015] Through the measurement of physicochemical and sensory indicators, the redness value of the fish fillet was 18.41, the chewiness was 473.26, and the sensory score was 5.2. The color of the fish fillets is brighter, but the uniformity is poor, slightly elastic, and has no peculiar smell.

Embodiment 2

[0017] After the ultra-low temperature frozen fish pieces were treated with 2% salt water, under the power condition of 220W, microwave time of 4min was selected for microwave rewarming, and then the temperature was averaged at 25°C for 50min.

[0018] Through the measurement of physicochemical and sensory indicators, the redness value of the fish fillet was 18.65, the chewiness was 478.89, and the sensory score was 4.65. The fish fillets are brighter in color, slightly elastic, have no peculiar smell, have poor umami, and have a slightly fishy aftertaste.

Embodiment 3

[0020] After the ultra-low temperature frozen fish pieces were treated with 4% salt water, under the power condition of 300W, microwave time was selected for 1min for microwave rewarming, and then the temperature was averaged at 25°C for 120min.

[0021] Through the measurement of physicochemical and sensory indicators, the redness value of the fish fillet was 15.82, the chewiness was 246.47, and the sensory score was 2.5. The color of the fish fillet is slightly dark, the elasticity is poor, there is no peculiar smell, and the salty taste is obvious.

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PUM

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Abstract

A microwave-still air combined thawing process for frozen tuna bars is to thaw frozen bigeye tuna bars by microwave thawing and still-air thawing. The combined thawing process is optimized under the power of 170-300w, the optimized process is determined by physicochemical and sensory analysis, and chewing performance, redness value and sensory indexes of the thawed tuna are compared. The combined thawing method for frozen tuna bars, which is high in thawing quality and fast in thawing, is provided so as to quicken popularization of tuna in China.

Description

technical field [0001] The invention relates to a combined thawing process of tuna nuggets microwave-refrigerator, in particular to a microwave combined thawing process of bigeye tuna nuggets. Through the optimization of the thawing process under different powers, while maintaining the high edible quality of tuna pieces, microwave heating is used to effectively shorten the thawing time. Background technique [0002] Tuna, also known as tuna and tuna, is a highly transoceanic migratory fish that lives in the middle and upper waters, mainly in the tropical, subtropical and temperate waters of the Pacific, Atlantic, and Indian Oceans. Tuna has the characteristics of high protein and low fat, and is known as a rare nutritious food for modern people. The quality of its fish is directly related to the way of thawing. It generally takes 1.5 to 2 years from catching tuna to eating. In order to ensure the quality of fish meat for a long time, the temperature of frozen tuna is -55℃ o...

Claims

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Application Information

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IPC IPC(8): A23B4/07
Inventor 王锡昌刘燕刘源叶伏林
Owner SHANGHAI OCEAN UNIV
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