一种高压水去鱼鳞设备的研制及其对罗非鱼肉组织结构的影响
Development of a High-pressure Water Descaling Equipment and Its Effect on the Organizational Structure of Tilapia Meat
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摘要: 为解决现有的去鱼鳞设备会对鱼体造成较大的机械损伤问题,本文研制了新型高压水去鱼鳞设备。以罗非鱼为原材料进行试验,通过去鳞率的测定、鱼体损伤的评判、质构指标的测定以及微观结构(肌纤维)的观测,优化了工艺参数,确定了去鱼鳞设备传输带轮频率的最优值,并分析了其对罗非鱼组织结构的影响。结果表明,当传输带轮频率为15 Hz时去鳞效果最佳,总体去鳞率可达到98%;感官评分为4.1分,与手工去鳞组无显著性差异;背部肌肉品质保持完好,硬度(4.0 N)和咀嚼性(0.74 mm)均与手工去鳞组无显著性差异,弹性(0.77 mm)显著高于手工去鳞组;相比10(肌纤维有断裂)和20 Hz(肌纤维有褶皱),肌纤维无明显断裂且无褶皱。Abstract: In order to solve the problem that the existing descaling equipment caused large mechanical damage to the fish body, a new high-pressure water descaling equipment was developed. The experiment was conducted with tilapia as the raw material. Through the determination of descaling rate, the evaluation of fish body damage, the determination of texture index, and the observation of microstructure (muscle fiber), the process parameter was optimized. The optimal value of the transmission belt frequency of the descaling equipment was determined, and its influence on organizational structure of tilapia was analyzed. The results showed that the descaling effect was the best when the transmission belt frequency was 15 Hz. The overall descaling rate could reach 98%. The sensory score was 4.1 score, which was not significantly different from the manual descaling group. The quality of the back muscles remained intact, the hardness (4.0 N) and chewability (0.74 mm) were both not significantly different from those of the manual descaling group, and the elasticity (0.77 mm) was significantly higher than that of the manual descaling group.Compared with 10 (the muscle fibers were broken) and 20 Hz (the muscle fibers were wrinkled), the muscle fibers were not significantly broken and wrinkled.