Objective To analyze effects of thawing conditions of raw materials roasted eel on the quality of eel sushi Methods The natural thawing time,eel sushi yield,thawing loss rate,water holding rate,pH and microbial detection were compared and analyzed under different thaw temperatures,which were 25,5 and-5 ℃.Roasted eel thawing effects on the quality of eel sushi were explored,and the suitable thawing conditions were determined.Results When eel sushi was naturally thawed at low temperature (-5 ℃) for a long time,the processed eel sushi had the advantages of high yield,low thawing loss rate and high water holding rate of eel muscle.Muscle tissue damage and myofibrillar protein denaturation were also smaller.Conclusion Although roasted eel,which are prepared by low-temperature,has the disadvantage of long thawing time,it can maintain the best quality of eel sushi,which is suitable for the actual needs of enterprise production.
NETL
NSTL
维普
万方数据
