Thermophysical Properties and Tempering Rate of Tuna Under Different Brining Conditions

doi:10.13304/j.nykjdb.2022.0630

Abstract

Abstract:

Brining is of great significant for extending the shelf life and maintaining the quality of aquatic products， but the freezing and thawing process of brined aquatic products needs to be explored based on changes in the thermal properties of the raw materials. Yellow-fin tuna slices were immersed in NaCl solutions with mass volume fractions of 0.00% （CK）， 1.44%， 2.88%， 5.75%， and 11.50% for a duration of 2 h to study the effects of brining on the density， specific heat capacity under different temperatures， and refrigerated tempering and radio frequency （RF） tempering were used to thaw brined tuna. Additionally， both conventional refrigerated and radio frequency （RF） tempering methods were employed. The results showed that with the mass fraction of salt in the brine solution increasing， the density of the fish firstly decreased and then increased， while specific heat capacity and thermal conductivity gradually decreased， and the dielectric constant and dielectric loss factor increased progressively. The tempering rates of both refrigerated and RF tempering decreased with the increasing of salt levels in the brine solution， with RF tempering significantly outpacing refrigerated tempering in terms of speed. Refrigerated brining exhibited superior uniformity compared to RF tempering， although the uniformity of RF tempering improved as the salt level in the brine solution increased. These findings laid foundation for exploring RF tempering processes of brined yellow-fin tuna， and was helpful for improving uniformity and enhancing tempering quality in further.

Key words: salt concentrations, refrigerated tempering, radio frequency tempering, thawing rate, uniformity

摘要：

腌渍对延长水产品保质期和保持其品质具有重要意义，腌渍后水产品的冷冻后解冻工艺需根据原料热物性变化进行探索。以黄鳍金枪鱼为研究对象，将鱼片在质量体积分数为0.00%（对照）、1.44%、2.88%、5.75%与11.50%的NaCl水溶液中腌渍2 h，测定其不同温度下的密度、比热容、热导率与介电特性，并分别进行冷藏解冻与射频解冻。结果表明：随着盐水中NaCl质量体积分数增大，鱼肉密度先减后增，比热容和热导率逐渐降低，介电常数与介电损耗均逐渐升高；腌渍后金枪鱼的冷藏解冻与射频解冻的速率均随NaCl水平增加而降低，射频解冻速率远高于冷藏解冻；冷藏解冻的均匀性优于射频解冻，而射频解冻均匀性随NaCl水平升高有所改善。研究结果为腌渍金枪鱼的射频解冻工艺探索打下了基础，未来可进一步改善均匀性以提高解冻品质。

关键词: 盐水平, 冷藏解冻, 射频解冻, 解冻速率, 均匀性

CLC Number:

TS254

Haoran QIU, Yuqian ZHENG, Xiangqing CHEN, Yang JIAO. Thermophysical Properties and Tempering Rate of Tuna Under Different Brining Conditions[J]. Journal of Agricultural Science and Technology, 2024, 26(1): 154-162.

邱浩冉, 郑钰倩, 陈祥庆, 焦阳. 不同腌渍条件下金枪鱼肉的热物性及解冻速率研究[J]. 中国农业科技导报, 2024, 26(1): 154-162.

Figures/Tables 13

Fig. 1 RF heating chamber and sample locationNote：1—Upper plate；2—Sample；3—Bottom plate.

Table 1 Properties and geometric parameters of RF thawing oven

参数Parameter	值Value
额定解冻频率Rated tempering frequency/MHz	40.68
射频输出最大功率RF output maximum power/W	400
外腔尺寸（宽×深×高）External cavity dimension （width × depth × height）/mm	380×390×335
内腔尺寸（宽×深×高） Cavity dimension （width × depth × height）/mm	320×270×122
上下极板距Distance between electrodes/mm	122

Fig. 2 Salt content in brined tuna fish under different treatmentNote：Different lowercase letters in figure indicate significant difference between treatment at P<0.05 level.

Fig. 3 Density of brined tuna fish under different treatmentNote：Different lowercase letters in figure indicate significant difference between treatmenttreatments at P<0.05 level.

Fig. 4 Salt content heat capacity of brined tuna fish under different treatment

Fig. 5 Thermal conductivity of brined tuna fish under different concentrations

Fig. 6 Dielectric properties of brined tuna fish under different treatment

Table 2 Significance analysis of brine concentration to dielectric properties of tuans sample

差异源

Variation source

离均差平方和

自由度

均方差

F值

F value

P值

P value

显著性

Significance

组间

Within-group

组内

Inter-group

135 301.9

2 460.034

总计

Sum

174 260.6

Fig. 7 Refrigerated tempering rate of brined tuna under different level

Fig. 8 Temperature distribution on the upper surface of brined tuna after refrigerated tempering

Table 3 Temperature analysis of the upper surface of brined tuna after refrigerated tempering

NaCl质量体积分数 NaCl mass volume fraction/%	最大值Maximum/℃	最小值Mnimum/℃	表面温度Surface temperature/℃	标准差Standard deviation/℃
0.00	1.90	-2.10	-1.90	0.30
1.44	3.57	-2.37	-2.07	0.33
2.88	3.90	-2.27	-1.90	0.33
5.75	4.20	-1.27	-1.97	0.47
11.50	4.67	-0.17	0.13	0.60

Fig. 9 RF tempering rate of brined tuna under different treatment

Fig. 10 Temperature distribution on the upper surface of brined tuna sample after RF tempering

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