中国食品学报

蟹粉狮子头加工及冻融品质的保持

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陈杭君 ¹ , 郜海燕 ² , 穆宏磊 ¹ , 吴伟杰 ¹ , 韩延超 ¹ , 牛犇 ¹ , 房祥军 ¹ , 王冠楠 ¹ , 陈慧芝 ¹ , 陈来欣 ³,¹ , 刘瑞玲 ¹

中国食品学报 | 加工与制造 2026,26(1): 176-188

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中国食品学报 | 加工与制造 2026, 26(1): 176-188

蟹粉狮子头加工及冻融品质的保持

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陈杭君¹, 郜海燕², 穆宏磊¹, 吴伟杰¹, 韩延超¹, 牛犇¹, 房祥军¹, 王冠楠¹, 陈慧芝¹, 陈来欣³,¹, 刘瑞玲¹

作者信息

^1.浙江省农业科学院食品科学研究所杭州 310021

^2.全省生鲜食品智慧物流与加工重点实验室杭州 310021

^3.浙江万里学院生物与环境学院浙江宁波 315100

Processing and Freeze-thaw Quality Maintenance of Crab Meatballs

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.016

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为获得蟹粉狮子头最优配方及其冻融过程品质保持技术，在单因素实验基础上，通过Box-Behnken试验设计，进行响应面法优化，以改进蟹粉狮子头制作工艺与配方。研究不同浓度海藻酸钠(SA)冰釉溶液对蟹粉狮子头的冰釉率、透射率、水蒸气渗透率和水溶性的影响，以及3种处理方法(无涂层、去离子水冰釉和0.020 g/mL SA冰釉)的蟹粉狮子头在冻融循环中的品质变化。结果表明，蟹粉狮子头最佳工艺条件为生姜汁、蟹粉和食盐添加量分别为4.9%，2.4%，2.0%。此工艺条件下狮子头硬度22.89 N，感官评分37.56，蒸煮损失率5.67%，富有弹性，形状饱满，色泽诱人。0.020 g/mL SA冰釉溶液最适于蟹粉狮子头的品质保持。7次Freeze-thaw(F-T)循环后，与对照相比，冰釉0.020 g/mL样品解冻损失和挥发性碱氮值分别下降了25.54%和35.67%，咀嚼性和弹性分别提高了47.37%和42.86%。结论:0.020 g/mL SA冰釉可有效抑制冰晶的形成，减少水分流失，同时最大限度地减少对肉质地的破坏，从而提高蟹粉狮子头的质量。

关键词

蟹粉狮子头 / 冻融品质 / 海藻酸钠

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To optimize the formulation of crab meatballs and investigate the quality maintenance technology during the freeze-thaw process， a response surface methodology was employed， utilizing the Box-Behnken experimental design following a single factor experiment. This approach significantly enhanced both the production technology and formulation of crab meatballs. The study examined the effects of varying concentrations of sodium alginate (SA) ice glaze solutions on several quality parameters of the crab meatballs， including ice glaze rate， transmittance， water vapor permeability， and water solubility. Additionally， the impact of freeze-thaw cycles on crab meatballs was assessed under three conditions: no coating， deionized water ice glaze， and 0.020 g/mL SA ice glaze， focusing on quality changes. The findings indicate that the optimal process conditions for crab meatballs involve the incorporation of ginger juice， crab meal， and salt at concentrations of 4.9%， 2.4%， and 2.0%， respectively. Under these conditions， the crab meatballs exhibited a hardness of 22.89 N， a sensory score of 37.56， and a cooking loss rate of 5.67%. The resulting meatballs were characterized by their elasticity， plump shape， and appealing color. Moreover， the 0.020 g/mL SA ice glaze solution was found to be the most effective for maintaining the quality of crab meatballs. After undergoing seven freeze-thaw cycles， the thawing loss and volatile base nitrogen values for the 0.020 g/mL SA ice glaze sample decreased by 25.54% and 35.67%， respectively， compared to the control. Conversely， chewiness and elasticity increased by 47.37% and 42.86%， respectively. Therefore， the 0.020 g/mL SA ice glaze significantly inhibits ice crystal formation， reduces water loss， and mitigates damage to meat texture， thereby enhancing the overall quality of the meat products.

Key words

crab meatball / freeze and thaw quality / sodium alginate

引用本文

陈杭君, 郜海燕, 穆宏磊, 吴伟杰, 韩延超, 牛犇, 房祥军, 王冠楠, 陈慧芝, 陈来欣, 刘瑞玲. 蟹粉狮子头加工及冻融品质的保持. 中国食品学报, 2026 , 26 (1) : 176 -188 . DOI: 10.16429/j.1009-7848.2026.01.016

. Processing and Freeze-thaw Quality Maintenance of Crab Meatballs[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 176 -188 . DOI: 10.16429/j.1009-7848.2026.01.016

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国家重点研发计划项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.016

接收时间：2025-01-21
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-01-21

基金

国家重点研发计划项目

作者信息

^1.浙江省农业科学院食品科学研究所杭州 310021

^2.全省生鲜食品智慧物流与加工重点实验室杭州 310021

^3.浙江万里学院生物与环境学院浙江宁波 315100

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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