摘要
本文以传统4℃空气解冻(RH 83±2%)为对照,研究低温高湿解冻(-1~1℃、2~4℃、5~7℃和8~10℃,RH≥95%)对鲳鱼解冻效果(解冻时间、解冻损失率)、肌肉品质(蒸煮损失率、持水性、p H、质构及脂质氧化)及其蛋白生化特性(表面疏水性、总巯基、蛋白、羰基含量及Ca2+-ATPase活性)的影响。结果表明,高湿有利于鲳鱼解冻,5~7℃时解冻效率较对照组提高42.47%。低温高湿(-1~7℃)条件下解冻、蒸煮和离心汁液流失均显著下降,肉质更新鲜;硬度、咀嚼性、胶黏性等均显著高于对照组,质构保持良好。肌原纤维蛋白生化指标结果显示,解冻会导致蛋白变性,但低温高湿解冻(-1~7℃)后蛋白变性程度显著降低,总巯基、蛋白含量、Ca2+-ATPase活性均显著高于对照组,而羰基含量则明显下降。与传统4℃空气解冻相比,低温高湿解冻能显著提高解冻效率,降低汁液流失,延缓鲳鱼在解冻过程中的品质劣变,提高解冻鲳鱼品质。
In order to determine the effect of low temperature combined with high-humidity thawing（LT） on the quality and biochemical properties of myofibrillar protein of Pampus argenteus, the fresh fishes were frozen and treated with LT（-1~1 ℃, 2~4 ℃, 5~7 ℃ and 8~10 ℃, RH≥95%） and refrigerator thawing（RT, 4 ℃, RH 83±2%）. The effect of LT on the thawing of Pampus argenteus was determined by investigating thawing time, and thawing loss. The changes in cooking loss, water binding capacity（WBC）, p H, texture, lipid oxidation of fish muscle, as well as surface hydrophobicity, total sulfhydryl content, protein content, carbonyl content and Ca^2＋-ATPase activity of myofibrillar protein were also investigated. Results showed that high humidity was beneficial to the thawing of Pampus argenteus. Under the treatment of LT at 5~7 ℃, the thawing efficiency increased by 42.47% as compared with that of RT. LT treatment（-1~7 ℃） observably reduced the thawing loss and cooking loss, and remarkably increased the WBC. Compared to RT, the hardness, chewiness and gumminess levels of LT treatment（-1~7 ℃） were enhanced obviously, and were closer to fresh samples. With the treatment of LT（-1~7 ℃）, the total sulfhydryl content, myofibril protein content, and Ca^2＋-ATPase activity were significantly increased, while the carbonyl content was remarkably reduced when compared to RT samples. It is demonstrated that LT can improve thawing efficiency and product yield, and reduce the physicochemical quality deterioration of Pampus argenteus during thawing process, suggesting a bright application potential of LT on thawing of frozen aquatic products.
作者
崔燕
林旭东
康孟利
宣晓婷
尚海涛
俞静芬
朱麟
凌建刚
CUI Yan;LIN Xu-dong;KANG Meng-li;XUAN Xiao-ting;SHANG Hai-tao;YU Jing-fen;ZHU Lin;LING Jian-gang(Institute of Agricultural Products Processing,Key Laboratory of Preservation engineering of Agricultural Products,Ningbo Academy of Agricultural Sciences,Ningbo 315040,China)
出处
《现代食品科技》
EI
CAS
北大核心
2018年第8期81-89,共9页
Modern Food Science and Technology
基金
宁波市农业重大项目(2016C11016
2015C110002)
"十三五"国家重点研发计划项目(2016YFD0400304)
关键词
低温高湿解冻
鲳鱼
理化品质
肌原纤维蛋白
生化特性
low temperature combined with high-humidity thawing
Pampus argenteus
physicochemical quality
myofibrillar protein
biochemical properties
