摘要
为探究冻结方式对中华绒螯蟹(Eriocheir sinensis)蟹肉生化特性和感官品质的影响,以鲜活中华绒螯蟹为原料,分别进行-20℃、-40℃、-70℃、液氮速冻处理,之后于-20℃条件下储藏180 d,分析中华绒螯蟹感官特性、pH值、失水率、丙二醛含量、盐溶性蛋白质含量、总巯基含量和Ca^(2+)-ATPase活性等指标的变化趋势。结果表明,随着冻藏时间的延长,中华绒螯蟹蟹肉的pH值降低,失水率增大,盐溶性蛋白质含量降低,丙二醛含量增大,总巯基含量降低,Ca^(2+)-ATPase活性下降。中华绒螯蟹肌原纤维蛋白的变性程度与冻结方式密切相关。冻结温度越低,冻藏期内蟹肉各指标数值变化越小,蛋白质完整度和感官接受度越高,与新鲜蟹肉品质越接近。与-20℃、-40℃、-70℃速冻处理相比,液氮速冻能更好地减缓蟹肉蛋白质变性和脂肪氧化,能最大限度地保持蟹肉感官品质,是最佳的速冻工艺。
To investigate the biochemical characteristics and sensory attributes of Eriocheir sinensis quick-frozen at -20 ℃,-40 ℃ and -70 ℃ and in liquid nitrogen, changes in sensory evaluation, pH value, water loss rate, malondialdehyde (MDA) content, salt-soluble protein content, total sulfhydryl content and Ca 2+-ATPase activity were analyzed during storage at -20 ℃ for 180 days. The results showed that pH value, salt-soluble protein content, total sulfhydryl content and Ca 2+-ATPase activity of E. sinensis decreased, while the water loss rate and MDA content increased as the storage time was extended. Freezing processes had a remarkable effect on myofibrillar protein denaturation degree of E. sinensis. The fluctuation range of all tested parameters changed more slowly or less because of the lower freezing temperature, and this directly led to the higher integrity and acceptability of E. sinensis proteins. In conclusion, compared to the freezing processes at -20 ℃,-40 ℃ and -70 ℃, the liquid nitrogen quick freezing technology as the most appropriate method for keeping the sensory qualities of E. sinensis , has significant advantages in delaying the protein denaturation and fat oxidation.
作者
邵俊杰
朱昱璇
黄鸿兵
张世勇
潘建林
万金娟
陈风蔚
尹思慧
张美琴
付龙龙
马昊
SHAO Jun-jie;ZHU Yu-xuan;HUANG Hong-bing;ZHANG Shi-yong;PAN Jian-lin;WAN Jin-juan;CHEN Feng-wei;YIN Si-hui;ZHANG Mei-qin;FU Long-long;MA Hao(Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 210017, China;Science and Technology Research and Development Center for Aquatic Product Deep-processing of Jiangsu Province, Nanjing 210017, China;Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection/Key Laboratory of Pesticide Environmental Assessment and Pollution Control, Nanjing 210042, China)
出处
《江苏农业学报》
CSCD
北大核心
2019年第2期429-435,共7页
Jiangsu Journal of Agricultural Sciences
基金
江苏省现代渔业产业技术体系项目(JFRS-01)
江苏省渔业科技类项目(Y2017-17)
江苏省政策引导类计划(苏北科技专项)项目(BN2016181)
关键词
中华绒螯蟹
冻结方式
感官品质
生化特性
Eriocheir sinensis
freezing process
sensory quality
biochemical characteristic
