摘要
以传统解冻——静水解冻、自然空气解冻及低温空气解冻为对照,通过考察解冻时间、保水性、pH值、色泽、质构、脂质氧化及肌原纤维蛋白生化特性变化,研究低温高湿条件(-1~1℃、2~4℃、5~7℃和8~10℃,相对湿度≥95%)对南美白对虾解冻效果及品质的影响。结果显示:静水解冻最快,仅需28.40 min,低温空气解冻最慢,耗时367.33 min。高湿有利于解冻,2~4℃时解冻速率较自然空气解冻、低温空气解冻提高了9.14%和57.62%。低温高湿(-1~7℃)解冻后,对虾保水性较高,2~4℃下解冻汁液流失最少,仅为传统解冻的16.32%~23.40%,离心失水率仅为2.80%;质构保持良好,2~4℃时质构最佳,硬度、咀嚼性显著高于传统解冻;脂质和蛋白质氧化明显改善,硫代巴比妥酸值显著低于传统解冻,总巯基含量明显提高,2~4℃解冻时表面疏水性甚至接近新鲜值,仅为7.69μg/mg(以每毫克蛋白质计);Ca^2+-ATPase活性较传统解冻显著上升,蛋白质变性程度较低。综合解冻效率、品质及生产实际,低温高湿解冻是一种较为理想的解冻方式。
In comparison with conventional thawing methods(water immersion thawing(WIT),natural air thawing(NAT),and low-temperature air thawing(LAT)),the influences of low temperature combined with high-humidity thawing(LT)(-1-1℃,2-4℃,5-7℃and 8-10℃,RH≥95%)on the quality characteristics of Penaeus vannamei were evaluated,including thawing time,water holding capacity,pH,color,texture,lipid oxidation,and biochemical properties of myofibrillar protein.The results showed that WIT was fastest(only costing 28.40 min)and LAT was slowest(costing 367.33 min)thawing methods,respectively.High humidity was beneficial to thaw,and the thawing rate at 2-4℃was 9.14%and 57.62%higher than that of NAT and LAT,respectively.LT treatment at-1-7℃could maintain the water holding capacity and texture quality of Penaeus vannamei well.The minimum thawing juice loss of LT treatment was observed at 2-4℃,which was only 16.32%to 23.40%of that in three conventional thawing methods,and the centrifugal loss was only 2.80%.The best texture quality was exhibited at 2-4℃.And the hardness and chewiness were significantly higher than those of conventional thawed samples.Oxidation of lipid and myofibrillar protein showed an apparent decrease with LT treatment(-1-7℃).Compared with that in conventional thawed samples,the levels of thiobarbituric acid reacting substances were remarkably decreased,while total sulfhydryl contents were dramatically increased.The surface hydrophobicity of LT treated samples at 2-4℃was even closed to the fresh level,which was only 7.69μg/mg(based on per milligram protein).Moreover,the activity of Ca^2+-ATPase increased obviously under LT treatment(-1-7℃),indicating the denaturation of protein was lower than that of conventional thawed samples.Considering the thawing efficiency,product quality and production practice,LT was an ideal method for the thawing of Penaeus vannamei.
作者
崔燕
朱麟
尚海涛
宣晓婷
俞静芬
林旭东
康孟利
凌建刚
CUI Yan;ZHU Lin;SHANG Haitao;XUAN Xiaoting;YU Jingfen;LIN Xudong;KANG Mengli;LING Jiangang(Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences,Ningbo 315040,China;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2020年第2期81-89,共9页
Journal of Food Science and Technology
基金
宁波市海曙区科技项目(201804F010)
宁波市农业重大项目(2016C11016)
“十三五”国家重点研发计划项目(2016YFD0400304)。
关键词
低温高湿解冻
南美白对虾
保水性
肌原纤维蛋白
生化特性
low temperature combined with high-humidity thawing
Penaeus vannamei
water holding capacity
myofibrillar protein
biochemical properties
