解冻方式对带鱼蛋白性质及肌肉品质的影响  

Effect of Thawing Methods on the Characteristics of Protein and the Quality of Muscle in Hairtail(Trichiurus haumela)

作　　者：姜晴晴[1] 吴春华[1] 董开成[1] 陈士国[1] 叶兴乾[1] 胡亚芹[1] 

机构地区：[1]浙江大学食品与营养系馥莉食品研究院浙江省农产品加工技术研究重点实验室浙江省食品加工技术与装备工程中心,杭州310058

出　　处：《中国食品学报》2016年第11期17-27,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31671918);浙江省科技计划项目(2014C02017;2015C32107);舟山市科技计划项目(2014C11022;2014C11004)

摘　　要：对新鲜带鱼分别进行低温解冻、微波解冻、流水解冻、自然解冻,之后冷藏24 h,比较不同处理对带鱼蛋白性质及肌肉品质的影响。测定样品2-硫代巴比妥酸值(TBARS)、蛋白羰基、巯基、蛋白溶解性、体外消化性,对肌肉蛋白质进行凝胶电泳(SDS-PAGE)分析,并对肌肉持水性、色泽、质构特性等进行研究。结果表明,低温解冻后带鱼TBARS值和蛋白氧化程度最低,微波解冻带鱼冷藏后TBARS值最大。电泳图谱显示,冷藏24 h后自然解冻带鱼肌球蛋白明显减少,蛋白体外消化率降低,而其它解冻方式显著增加(P<0.05)。低温解冻及流水解冻后带鱼水合性和b*值低于其它两种解冻方式(P<0.05),流水解冻及自然解冻后带鱼盐溶性、产品得率和L*值显著低于其它两种解冻方式(P<0.05)。冷藏24 h后,L*值及W值显著下降,而a*值及b*显著增加,并且肌肉质构变差(P<0.05)。低温解冻方式对带鱼破坏性最小,适合带鱼解冻,并应尽量避免解冻后放置对肌肉品质产生的不良影响。Effect of different thawing methods（thawing in a refrigerator of 4 ℃, in a microwave oven, in flowing water and in air at ambient temperature） on the characteristics of protein and the quality of muscle in hairtail was studied. The results obtained just after thawing（0 h） and after 24 h of storage at 4 ℃（24 h） were compared statistically.Thiobarbituric acid reactive substances（TBARS）, protein carbonyl content, total sulfhydryl content, protein solubility, digestibility and sodium dodecyl sulphate polyacrylamide gel electrophoresis（SDS-PAGE） pattern of the thawed samples were measured as well as water holding capacity, color and texture of hairtail muscle. Hairtail thawed by low temperature had the lowest TBARS value and protein oxidation degree, while the microwave thawed samples had the highest TBARS value after 24 h of cold storage. A decrease in myosin band of the air thawed hairtail after 24 h was shown in SDS-PAGE pattern and the protein digestibility reduced while those thawed by the other methods increased significantly（P 0.05）. Samples thawed in low temperature and flowing water had lower muscle hydration and b＊, while hairtail thawed in water and air had lower protein salt-solubility, product yield and L＊（P〈0.05）. After 24 h of refrigeration, there was a significant increase in L＊and W and decrease in a＊and b＊and texture characteristics deteriorated simultaneously（P〈0.05）. Thawing in low temperature refrigerator was suitable for hairtail which exerted least damage to hairtail muscle and storage after thawing should be avoided to reduce its impact on muscle quality.

关 键 词：解冻方式 蛋白性质 肌肉品质 带鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]