解冻方式对中国对虾品质的影响  

Effects of Thawing Methods on the Quality of Chinese Shrimp

作　　者：李慢 马晓彬[1] 王文骏[1] 蒲云峰[1] 吕瑞玲 丁甜[1] 凌建刚 刘东红[1,3] Li Man;Ma Xiaobin;Wang Wenjun;Pu Yunfeng;Lü Ruiling;Ding Tian;Ling Jiangang;Liu Donghong(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058;Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences,Ningbo 315040,Zhejiang;Fuli Institute of Food Science,Zhejiang University,Hangzhou 310058)

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]宁波市农业科学院农产品加工研究所,浙江宁波315040 [3]浙江大学馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2019年第5期182-190,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁波市农业重大项目(2016C11016);国家自然科学基金项目(31371872)

摘　　要：对比超声解冻、静水解冻、空气解冻和低温解冻4种解冻方式对中国对虾品质的影响。通过测定蛋白羰基含量、2-硫代巴比妥酸值(TBARS)等指标,探究解冻方式对蛋白和脂肪氧化的影响;通过测定色泽、微观结构等探究解冻方式对肌肉品质的影响。结果:超声解冻最快,仅耗时4.3 min;低温解冻最慢,耗时154.7 min。空气解冻后虾肉羰基含量最高,达到2.70 nmol/mg(P<0.05),巯基含量、蛋白溶解性降低,蛋白氧化较严重;超声解冻后虾肉巯基含量较高(P<0.05),低温解冻后表面疏水性较低(P<0.05),这两种解冻方式对蛋白氧化影响较小。空气解冻后脂肪氧化程度较严重(P<0.05),3种解冻方式差异不显著。从肌肉品质来看,超声解冻后a~*、b~*接近新鲜对照,其对肌肉的微观结构破坏较小;静水解冻后细胞间隙有一定的增大;低温解冻后虾肉保水性较好,微观结构接近新鲜对照;而空气解冻后肌纤维束被破坏,细胞间隙大,品质劣变。综合品质与解冻效率,超声解冻是一种较好的解冻方式。Freezing is the most effective storage method,thawing also plays an important role on the quality of samples after freezing.The effects of ultrasound-assisted thawing,water immersion thawing,air thawing and low-temperature thawing on the quality of Chinese shrimp were investigated in this paper.Protein carbonyl content,total sulfhydryl content,protein solubility and thiobarbituric acid reactive substances(TBARS)of the treated samples were measured to explore the influence of thawing methods on the oxidation of protein and fat,besides water holding capacity,color,texture of shrimp muscle and the microstructures.The results showed that ultrasound-assisted thawing had the fastest thawing rate,it took 4.3 min,and low-temperature thawing was the slowest which took 154.7 min.After the air thawing,protein carbonyl content was the highest which arrived 2.70 nmol/mg(P<0.05),total sulfhydryl content and protein solubility decreased,resulting in the protein oxidation of Chinese shrimp;total sulfhydryl content of Chinese shrimp thawed by ultrasound was higher(P<0.05),surface hydrophobicity of Chinese shrimp thawed by low-temperature was lower(P<0.05),the degree of protein oxidation of these two thawing methods were lower.Samples thawed by air had higher TBARS than those of other three thawing methods(P<0.05).From the perspective of muscle quality,after ultrasound-assisted thawing,a*and b*value did not significantly differ from the fresh control and the thawing process had little negative effect on the microstructure of muscle.Water immersion thawing induced some gaps between muscle fibers.There were the least thawing loss and cooking loss in low-temperature thawing,and microstructure in samples was closer to fresh control.However,air thawing significantly tore muscle fiber bundles and showed large gap between muscle fibers,resulting in the deterioration of the quality of Chinese shrimp.Considering thawing rate and quality control,ultrasound-assited thawing was a better thawing way.

关 键 词：中国对虾 解冻方式 蛋白氧化 肌肉品质 超声解冻 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]