解冻方式对南极磷虾滑品质的影响  

Effect of Different Thawing Methods on Quality Changes of Prepared Antarctic Krill Paste

作　　者：焦云爽 王月月 姜鹏飞[1] 杜晓平 祁立波[1] 尚珊 JIAO Yunshuang;WANG Yueyue;JIANG Pengfei;DU Xiaoping;QI Libo;SHANG Shan(School of Food Science and Technology,Dalian Polytechnic University,SKL of Marine Food Processing&Safety Control,National Engineering Research Center of Seafood,Dalian 116034,China;Liao Yu Group Co.,Ltd.,Dalian 116000,China)

机构地区：[1]大连工业大学食品学院,海洋食品加工与安全控制全国重点实验室,国家海洋食品工程技术研究中心,辽宁大连116034 [2]辽渔集团有限公司,辽宁大连116000

出　　处：《食品工业科技》2025年第5期309-317,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金(32022067):食品蛋白质资源利用的基础研究。

摘　　要：探究不同解冻方式(鼓气流水解冻、空气解冻、超声解冻、冷藏解冻及静水解冻)对南极磷虾滑品质的影响。本文通过分析保水特性、质构特性、蛋白氧化与脂质氧化等指标研究解冻方式对南极磷虾滑的影响。结果表明:鼓气流水解冻虾滑速度较快,但虾滑解冻损失率和蒸煮损失率较高,析水状态明显,保水性较差。冷藏解冻的虾滑相较于其他解冻方式其蛋白质氧化程度最低,具体表现为盐溶性蛋白含量最高(33.39 mg/g)和羰基含量最低(2.71 nmol/mg)。鼓气流水解冻和冷藏解冻的虾滑的挥发性盐基氮值(total volatile basic nitrogen,TVB-N)分别为11.36 mg/100 g和13.58 mg/100 g,显著低于空气解冻(16.57 mg/100 g)和静水解冻(15.40 mg/100 g)(P<0.05)。比较上述5种解冻方式的虾滑品质发现,经冷藏解冻的虾滑解冻损失率和蒸煮损失率最低,质构特性良好,且硫代巴比妥酸值(thiobarbituric acid value,TBARS)明显低于其他解冻方式,这表明其脂肪氧化程度较低。因此,冷藏解冻能延缓南极磷虾滑的蛋白质氧化和脂肪氧化,进而提高其保水性,减少汁液损失,是比较理想的解冻方式。In this study,the effects of different thawing methods(blast water thawing,air thawing,ultrasonic thawing,refrigerated thawing and hydrostatic thawing)on the quality of Antarctic krill paste were investigated by analyzing the water retention properties,textural properties,protein oxidation,and lipid oxidation.The results indicated that krill paste thawed more rapidly in air-blasted flowing water.Nevertheless,the rate of thawing and cooking loss increased,which resulted in noticeable precipitation of water,and alleviated water retention ability.In contrast to other thawing methods,krill paste thawed by refrigeration exhibited minimal protein oxidation,which was confirmed by the highest salt-soluble protein content(33.39 mg/g)and the lowest carbonyl content(2.71 nmol/mg).The total volatile basic nitrogen values(TVB-N)of krill paste thawed by blast water thawing and refrigerated thawing were 11.36 mg/100 g and 13.58 mg/100 g,respectively,which were significantly lower(P<0.05)when compared to air thawing(16.57 mg/100 g)and hydrostatic thawing(15.40 mg/100 g).The analysis of the krill paste quality resulting from five thawing methods revealed that krill paste thawed by refrigeration exhibited the lowest thawing loss and cooking loss,the most desirable textural characteristics,and a significantly reduced thiobarbituric acid values(TBARS)in comparison to the other thawing methods,indicating a lower degree of fat oxidation.Therefore,refrigeration during the thawing process can mitigate the oxidation of proteins and lipids in Antarctic krill paste,increasing water retention ability and decreasing thawing loss,making it a favored method for thawing krill paste.

关 键 词：南极磷虾 解冻方式 保水特性 蛋白质氧化 脂质氧化 

分 类 号：S985.21[农业科学—捕捞与储运]