文章摘要
尹蕾丽,周纷,唐佳乐,王锡昌.冻融循环处理对皱纹盘鲍质地的影响[J].上海海洋大学学报,2021,30(2):334-344
冻融循环处理对皱纹盘鲍质地的影响
Effect of freeze-thaw cycles on texture of Haliotis discus hanai muscle
投稿时间:2020-03-08  修订日期:2020-04-08
DOI:10.12024/jsou.20200302952
中文关键词: 皱纹盘鲍  冻融循环  质地  水分分布  蛋白氧化
英文关键词: Haliotis discus hanai  freeze-thaw cycle  texture  water distribution  protein oxidation
基金项目:国家重点研发计划(2018YFD0901006)
作者单位E-mail
尹蕾丽 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306
农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306 
 
周纷 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306
农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306 
 
唐佳乐 上海海洋大学 食品学院, 上海 201306  
王锡昌 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306
农业农村部水产品贮藏保鲜质量安全风险评估实验室, 上海 201306 
xcwang@shou.edu.cn 
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中文摘要:
      为探究冻藏温度的波动对鲍鱼质地的影响,选取速冻皱纹盘鲍(Haliotis discus hannai)的贝柱部分作为研究对象,分析了5次冻融循环处理对肌肉的质构、保水性、低场核磁共振T2弛豫时间及蛋白氧化的影响。结果表明:皱纹盘鲍肌肉质构的硬度、弹性和咀嚼性指标随冻融次数的增多而显著降低,5次循环后分别降至原来的11.21%、3.03%和10.04%,而剪切力相反,发生显著升高;肌肉持水性的解冻损失、离心损失和蒸煮损失发生了显著升高(P<0.05),分别从2.28%、16.09%和38.51%升高至10.50%、28.53%和43.67%;皱纹盘鲍肌肉水分分布中结合水几乎不受影响,而不易流动水与自由水的弛豫时间T22与T23明显增大,其对应的峰面积比例P22显著升高,P23显著降低;皱纹盘鲍肌肉蛋白结构及功能的表面疏水性先上升后降低,羰基含量显著降低而活性巯基含量显著升高。这些研究表明,冻融循环会对皱纹盘鲍的肌肉质地造成破坏,致使其质地品质劣变,商品价值降低,最终影响消费者的可接受性。
英文摘要:
      In order to explore the effect of temperature fluctuations on the texture of shellfish muscle, the commercial quick-frozen abalone was selected as the research object, and the texture, water-holding, field nuclear magnetic resonance and protein oxidation of 5 times of freeze-thaw cycles were determined. The results showed that the stiffness, elasticity, and chewiness of the muscles decreased significantly with the increase of freeze-thaw cycles, which decreased to 11.21, 3.03, and 10.04% of the original values respectively after 5 cycles. On the contrary, the shear force increased significantly. The water retention studies found that the thawing loss, and cooking loss of muscles increased significantly from 2.28, 16.09 and 38.51% to 10.50, 28.53 and 43.67%, respectively. LF-NMR showed that the bound water was hardly affected during the freeze-thaw cycles and the relaxation times T22 and T23 of the immobilized water and free water shifted significantly to the right, and the corresponding peak area ratio P22 significantly increased and P23 significantly decreased. Changes in protein structure and function have an adverse effect on muscle texture. It was found that hydrophobicity increased first and then decreased, and carbonyl content decreased significantly while active sulfhydryl content increased significantly during the freeze-thaw cycles. The study has shown that the freeze-thaw cycle can damage the muscle texture of abalone, causing poor texture and lowering the value of the commodity, eventually affecting consumer acceptability.
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