解冻方式对中国对虾品质的影响
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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.
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.
引文
[1]张高静,韩丽萍,孙剑锋,等.南美白对虾营养成分分析与评价[J].中国食品学报,2013,13(8):254-260.
[2]王乐,陈淑湘,王欣欣,等.冷藏处理方式对南美白对虾品质的影响[J].食品与机械,2012,28(4):168-171.
[3]李银,孙红梅,张春晖,等.牛肉解冻过程中蛋白质氧化效应分析[J].中国农业科学,2013,46(7):1426-1433.
[4]包海蓉,奚春蕊,刘琴,等.两种解冻方法对金枪鱼品质影响的比较研究[J].食品工业科技,2012,33(17):338-341.
[5]王凤玉,曹荣,赵玲,等.解冻方式对冷冻秋刀鱼品质的影响[J].食品安全质量检测学报,2015(11):4584-4590.
[6]ERSOY B,AKSAN E,OZEREN A.The effect of thawing methods on the quality of eels(Anguilla anguilla)[J].Food Chemistry,2008,111(2):377-380.
[7]XIA X,KONG B,LIU Q,et al.Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles[J].Meat Science,2009,83(2):239-245.
[8]MUELA E,SANUDO C,CAMPO M M,et al.Effect of freezing method and frozen storage duration on lamb sensory quality[J].Meat Science,2012,90(1):209-215.
[9]BENJAKUL S,BAUER F.Biochemical and physicochemical changes in catfish(Silurus glanis Linne)muscle as influenced by different freeze-thaw cycles.[J].Food Chemistry,2001,72(2):207-217.
[10]姜晴晴,李珊,刘文娟,等.冻融循环对秘鲁鱿鱼蛋白及肌肉品质的影响[J].现代食品科技,2014(7):171-178.
[11]李姣,李学鹏,励建荣,等.冷藏条件下中国对虾肌肉蛋白质的生化特性[J].食品科学,2011,(5):16-21.
[12]FLORENCE L,FAUCONNEAU B,THOMPSON JW,et al.Thermal denaturation and aggregation properties of Atlantic salmon myofibrils and myosin from white and red muscles[J].Journal of Agricultural&Food Chemistry,2007,55(12):4761-4770.
[13]OLIVER C N,AHN B W,MOERMAN E J,et al.Age-related changes in oxidized proteins[J].Journal of Biological Chemistry,1987,262(12):5488-5491.
[14]BENJAKUL S,SEYMOUR T A,MORRISSEY MT,et al.Physicochemical changes in Pacific whiting muscle proteins during iced storage.[J].Journal of Food Science,1997,62(4):729-733.
[15]CHELH I,GATELLIER P,SANTE-LHOUTELLIERV.Technical note:A simplified procedure for myofibril hydrophobicity determination[J].Meat Science,2006,74(4):681-683.
[16]EYMARD S,BARON C P,JACOBSEN C.Oxidation of lipid and protein in horse mackerel(Trachurus trachurus)mince and washed minces during processing and storage[J].Food Chemistry,2009,114(1):57-65.
[17]VYNCKE W.Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel(Scomber scombrus L.)[J].European Journal of Lipid Science and Technology,1975,77(6):239-241.
[18]余小领,李学斌,闫利萍,等.不同冻结和解冻速率对猪肉保水性和超微结构的影响[J].农业工程学报,2007,23(8):261-265.
[19]李学鹏.中国对虾冷藏过程中品质评价及新鲜度指示蛋白研究[D].杭州:浙江工商大学,2012.
[20]郭洁玉,赵建伟,徐学明,等.冻肉射频解冻过程中温度变化的模拟与测定[J].食品与生物技术学报,2016,35(1):66-71.
[21]KIANI H,ZHANG Z,SUN D W.Experimental analysis and modeling of ultrasound assisted freezing of potato spheres[J].Ultrasonics Sonochemistry,2015,26:321-331.
[22]MILES C A,MORLEY M J,RENDELL M.High power ultrasonic thawing of frozen foods[J].Journal of Food Engineering,1999,39(2):151-159.
[23]ESTEVEZ M.Protein carbonyls in meat systems:a review[J].Meat Science,2011,89(3):259-279.
[24]姜晴晴,鲁珺,叶兴乾,等.肉制品中蛋白质氧化的研究进展[J].食品工业科技,2013,34(23):386-389.
[25]XIA X,KONG B,LIU J,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].LWT-Food Science and Technology,2012,46(1):280-286.
[26]GAMBUTEANU C,ALEXE P.Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle[J].J Food Sci Technol,2015,(524):2130-2138.
[27]李念文,谢晶,周然,等.不同真空蒸汽解冻条件对金枪鱼感官的影响[J].制冷学报,2014(5):76-82.
[28]林静,张斌斌,王晓君,等.解冻后兔肉待加工过程中肌原纤维蛋白功能性质的变化[J].食品科学,2015,36(23):105-110.
[29]姜晴晴,刘文娟,鲁珺,等.冻结与解冻处理对肉类品质影响的研究进展[J].食品工业科技,2015,36(8):384-389.
[30]SRIKET P,BENJAKUL S,VISESSANGUAN W,et al.Comparative studies on the effect of the freezethawing process on the physicochemical properties and microstructures of black tiger shrimp(Penaeus monodon)and white shrimp(Penaeus vannamei)muscle[J].Food Chemistry,2007,104(1):113-121.
[31]LEYGONIE C,BRITZ T J,HOFFMAN L C.Impact of freezing and thawing on the quality of meat:review[J].Meat Science,2012,91(2):93-98.
[32]BOONSUMREJ S,CHAIWANICHSIRI S,TANTRA-TIAN S,et al.Effects of freezing and thawing on the quality changes of tiger shrimp(Penaeus monodon)frozen by air-blast and cryogenic freezing[J].Journal of Food Engineering,2007,80(1):292-299.
[33]余力,贺稚非,BATJARGAL E,等.不同解冻方式对伊拉兔肉品质特性的影响[J].食品科学,2015,36(14):258-264.
[34]吕玉,臧明伍,史智佳,等.解冻和加工过程中冷冻猪肉保水性的研究[J].中国食品学报,2012,12(1):148-152.
[35]NGAPO T M,BABARE I H,REYNOLDS J,et al.Freezing and thawing rate effects on drip loss from samples of pork[J].Meat Science,1999,53(3):149-158.
[36]YU L H,LEE E S,JEONG J Y,et al.Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles[J].Meat Sci,2005,71(2):375-382.
[37]张帆,范远景,刘培志,等.不同解冻方法对鸭肉品质的影响[J].肉类研究,2016,30(5):25-29.
[2]王乐,陈淑湘,王欣欣,等.冷藏处理方式对南美白对虾品质的影响[J].食品与机械,2012,28(4):168-171.
[3]李银,孙红梅,张春晖,等.牛肉解冻过程中蛋白质氧化效应分析[J].中国农业科学,2013,46(7):1426-1433.
[4]包海蓉,奚春蕊,刘琴,等.两种解冻方法对金枪鱼品质影响的比较研究[J].食品工业科技,2012,33(17):338-341.
[5]王凤玉,曹荣,赵玲,等.解冻方式对冷冻秋刀鱼品质的影响[J].食品安全质量检测学报,2015(11):4584-4590.
[6]ERSOY B,AKSAN E,OZEREN A.The effect of thawing methods on the quality of eels(Anguilla anguilla)[J].Food Chemistry,2008,111(2):377-380.
[7]XIA X,KONG B,LIU Q,et al.Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles[J].Meat Science,2009,83(2):239-245.
[8]MUELA E,SANUDO C,CAMPO M M,et al.Effect of freezing method and frozen storage duration on lamb sensory quality[J].Meat Science,2012,90(1):209-215.
[9]BENJAKUL S,BAUER F.Biochemical and physicochemical changes in catfish(Silurus glanis Linne)muscle as influenced by different freeze-thaw cycles.[J].Food Chemistry,2001,72(2):207-217.
[10]姜晴晴,李珊,刘文娟,等.冻融循环对秘鲁鱿鱼蛋白及肌肉品质的影响[J].现代食品科技,2014(7):171-178.
[11]李姣,李学鹏,励建荣,等.冷藏条件下中国对虾肌肉蛋白质的生化特性[J].食品科学,2011,(5):16-21.
[12]FLORENCE L,FAUCONNEAU B,THOMPSON JW,et al.Thermal denaturation and aggregation properties of Atlantic salmon myofibrils and myosin from white and red muscles[J].Journal of Agricultural&Food Chemistry,2007,55(12):4761-4770.
[13]OLIVER C N,AHN B W,MOERMAN E J,et al.Age-related changes in oxidized proteins[J].Journal of Biological Chemistry,1987,262(12):5488-5491.
[14]BENJAKUL S,SEYMOUR T A,MORRISSEY MT,et al.Physicochemical changes in Pacific whiting muscle proteins during iced storage.[J].Journal of Food Science,1997,62(4):729-733.
[15]CHELH I,GATELLIER P,SANTE-LHOUTELLIERV.Technical note:A simplified procedure for myofibril hydrophobicity determination[J].Meat Science,2006,74(4):681-683.
[16]EYMARD S,BARON C P,JACOBSEN C.Oxidation of lipid and protein in horse mackerel(Trachurus trachurus)mince and washed minces during processing and storage[J].Food Chemistry,2009,114(1):57-65.
[17]VYNCKE W.Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel(Scomber scombrus L.)[J].European Journal of Lipid Science and Technology,1975,77(6):239-241.
[18]余小领,李学斌,闫利萍,等.不同冻结和解冻速率对猪肉保水性和超微结构的影响[J].农业工程学报,2007,23(8):261-265.
[19]李学鹏.中国对虾冷藏过程中品质评价及新鲜度指示蛋白研究[D].杭州:浙江工商大学,2012.
[20]郭洁玉,赵建伟,徐学明,等.冻肉射频解冻过程中温度变化的模拟与测定[J].食品与生物技术学报,2016,35(1):66-71.
[21]KIANI H,ZHANG Z,SUN D W.Experimental analysis and modeling of ultrasound assisted freezing of potato spheres[J].Ultrasonics Sonochemistry,2015,26:321-331.
[22]MILES C A,MORLEY M J,RENDELL M.High power ultrasonic thawing of frozen foods[J].Journal of Food Engineering,1999,39(2):151-159.
[23]ESTEVEZ M.Protein carbonyls in meat systems:a review[J].Meat Science,2011,89(3):259-279.
[24]姜晴晴,鲁珺,叶兴乾,等.肉制品中蛋白质氧化的研究进展[J].食品工业科技,2013,34(23):386-389.
[25]XIA X,KONG B,LIU J,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].LWT-Food Science and Technology,2012,46(1):280-286.
[26]GAMBUTEANU C,ALEXE P.Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle[J].J Food Sci Technol,2015,(524):2130-2138.
[27]李念文,谢晶,周然,等.不同真空蒸汽解冻条件对金枪鱼感官的影响[J].制冷学报,2014(5):76-82.
[28]林静,张斌斌,王晓君,等.解冻后兔肉待加工过程中肌原纤维蛋白功能性质的变化[J].食品科学,2015,36(23):105-110.
[29]姜晴晴,刘文娟,鲁珺,等.冻结与解冻处理对肉类品质影响的研究进展[J].食品工业科技,2015,36(8):384-389.
[30]SRIKET P,BENJAKUL S,VISESSANGUAN W,et al.Comparative studies on the effect of the freezethawing process on the physicochemical properties and microstructures of black tiger shrimp(Penaeus monodon)and white shrimp(Penaeus vannamei)muscle[J].Food Chemistry,2007,104(1):113-121.
[31]LEYGONIE C,BRITZ T J,HOFFMAN L C.Impact of freezing and thawing on the quality of meat:review[J].Meat Science,2012,91(2):93-98.
[32]BOONSUMREJ S,CHAIWANICHSIRI S,TANTRA-TIAN S,et al.Effects of freezing and thawing on the quality changes of tiger shrimp(Penaeus monodon)frozen by air-blast and cryogenic freezing[J].Journal of Food Engineering,2007,80(1):292-299.
[33]余力,贺稚非,BATJARGAL E,等.不同解冻方式对伊拉兔肉品质特性的影响[J].食品科学,2015,36(14):258-264.
[34]吕玉,臧明伍,史智佳,等.解冻和加工过程中冷冻猪肉保水性的研究[J].中国食品学报,2012,12(1):148-152.
[35]NGAPO T M,BABARE I H,REYNOLDS J,et al.Freezing and thawing rate effects on drip loss from samples of pork[J].Meat Science,1999,53(3):149-158.
[36]YU L H,LEE E S,JEONG J Y,et al.Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles[J].Meat Sci,2005,71(2):375-382.
[37]张帆,范远景,刘培志,等.不同解冻方法对鸭肉品质的影响[J].肉类研究,2016,30(5):25-29.