不同冻结方式对中华绒螯蟹蟹肉品质的影响
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摘要
为探究冻结方式对中华绒螯蟹(Eriocheir sinensis)蟹肉生化特性和感官品质的影响,以鲜活中华绒螯蟹为原料,分别进行-20℃、-40℃、-70℃、液氮速冻处理,之后于-20℃条件下储藏180 d,分析中华绒螯蟹感官特性、pH值、失水率、丙二醛含量、盐溶性蛋白质含量、总巯基含量和Ca~(2+)-ATPase活性等指标的变化趋势。结果表明,随着冻藏时间的延长,中华绒螯蟹蟹肉的pH值降低,失水率增大,盐溶性蛋白质含量降低,丙二醛含量增大,总巯基含量降低,Ca~(2+)-ATPase活性下降。中华绒螯蟹肌原纤维蛋白的变性程度与冻结方式密切相关。冻结温度越低,冻藏期内蟹肉各指标数值变化越小,蛋白质完整度和感官接受度越高,与新鲜蟹肉品质越接近。与-20℃、-40℃、-70℃速冻处理相比,液氮速冻能更好地减缓蟹肉蛋白质变性和脂肪氧化,能最大限度地保持蟹肉感官品质,是最佳的速冻工艺。
To investigate the biochemical characteristics and sensory attributes of Eriocheir sinensis quick-frozen at-20 ℃,-40 ℃ and-70 ℃ and in liquid nitrogen, changes in sensory evaluation, pH value, water loss rate, malondialdehyde(MDA) content, salt-soluble protein content, total sulfhydryl content and Ca~(2+)-ATPase activity were analyzed during storage at-20 ℃ for 180 days. The results showed that pH value, salt-soluble protein content, total sulfhydryl content and Ca~(2+)-ATPase activity of E. sinensis decreased, while the water loss rate and MDA content increased as the storage time was extended. Freezing processes had a remarkable effect on myofibrillar protein denaturation degree of E. sinensis. The fluctuation range of all tested parameters changed more slowly or less because of the lower freezing temperature, and this directly led to the higher integrity and acceptability of E. sinensis proteins. In conclusion, compared to the freezing processes at-20 ℃,-40 ℃ and-70 ℃, the liquid nitrogen quick freezing technology as the most appropriate method for keeping the sensory qualities of E. sinensis, has significant advantages in delaying the protein denaturation and fat oxidation.
To investigate the biochemical characteristics and sensory attributes of Eriocheir sinensis quick-frozen at-20 ℃,-40 ℃ and-70 ℃ and in liquid nitrogen, changes in sensory evaluation, pH value, water loss rate, malondialdehyde(MDA) content, salt-soluble protein content, total sulfhydryl content and Ca~(2+)-ATPase activity were analyzed during storage at-20 ℃ for 180 days. The results showed that pH value, salt-soluble protein content, total sulfhydryl content and Ca~(2+)-ATPase activity of E. sinensis decreased, while the water loss rate and MDA content increased as the storage time was extended. Freezing processes had a remarkable effect on myofibrillar protein denaturation degree of E. sinensis. The fluctuation range of all tested parameters changed more slowly or less because of the lower freezing temperature, and this directly led to the higher integrity and acceptability of E. sinensis proteins. In conclusion, compared to the freezing processes at-20 ℃,-40 ℃ and-70 ℃, the liquid nitrogen quick freezing technology as the most appropriate method for keeping the sensory qualities of E. sinensis, has significant advantages in delaying the protein denaturation and fat oxidation.
引文
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[25] 刘建华,罗亚洪,苏琦,等.低温对鱼蛋白品质的影响及新型抗冻剂的保护作用[J].核农学报,2017,31(6):1137-1144.
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[27] JIANG L F.The polysaccharides from porphyra yezoensis suppress the denaturation of bighead carp myofibrillar protein[J].International Journal of Biological Macromolecules,2014,68(7):18-12.
[28] LIMPISOPHON K,IGUCHI H,TANAKA M,et al.Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin[J].Fisheries Science,2015,81(2):383-392.
[29] 吕卫金,赵进,汪金林,等.茶多酚延缓冷藏大黄鱼肌原纤维蛋白变性降解机理研究[J].中国食品学报,2014,14(1):60-67.
[30] 姚洁玉,杨水兵,余海霞,等.液氮超低温冻结对梭子蟹品质的影响[J].食品科学技术学报,2017,35(2):27-35.
[31] 欧阳杰,谈佳玉,沈建.速冻方式与温度对鲍鱼品质的影响[J].现代食品科技,2014,30(6):214-218,139.
[32] 林婉玲,杨贤庆,李来好,等.浸渍冻结对调理草鱼冻藏过程中肌原纤维蛋白特性的影响[J].南方水产科学,2016,12(3):67-73.
[33] 刘琴.金枪鱼肌原纤维蛋白冻藏过程中生化及流变特性研究[D].上海:上海海洋大学,2013.
[34] 岳开华,张业辉,刘学铭,等.冻藏温度对海鲈鱼鱼糜蛋白生化指标及其凝胶特性的影响[J].现代食品科技,2016(6):225-232.
[35] 王阳光,倪凯.速冻方式对梭子蟹贮藏理化指标和品质的影响[J].南方水产科学,2008,4(4):42-48.
[2] 曹振杰,付春鹏,周嗣泉,等.中华绒螯蟹“蟹黄”与“蟹膏”的营养成分比较分析[J].水产科学,2017,36(2):178-182.
[3] INDERG?RD E,TOLSTOREBROV I,LARSEN H,et al.The influence of long-term storage,temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar) [J].International Journal of Refrigeration,2014,41(5):27-36.
[4] CRANE D P,KILLOURHY C C,CLAPSADL M D.Effects of three frozen storage methods on wet weight of fish [J].Fisheries Research,2016,175:142-147.
[5] 迟海,李学英,杨宪时,等.南极磷虾冻藏温度下的品质变化及其货架期分析[J].水产学报,2012,36(1):153-160.
[6] WANG Z.Microstructural,protein denaturation and water holding properties of lamb under pulse vacuum brining [J].Meat Science,2016,113:132-138.
[7] 夏列,蒋爱民,卢艳,等.不同冷冻方式下猪肉贮藏期持水力的变化[J].食品与机械,2013,29(2):154-158.
[8] MARTINO M N,ZARITZKY N E.Ice crystal size modifications during frozen beef storage [J].Journal of Food Science,2010,53(6):1631-1637.
[9] SAHARI M A,FARAHANI F,SOLEIMANIAN Y,et al.Effect of frozen storage on fatty acid composition of the different tissues of four scombrid and one dussumeriid species [J].Journal of Applied Ichthyology,2014 ,30(2):381-391.
[10] AYDIN I,GOKOGLU N.Effects of temperature and time of freezing on lipid oxidation in anchovy (Engraulis encrasicholus) during frozen storage [J].European Journal of Lipid Science & Technology,2014,116(8):996-1001.
[11] TSIRONI T.Shelf life modelling of frozen shrimp at variable temperature conditions [J].LWT-Food Science and Technology,2009,42(2):664-671.
[12] 杨利艳,曹文红,章超桦,等.冷冻方式对凡纳滨对虾品质特性的影响[J].食品与机械,2011,27(5):149-152.
[13] 阴晓菲,范鸿冰,郑超,等.不同冻结方法对草鱼鱼片冻藏-冷藏期间蛋白质生化特性的影响[J].中国农业大学学报,2013,18(6):158-163.
[14] 吴庆元,蒋玫,李磊,等.低盐度胁迫对鲻鱼(Mugil cephalus)幼鱼鳃丝、肌肉、肠Na+-K+-ATP酶活性和MDA含量的影响[J].生态与农村环境学报,2014,30(4):481-487.
[15] 彭欢欢,刘小莉,黄鸿兵,等.冻结速率对河蟹肌肉生化特性的影响[J].食品科学,2017,38(13):113-117.
[16] 鲁耀彬,熊光权,李新,等.葡聚糖延缓草鱼肌原纤维蛋白冷冻变性的机理分析[J].食品科学,2016,37(10):289-294.
[17] 汤辰婧,松前成辉,付娜,等.不同阶段中华绒螯蟹脂含量及脂肪酸组成分析[J].食品科学,2013,34(22):174-178.
[18] 夏杏洲,洪鹏志,钟灿桦,等.不同温度冻藏对军曹鱼片品质的影响[J].食品科学,2010,31(12):239-243.
[19] 刘明爽,李婷婷,马艳,等.真空包装鲈鱼片在冷藏与微冻贮藏过程中的新鲜度评价[J].食品科学,2016,37(2):210-213.
[20] 屠冰心,娄永江,刘永固.低温速冻处理对养殖大黄鱼冻藏品质的影响[J].渔业科学进展,2014,35(1):55-59.
[21] GON?ALVES A A,RIBEIRO J L D.Optimization of the freezing process of red shrimp (Pleoticus muelleri) previously treated with phosphates [J].International Journal of Refrigeration,2008,31(7):1134-1144.
[22] KHAZAEI N,ESMAIILI M,EMAM-DJOMEH Z.Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying [J].Carbohydr Polym,2016,137:249-254.
[23] CAI L,WU X,DONG Z,et al.Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage [J].Food Chemistry,2014,160(11):82-89.
[24] AUBOURG S P.Review:Interaction of malondialdehyde with biological molecules-new trends about reactivity and significance [J].International Journal of Food Science & Technology,2010,28(4):323-335.
[25] 刘建华,罗亚洪,苏琦,等.低温对鱼蛋白品质的影响及新型抗冻剂的保护作用[J].核农学报,2017,31(6):1137-1144.
[26] DELLES R M,XIONG Y L.The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere[J].Meat Science,2014,97(2):181-188.
[27] JIANG L F.The polysaccharides from porphyra yezoensis suppress the denaturation of bighead carp myofibrillar protein[J].International Journal of Biological Macromolecules,2014,68(7):18-12.
[28] LIMPISOPHON K,IGUCHI H,TANAKA M,et al.Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin[J].Fisheries Science,2015,81(2):383-392.
[29] 吕卫金,赵进,汪金林,等.茶多酚延缓冷藏大黄鱼肌原纤维蛋白变性降解机理研究[J].中国食品学报,2014,14(1):60-67.
[30] 姚洁玉,杨水兵,余海霞,等.液氮超低温冻结对梭子蟹品质的影响[J].食品科学技术学报,2017,35(2):27-35.
[31] 欧阳杰,谈佳玉,沈建.速冻方式与温度对鲍鱼品质的影响[J].现代食品科技,2014,30(6):214-218,139.
[32] 林婉玲,杨贤庆,李来好,等.浸渍冻结对调理草鱼冻藏过程中肌原纤维蛋白特性的影响[J].南方水产科学,2016,12(3):67-73.
[33] 刘琴.金枪鱼肌原纤维蛋白冻藏过程中生化及流变特性研究[D].上海:上海海洋大学,2013.
[34] 岳开华,张业辉,刘学铭,等.冻藏温度对海鲈鱼鱼糜蛋白生化指标及其凝胶特性的影响[J].现代食品科技,2016(6):225-232.
[35] 王阳光,倪凯.速冻方式对梭子蟹贮藏理化指标和品质的影响[J].南方水产科学,2008,4(4):42-48.