解冻方式对三疣梭子蟹感官特征和理化指标的影响
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摘要
目的比较流水解冻、静水解冻、室温空气解冻和低温空气解冻4种解冻方式对三疣梭子蟹品质的影响。方法以感官评分、质构、气味组成、解冻损失率、蒸煮损失率、肌原纤维蛋白含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)值等为指标评定三疣梭子蟹解冻后的感官特征和理化性质。结果 4种解冻方式将冷冻梭子蟹完全解冻耗时依次为:低温空气解冻>室温空气解冻>静水解冻>流水解冻;在感官品质方面,流水解冻的样品最佳,低温空气解冻会对样品气味和外观产生不利影响;在解冻损失率方面,流水方式的解冻损失率最高,低温空气解冻方式最低;在肌肉蛋白结构稳定性方面,4种解冻方式对应的肌原纤维蛋白含量无明显差异(P>0.05),而流水解冻和低温空气解冻对应的蒸煮损失率相对较低;在脂质稳定性方面,室温空气解冻对应的TBARS值显著高于其他3种方式(P<0.05)。结论从品质保持效果和经济效能考虑,静水解冻适宜作为三疣梭子蟹的解冻方式。
Objective To compare effects of 4 different thawing methods including running water thawing, static water thawing, natural air thawing and low temperature air thawing on the quality of Portunus trituberculatus. Methods Sensory score, texture profile, odor characteristics, thawing loss rate, heating loss rate, myofibril protein content and thiobarbituric acid reactive substance(TBARS) value were applied to assess the sensory, physical and chemical characteristics of Portunus trituberculatus. Results The time consuming to completely thaw Portunus trituberculatus were as follows: low temperature air thawing>natural air thawing>static water thawing>running water thawing. In terms of the sensory quality, running water thawing was the best, and low temperature air thawing had negative effects on the smell and appearance. In terms of thawing loss rate, running water thawing was the highest, and low temperature air thawing was the lowest. In terms of the structural stability of muscle protein, the four kinds of thawing methods had no obvious difference in myofibril protein content(P>0.05), while the cooking loss rates ofsamples thawed by running water and low temperature air were relatively low. In terms of lipid stability, the TBARS value of samples thawed by room temperature air was significantly higher than the other three methods(P<0.05). Conclusion Considering the effect of quality keeping and economic efficiency, static water thawing was suitable for the thawing of Portunus trituberculatus.
Objective To compare effects of 4 different thawing methods including running water thawing, static water thawing, natural air thawing and low temperature air thawing on the quality of Portunus trituberculatus. Methods Sensory score, texture profile, odor characteristics, thawing loss rate, heating loss rate, myofibril protein content and thiobarbituric acid reactive substance(TBARS) value were applied to assess the sensory, physical and chemical characteristics of Portunus trituberculatus. Results The time consuming to completely thaw Portunus trituberculatus were as follows: low temperature air thawing>natural air thawing>static water thawing>running water thawing. In terms of the sensory quality, running water thawing was the best, and low temperature air thawing had negative effects on the smell and appearance. In terms of thawing loss rate, running water thawing was the highest, and low temperature air thawing was the lowest. In terms of the structural stability of muscle protein, the four kinds of thawing methods had no obvious difference in myofibril protein content(P>0.05), while the cooking loss rates ofsamples thawed by running water and low temperature air were relatively low. In terms of lipid stability, the TBARS value of samples thawed by room temperature air was significantly higher than the other three methods(P<0.05). Conclusion Considering the effect of quality keeping and economic efficiency, static water thawing was suitable for the thawing of Portunus trituberculatus.
引文
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[17]侯晓荣,米红波,茅林春.解冻方式对中国对虾物理性质和化学性质的影响[J].食品科学,2014,35(4):243-247.Hou XR,Mi HB,Mao LC.Influence of thawing methods on physico-chemical changes of chineseshrimp(Fenneropenaeus chinensis)[J].Food Sci,2014,35(4):243-247.
[18]Sekhon-Loodu S,Warnakulasuriya SN,Rupasinghe HPV,et al.Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation[J].Food Chem,2013,140(1):189-196.
[2]Xie J,Qiu W.Recent situation and development of food cold chain in China[J].J Chin Inst Food Sci Technol,2010,13(3):1-7.
[3]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.Wang YG,Ni K.Impact of different quick-freezing ways on physical and chemical indicators and meat quality of Portunuspelagicus in the storage process[J].South China Fish Sci,2008,4(4):42-48.
[4]何定芬.三疣梭子蟹活蟹肉的冷冻加工技术[J].齐鲁渔业,2002,19(7):44-45.He DF.Technics of fresh meat refrigeration of Portunus trituberculatus[J].Shandong Fish,2002,19(7):44-45.
[5]王凤玉,曹荣,赵玲,等.解冻方式对冷冻秋刀鱼品质影响[J].食品安全质量检测学报,2015,6(11):4584-4590.Wang FY,Cao R,Zhao L,et al.Effects of thawing methods on quality of Coloabissaira[J].J Food Saf Qual,2015,6(11):4584-4590.
[6]刘燕,王锡昌,刘源.黄鳍金枪鱼块常用解冻方法的比较[J].食品科学,2010,31(15):8-12.Liu Y,Wang XC,Liu Y.Effect of thawing methods on the quality of yellowfin tuna chunk[J].Food Sci,2010,31(15):8-12.
[7]Wilkinson C,Dijksterhuis GB,Minekus M.From food structure to texture[J].Trends Food Sci Technol,2000,11(12):442-450.
[8]K?l??B,Sim?ek A,Claus J R,et al.Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color,p H,and cooking loss[J].Meat Sci,2014,97(1):93-103.
[9]Martinez E,Rader T,Callewaert DM.Improved methods for performing the 2-thiobarbituric acid reactive substances(TBARS)assay[J].Free Radical Biol Med,2010,49(1):S208.
[10]Eymard S,Baron CP,Jacobsen C.Oxidation of lipid and protein in horse mackerel(Trachurus trachurus)mince and washed minces during processing and storage[J].Food Chem,2009,114(1):57-65.
[11]Li B,Sun DW.Novel methods for rapid freezing and thawing of foods-a review[J].J Food Eng,2002,54(3):175-182.
[12]Benjakul S,Visessanguan W,Thongkaew C,et al.Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J].Food Res Int,2003,36(8):787-795.
[13]Murray J M,Delahunty CM,Baxter IA.Descriptive sensory analysis:past,present and future[J].Food Res Int,2001,34(6):461-471.
[14]Badii F,Howell NK.Changes in the texture and structure of cod and haddock fillets during frozen storage[J].Food Hydrocoll,2002,16(4):313-319.
[15]Loutfi A,Coradeschi S,Mani GK,et al.Electronic noses for food quality:A review[J].J Food Eng,2015,144:103-111.
[16]郑杭娟,林慧敏.解冻过程对水产品特性的影响[J].食品研究与开发,2014,3:127-129.Zheng HJ,Lin H M.Thawing process's influence on the characteristics of aquatic products[J].Food Res Dev,2014,3:127-129.
[17]侯晓荣,米红波,茅林春.解冻方式对中国对虾物理性质和化学性质的影响[J].食品科学,2014,35(4):243-247.Hou XR,Mi HB,Mao LC.Influence of thawing methods on physico-chemical changes of chineseshrimp(Fenneropenaeus chinensis)[J].Food Sci,2014,35(4):243-247.
[18]Sekhon-Loodu S,Warnakulasuriya SN,Rupasinghe HPV,et al.Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation[J].Food Chem,2013,140(1):189-196.