解冻方式对阿根廷鱿鱼鲜度品质的影响
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摘要
以阿根廷鱿鱼为研究对象,采用4种不同解冻方式对鱿鱼进行解冻处理,并对鱿鱼的解冻时间、感官、质构、理化指标以及组织结构进行研究。结果表明:4种不同解冻方式所需的解冻时间不同,流水解冻方式下解冻最快,用时61 min。物理分析结果表明,经静水解冻处理的鱿鱼样品效果较好,解冻损失率最小可达到1.32%。感官分析结果表明,与其他3种解冻方式相比,经低温空气解冻处理的鱿鱼样品在气味和色泽方面更好。化学分析结果表明,室温空气解冻处理的鱿鱼样品TVB-N值最大,达到了20.53 mg/100 mg;不同解冻方式对蛋白质Ca2+-ATPase活性、活性总疏基含量和盐溶性蛋白含量有显著影响(P<0.05)。组织肌肉结构分析可知,经低温空气解冻处理的鱿鱼,组织结构最为紧密,空隙最小。综合分析结果表明:在阿根廷鱿鱼解冻过程中,通过流水解冻方式处理的样品,得到的结果最为理想。本研究将对鱿鱼实际生产过程中解冻方式的选择提供一些理论依据。
We took Sepiaiuex argentinus as the research object, using four different thawing methods to thaw the squid, and the thawing time of squid, sensory, quality and structure, physical and chemical indicators,as well as tissue structure were studied. The results showed that the thawing time needed by four different thawing methods was different, and thawing was quickest in the way of water thawing-just 61 minites. The results of the physical analysis showed that the squid samples treated with static water thawing looked better, and the minimum thawing loss rate can reach 1.32%. The results of sensory analysis showed that the squid samples treated with low temperature air were better in smell and color when compared with three other thawing methods. The results of chemical analysis showed that the TVB-N value of the squid samples at room temperature was the largest, reaching 20.53 mg/100 mg. Different thawing methods have significant influence on protein Ca2+-ATPase activity, total hydrophobic base content and salt soluble protein content(P<0.05). According to the analysis of tissue muscle structure, squid with low temperature air thawing process are most closely organized,with the smallest gap. The results of comprehensive analysis showed that, during the process of frozen S. argentinus defrosting, the samples obtained through the water thawing process are the most ideal. This study can provide some theoretical basis for the selection of thawing mode in the actual production of squid.
We took Sepiaiuex argentinus as the research object, using four different thawing methods to thaw the squid, and the thawing time of squid, sensory, quality and structure, physical and chemical indicators,as well as tissue structure were studied. The results showed that the thawing time needed by four different thawing methods was different, and thawing was quickest in the way of water thawing-just 61 minites. The results of the physical analysis showed that the squid samples treated with static water thawing looked better, and the minimum thawing loss rate can reach 1.32%. The results of sensory analysis showed that the squid samples treated with low temperature air were better in smell and color when compared with three other thawing methods. The results of chemical analysis showed that the TVB-N value of the squid samples at room temperature was the largest, reaching 20.53 mg/100 mg. Different thawing methods have significant influence on protein Ca2+-ATPase activity, total hydrophobic base content and salt soluble protein content(P<0.05). According to the analysis of tissue muscle structure, squid with low temperature air thawing process are most closely organized,with the smallest gap. The results of comprehensive analysis showed that, during the process of frozen S. argentinus defrosting, the samples obtained through the water thawing process are the most ideal. This study can provide some theoretical basis for the selection of thawing mode in the actual production of squid.
引文
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[4]沈玉,黄卉,吴燕燕.5种鸢乌贼解冻方法对品质影响的比较研究[J].食品安全质量检测学报,2014,5(12):4 092-4 096.
[5]邓敏.浸渍冻结流速及冻藏对草鱼块品质影响的研究[D].广州:华南理工大学,2013.
[6]王兆琦.阿根廷鱿鱼介电特性和热处理过程品质变化的研究[D].青岛:中国海洋大学,2013.
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[9]KILINC B,CAKLI S.Chemical microbiological and sensory changes in thawed frozen of sardine(Sardina pilchardus)during marination[J].Food Chemistry,2004,88:275-280.
[10]郭园园,孔保华.冷冻贮藏引起的鱼肉蛋白质变性及物理化学特性的变化[J].食品科学,2011,32(7):335-340.
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[13]曲楠,曾名湧,董士远.海藻糖对罗非鱼糜及蛋白抗冻作用的研究[J].肉类研究,2010(1):79-82.
[14]罗永康,周新华.鲢鱼蛋白质低温变性保护剂的研究[J].肉类研究,1995(4):59-62.
[15]PAOLA A S,ISABEL Y M.Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel(Scomber japonicus)Muscle[J].Journal of Food Research,2014,4(1):135-147.
[16]YERLIKAYA P,GKOG LU N.Quality changes of blue crab(Callinectes sapidus)meat during frozen storage[J].Journal of food quality,2004,27(1):83-89.
[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.
[18]IMAT V,MARIC-LUCIC J,TUDOR M,et al.Long-term storage influence on volatile amines(TVB-N and TMA-N)in sardines and herring utilized as food for tuna fattening[J].Journal of Applied Ichthyology,2009,25(6):766-770.
[19]SRIKET P,BENJAKUL S,VISESSANGUAN W,et al.Comparative studies on the effect of the freeze-thawing 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.
[21]CHANDIRASEKARAN V,THULASI G.Effect of different thawing method on physic-chemical characteristics of frozen buffalo meat[J].Journal of Food Technology,2010,8(6):239-242.
[22]GARCA-SNCHEZ G,SOTELO-ROMERO C R,PACHECO-AGUILAR R,et al.Effect of freezing on protein denaturation and gelling capacity of jumbo squid(Dosidicus gigas)mantle muscle[J].LWT:Food Science and Technology,2015,60(2):737-742.
[23]ERSOY B,AKSAN E,ZEREN A.The effect of thawing methods on the quality of eels(Anguilla anguilla)[J].Food chemistry,2008,111(2):377-380.
[2]朱文慧,宦海珍,步营,等.不同解冻方式对秘鲁鱿鱼肌肉保水性和蛋白质氧化程度的影响[J].食品科学,2017,38(11):6-11.
[3]XIA Xiufang,KONG Baohua,LIU Jing,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].LWT:Food Science and Technology,2011,46(1):280-286.
[4]沈玉,黄卉,吴燕燕.5种鸢乌贼解冻方法对品质影响的比较研究[J].食品安全质量检测学报,2014,5(12):4 092-4 096.
[5]邓敏.浸渍冻结流速及冻藏对草鱼块品质影响的研究[D].广州:华南理工大学,2013.
[6]王兆琦.阿根廷鱿鱼介电特性和热处理过程品质变化的研究[D].青岛:中国海洋大学,2013.
[7]朱文慧,宦海珍,步营,等.低温贮藏和解冻过程对鱿鱼品质的影响研究进展[J].食品科学,2017,38(17):279-285.
[8]VAZ-PIRES P,SEIXAS P,MOTA M,et al.Sensory,microbiological,physical and chemical properties of cuttlefish(Sepia officinalis)and broadtail shortfin squid(Illex coindetii)stored in ice[J].LWT:Food Science and Technology,2008,41(9):1 655-1 664.
[9]KILINC B,CAKLI S.Chemical microbiological and sensory changes in thawed frozen of sardine(Sardina pilchardus)during marination[J].Food Chemistry,2004,88:275-280.
[10]郭园园,孔保华.冷冻贮藏引起的鱼肉蛋白质变性及物理化学特性的变化[J].食品科学,2011,32(7):335-340.
[11]上海市食品卫生监督检验所.GB/T 5009.44-2003肉与肉制品卫生标准的分析方法[S].北京:中国标准出版社,2004.
[12]潘锦锋,罗永康.鲢鱼鱼糜在冻藏过程中理化特性的变化[J].肉类研究,2008(9):45-49.
[13]曲楠,曾名湧,董士远.海藻糖对罗非鱼糜及蛋白抗冻作用的研究[J].肉类研究,2010(1):79-82.
[14]罗永康,周新华.鲢鱼蛋白质低温变性保护剂的研究[J].肉类研究,1995(4):59-62.
[15]PAOLA A S,ISABEL Y M.Effect of Frozen Storage on Biochemical Changes and Fatty Acid Composition of Mackerel(Scomber japonicus)Muscle[J].Journal of Food Research,2014,4(1):135-147.
[16]YERLIKAYA P,GKOG LU N.Quality changes of blue crab(Callinectes sapidus)meat during frozen storage[J].Journal of food quality,2004,27(1):83-89.
[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.
[18]IMAT V,MARIC-LUCIC J,TUDOR M,et al.Long-term storage influence on volatile amines(TVB-N and TMA-N)in sardines and herring utilized as food for tuna fattening[J].Journal of Applied Ichthyology,2009,25(6):766-770.
[19]SRIKET P,BENJAKUL S,VISESSANGUAN W,et al.Comparative studies on the effect of the freeze-thawing 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.
[21]CHANDIRASEKARAN V,THULASI G.Effect of different thawing method on physic-chemical characteristics of frozen buffalo meat[J].Journal of Food Technology,2010,8(6):239-242.
[22]GARCA-SNCHEZ G,SOTELO-ROMERO C R,PACHECO-AGUILAR R,et al.Effect of freezing on protein denaturation and gelling capacity of jumbo squid(Dosidicus gigas)mantle muscle[J].LWT:Food Science and Technology,2015,60(2):737-742.
[23]ERSOY B,AKSAN E,ZEREN A.The effect of thawing methods on the quality of eels(Anguilla anguilla)[J].Food chemistry,2008,111(2):377-380.