冻融循环对大菱鲆不同部位肌肉品质的影响
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摘要
为了探究冻融循环对大菱鲆品质的影响,将大菱鲆分为上背、下背、上腹和下腹4个部位,分别对其进行不同次数的冷冻、解冻实验,以pH值、解冻损失、蒸制质量损失、剪切力、质构特性和水分子状态变化为指标进行研究。结果表明:在冻融循环过程中,大菱鲆不同部位肌肉pH值呈现先上升后下降趋势,第1次冻融循环后pH值最高;随着冻融循环次数的增加,解冻、蒸制质量损失率和解冻液、蒸制液中粗蛋白和粗多糖损失量明显增加,经5次冻融循环后,上背解冻质量损失率最小,下腹最大,分别为18.54%和23.85%;下背蒸制质量损失率最小,上腹最大,分别为31.32%和32.66%;各部位肌肉硬度、胶着性和咀嚼性逐渐增加,弹性减小,剪切力明显下降。T_2弛豫时间测定结果显示:在冻融过程中,不同部位结合水的量几乎没有变化,自由水的量呈下降趋势,其中上背部自由水的信号量下降最明显,由45.43下降到19.36。因此,冻融循环明显降低了大菱鲆肌肉品质,冻融循环次数越多,大菱鲆肌肉品质越差。
In order to explore the effect of freeze-thaw cycles on the quality of Scophthalmus maximus, the upper dorsal, lower dorsal, upper abdominal and lower abdominal muscles of the fish were monitored for changes in p H, thawing loss, cooking loss, shear force, texture properties and the types of water molecules after different freeze-thaw cycles. The results indicated that p Hvalue first increased and then decreased during freeze-thaw cycles and the maximum value was observed after one cycle. As the number of freeze-thaw cycles increased, exudate loss during thawing and cooking and the contents of crude protein and polysaccharide in the exudates significantly increased(P < 0.05). After 5 freeze-thaw cycles, the upper dorsal and lower abdominal muscles showed the lowest and highest thawing loss of 18.54% and 23.85%, respectively, and the lower dorsal and upper abdominal muscles showed the lowest and highest cooking loss of 31.32% and 32.66%, respectively. In addition, the hardness, gumminess and chewiness gradually increased, the springiness declined, and the shear force dropped significantly(P < 0.05). T_2 relaxation time revealed that all four muscles showed almost no change in bound water and a decrease in free water, with the greatest decrease(from 45.43 to 19.36) being observed for the upper dorsal muscle during freeze-thaw cycles. Therefore, freeze-thaw cycles significantly reduce the quality of Scophthalmus maximus, and this effect increases with increasing number of freeze-thaw cycles.
In order to explore the effect of freeze-thaw cycles on the quality of Scophthalmus maximus, the upper dorsal, lower dorsal, upper abdominal and lower abdominal muscles of the fish were monitored for changes in p H, thawing loss, cooking loss, shear force, texture properties and the types of water molecules after different freeze-thaw cycles. The results indicated that p Hvalue first increased and then decreased during freeze-thaw cycles and the maximum value was observed after one cycle. As the number of freeze-thaw cycles increased, exudate loss during thawing and cooking and the contents of crude protein and polysaccharide in the exudates significantly increased(P < 0.05). After 5 freeze-thaw cycles, the upper dorsal and lower abdominal muscles showed the lowest and highest thawing loss of 18.54% and 23.85%, respectively, and the lower dorsal and upper abdominal muscles showed the lowest and highest cooking loss of 31.32% and 32.66%, respectively. In addition, the hardness, gumminess and chewiness gradually increased, the springiness declined, and the shear force dropped significantly(P < 0.05). T_2 relaxation time revealed that all four muscles showed almost no change in bound water and a decrease in free water, with the greatest decrease(from 45.43 to 19.36) being observed for the upper dorsal muscle during freeze-thaw cycles. Therefore, freeze-thaw cycles significantly reduce the quality of Scophthalmus maximus, and this effect increases with increasing number of freeze-thaw cycles.
引文
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[9]姜启兴,吴佳芮,许艳顺,等.鳙鱼不同部位的成分分析及营养评价[J].食品科学,2014,35(5):183-187.DOI:10.7506/spkx1002-6630-201405036.
[10]王垚,傅新鑫,潘锦锋,等.大菱鲆背腹部肌肉基本组成、质构及加工特性[J].食品科学,2015,36(23):64-69.DOI:10.7506/spkx1002-6630-201523013.
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[12]王庆超.饲料调控大菱鲆(Scophthalmus maximus L.)幼鱼生长、营养素感知与代谢及相关信号通路的初步探究[D].青岛:中国海洋大学,2015:25-73.
[13]彭墨,徐玮,麦康森,等.亚麻籽油替代鱼油对大菱鲆幼鱼生长、脂肪酸组成及脂肪沉积的影响[J].水产学报,2014,38(8):1131-1139.DOI:10.3724/SP.J.1231.2014.49251.
[14]刘兴旺,艾庆辉,麦康森,等.大豆浓缩蛋白替代鱼粉对大菱鲆摄食、生长及体组成的影响[J].水产学报,2014,38(1):91-98.DOI:10.3724/SP.J.1231.2014.48852.
[15]刘宝锁,张天时,孔杰,等.大菱鲆生长和耐高温性状的遗传参数估计[J].水产学报,2011,35(11):1601-1606.DOI:10.3724/SP.J.1231.2011.17591.
[16]REGOST C,ARZEL J,ROBIN J,et al.Total replacement of fish oil by soybean or linseed oil with a return to fish oil in turbot(Psetta maxima):1.growth performance,flesh fatty acid profile,and lipid metabolism[J].Aquaculture,2003,217(1/2/3/4):465-482.DOI:10.1016/S0044-8486(02)00259-4.
[17]BELL J G,TOCHER D R,FARNDALE B M,et al.Effects of essential fatty acid-deficient diets on growth,mortality,tissue histopathology and fatty acid compositions in juvenile turbot(Scophthalmus maximus)[J].Fish Physiology and Biochemistry,1999,20(3):263-277.DOI:10.1023/A:1007743532618.
[18]朱学伸,黄雪方,鲁小讯,等.结合低场核磁共振分析反复冻融处理对肉鸡不同部位肌肉品质的影响[J].食品科学,2016,37(9):23-28.DOI:10.7506/spkx1002-6630-201609005.
[19]李玫,李苗云,赵改名,等.冻融循环下鸡肉品质变化的低场核磁共振研究[J].食品科学,2013,34(11):58-61.DOI:10.7506/spkx1002-6630-201311014.
[20]李学英,迟海,杨宪时,等.南极磷虾冷藏过程中的品质变化[J].食品科学,2010,31(20):464-468.
[21]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;4.
[22]阿依木古丽,蔡勇,陈士恩,等.冻融对早胜牛肉品质及微细结构的影响[J].畜牧兽医学报,2011,42(3):375-380.
[23]阿依木古丽,蔡勇,陈士恩,等.反复冷冻-解冻对牛肉品质及组织结构的影响[J].食品科学,2011,32(7):109-112.
[24]HUFF-LONERGAN E,LONERGAN S M.Mechanisms of waterholding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.
[25]张英华.肉的品质及其相关质量指标[J].食品研究与开发,2005,26(1):39-42.DOI:10.1016/j.meatsci.2005.04.022.
[26]余力,贺稚非,ENKHMAA B,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.DOI:10.7506/spkx1002-6630-201514049.
[27]吴琼,李德阳,潘锦锋,等.熟化方式对大菱鲆肌肉加工特性的影响[J].中国食品学报,2016,16(19):129-135.DOI:10.16429/j.1009-7848.2016.09.018.
[28]SRINIVASAN S,XIONG Youling L.,BLANCHARD S P.Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns(Macrobrachium rosenbergii)[J].Journal of the Science of Food and Agriculture,1997,75(1):37-44.DOI:10.1016/S0001-2092(07)69000-0.
[29]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.DOI:10.1016/j.foodchem.2006.11.004.
[30]SHANKS B C,WULF D M,MADDOCK R J.Technical note:the effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several post-mortem aging periods[J].Journal of Animal Science,2002,80(8):2122-2125.
[31]SMITH G C,SPAETH C W,CARPENTER Z L,et al.The effects of freezing,frozen storage conditions,and degree of doneness on lamb palatability characteristics[J].Food Science,1968,33(1):19-24.DOI:10.1111/j.1365-2621.1968.tb00876.x.
[32]戚军,高菲菲,李春保,等.低场NMR研究冻融过程中羊肉持水力的变化[J].江苏农业学报,2010,26(3):617-622.DOI:10.3969/j.issn.1000-4440.2010.03.033.
[2]马爱军,陈四清,雷霁霖,等.大菱鲆鱼体生化组成及营养价值的初步探讨[J].海洋水产研究,2003,24(1):11-14.DOI:10.3969/j.issn.1000-7075.2003.01.003.
[3]梁萌青,雷霁霖,吴新颖,等.3种主养鲆鲽类的营养成分分析及品质比较研究[J].渔业科学进展,2010,31(4):113-119.DOI:10.3969/j.issn.1000-7075.2010.04.016.
[4]李苗云,樊静,赵改名,等.冻融变化对速冻肉馅品质的影响[C]//第八届中国肉类科技大会论文集,昆明:中国畜产品加工研究会,2010:183-187.
[5]郭园园,孔保华,夏秀芳,等.冷冻-解冻循环对鲤鱼肉物理化学特性的影响[J].食品科学,2011,32(13):125-130.
[6]李婷婷,刘剑侠,徐永霞,等.大菱鲆微冻贮藏过程中的品质变化规律[J].中国食品学报,2014,14(7):95-102.
[7]肖桂华,朱蓓薇,董秀萍,等.鲍鱼腹足不同部位的质构特性及组织结构研究[J].食品科技,2010,35(11):155-159.DOI:10.13684/j.cnki.spkj.2010.11.061.
[8]林婉玲,关熔,曾庆孝,等.彩鲷和普通罗非鱼不同部位营养及质构特性的研究[J].现代食品科技,2011,27(1):16-21;49.DOI:10.3969/j.issn.1673-9078.2011.01.004.
[9]姜启兴,吴佳芮,许艳顺,等.鳙鱼不同部位的成分分析及营养评价[J].食品科学,2014,35(5):183-187.DOI:10.7506/spkx1002-6630-201405036.
[10]王垚,傅新鑫,潘锦锋,等.大菱鲆背腹部肌肉基本组成、质构及加工特性[J].食品科学,2015,36(23):64-69.DOI:10.7506/spkx1002-6630-201523013.
[11]LEKNES E,IMSLAND A K,GUSTAVSSON A,et al.Optimum feed formulation for turbot,Scophthalmus maximus(Rafinesque,1810)in the grow-out phase[J].Aquaculture,2012,344-349:114-119.DOI:10.1016/j.aquaculture.2012.03.011.
[12]王庆超.饲料调控大菱鲆(Scophthalmus maximus L.)幼鱼生长、营养素感知与代谢及相关信号通路的初步探究[D].青岛:中国海洋大学,2015:25-73.
[13]彭墨,徐玮,麦康森,等.亚麻籽油替代鱼油对大菱鲆幼鱼生长、脂肪酸组成及脂肪沉积的影响[J].水产学报,2014,38(8):1131-1139.DOI:10.3724/SP.J.1231.2014.49251.
[14]刘兴旺,艾庆辉,麦康森,等.大豆浓缩蛋白替代鱼粉对大菱鲆摄食、生长及体组成的影响[J].水产学报,2014,38(1):91-98.DOI:10.3724/SP.J.1231.2014.48852.
[15]刘宝锁,张天时,孔杰,等.大菱鲆生长和耐高温性状的遗传参数估计[J].水产学报,2011,35(11):1601-1606.DOI:10.3724/SP.J.1231.2011.17591.
[16]REGOST C,ARZEL J,ROBIN J,et al.Total replacement of fish oil by soybean or linseed oil with a return to fish oil in turbot(Psetta maxima):1.growth performance,flesh fatty acid profile,and lipid metabolism[J].Aquaculture,2003,217(1/2/3/4):465-482.DOI:10.1016/S0044-8486(02)00259-4.
[17]BELL J G,TOCHER D R,FARNDALE B M,et al.Effects of essential fatty acid-deficient diets on growth,mortality,tissue histopathology and fatty acid compositions in juvenile turbot(Scophthalmus maximus)[J].Fish Physiology and Biochemistry,1999,20(3):263-277.DOI:10.1023/A:1007743532618.
[18]朱学伸,黄雪方,鲁小讯,等.结合低场核磁共振分析反复冻融处理对肉鸡不同部位肌肉品质的影响[J].食品科学,2016,37(9):23-28.DOI:10.7506/spkx1002-6630-201609005.
[19]李玫,李苗云,赵改名,等.冻融循环下鸡肉品质变化的低场核磁共振研究[J].食品科学,2013,34(11):58-61.DOI:10.7506/spkx1002-6630-201311014.
[20]李学英,迟海,杨宪时,等.南极磷虾冷藏过程中的品质变化[J].食品科学,2010,31(20):464-468.
[21]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;4.
[22]阿依木古丽,蔡勇,陈士恩,等.冻融对早胜牛肉品质及微细结构的影响[J].畜牧兽医学报,2011,42(3):375-380.
[23]阿依木古丽,蔡勇,陈士恩,等.反复冷冻-解冻对牛肉品质及组织结构的影响[J].食品科学,2011,32(7):109-112.
[24]HUFF-LONERGAN E,LONERGAN S M.Mechanisms of waterholding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.
[25]张英华.肉的品质及其相关质量指标[J].食品研究与开发,2005,26(1):39-42.DOI:10.1016/j.meatsci.2005.04.022.
[26]余力,贺稚非,ENKHMAA B,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.DOI:10.7506/spkx1002-6630-201514049.
[27]吴琼,李德阳,潘锦锋,等.熟化方式对大菱鲆肌肉加工特性的影响[J].中国食品学报,2016,16(19):129-135.DOI:10.16429/j.1009-7848.2016.09.018.
[28]SRINIVASAN S,XIONG Youling L.,BLANCHARD S P.Effects of freezing and thawing methods and storage time on thermal properties of freshwater prawns(Macrobrachium rosenbergii)[J].Journal of the Science of Food and Agriculture,1997,75(1):37-44.DOI:10.1016/S0001-2092(07)69000-0.
[29]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.DOI:10.1016/j.foodchem.2006.11.004.
[30]SHANKS B C,WULF D M,MADDOCK R J.Technical note:the effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several post-mortem aging periods[J].Journal of Animal Science,2002,80(8):2122-2125.
[31]SMITH G C,SPAETH C W,CARPENTER Z L,et al.The effects of freezing,frozen storage conditions,and degree of doneness on lamb palatability characteristics[J].Food Science,1968,33(1):19-24.DOI:10.1111/j.1365-2621.1968.tb00876.x.
[32]戚军,高菲菲,李春保,等.低场NMR研究冻融过程中羊肉持水力的变化[J].江苏农业学报,2010,26(3):617-622.DOI:10.3969/j.issn.1000-4440.2010.03.033.