处理方式及解冻方法对明虾品质的影响
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摘要
【目的】探讨解冻方法及原材料处理方式对明虾(Penaeus chinensis)解冻品质的影响.【方法】以漳州东山港明虾为研究对象,将明虾在(-26±0.5)℃条件下冷冻72 h,并采用4种方式处理冻结明虾,即不同解冻方法处理、复合磷酸盐(三聚磷酸钠∶焦磷酸钠∶六偏磷酸钠=2∶1∶1)处理、反复冻融处理和不同冻藏时间处理.以解冻后明虾的pH、汁液流失率、蒸煮损失率、盐溶性蛋白含量、菌落总数为评价指标,探讨明虾在不同处理方式下的解冻效果.【结果】与空气解冻与静水解冻方法比较,微波解冻及冰箱解冻可以显著维持明虾的解冻品质;在冰箱解冻基础上,添加0.2%复合磷酸盐处理可显著降低其汁液流失率、蒸煮损失率、菌落总数,并有效维持其盐溶性蛋白含量;增加冻融次数,明虾解冻pH、汁液流失率、蒸煮损失率、菌落总数呈上升趋势,其中pH、蒸煮损失率差异显著,明虾盐溶性蛋白含量呈下降趋势,且差异显著;延长冻藏时间,明虾解冻pH、汁液流失率、蒸煮损失率呈现上升趋势,而盐溶性蛋白含量及菌落总数出现下降,各水平间指标差异不明显;pH与汁液流失率及菌落总数相关系数分别为0.609与0.714,汁液流失率与蒸煮损失率相关性较大(r=0.916),蒸煮损失率与菌落总数r=0.562,且有统计学意义.【结论】研究结果可为明虾科学的冷冻贮藏,提高解冻品质提供理论依据.
【Objective】 In order to explore the effects of thawing and material treatment methods on thawing quality of prawns(Penaeus chinensis).【Method】 The prawns from Dongshan Port of Zhangzhou were frozen at-26±0.5 ℃ for 72 h and treated by four material processing methods(different thawing methods,sodium tripolyphosphate∶sodium pyrophosphate∶sodium hexametaphosphate=2∶1∶1 compound phosphate treatment;repeated freezing thawing treatment;different freezing time).The thawing effects of different treatment methods on prawn quality were determined through measuring the juice loss rate(%),pH value,cooking loss rate(%),soluble protein content and total number of bacteria colony.【Result】 Compared with the other two thawing methods,microwave thawing and low-temperature thawing could significantly maintain the prawn quality.On the basis of freezer thawing,0.2% compound phosphate treatment could remarkably decrease the juice loss rate,cooking loss rate and total number of bacteria colony,maintain the soluble protein content(P<0.05).With the increase of freezing and thawing times,the pH,juice loss rate,cooking loss rate,and total numbers of bacteria colony showed an increasing trend,in which,the corresponding pH and cooking loss rates were significantly different(P<0.05).The salt soluble protein content of the prawns decreased,and the difference was significant(P<0.05).With the prolongation of freezing time,the pH,juice loss rate and cooking loss rate showed an increasing trend,while the content of salt soluble protein and total number of bacteria colony decreased,and there was no significant difference among different levels.The correlation analysis showed that the correlation coefficients between pH and juice loss rate and total number of bacteria colony were 0.609 and 0.714,respectively.The correlation coefficients between juice loss rate and cooking loss rate were significant(correlation coefficient was 0.916),and the correlation coefficients between cooking loss rate and total number of bacteria colony were 0.562(P<0.05).【Conclusion】 The results could provide theoretical guidance for the thawing of prawns.
【Objective】 In order to explore the effects of thawing and material treatment methods on thawing quality of prawns(Penaeus chinensis).【Method】 The prawns from Dongshan Port of Zhangzhou were frozen at-26±0.5 ℃ for 72 h and treated by four material processing methods(different thawing methods,sodium tripolyphosphate∶sodium pyrophosphate∶sodium hexametaphosphate=2∶1∶1 compound phosphate treatment;repeated freezing thawing treatment;different freezing time).The thawing effects of different treatment methods on prawn quality were determined through measuring the juice loss rate(%),pH value,cooking loss rate(%),soluble protein content and total number of bacteria colony.【Result】 Compared with the other two thawing methods,microwave thawing and low-temperature thawing could significantly maintain the prawn quality.On the basis of freezer thawing,0.2% compound phosphate treatment could remarkably decrease the juice loss rate,cooking loss rate and total number of bacteria colony,maintain the soluble protein content(P<0.05).With the increase of freezing and thawing times,the pH,juice loss rate,cooking loss rate,and total numbers of bacteria colony showed an increasing trend,in which,the corresponding pH and cooking loss rates were significantly different(P<0.05).The salt soluble protein content of the prawns decreased,and the difference was significant(P<0.05).With the prolongation of freezing time,the pH,juice loss rate and cooking loss rate showed an increasing trend,while the content of salt soluble protein and total number of bacteria colony decreased,and there was no significant difference among different levels.The correlation analysis showed that the correlation coefficients between pH and juice loss rate and total number of bacteria colony were 0.609 and 0.714,respectively.The correlation coefficients between juice loss rate and cooking loss rate were significant(correlation coefficient was 0.916),and the correlation coefficients between cooking loss rate and total number of bacteria colony were 0.562(P<0.05).【Conclusion】 The results could provide theoretical guidance for the thawing of prawns.
引文
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[32] 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.
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[2] 林婉玲,杨贤庆,侯彩玲,等.直接浸渍冷冻过程中溶质在对虾中渗透规律的研究[J].现代食品科技,2013,(8):1820-1825.
[3] 李姣.中国对虾贮藏过程中肌肉蛋白质生化特性变化规律研究[D].杭州:浙江工商大学,2011.
[4] Sommmers C H,Sjoseph S E,Michael M.Ultraviolet light (254 nm) inactivation of pathogens on foods and stainless steel surfaces[J].Food Safety,2010,30(2):470-479.
[5] Frank H,Graf J,Amann-Gassner U,et al.Effect of short-term high-protein compared with normal-protein diets on renal hemodynamics and associated variables in healthy young men[J].American Journal of Clinical Nutrition,2009,90(6):1509-1516.
[6] 张丽,王丽,李学鹏,等.褐藻提取物与复合磷酸盐对中国对虾保水效果的比较[J].水产学报,2010,34(10):1610-1616.
[7] Puolanne E J,Ruusunen M H,Vainionpaa J I.Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate[J].Meat Science,2001,58(1):1-7.
[8] Bernthal P H,Booren A M,Gray J I.Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH,water-holding capacity and extractable protein of prerigor and postrigor ground beef[J].Meat Science,1991,29(1):69-82.
[9] Siebenhofer A,Jeitler K,Horvath K,et al.Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat[J].Food Chemistry,2010,120(4):1025-1030.
[10] 迟海,杨峰,杨宪时,等.不同解冻方式对南极磷虾品质的影响[J].现代食品科技,2011,27(11):1291-1295.
[11] 郭锐,彭意开,周光宏,等.K-卡拉胶、复合磷酸盐对反复冻融猪肉香肠品质的影响[J].食品与发酵工业,2012,38(4):196-201
[12] 叶伏林,顾赛麒,刘源,等.反复冻结-解冻对黄鳍金枪鱼肉品质的影响[J].食品与发酵工业,2012,38(1):172-177.
[13] 姜晴晴,吴春华,董开成,等.解冻方式对带鱼蛋白性质及肌肉品质的影响[J].中国食品学报,2016,16(11):17-27.
[14] 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.
[15] Boonsumre S,Chaiwanichsiri S,Tantratian 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.
[16] 汤亦悠,张慜,唐文林,等.复合处理对煮熟瘦猪肉嫩化的影响[J].食品与生物技术学报,2015,34(6):584-591
[17] 刘妙,杨宪时,张小伟,等.复配保鲜剂对反复冻融鱿鱼品质的影响[J].食品与发酵工业,2016,42(5):140-145.
[18] 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.
[19] Jon-Kyung Lee.Rapid thawing of frozen pork by 915 MHz microwave[J].Korean Journal of Food Science and Technology,1999,31(1):54-61.
[20] 郭彤,周德庆,朱兰兰,等.解冻方式对南极磷虾感官品质的影响[J].食品研究与开发,2016,37(18):1-5.
[21] 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.
[22] 林婉玲,丁莫,王锦旭,等.包装方式和材料对调理脆肉鲩鱼片冷藏过程品质的影响[J].农业工程学报,2018,34(2):284-291.
[23] 郑捷,尚校兰,刘安军.超高压对海鲈鱼鱼肉的蒸煮损失及蛋白质降解程度的影响[J].天津科技大学学报,2013,28(1):10-13.
[24] 罗天林,沈慧,郭兆斌,等.真空包装牛肉品质主成分分析.真空包装牛肉品质主成分分析[J].甘肃农业大学学报,2018,52(1):126-131..
[25] 张强,胡维岗,金新文.不同贮藏温度对河鲈新鲜度与质构性能的影响[J].食品与发酵工业,2015,41(10):182-185.
[26] 刘蒙佳,周强.天然香辛料浸提液对草鱼块保鲜效果的影响[J].甘肃农业大学学报,2013,48(5):141-145..
[27] Chow CJ,Ochia Y,Watabe S et al.Autoxidation of bluefin tuna myoglobin associated with freezing and thawing[J].Journal of Food Science,1987,52(3):589.
[28] 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.
[29] Chow C J,Ochia Y,Watabe S,et al.Autoxidation of bluefin tuna myoglobin associated with freezing and thawing [J].Journal of Food Science,1987,52(3):589.
[30] 唐梦,岑剑伟,李来好,等.高压静电场解冻对冻罗非鱼片品质的影响[J].食品工业科技,2017,38(13):1-6.
[31] Siddaiah D,Sagar Reddy G V,Raju C V,et al Changes lipids,proteins and kam aboko form ing ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storaga[J].Food Research International,2001,34(1):47-53.
[32] 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.
[33] 李媛媛,赵钜阳,韩齐,等.反复冻融对肉制品品质影响的研究进展[J].食品工业,2015(8):243-248.
[34] 宋广磊,戴志远,王宏海.复合磷酸盐对粒冻贻贝失水率影响的研究[J].食品与发酵工业,2006,32(4):27-30.
[35] 曾淑薇,李吉,熊善柏,等.磷酸盐对草鱼肌原纤维蛋白结构的影响[J].食品科学,2014,35(23):48-51.
[36] 李念文,谢晶,周然.金枪鱼解冻方法及解冻品质评价的研究进展[J].广东农业科学,2012(19):108-111.
[37] 邹明辉,李来好,郝淑贤,等.凡纳滨对虾虾仁在冻藏过程中品质变化研究[J].南方水产科学,2010,6(4):37-42.
[38] Benjakul S,Seymour T A,Morrissey M T,et al.Physicochemical changes in pacific whiting muscle proteins during iced storage[J].Journal of Food Science,1997,62(4):729-733.
[39] 于巍,周坚.草鱼盐溶蛋白保水性及流变性质的研究[J].食品与发酵工业,2007,33(10):72-75.
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