摘要
为研究不同解冻方式对金线鱼品质的影响,分别采用0℃冰水混合解冻、4℃冰箱解冻、20℃静水解冻、0℃超声波解冻(160、280、400 W)这4种解冻方式对-20℃贮藏的金线鱼进行解冻,测定金线鱼的解冻损失率、蒸煮损失率和质构特性,并应用差示扫描量热仪(DSC)研究蛋白质热稳定性,拉曼光谱分析蛋白质二级结构,光学显微镜观察其组织微观结构。结果显示:4℃冰箱解冻后金线鱼的解冻损失率最低,其次是0℃超声波(280 W)解冻处理组。金线鱼经过0℃超声波(280 W)解冻处理后肌束排列紧密,蛋白质表现出良好的热稳定性,肌原纤维蛋白的二级结构变化较小。金线鱼经过0℃超声波(400 W)解冻后,具有较好的热稳定性和质构特性,但是过高功率的超声波会使肌原纤维严重断裂并增大间隙。综合对比4种解冻方式,0℃超声波(280 W)解冻对金线鱼品质的破坏性最小,是值得推荐的快速解冻方式。
In order to study the effects of different thawing methods on the quality of Nemipterus virgatus,0℃water bath,4℃refrigerator defrosting,20℃water soaking thawing and 0℃ultrasonic thawing(160 W,280 W,400 W)were individually used to thaw Nemipterus virgatus that was stored at-20℃.Thawing loss rate,cooking loss rate and textural properties were determined.Meanwhile,differential scanning calorimetry(DSC)was used to study protein thermal stability.Raman spectra was used to analyse to protein secondary structure.Microstructure of muscle tissue was observed by optical microscope.The results indicated that the thawing loss rate of Nemipterus virgatus thawed in 4℃refrigerator was the lowest,followed by 0℃ultrasonic(280 W)thawing.After thawing in 0℃ultrasonic(280 W),the microstructure of Nemipterus virgatus was greatly maintained,the protein showed good thermal stability,and the secondary structure of myofibrillar protein changed little.Although protein thermal stability and textured property of Nemipterus virgatus after the 0℃ultrasonic(400 W)thawing were the best,myofibrils were severely broken and the gap of the muscle fiber bundle in microstructure became bigger due to excessively high power ultrasonic waves.Among 4 kinds of thawing methods comprehensively,0℃ultrasonic(280 W)thawing could maintaine the quality of Nemipterus virgatus and exert the least damage to Nemipterus virgatus muscle.It is a recommended method for rapid thawing Nemipterus virgatus.
作者
刘宏影
马莹莹
李秀霞
励建荣
郭晓华
于建洋
LIU Hongying;MA Yingying;LI Xiuxia;LI Jianrong;GUO Xiaohua;YU Jianyang(College of Food Science and Technology,Bohai University,Jinzhou 121013,China;Shandong Meijia Group Co.Ltd.,Rizhao 276800,China;Rongcheng Taixiang Food Co.Ltd.,Weihai 264309,China)
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2019年第6期25-32,共8页
Journal of Huazhong Agricultural University
基金
国家重点研发计划项目（2018YFD0901106）
“十二五”国家科技支撑计划项目（2015BAD17B03)
关键词
金线鱼
解冻方式
肌原纤维蛋白
热稳定性
组织结构
质构特性
解冻损失
Nemipterus virgatus
thawing methods
myofibrillar protein
thermal stability
histological structure
texture characteristics
thawing loss
