食品科学 ›› 2018, Vol. 39 ›› Issue (21): 266-272.doi: 10.7506/spkx1002-6630-201821040

• 包装贮运 • 上一篇    下一篇

冻融循环对大菱鲆不同部位肌肉品质的影响

井月欣1,赵云苹1,张金浩2,刘 芳1,刘慧慧1,李振铎1,王共明1,张 健1,*   

  1. 1.山东省海洋资源与环境研究院,山东 烟台 264006;2.烟台市水产研究所,山东 烟台 264003
  • 出版日期:2018-11-15 发布日期:2018-11-21
  • 基金资助:
    山东省现代农业产业技术体系鱼类产业创新团队建设项目(SDAIT-12-09);烟台市“十三五”海洋经济创新发展示范海洋生物产品服务平台项目(YHCX-SW-P-201701)

Effect of Freeze-Thaw Cycles on the Quality of Muscles from Different Parts of Scophthalmus maximus

JING Yuexin1, ZHAO Yunping1, ZHANG Jinhao2, LIU Fang1, LIU Huihui1, LI Zhenduo1, WANG Gongming1, ZHANG Jian1,*   

  1. 1. Shandong Marine Resource and Environment Research Institute, Yantai 264006, China; 2. Yantai Fisheries Research Institute, Yantai 264003, China
  • Online:2018-11-15 Published:2018-11-21

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。T2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。

关键词: 大菱鲆, 冻融循环, 质构特性, 弛豫时间, 品质

Abstract: 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 pH, thawing loss, cooking loss, shear force, texture properties and the types of water molecules after different freeze-thaw cycles. The results indicated that pH value 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). T2 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.

Key words: Scophthalmus maximus, freeze-thaw cycles, texture properties, relaxation time, quality

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