解冻方式对炝蟹食用品质的影响

摘要/Abstract

摘要： 为研究不同解冻方式对冻藏炝蟹食用品质的影响，筛选食用前的最佳解冻方式，分析了低温解冻、室温解冻、流水解冻、超声解冻和脉冲磁场辅助解冻5种方式的解冻曲线，感官评价，电子舌，蟹肉蛋白质及其降解产物和呈味核苷酸含量变化。结果表明：超声和脉冲磁场辅助解冻最具时效性(10.4 min，26.2 min)，低温解冻最耗时(312.6 min)。脉冲磁场辅助解冻蟹肉的色泽、质地和气味的评分最高，超声解冻的口感评分最好。电子舌结果表明，低温解冻、脉冲磁场辅助解冻和超声解冻蟹肉品质较接近，与流水解冻和室温解冻之间存在较大差异。超声解冻蟹肉的水分含量最高（84.37 %），脉冲磁场辅助解冻的蛋白降解指数最低（13.83 %），流水解冻的蟹肉水分含量最低（77.36 %），且蛋白降解指数最高（16.64 %）。低温解冻蟹肉的总游离氨基酸含量最高（2885.78 mg/100 g），脉冲磁场辅助和超声解冻蟹肉中鲜味氨基酸和甜味氨基酸的含量相近，分别为97.5 mg/100 g和1154.0 mg/100 g、97.5 mg/100 g和1132.9 mg/100 g，显著性高于其他三种解冻方式。不同解冻方式对炝蟹蟹肉中呈味核苷酸作用显著，超声和脉冲磁场辅助解冻蟹肉中呈味核苷酸具有较高的含量，以脉冲磁场辅助解冻蟹肉中等效鲜味浓度最高（44.38 g MSG/100 g）。因此，脉冲磁场辅助解冻最适宜作为冻藏炝蟹的解冻方式。

关键词: 炝蟹, 解冻, 超声波, 脉冲磁场, 游离氨基酸, 核苷酸

Abstract: In order to investigate the influence mechanism of different thawing methods on the edible quality of frozen salted-crab and to screen the best thawing method before consumption, this experiment compared and analyzed the thawing curves, sensory, electronic tongue, protein and its degradation products and flavor nucleotide content changes of low temperature thawing, room temperature thawing, flowing water thawing, ultrasonic thawing and pulsed magnetic field assisted thawing. The results showed that ultrasonic and pulsed magnetic field assisted thawing was the most time-effective (10.4min, 26.2min), and low temperature thawing was the most time-consuming (312.6 min). The color, texture and odor of pulsed magnetic field assisted thawing salted-crab meat were the highest, and the taste score of ultrasonic thawing was the best. The results of electronic tongue showed the quality of salted-crab meat was closer between low temperature thawing, pulsed magnetic field assisted thawing and ultrasonic thawing, and there was a significant difference between flowing water thawing and room temperature thawing. The moisture content of salted-crab meat thawed by ultrasound was the highest (84.37%), the protein degradation index thawed by pulsed magnetic field was the lowest (13.83%), the moisture content of salted-crab meat thawed by flowing water was the lowest (77.36%), and the protein degradation index was the highest (16.64%).. The total free amino acid content of low-temperature thawed salted-crab meat is the highest, at 2885.78mg/100 g. The contents of umami amino acids and sweet amino acids in pulsed magnetic field assisted and ultrasonic thawing salted-crab muscle were similar, which were 97.5 mg / 100 g and 1154.0 mg / 100 g, 97.5 mg / 100 g and 1132.9 mg / 100 g, respectively, which were significantly higher than those of the other three thawing methods. Different thawing methods have a significant effect on the flavor nucleotides in the salted-crab meat. Ultrasound and pulsed magnetic field assisted thawing of had higher content of flavor nucleotides in salted-crab meat, and the equivalent umami concentration in pulsed magnetic field assisted thawing crab meat was the highest (44.38 g MSG/100 g).. Therefore, pulsed magnetic field thawing was the most suitable thawing methods for refrigerated salted-crab.

Key words: salted-crab, thaw, ultrasonic, pulsed magnet field, free amino acid, nucleotide

中图分类号:

TS254.4

尚佳宇徐祥徐大伦谷贵章邹祖全张进杰. 解冻方式对炝蟹食用品质的影响[J]. 食品科学.

Gui-Zhang GU Jin-Jie ZHANG. Effects of thawing methods on the edible quality of salted-crab[J]. FOOD SCIENCE.

参考文献

[1]Song J, Wang H, Wu X, et al.The flavor of gonad and meat of female Portunus Trituberculatus cultured in indoor and outdoor[J].Journal of food biochemistry, 2019, 43(10):e12743-e12743
[2]刘雅.基于贝叶斯方法的东海北部海域三疣梭子蟹资源评估和管理策略分析[D]. 浙江海洋大学, 2022:4. DOI: 10.27747/d.cnki.gzjhy.2022.000028.
[3]李常笛.低温技术在水产品加工中的应用探究[J].南方农业, 2017, 11(21):103-104
[4]Xiufang X, Baohua K, Jing L, 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
[5]Zhou P C, Xie J.Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)[J].Food Science and Biotechnology, 2021, 30(9):1213-1223
[6]梁诗惠, 冯钰敏, 邓华荣, 等.解冻方式对鸡腿肉蛋白氧化特性的影响[J].食品与发酵工业, 2023, 49(05):223-229
[7]凌胜男, 刘特元, 陈雪叶, 等.不同解冻方式对鳀鱼鲜度及挥发性风味物质的影响[J].食品工业科技, 2022, 43(05):322-330
[8]Cai L, Cao M, Regenstein J, et al.Recent Advances in Food Thawing Technologies[J].Comprehensive Reviews in Food Science and Food Safety, 2019, 18(4):953-970
[9]Li D, Zhao H, Muhammad A I, et al.The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets[J].Food Chemistry, 2020, 320(prepublish):126614-126614
[10]Chu Y, Tan M, Bian C, et al.Effect of ultrasonic thawing on the physicochemical properties,freshness,and protein-related properties of frozen large yellow croaker (Pseudosciaena crocea)[J].Journal of food science, 2022, 87(1):52-67
[11]GERENCSER V F, BARNOTHY M F, BARNOTHY J M.Inhibition of bacterial growth by magnetic fields[J].Nature, 1962, 196(4854):539-&
[12]Li H, Xie R, Xu X, et al.Static Magnetic Field Inhibits Growth of Escherichia coli Colonies via Restriction of Carbon Source Utilization[J].Cells, 2022, 11(5):827-827
[13]Jiang J, Zhang L, Yao J, et al.Effect of Static Magnetic Field Assisted Thawing on Physicochemical Quality and Microstructure of Frozen Beef Tenderloin[J].Frontiers in Nutrition, 2022, 9( ):914373-914373
[14]Shi S, Wang X, Wu X, et al.Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus[J].Food Science & Nutrition, 2020, 8(2):1115-1124
[15]Wu, Cao.Study on endogenous protease and protein degradation of dry-salted Decapterus maruadsi[J].CyTA - Journal of Food, 2018, 16(1):350-356
[16]Zhuang K, Wu N, Wang X, et al.Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)[J].Journal of food science, 2016, 81(4):S968-81
[17]王雪松, 谢晶.不同解冻方式对冷冻竹荚鱼品质的影响[J].食品科学, 2020, 41(23):137-143
[18]Lv Y, Xie J.Quality of Cuttlefish as Affected by Different Thawing Methods[J].International Journal of Food Properties, 2022, 25(1):33-52
[19]Junyan T, Shuangquan S, Changqing T.Effects of the magnetic field on the freezing process of blueberry[J].International Journal of Refrigeration, 2020, 113:288-295
[20]YANYUN Z, ROLANDO A F, DENNIS G O.High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef[J].Journal of Food Science, 1998, 63(2):272-275
[21]潘志民, 邹文中, 邹艾一, 等.模糊数学感官评价法优化培根加工工艺[J].食品与机械, 2014, 30(02):201-205
[22]曹荣, 卞瑞姣, 赵玲, 等.解冻方式对三疣梭子蟹感官特征和理化指标的影响[J].食品安全质量检测学报, 2017, 8(05):1704-1708
[23]牛改改, 秦成丰, 游刚, 等.解冻方式对近江牡蛎肉感官特征和理化指标的影响[J].食品工业科技, 2020, 41(16):271-278
[24]Lu L, Hu Z, Hu X, et al.Electronic tongue and electronic nose for food quality and safety[J].Food Research International, 2022, 162(PB):112214-112214
[25]C.G,CS,F. M,et al. Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters[J].LWT, 2020, 118(C):108785-108785
[26]黄琳, 张莉, 武丹露.三疣梭子蟹冻藏过程中肌肉蛋白质生化特性的变化[J].海洋科学, 2017, 41(06):41-47
[27]Li X, Ma Y, Sun P, et al.Effect of ultrasonic thawing on protein properties and muscle quality of Bonito[J].Journal of Food Processing and Preservation, 2020, 45(1):e14930-
[28]单亮亮, 刘斌.电磁场对水及其盐溶液的冻结影响[J].制冷, 2017, 36(01):29-35
[29]Yang K, Wang L, Guo J, et al.Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels[J].Food Chemistry, 2021, 345:128849-128849
[30]李慢, 马晓彬, 王文骏, 等.解冻方式对中国对虾品质的影响[J].中国食品学报, 2019, 19(05):182-190
[31]Yu D, Jing D, Yang F, et al.The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation[J]. International Journal of Refrigeration, 2021, 122:147-155
[32]Higashitani K, Okuhara K, Hatade S.Effects of magnetic fields on stability of nonmagnetic ultrafine colloidal particles[J].Journal of Colloid and Interface Science, 1992, 152(1):125-131
[33]郭亚男, 韩刚, 杨臻, 等.三疣梭子蟹营养和风味品质比较分析[J].中国渔业质量与标准, 2019, 9(03):26-33
[34]Iwona C, W?adys?aw M, Kinga T, et al.Changes of amino acid and fatty acid profile in freshwater fish after smoking[J].Journal of Food Processing and Preservation, 2018, 42(1):e13357-e13357
[35]付娜, 王锡昌.电子舌分析和感官评价在游离氨基酸对中华绒螯蟹整体滋味贡献评价中的研究[J].食品工业科技, 2014, 35(20):91-96
[36]徐志善, 孙钦军, 王锡念, 等.不同解冻方式对早熟中华绒螯蟹品质和滋味的影响[J].食品工业科技, 2019, 40(01):275-280
[37]Chunsheng L, Fantong M, Xianming T, et al.Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain[J].Fisheries Science, 2018, 84(5):897-907
[38]De-Wei C, Min Z.Non-volatile taste active compounds in the meat of Chinese mitten crab ( Eriocheir sinensis )[J].Food Chemistry, 2007, 104(3):1200-1205
[39]王慧, 施文正, 吴旭干, 等.饲料对雌体三疣梭子蟹不同部位滋味的影响[J].食品工业科技, 2016, 37(19):356-362
[40]Qiu J F, Luo C, Ren L H, et al.Black soldier fly larvae replace traditional iced trash fish diet to enhance the delicious flavor of Chinese mitten crab (Eriocheir sinensis)[J]. Frontiers in Marine Science, 2023, :-
[41]宋雪.冷藏条件下中华绒螯蟹与三疣梭子蟹ATP降解途径的探究及品质变化的评价[D]. 上海海洋大学, 2016: 22.
[42]付娜, 王锡昌.滋味物质间相互作用的研究进展[J].食品科学, 2014, 35(03):269-275
[43]Xu Y, Liu W, Li L, et al.Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms[J]. Food Control, 2022, 142. DOI: 10.1016/J.FOODCONT.2022.109245.[J].Food Control, 2022, 142:-