摘要
为探究解冻方式对冷冻南极磷虾肉品质的影响,采用低温解冻、静水解冻、超声解冻和空气解冻对南极磷虾肉进行处理,分析解冻方式对南极磷虾肉保水性、水分分布、蛋白质降解程度和滋味成分的影响。结果表明,与超声解冻和空气解冻相比,低温解冻和静水解冻具有较好的保水性,内部水分结构完整;低温解冻耗时虽较长,达98.42 min,但解冻后TCA溶解肽含量显著低于其它3组(P<0.05),鲜味氨基酸比例显著高于其它3组(P<0.05)。超声解冻耗时最短,为21.83 min,而解冻后非蛋白氮(NPN)含量最多(P<0.05)。空气解冻的必需氨基酸比例为11.58%,显著低于其它3组(P<0.05)。4组间的挥发性盐基氮(TVB-N)含量无显著差异(P>0.05),且均低于10 mg/100 g。由滋味活性值(TAV)可知,解冻后的南极磷虾肉以甜味和苦味为主,且空气解冻后苦味氨基酸占比最大(P<0.05)。结论:低温和静水解冻更适合南极磷虾肉的解冻,而超声和空气解冻后的南极磷虾肉品质较差。
Variations in water holding capacity,moisture distribution,protein degradation and taste ingredients of Antarctic krill meat after low temperature thawing,water soaking thawing,ultrasonic thawing,or air thawing were investigated to explore the effect of thawing methods on the quality of frozen Antarctic krill meat.The results showed that low temperature thawing or water soaking thawing endowed Antarctic krill meat with better water retention capacity and complete internal water structure when compared to ultrasonic thawing or air thawing;low temperature thawing took a longest time(98.42 min),but the content of TCA-soluble peptides after thawing was significantly lower than those of the other three groups(P<0.05);and the proportion of umami amino acids was significantly higher than those of the other three groups(P<0.05);ultrasonic thawing took the shortest time(21.83 min),but the content of the non-protein nitrogen(NPN)content after thawing was the largest(P<0.05).The proportion of essential amino acids for air thawing was 11.58%,which was significantly lower than those in the other three groups(P<0.05).There was no significant difference in the content of total volatile base nitrogen(TVB-N)among the four groups(P>0.05),and all of them were below 10 mg/100 g.The taste activity value(TAV)indicated that the sweetness and bitterness were the main taste of thawed Antarctic krill meat,and the proportion of bitter amino acids in Antarctic krill meat after air thawing was the largest(P<0.05).The above results indicated that low temperature or water soaking thawing were more suitable for the thawing of Antarctic krill meat,while the quality of Antarctic krill meat after ultrasonic thawing or air thawing was relatively poor.
作者
刁华玉
林松毅
陈冬
梁瑞
孙娜
Diao Huayu;Lin Songyi;Chen Dong;Liang Rui;Sun Na(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,Liaoning;National Engineering Research Center of Seafood,Dalian 116034,Liaoning;Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第4期228-238,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(32022067)。
关键词
南极磷虾肉
解冻方式
水分分布
蛋白质降解
滋味成分
Antarctic krill meat
thawing methods
moisture distribution
protein degradation
flavor ingredients
