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刘宏影,马莹莹,李秀霞,励建荣,郭晓华,于建洋.解冻方式对金线鱼肌原纤维蛋白热稳定性和组织结构的影响[J].华中农业大学学报,2019,38(6):-32
解冻方式对金线鱼肌原纤维蛋白热稳定性和组织结构的影响
Effect of different thawing methods on thermal stability and tissue structure of myofibrin of Nemipterus virgatus
投稿时间:2019-07-09  
DOI:
中文关键词:  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
英文关键词:Nemipterus virgatus  thawing methods  myofibrillar protein  thermal stability  histological structure  texture characteristics  thawing loss
基金项目:国家自然科学基金面上项目(31571868); 中央引导地方科技发展专项(2018107005),辽宁省重点研发计划指导计划项目(2017205004);辽宁省自然科学基金项目(辽科发\[2018\]25号)
作者单位E-mail
刘宏影 渤海大学食品科学与工程学院锦州 121013 284134253@qq.com 
马莹莹 渤海大学食品科学与工程学院锦州 121013  
李秀霞 渤海大学食品科学与工程学院锦州 121013  
励建荣 渤海大学食品科学与工程学院锦州 121013 lijr6491@163.com 
郭晓华 山东美佳集团有限公司日照 276800  
于建洋 山东荣城泰祥食品股份有限公司威海 264309  
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中文摘要:
      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。
英文摘要:
      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.
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