食品科学2017，Vol.38Issue(11)：6-11,6.DOI:10.7506/spkx1002-6630-201711002
不同解冻方式对秘鲁鱿鱼肌肉保水性和蛋白质氧化程度的影响
Effect of Different Thawing Methods on Water Holding Capacity and Protein Oxidation in Dosidicus gigas
摘要
Abstract
This study compared the effects of five different thawing methods namely water soaking,running water thawing,salt water soaking,air thawing ((10 ± 1) ℃) and refrigeration on the quality of frozen Dosidicus gigas.The results showed that the thawing time with running water was the shortest,followed by salt water thawing.The thawing loss and cooking loss of five thawed samples were significantly different (P ＜ 0.01).Water holding capacity of salt water thawing and refrigeration thawing were higher than those of water soaking thawing and air thawing,which was confirmed by low-field nuclear magnetic resonance (LF-NMR).Carbonyl,sulphur and dimer tyrosine contents of five thawed samples were significantly different (P ＜ 0.01) at-18,-4 and 0 ℃C.Taking protein oxidation indexes into account,salt water thawing and refrigeration thawing were considered to be the most suitable methods to thaw frozen Dosidicus gigas.Furthermore,there was a certain association between the reduction in water-holding capacity and protein oxidation.关键词
秘鲁鱿鱼/解冻方式/保水性/蛋白氧化Key words
Dosidicus gigas/thawing method/water holding capacity (WHC)/protein oxidation分类
轻工纺织引用本文复制引用
朱文慧,宦海珍,步营,徐永霞,励建荣,李学鹏,宋强,马永钧..不同解冻方式对秘鲁鱿鱼肌肉保水性和蛋白质氧化程度的影响[J].食品科学,2017,38(11):6-11,6.基金项目
国家自然科学基金青年科学基金项目(31301569) （31301569）
中国博士后科学基金项目(2015M582143) （2015M582143）
“十二五”国家科技支撑计划项目(2015BAD17B03) （2015BAD17B03）
