食品工业科技2018，Vol.39Issue(5)：30-35,40,7.DOI:10.13386/j.issn1002-0306.2018.05.006
微波解冻对秘鲁鱿鱼肌肉品质与蛋白质氧化程度的影响
Effect of microwave thawing on the muscle quality and protein oxidation in Dosidicus gigas
摘要
Abstract
The effects of various ways of thawing (4 ℃ refrigerator thawing and 500,700,900 W microwaves thawing) on the muscle quality and protein oxidation of frozen Dosidicus gigas were investigated.The changes of muscle quality were studied by measuring the thawing loss,cooking loss,color changes,texture profile analysis(TPA)and low field nuclear magnetic resonance (NMR).Factors reflecting proteins oxidation,such as the contents of carbonyl,total sulfhydryl,surface hydrophobicity and dityrosine,were also examined.The results indicated that the 500 W microwave thawing treatment could keep the whiteness,brightness and water holding capacity (WHC) well.It was also found that the elasticity and cohesion of samples was not significantly difference by all of the thawing methods (p ＞ 0.05),while the hardness,chewiness and resilience of samples by the 4 ℃ refrigerator thawing were significantly better than the microwave thawing method.The four thawing methods caused significantly different (p ＜ 0.05) carbonyl,total sulfhydryl,surface hydrophobicity and dityrosine contents,while the 500 W thawing treatment exerted the lowest carbonyl content and surface hydrophobicity contents and the highest total sulfhydryl.In conclusion,though the microwave thawing method could be more time-saving,but it was not very efficient to maintain the TPA of Dosidicus gigas.However,500 W microwave treatments were good for maintaining the WHC and delaying protein oxidation during thawing process.关键词
秘鲁鱿鱼/微波解冻/品质/保水性/蛋白氧化Key words
Dosidicus gigas/microwave thawing/quality/water holding capacity (WHC)/protein oxidation分类
轻工纺织引用本文复制引用
宦海珍,朱文慧,步营,李学鹏,励建荣,孙啸涛,沈琳..微波解冻对秘鲁鱿鱼肌肉品质与蛋白质氧化程度的影响[J].食品工业科技,2018,39(5):30-35,40,7.基金项目
北京工商大学食品质量与安全实验室开放课题(FQS-201706) （FQS-201706）
中国博士后科学基金(2016M602635). （2016M602635）
