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中国精品科技期刊2020
冯钰敏,梁诗惠,邓华荣,等. 不同解冻方式对鸭腿肉品质特性的影响[J]. 食品工业科技,2023,44(3):336−345. doi: 10.13386/j.issn1002-0306.2022030120.
引用本文: 冯钰敏,梁诗惠,邓华荣,等. 不同解冻方式对鸭腿肉品质特性的影响[J]. 食品工业科技,2023,44(3):336−345. doi: 10.13386/j.issn1002-0306.2022030120.
FENG Yumin, LIANG Shihui, DENG Huarong, et al. Effects of Different Thawing Methods on the Quality Characteristics of the Duck Leg Meat[J]. Science and Technology of Food Industry, 2023, 44(3): 336−345. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030120.
Citation: FENG Yumin, LIANG Shihui, DENG Huarong, et al. Effects of Different Thawing Methods on the Quality Characteristics of the Duck Leg Meat[J]. Science and Technology of Food Industry, 2023, 44(3): 336−345. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030120.

不同解冻方式对鸭腿肉品质特性的影响

Effects of Different Thawing Methods on the Quality Characteristics of the Duck Leg Meat

  • 摘要: 为选择一种合适的解冻方式(冷藏解冻、室温解冻、流水解冻和微波解冻),以期减少冷冻原料肉解冻过程的损耗并保障产品质量,为企业生产提供理论参考依据。本文以冷冻鸭腿肉为研究对象,探究不同解冻方式对冷冻鸭腿肉的保水性、pH、色泽、硫代巴比妥酸(TBARS)、羰基、Ca2+-ATPase、总巯基、组织学特性等指标的影响,并结合凝胶电泳和拉曼光谱分析蛋白质的降解及蛋白质二级结构的稳定性。结果表明:冷藏解冻的鸭腿肉解冻损失最低,色泽保持红润,肌纤维间隙最小(6.97 μm),组织结构紧密;TBARS值最低(0.16 mg/100 g),脂质氧化程度轻;羰基含量最低(0.16 nmol/mg),总巯基含量(149.10 μmol/g)和Ca2+-ATPase活性(2.69 U/mg)最高,对蛋白氧化影响小,凝胶电泳显示蛋白降解程度轻,α-螺旋含量高(42.33%),蛋白质的二级结构稳定有序。与冷藏解冻相比,流水解冻对鸭腿肉的保水性、色泽、组织学特性、脂质氧化与蛋白质氧化的影响稍重,其次是室温解冻,微波解冻的影响较严重。因此,冷藏解冻对冷冻鸭腿肉的品质影响较小,是最合适的解冻方式。

     

    Abstract: In order to reduce product loss and guarantee product quality, this paper used frozen duck leg meat as raw material. The data would be provided to the enterprises as a theoretical reference. Four kinds of thawing methods, refrigerated thawing, room temperature thawing, running water thawing, and microwave thawing were used. The effects of thawing methods on the quality were discussed including water retention, pH, color, thiobarbituric acid value (TBARS), carbonyl groups, Ca2+-ATPase, total sulfhydryl groups, histological properties. Combined with gel electrophoresis and Raman spectroscopy, the degradation and the secondary structure of proteins were analyzed. The results showed that refrigerated thawing had minimum thawing loss, red color, muscle fiber gap (6.97 μm), and tight tissue structure. Lipid oxidation and protein oxidation were mild with minimum thiobarbituric acid value (0.16 mg/100 g), carbonyl content (0.16 nmol/mg), and maximum total sulfhydryl content (149.10 μmol/g), and Ca2+-ATPase activity (2.69 U/mg). Gel electrophoresis showed light protein degradation and Raman spectroscopy showed a stable and ordered secondary structure of the protein with high alpha helix content (42.33%). Compared with refrigerated thawing, the effect of running water thawing on water retention, color, histological properties, lipid oxidation, and protein oxidation of duck leg meat was slightly heavier, followed by room temperature thawing and more serious effect of microwave thawing. Collectively, refrigerated thawing is the optimal thawingmethod with less effect on the quality loss of frozen duck leg meat.

     

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