The relationship between water distribution and quality of tilapia fillets with chitosan film as affected by different ultrasonic wave
-
摘要: 为了研究不同超声波（200、250、300、350、400、450和500 W）对壳聚糖涂膜罗非鱼片水分分布与品质的关系,分别测定了解冻时间、解冻损失率、p H、TBA值、Ca2+-ATPase酶活性、弛豫时间T2,并分析探讨了水分分布与品质之间的相关性。结果表明,随着超声功率的增大（除300 W外）,不易流动水含量A21增加（p<0.05）。p H、TBA值、Ca2+-ATPase酶活性与解冻时间、解冻损失率均有极显著的负相关关系（p<0.01）,TBA值与不易流动水横向弛豫时间T22呈显著负相关关系（p<0.05）。7种超声功率中,450 W功率的超声波能较好的保持罗非鱼片的品质。与传统的流水解冻方法对比,其解冻时间、解冻损失率、Ca2+-ATPase酶活性等指标分别提升了62.67%、56.04%、23.42%。不易流动水横向弛豫时间T21最短,说明水分可移动性降低,提高了肌肉的保水性。因此,适当条件的超声波解冻罗非鱼片是可行的,且以450 W功率超声波解冻的效果更优,该结果将为超声波解冻方式在同类冻藏水产品中的应用提供参考。Abstract: In order to study the relationship between water distribution and quaiity of tilapia fillets affected by different ultrasonic wave( 200,250,300,350,400,450 and 500 W),the thawing time,thawing loss,p H,TBA value,Ca2 +- ATPase activity,transversal relaxation time T2 were measured,and the correlations between water distribution and quality were also analyzed.The results showed that with the increasing of the ultrasonic wave( except the 300 W),the A21 of immobilized water increased pronouncedly( p < 0.05).The p H,TBA value,Ca2 +- ATPase activity had a significant negative correlation with thawing time and thawing loss( p < 0.01).Also there was a negative correlation between TBA value with T22( p <0.05). Compared with the control( the running water thawing),the 450 W of ultrasonic wave was more suitable to maintain the quality of tilapia fillets through thawing time,thawing loss,Ca2 +- ATPase activity improving respectively by 62.67%,56.04%,23.42%.The transverse relaxation time T21 of immobilized water was shortest,indicated that the mobility of water was lowered and the water hoiding capacity was improved.So it is feasible to thaw the tilapia fillets by the appropriate conditions of ultrasonic and there is a better effect by the 450 W of ultrasonic wave.What's more,the results will provide reference on application in the same kind of frozen aquatic products thawed by ultrasonic wave.
-
Keywords:
- ultrasonic wave /
- thaw /
- chitosan film /
- tilapia fillets /
- water distribution /
- quality
-
[1] 巩育军,郭先霞,李瑞伟,等.罗非鱼营养成分研究进展[J].中国食物与营养,2009(11):50-52. [2] 刘欢,陈雪,宋立玲,等.不同解冻方式对鲐鱼鲜度及品质的影响[J].食品科学,2016,37(10):259-265. [3] 欧阳杰,倪锦,沈建,等.冷冻大黄鱼通电加热解冻工艺参数研究[J].渔业现代化,2016,43(3):55-59. [4] 唐梦,岑剑伟,李来好,等.高压静电场解冻技术在食品中的研究进展[J].食品工业科技,2016,37(10):373-376. [5] 涂顺明,邓丹雯,余小林.食品杀菌新技术[M].北京:中国轻工业出版社,2004. [6] Shore D,Woods M,Miles C.Attenuation of Ultrasound in Post Rigor Bovine Skeletal Muscle[J].Ultrasonics,1986,24:81-87.
[7] 白青云,赵希荣,毕艳红,等.超声波结合壳聚糖对龙虾虾仁保水性的影响[J].食品研究与开发,2014,35(16):107-111. [8] 宣伟.臭氧杀菌结合壳聚糖涂膜对中国对虾保鲜的研究[D].杭州:浙江工商大学,2011. [9] 尚艳丽,杨金生,霍健聪,等.不同解冻方式对金枪鱼新鲜度的影响研究[J].浙江海洋学院学报:自然科学版,2011,30(5):405-409. [10] Witte V C,Krause G F,Bailey M E.A new extraction method for determining 2-thiobarbituricaid values of pork and beef during storage[J].Food Science,1970,35:582-585.
[11] 赵启蒙,许澄,黄雯,等.不同冻藏温度下镀冰衣处理对鲶鱼品质的影响[J].食品工业科技,2015,36(12):307-310. [12] 谷小慧.超声波对冷冻肉品质影响的研究[D].大连:大连工业大学,2013. [13] 陈辉,强颖怀,葛长路.超声波空化及其应用[J].新技术新工艺,2005(7):63-65. [14] 夏秀芳,孔保华,郭园园,等.反复冷冻-解冻对猪肉品质特性和微观结构的影响[J].中国农业科学,2009,42(3):982-988. [15] Yannr Y,Fenercioglu H.The utilization of carp(Cyprinus Carpio)flesh as fish ball[J].Journal of Veterinary and Animal Science,1998,23:361-365.
[16] Xia Xiu-fang,Kong Bao-hua,Liu Jing,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle[J].LWT-Food Science and Technology,2012,46(1):280-286.
[17] 邓明.栅栏技术在冷却猪肉保鲜中的应用[D].武汉:华中农业大学,2006. [18] Kasaai M R.Input power-mechanism relationship for ultrasonic Irradiation:Food and polymer applications[J].Natural Science,2013,5(8):14-22.
[19] Soyer A,zalp B,Dalmisü,et al.Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat[J].Food Chemistry,2010,120(4):1025-1030.
[20] Jayasririya S,Torley P,D’arcy B,et al.Effect of High Power Ultrasound and Ageing on the Physical Properties of Bovine Semitendinosus and Longissimus muscles[J].Meat Science,2007,75:628-639.
[21] Roura S,Montecchia C,Goldemberg A,et al.Biochemical and physicochemical properties of actomyosin from preand postspawned Hake stored on ice[J].Journal of Food Science,1990,55(3):688-692.
[22] Benjakul S,Bauer F.Biochemical and physicochemical changes in catfish(Silurus glanis Linne)muscle as influenced by different freeze-thaw cycles[J].Food Chemistry,2001,72(3):207-217.
[23] Benjakul S,Seymour T,Morrissey M.Physicochemical changes in pacific whiting muscle proteins during iced storage[J].Journal of Food Science,1997,62(4):729-733.
[24] 胡金鑫,李军生,徐静,等.水产品鲜度表征与评价方法的研究进展[J].食品工业,2014,35(3):225-228. [25] 刘雪梅,孟宪军,李斌,等.不同解冻方法对速冻草莓品质的影响[J].食品科学,2014,35(22):276-281. [26] 吴烨,许柯,徐幸莲,等.低场核磁共振研究p H对兔肌球蛋白热凝胶特性的影响[J].食品科学,2010,31(9):6-11. [27] Han Min-yi,Zhang Ying-jun,Fei Ying,et al.Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J].European Food Research and Technology,2009,228(4):665-670.
[28] 余永名,李晓丽,刘宇彤,等.漂洗液中氯化镁浓度对鲢鱼鱼糜凝胶特性的影响[J].食品工业科技,2016,37(7):322-327. [29] Bertram H C,Andersen R H,Andersen H J.Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage[J].Meat Science,2007,75:128-133.
[30] Moraes M C D,Cunha R L.Gelation property and water holding capacity of heat-treated collagen at different temperature and p H values[J].Food Research International,2013,50(50):213-223.
[31] Puolanne J,Peltonen E.The effects of high salt and low p H on the water-holding of meat[J].Meat Science,2013,93:167-170.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
