Effect of microwave thawing on the muscle quality and protein oxidation in Dosidicus gigas
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摘要: 为探究微波解冻对冻结秘鲁鱿鱼肌肉品质和蛋白质氧化程度的影响,本研究选取4 ℃冷藏和500、700、900 W三种微波功率进行解冻处理。通过表征其肌肉品质的解冻损失率、蒸煮损失率、色泽、质构与低场核磁共振,同时结合反映肌肉蛋白质氧化程度的羰基含量、总巯基含量、表面疏水性分析与二聚酪氨酸含量,综合比较四种解冻方式对秘鲁鱿鱼肌肉品质和蛋白质氧化程度的影响。结果发现:四种解冻方式处理后的样品,500 W微波解冻处理样品的胴体白度、亮度和保水性效果最佳;弹性和粘聚性无显著性差异(p>0.05),但4 ℃冷藏解冻处理样品的硬度、咀嚼性与回复性均明显高于微波解冻;同时,不同解冻方式样品中的羰基含量、总巯基含量、表面疏水性和二聚酪氨酸含量存在显著差异(p<0.05),其中以500 W微波解冻的羰基含量和表面疏水性指数最低,而巯基含量最高。综上所述,本研究发现微波解冻虽较省时,但并不利于保持秘鲁鱿鱼的质构特性,其中500 W微波解冻处理对秘鲁鱿鱼维持肌肉保水性能和延缓蛋白氧化效果最佳。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.
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Keywords:
- Dosidicus gigas /
- microwave thawing /
- quality /
- water holding capacity(WHC) /
- protein oxidation
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