Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein

作     者：凌建刚 宣晓婷 徐子涵 丁甜 林旭东 崔燕 刘东红 Jiangang Ling;Xiaoting Xuan;Zihan Xu;Tian Ding;Xudong Lin;Yan Cui;Donghong Liu

作者机构：College of Biosystems Engineering and Food ScienceNational-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang UniversityHangzhouChina institute of Agricultural Products ProcessingKey Laboratory of Preservation Engineering of Agricultural ProductsNingbo Academy of Agricultural SciencesNingboChina College of FoodShenyang Agricultural UniversityShenyangChina 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2021年第5卷第2期

页      面：152-160页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083204[工学-水产品加工及贮藏工程] 

基　　金：the National Key Research and Development Program of China(No.2016YFD0400304) the Major Science and Technology Projects of Agricultural of Ningbo,China(No.2016C11016) 

主　　题：Portunus trituberculatus-,thawing low temperature combined with high humidity water-holding capacity lipid oxidation biochemical properties of myofibrillar protein 

摘      要：This study compared the effects of conventional thawing methods(water immersion thawing(WIT,(25±1)℃),natural air thawing(AT,(25±1)℃,relative humidity(RH(65±2)per cent),refrigerator thawing(RT,4℃,RH(80±2)per cent)and low-temperature(LT)combined with high-humidity thawing LT,-1℃to 1℃(LT-1-1),2-4℃(LT2-4),5-7℃(LT5-7)and 8-10℃(LT8-10),RH95 per cent)on the water-holding capacity,lipid oxidation and biochemical properties of Portunus trituberculatus(***)myofibrillar *** results showed that WIT and AT significantly decreased the water-holding capacity while dramatically increasing lipid oxidation,protein oxidation and degeneration,resulting in serious *** quality *** humidity was beneficial for ***\.ha\A/\*** thawing time of *** under the conditions of LT2-4 was only 39.39 per cent of that of conventional air thawing at 4℃(RT),and the LT2-4 samples not only maintained better water-holding capacity but also had an obviously reduced degree of lipid oxidation,protein oxidation and *** samples LT2-4 and LT5-7 provided better maintenance of *** quality than the LT-1-1 and LT8-10 *** best quality was exhibited after thawing at 2-4℃.The levels of thiobarbituric acid reacting substances,carbonyl content and surface hydrophobicity observably decreased in these samples,while the total sulfhydryl contents dramatically increased compared to those of conventionally thawed samples,indicating lower lipid oxidation and protein ***,the Ca2+-ATPase activity of the sample thawed at 2-4℃(2.06 μmol Pi/mg prot/h)was markedly higher than that of samples subjected to WIT and *** product qualities observed after thawing at-1℃to 1℃,5-7℃and 8-10℃under LT were comparable to that observed by *** its thawing efficiency and product quality,LT is a suitable method for the thawing of ***,and the ideal thawing conditions were LT at 2-4℃.