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

引用

Food Quality and Safety 2021年第2期5卷 152-160页

作者： Jiangang Ling Xiaoting Xuan Zihan Xu Tian Ding Xudong Lin Yan Cui Donghong Liu College of Biosystems Engineering and Food Science National-Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang UniversityHangzhouChina institute of Agricultural Products Processing Key Laboratory of Preservation Engineering of Agricultural ProductsNingbo Academy of Agricultural SciencesNingboChina College of Food Shenyang Agricultural UniversityShenyangChina

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),RH>95 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℃.

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

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