Zhang Bin, Deng Shang-gui, Gao Meng, Chen Jing
Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean Univ, Zhoushan, Zhejiang province, 316000, China.
J Food Sci. 2015 Apr;80(4):C695-702. doi: 10.1111/1750-3841.12812. Epub 2015 Feb 27.
The effect of slurry ice on the quality of Skipjack tuna (Katsuwonus pelamis) during chilling storage was investigated and compared to flake ice. Slurry ice-treated samples showed significantly higher springiness and chewiness variables than the blank and flake ice-treated samples (P < 0.05). The growth of microorganisms in tuna muscle treated with slurry ice was also down significantly (P < 0.05), and the total aerobic counts didn't reach higher scores than 5.0 log CFU/g during the whole chilling storage. Additionally, the myofibrillar protein, Ca(2+)-ATPase activity, and total sulfydryl (SH) content in muscle treated with slurry ice were all significantly higher than the blank and flake-iced samples (P < 0.05). This was probably due to the faster cooling, subzero final-temperature, and larger heat exchange derived from slurry ice. Standard error of mean and sodium dodecyl sulfate-polyacrylamide gel electrophoresis results also confirmed that slurry ice treatment could effectively retard the degradation of myofibrillar proteins and showed a positive effect on the stability of tissue structures.
研究了浆冰对鲣鱼（Katsuwonus pelamis）在冷藏过程中品质的影响，并与片冰进行了比较。与空白组和片冰处理组相比，浆冰处理组的弹性和咀嚼性变量显著更高（P < 0.05）。用浆冰处理的金枪鱼肌肉中微生物的生长也显著下降（P < 0.05），并且在整个冷藏过程中，需氧菌总数未超过5.0 log CFU/g。此外，浆冰处理的肌肉中的肌原纤维蛋白、Ca(2+)-ATP酶活性和总巯基（SH）含量均显著高于空白组和片冰处理组（P < 0.05）。这可能是由于浆冰具有更快的冷却速度、零下的最终温度和更大的热交换。平均标准误差和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果也证实，浆冰处理可以有效延缓肌原纤维蛋白的降解，并对组织结构的稳定性产生积极影响。
