College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean Univ., Zhanjiang, 524088, China.
Food Safety Key Laboratory of Liaoning Province, Bohai Univ., Jinzhou, 121013, China.
J Food Sci. 2018 Jul;83(7):1810-1815. doi: 10.1111/1750-3841.14208. Epub 2018 Jun 15.
Water and protein are major constituents of shrimp, any changes in protein and the state of water influence the quality of shrimp. Therefore, a study to examine the law of moisture migration and protein denaturation under different freezing and thawing conditions is important. The proton density images of thawed frozen-shrimp revealed that the water loss during quick-freezing was much greater than that during slow freezing or microfreezing. At room temperature (25 °C), the water loss from brine-thawing was more than still-water thawing and still-water thawing was more than thawing spontaneously. Freezing-thawing resulted in uniform water redistribution in shrimp muscle. Nuclear magnetic resonance technology (low field magnetic imaging) was used to directly monitor the dynamic processes of fluidity state in shrimp and indirectly monitor protein denaturation and thereby determine the optimal method of freezing-thawing shrimp. Our research showed that microfreezing preservation minimized weight loss, juice leakage and protein denaturation in shrimp muscle during thawing.
Water is one of the major components in most organs and is an important factor that influences the shrimp muscle quality. Water migration patterns and subsequent effects on the shrimp muscle under different freezing and thawing conditions were examined using low field nuclear magnetic resonance (NMR) technology. This research provides a theoretical foundation for shrimp processing plants to improve the freezing and thawing process to obtain optimal quality and flavor of shrimp products.
水和蛋白质是虾的主要成分，蛋白质和水的状态的任何变化都会影响虾的质量。因此，研究在不同的冷冻和解冻条件下水分迁移和蛋白质变性的规律是很重要的。解冻冷冻虾的质子密度图像表明，快速冷冻过程中的水分损失比缓慢冷冻或微冷冻过程中的水分损失大得多。在室温（25°C）下，盐水解冻的水分损失大于静水解冻，静水解冻大于自然解冻。冷冻和解冻导致虾肌肉中的水分重新分布均匀。核磁共振技术（低场磁共振成像）用于直接监测虾中流态的动态过程，并间接监测蛋白质变性，从而确定冷冻和解冻虾的最佳方法。我们的研究表明，微冻保鲜在解冻过程中最大限度地减少了虾肌肉的重量损失、汁液渗漏和蛋白质变性。
水是大多数器官的主要成分之一，是影响虾肌肉质量的重要因素。本研究采用低场核磁共振（NMR）技术研究了不同冷冻和解冻条件下虾肌肉中水的迁移模式及其对虾肌肉的后续影响。本研究为虾加工企业改善冷冻和解冻工艺，获得最佳虾产品品质和风味提供了理论依据。
