盐腌和随后冷冻对金枪鱼肌肉蛋白质性质和组织学的影响。
Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing.
机构信息
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan.
Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
出版信息
Food Chem. 2019 Jan 15;271:550-560. doi: 10.1016/j.foodchem.2018.07.219. Epub 2018 Aug 1.
The effects of salting and subsequent freezing on the physicochemical and histological properties of frozen-thawed tuna meat were investigated. Salting facilitated the microstructural recovery as indicated by the decrease or disappearance of intracellular holes. The yield of the 0.5 M and 1 M salted samples increased by 20% which was evaluated by the mass ratio of products to raw material. Morphological transformation from ice columns to spherical or ellipsoidal ice crystals was tentatively attributed to the extraction/solubilization of myofibrillar proteins, contributing to increased water-holding capacity. However, increased thawing loss and centrifuging loss after thawing were observed in the 2 M and 3 M salted samples with large ice crystals and enlarged extracellular spaces. These modifications were closely associated with the changes in protein properties. In conclusion, enhanced water-holding capacity, high yield, and good freezing stability can be achieved by optimal salting.
研究了盐腌及随后冷冻对金枪鱼鱼肉的理化和组织学特性的影响。盐腌有助于微观结构的恢复，这表现为细胞内孔的减少或消失。0.5M 和 1M 盐腌样品的产率增加了 20%，这是通过产物与原料的质量比来评估的。从冰柱到球形或椭圆形冰晶的形态转变，可能归因于肌原纤维蛋白的提取/溶解，从而提高了保水性。然而，在 2M 和 3M 盐腌样品中，由于冰晶较大和细胞外空间扩大，解冻后出现了更高的解冻损失和离心损失。这些变化与蛋白质特性的变化密切相关。总之，通过最佳盐腌可以实现保水性增强、高产量和良好的冷冻稳定性。
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