多次冻融循环对轻度腌制金枪鱼肉质品质特性和组织学结构的影响。
Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles.
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, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
出版信息
Food Chem. 2019 Sep 30;293:178-186. doi: 10.1016/j.foodchem.2019.04.091. Epub 2019 Apr 25.
The influence of various freeze-thaw cycles on the physicochemical and histological properties of lightly salted tuna meat was studied. Enhanced water-holding capacity and springiness were obtained in the salted samples even after repeated freezing-thawing, which was ascribed to the modifications in tissue microstructure, ice crystal morphology, and protein properties. Intracellular and spherical ice crystals were observed in the salted meat, rather than the extracellular and large ice columns in the unsalted counterparts. Proteins in the salted meat were more sensitive to the stresses imposed by freezing-thawing and would form hydrophobic interactions more readily. Excessive freeze-thaw cycles accelerated the discoloration of salted meat, probably due to the decreased oxidative stability by salt. The overall quality properties of lightly salted tuna meat could be better maintained when subjected to no more than three freeze-thaw cycles.
研究了不同冻融循环对轻度腌制金枪鱼鱼肉的物理化学和组织学特性的影响。即使经过反复冻融，腌制样品的保水性和弹性也得到了增强，这归因于组织微观结构、冰晶形态和蛋白质性质的改变。在腌制肉中观察到细胞内和球形冰晶，而在未腌制的肉中则观察到细胞外和大冰晶柱。腌制肉中的蛋白质对冻融施加的应力更敏感，并且更容易形成疏水性相互作用。过多的冻融循环加速了腌制肉的变色，可能是由于盐降低了其氧化稳定性。当轻度腌制金枪鱼鱼肉经历不超过 3 次冻融循环时，可以更好地保持其整体质量特性。
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