United Graduate School of Agricultural Sciences, Iwate University, Ueda 3-18-8, Morioka, Iwate 020-8550, Japan.
College of Food Engineering, Dalian Ocean University, Dalian, Liaoning 116023, China.
Food Chem. 2020 Jul 30;319:126559. doi: 10.1016/j.foodchem.2020.126559. Epub 2020 Mar 5.
Postmortem biochemical properties (pH, salt solubility, Ca-ATPase activity, ATP-related compounds) and microstructural changes in the striated adductor muscle of pre-rigor frozen Japanese scallops (Patinopecten yessoensis) were studied after thawing and during storage at 4℃. Four thawing methods were used: running water (18℃, R); ice-water (0℃, I); air (4℃, A) and ice-saltwater (-2℃, S). The pH values and salt solubility of R group were lower than the other three thawing groups while I group was highest after thawing. However, no significant difference (P < 0.05) in Ca-ATPase activity were detected among 4 groups. The microstructure results indicated that the structure of I group was close to that of fresh scallop. Moreover, ATP decomposition rate was the slowest. Therefore, ice-water thawing is the best method because it induced the least changes in the biochemical properties and microstructures of scallop adductor muscle.
死后生化特性（pH 值、盐溶解度、Ca-ATP 酶活性、与 ATP 相关的化合物）和僵直前期冷冻日本扇贝（Patinopecten yessoensis）横纹肌的微观结构变化在解冻后和 4℃储存时进行了研究。使用了四种解冻方法：自来水（18℃，R）；冰水（0℃，I）；空气（4℃，A）和冰盐水（-2℃，S）。R 组的 pH 值和盐溶解度低于其他三组解冻组，而 I 组解冻后最高。然而，4 组间 Ca-ATP 酶活性无显著差异（P<0.05）。微观结构结果表明，I 组的结构接近于新鲜扇贝。此外，ATP 分解速度最慢。因此，冰水解冻是最佳方法，因为它引起扇贝横纹肌生化特性和微观结构的变化最小。
