Tappi Silvia, De Aguiar Saldanha Pinheiro Ana Cristina, Mercatante Dario, Picone Gianfranco, Soglia Francesca, Rodriguez Estrada Maria Teresa, Petracci Massimiliano, Capozzi Francesco, Rocculi Pietro
Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 47521 Cesena, Italy.
Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-University of Bologna, (FC) 47521 Cesena, Italy.
Foods. 2020 Oct 17;9(10):1485. doi: 10.3390/foods9101485.
Despite their high nutritional value, high quantities of fish caught in the Adriatic Sea are underused or discarded for their insignificant economic value. Mechanical separation of flesh represents an opportunity for developing innovative semi-finished products, even if it can promote an increased quality degradation rate. The aim of this study was to evaluate physico-chemical modifications of mechanically separated mantis shrimp flesh during deep-freezing storage. Flesh samples obtained using a belt-drum separator, frozen and vacuum-packed, were stored at 3 temperatures (industrial: -26 °C; domestic: -18 °C and abuse: -10 °C) for 12 months. During storage, qualitative (color, water content, pH, fatty acids (FA) and lipid oxidation) were evaluated. Fish freshness parameters (e.g., trimethylamine (TMA), dimethylamine (DMA) and amino acids) were assessed using nuclear magnetic resonance (H-NMR). The mechanical separation process accelerated the initial oxidation phenomena, promoting color alterations, compared to manual separation. The main degradation phenomena during storage were significantly affected by temperature and were related to changes in luminosity, oxidation of n-3 polyunsaturated fatty acids (PUFA), increased lipolysis with release of free FA, production of TMA and DMA by residual enzymatic activity, and changes in amino acids due to proteolysis. The inter-disciplinary approach permitted important findings to be made, in terms of the extent of different degradative phenomena, bound to processing and storage conditions of mechanically separated mantis flesh.
尽管亚得里亚海捕获的鱼类具有很高的营养价值，但大量鱼类因经济价值微不足道而未得到充分利用或被丢弃。鱼肉的机械分离为开发创新型半成品提供了契机，即便这可能会加快质量降解速率。本研究旨在评估冷冻储存期间机械分离的虾蛄肉的理化变化。使用带式转鼓分离器获得的肉样经冷冻和真空包装后，在3个温度（工业级：-26°C；家用级：-18°C和滥用级：-10°C）下储存12个月。储存期间，对其进行了定性评估（颜色、水分含量、pH值、脂肪酸（FA）和脂质氧化）。使用核磁共振（H-NMR）评估鱼类新鲜度参数（如三甲胺（TMA）、二甲胺（DMA）和氨基酸）。与手工分离相比，机械分离过程加速了初始氧化现象，促进了颜色变化。储存期间的主要降解现象受温度显著影响，与亮度变化、n-3多不饱和脂肪酸（PUFA）氧化、游离脂肪酸释放导致的脂解增加、残留酶活性产生的TMA和DMA以及蛋白水解导致的氨基酸变化有关。就与机械分离的虾肉的加工和储存条件相关的不同降解现象的程度而言，这种跨学科方法得出了重要发现。
