Niu Yabin, Dong Shiliang, Shimakage Naoto, Wei Huamao, Yu Kefeng, Yuan Chunhong, Takaki Koichi
United Graduate School of Agricultural Sciences, Iwate University, Morioka, Iwate, Japan.
Faculty of Agriculture, Iwate University, Morioka, Iwate, Japan.
J Food Sci. 2021 Dec;86(12):5262-5271. doi: 10.1111/1750-3841.15967. Epub 2021 Nov 18.
The changes of sensory and biochemical characteristics on the fresh and frozen-thawed scallop adductor muscle during storage at 4°C were discussed in this study. The Quality Index Method (QIM) scheme for evaluating scallop adductor muscle as raw materials for sashimi was proposed for the first time. The results of sensory evaluation showed that frozen-thawed scallop adductor muscle within zero to one day of refrigeration can be happily accepted by consumers, indicating the superiority of freezing for long-distance transportation, although the triangle test confirmed that there are still sensorial differences between fresh and frozen-thawed scallop adductor muscle. The microscopic observation of myofibrils extracted from scallop adductor muscle suggested that the myofibrillar protein which constitutes myofibrils has suffered some extent change due to freezing and thawing, even though the head region of myosin remained stable judging by the fact that there was no significant difference in Ca -ATPase activity (p > 0.05). The changes of adenosine triphosphate (ATP) and its related compounds, and pH value during storage can be regarded as indicators to differentiate fresh and frozen-thawed scallop adductor muscle. The changes of Mg -ATPase activity indicated that the interaction between myosin and actin was weakened by the freezing and thawing process. Practical Application: The QIM scheme can be used to evaluate the scallop adductor muscle as raw materials for sashimi. The mechanism of quality changes in the frozen-thawed scallop adductor muscle was discussed in combination with the destruction of myofibrils, ATP degradation and the decrease of pH value. This study has positive significance for improving the quality of frozen-thawed scallop adductor muscle by combining the changes of sensory and biochemical characteristics.
本研究探讨了新鲜和冻融后的扇贝闭壳肌在4°C储存期间的感官和生化特性变化。首次提出了用于评估扇贝闭壳肌作为生鱼片原料的质量指数法（QIM）方案。感官评价结果表明，冷藏0至1天内的冻融扇贝闭壳肌能被消费者欣然接受，这表明冷冻在长途运输方面具有优势，尽管三角试验证实新鲜和冻融后的扇贝闭壳肌在感官上仍存在差异。对从扇贝闭壳肌中提取的肌原纤维进行显微镜观察表明，构成肌原纤维的肌原纤维蛋白因冷冻和解冻而发生了一定程度的变化，尽管从肌球蛋白头部区域的Ca -ATP酶活性无显著差异（p>0.05）这一事实判断，其头部区域保持稳定。储存期间三磷酸腺苷（ATP）及其相关化合物的变化以及pH值可作为区分新鲜和冻融扇贝闭壳肌的指标。Mg -ATP酶活性的变化表明，冷冻和解冻过程削弱了肌球蛋白和肌动蛋白之间的相互作用。实际应用：QIM方案可用于评估扇贝闭壳肌作为生鱼片原料的质量。结合肌原纤维的破坏、ATP降解和pH值降低，探讨了冻融扇贝闭壳肌质量变化的机制。本研究对于结合感官和生化特性变化来提高冻融扇贝闭壳肌的质量具有积极意义。
