Ge Xiaotong, Wang Hongli, Yin Mingyu, Wang Xichang
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Foods. 2022 Aug 29;11(17):2616. doi: 10.3390/foods11172616.
To provide recommendations to users regarding which thawing method for frozen instant sea cucumbers entails lower quality losses, in this study we compared the water retention, mechanical properties, protein properties, and microstructures of frozen instant sea cucumbers post-thawing by means of different thawing approaches, including refrigerator thawing (RT), air thawing (AT), water immersion thawing (WT), and ultrasound-assisted thawing (UT). The results indicated that UT took the shortest time. RT samples exhibited the best water-holding capacity, hardness and rheological properties, followed by UT samples. The α-helix and surface hydrophobicity of WT and AT samples were significantly lower than those of the first two methods (p < 0.05). The lowest protein maximum denaturation temperature (Tmax) was obtained by means of WT. AT samples had the lowest maximum fluorescence emission wavelength (λmax). Based on these results, WT and AT were more prone to the degradation of protein thermal stability and the destruction of the protein structure. Similarly, more crimping and fractures of the samples after WT and AT were observed in the sea cucumbers’ microstructures. Overall, we observed that UT can be used to maintain the quality of frozen instant sea cucumbers in the shortest time.
为了向用户提供关于哪种冷冻即食海参解冻方法质量损失更低的建议，在本研究中，我们通过不同的解冻方法，包括冰箱解冻（RT）、空气解冻（AT）、水浸解冻（WT）和超声辅助解冻（UT），比较了冷冻即食海参解冻后的保水性、力学性能、蛋白质特性和微观结构。结果表明，UT解冻时间最短。RT样品表现出最佳的持水能力、硬度和流变性能，其次是UT样品。WT和AT样品的α-螺旋和表面疏水性显著低于前两种方法（p<0.05）。WT方法获得的蛋白质最大变性温度（Tmax）最低。AT样品的最大荧光发射波长（λmax）最低。基于这些结果，WT和AT更容易导致蛋白质热稳定性的降解和蛋白质结构的破坏。同样，在海参的微观结构中，WT和AT处理后的样品出现了更多的卷曲和断裂。总体而言，我们发现UT可以在最短的时间内用于保持冷冻即食海参的质量。
