Effects of Low Temperature Combined with High-Humidity Thawing on Water Holding Capacity and Biochemical Properties of Myofibrillar Protein of Penaeus vannamei

被引：1
|
作者：
Cui Y. [1 ]
Zhu L. [1 ]
Shang H. [1 ]
Xuan X. [1 ]
Yu J. [1 ]
Lin X. [1 ]
Kang M. [1 ]
Ling J. [1 ,2 ]
机构：
[1] Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo
[2] College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou
来源：
Journal of Food Science and Technology (China) | 2020年 / 38卷 / 02期
关键词：
Biochemical properties; Low temperature combined with high-humidity thawing; Myofibrillar protein; Penaeus vannamei; Water holding capacity;
D O I：
10.3969/j.issn.2095-6002.2020.02.011
中图分类号：
学科分类号：
摘要：
In comparison with conventional thawing methods (water immersion thawing (WIT), natural air thawing (NAT), and low-temperature air thawing (LAT)), the influences of low temperature combined with high-humidity thawing (LT)(-1-1 ℃, 2-4 ℃, 5-7 ℃ and 8-10 ℃, RH≥95%) on the quality characteristics of Penaeus vannamei were evaluated, including thawing time, water holding capacity, pH, color, texture, lipid oxidation, and biochemical properties of myofibrillar protein. The results showed that WIT was fastest (only costing 28.40 min) and LAT was slowest (costing 367.33 min) thawing methods, respectively. High humidity was beneficial to thaw, and the thawing rate at 2-4 ℃ was 9.14% and 57.62% higher than that of NAT and LAT, respectively. LT treatment at -1-7 ℃ could maintain the water holding capacity and texture quality of Penaeus vannamei well. The minimum thawing juice loss of LT treatment was observed at 2-4 ℃, which was only 16.32% to 23.40% of that in three conventional thawing methods, and the centrifugal loss was only 2.80%. The best texture quality was exhibited at 2-4 ℃. And the hardness and chewiness were significantly higher than those of conventional thawed samples. Oxidation of lipid and myofibrillar protein showed an apparent decrease with LT treatment (-1-7 ℃). Compared with that in conventional thawed samples, the levels of thiobarbituric acid reacting substances were remarkably decreased, while total sulfhydryl contents were dramatically increased. The surface hydrophobicity of LT treated samples at 2-4 ℃ was even closed to the fresh level, which was only 7.69 μg/mg (based on per milligram protein). Moreover, the activity of Ca2+-ATPase increased obviously under LT treatment (-1-7 ℃), indicating the denaturation of protein was lower than that of conventional thawed samples. Considering the thawing efficiency, product quality and production practice, LT was an ideal method for the thawing of Penaeus vannamei. © 2020, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：81 / 89
页数：8
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