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1 8 5 Vol. 8 No Journal of Food Safety and Quality May., 2017 * 曹荣, 卞瑞姣, 赵玲, 孙慧慧, 刘淇 (, ) 摘要 : 目的 4 方法 (thiobarbituric acid reactive substance, TBARS) 结果 4 : > > > ;, ;,, ;, 4 (P>0.05), ;, TBARS 3 (P<0.05) 结论, 关键词 : ; ; ; ; Effects of thawing method on the sensory, physical and chemical characteristics of Portunus trituberculatus CAO Rong, BIAN Rui-Jiao, ZHAO Ling, SUN Hui-Hui, LIU Qi * (Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao , China) ABSTRACT: Objective To compare effects of 4 different thawing methods including running water thawing, static water thawing, natural air thawing and low temperature air thawing on the quality of Portunus trituberculatus. Methods Sensory score, texture profile, odor characteristics, thawing loss rate, heating loss rate, myofibril protein content and thiobarbituric acid reactive substance (TBARS) value were applied to assess the sensory, physical and chemical characteristics of Portunus trituberculatus. Results The time consuming to completely thaw Portunus trituberculatus were as follows: low temperature air thawing>natural air thawing>static water thawing>running water thawing. In terms of the sensory quality, running water thawing was the best, and low temperature air thawing had negative effects on the smell and appearance. In terms of thawing loss rate, running water thawing was the highest, and low temperature air thawing was the lowest. In terms of the structural stability of muscle protein, the four kinds of thawing methods had no obvious difference in myofibril protein content (P>0.05), while the cooking loss rates of 基金项目 : (2015BAD17B01) Fund: Supported by the National Science and Technology Support Program (2015BAD17B01) * 通讯作者 :,, liuqi@ysfri.ac.cn *Corresponding author: LIU Qi, Researcher, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao , China. liuqi@ysfri.ac.cn

2 5, : 1705 samples thawed by running water and low temperature air were relatively low. In terms of lipid stability, the TBARS value of samples thawed by room temperature air was significantly higher than the other three methods (P<0.05). Conclusion Considering the effect of quality keeping and economic efficiency, static water thawing was suitable for the thawing of Portunus trituberculatus. KEY WORDS: Portunus trituberculatus; thawing method; quality; sensory characteristic; physical and chemical properties 1 引言 (Portunus trituberculatus),,, [1],,,,, [2], [3] -50 ; [4], -20 8,, [5] ; [6],, 2 材料和方法 2.1 试验材料 , 200±20 g 1 h, 2.2 实验方法 梭子蟹冻结, d 梭子蟹解冻 -30, 4, 4, 0 : 20, : 4, :, 20 :, 50 ml/s ( 12 ) 感官评定 质构测定 min,, 2 cm 1 cm 0.5 cm TA-XTplus ( StableMicroSystems ) (texture profile analysis, TPA), : P/50; 5 mm/s; 40%; 5.0 g; 200 pps Wilkinson [7] 气味组成测定 2.0 g, 50 ml, 20 min PEN 3 ( AIRSENSE ) 表 1 梭子蟹感官评分标准 Table 1 Sensory evaluation standard for Portunus trituberculatus 3,,,, 2,,,, 1,,,

3 1706 8, : 100 s, 10 s, 3 s, 200 ml/min, 100 s (Winmuster, version 1.6.2) (principal component analysis, PCA) 解冻损失率测定 (1) : 解冻前样品质量 - 解冻后样品质量解冻损失率 (%) 100 (1) 解冻前样品质量 蒸煮损失率测定 Kılıç [8],,, min,,, (2) : 蒸煮前样品质量 - 蒸煮后样品质量蒸煮损失率 (%) 100 (2) 蒸煮前样品质量 生化指标测定 (thiobarbituric acid reactive substances, TBARS) : Martinez [9], 5.0 g, 5.0% 45.0 ml, 30 min, 4000r/min 10 min, 5.0 ml, 0.02 mol/l 5.0 ml, min,, 532 nm (mg/kg) : Eymard [10], 3.0 g, 0.1 mol/l KCl-20 mmol/l Tris-HCl 15.0 ml,, r/min 10 min,, 0.5 mol/l KCl-20 mmol/l Tris-HCl 15.0 ml, r/min 10 min, 数据处理 SPSS 17.0, 2, 3, ±, P<0.01, P<0.05, P> 结果与分析 3.1 梭子蟹经不同方式解冻后的感官特征, [11], (P<0.01),,,, [12] 1,, 4 (P>0.05), ;,,, ;, 4, Fig. 1 1 Effects of thawing methods on sensory characteristics of Portunus trituberculatus 3.2 梭子蟹经不同方式解冻后的质构特征,,, [13] 2,,,, [14] 4,, TPA,, 3.3 梭子蟹经不同方式解冻后的气味特征, [15], 2, % 3.07%, 97.75%,,,,

4 5, : Fig. 2 Principal component analysis of Portunus trituberculatus by E-nose 3.4 不同解冻方式对梭子蟹理化指标的影响 4 : > > > (20 ) (4 ),,, 20, 4186 J/(kg ), 1012 J/(kg ),,, 4 : > > >,,, [16] (P<0.01) 4,, 2,,, [17], [14], (P>0.05), (P<0.01),,,, [18] 4, TBARS (P<0.05), TBARS, 2, TBARS, 表 2 蟹肉 TPA 测试结果 (n=6) Table 2 TPA results of Portunus trituberculatus (n=6) /g /g 255±19 c 0.917±0.065 a 0.602±0.053 a 141±18 c 452±58 a,b 0.642±0.062 b 0.508±0.053 a 147±13 c 469±40 a,b 0.686±0.044 b 0.614±0.078 a 198±16 b 367±46 b 0.694±0.039 b 0.607±0.071 a 155±21 c 532±78 a 0.789±0.118 b 0.613±0.065 a 257±30 a : (P<0.05) Table 3 表 3 梭子蟹经不同方式解冻后的理化指标 (n=6) Physical and chemical indexes of Portunus trituberculatus with different thawing treatments /(min) /(%) /(%) /(mg/100 g) TBARS/(mg/kg) 9.13±0.57 c 20.57±0.65 a 0.14±0.02 c a 12.37±1.20 b 15.14±0.68 b 0.20±0.03 b a,b 16.91±0.89 a 15.33±1.12 b 0.23±0.02 b b 17.63±1.06 a 16.26±1.74 b 0.35±0.02 a c 13.57±0.95 b 16.09±0.88 b 0.21±0.04 b : (P<0.05)

5 结论,, 4,,, ;, ;,,,, ;,, 参考文献 [1],,,. [J]., 2012, 4: Cheng GB, Shi HL, Lou B, et al. Biological characteristics and artificial propagation culture technique for Portunus trituberculatus [J]. Hebei Fish, 2012, 4: [2] Xie J, Qiu W. Recent situation and development of food cold chain in China [J]. J Chin Inst Food Sci Technol, 2010, 13(3): 1 7. [3],. [J]., 2008, 4(4): Wang YG, Ni K. Impact of different quick-freezing ways on physical and chemical indicators and meat quality of Portunuspelagicus in the storage process [J]. South China Fish Sci, 2008, 4(4): [4]. [J]., 2002, 19(7): He DF. Technics of fresh meat refrigeration of Portunus trituberculatus [J]. Shandong Fish, 2002, 19(7): [5],,,. [J]., 2015, 6(11): Wang FY, Cao R, Zhao L, et al. Effects of thawing methods on quality of Coloabissaira [J]. J Food Saf Qual, 2015, 6(11): oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, ph, and cooking loss [J]. Meat Sci, 2014, 97(1): [9] Martinez E, Rader T, Callewaert DM. Improved methods for performing the 2-thiobarbituric acid reactive substances (TBARS) assay [J]. Free Radical Biol Med, 2010, 49(1): S208. [10] Eymard S, Baron CP, Jacobsen C. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage [J]. Food Chem, 2009, 114(1): [11] Li B, Sun DW. Novel methods for rapid freezing and thawing of foods a review [J]. J Food Eng, 2002, 54(3): [12] Benjakul S, Visessanguan W, Thongkaew C, et al. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage [J]. Food Res Int, 2003, 36(8): [13] Murray J M, Delahunty CM, Baxter IA. Descriptive sensory analysis: past, present and future [J]. Food Res Int, 2001, 34(6): [14] Badii F, Howell NK. Changes in the texture and structure of cod and haddock fillets during frozen storage [J]. Food Hydrocoll, 2002, 16(4): [15] Loutfi A, Coradeschi S, Mani GK, et al. Electronic noses for food quality: A review [J]. J Food Eng, 2015, 144: [16],. [J]., 2014, 3: Zheng HJ, Lin H M. Thawing process's influence on the characteristics of aquatic products [J]. Food Res Dev, 2014, 3: [17],,. [J]., 2014, 35(4): Hou XR, Mi HB, Mao LC. Influence of thawing methods on physico-chemical changes of chineseshrimp (Fenneropenaeus chinensis) [J]. Food Sci, 2014, 35(4): [18] Sekhon-Loodu S, Warnakulasuriya SN, Rupasinghe HPV, et al. Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation [J]. Food Chem, 2013, 140(1): 作者简介 ( 责任编辑 : 姚菲 ) 曹荣, 副研究员, 主要研究方向为水产品加工与保鲜 caorong@ysfri.ac.cn [6],,. [J]., 2010, 31(15): Liu Y, Wang XC, Liu Y. Effect of thawing methods on the quality of yellowfin tuna chunk [J]. Food Sci, 2010, 31(15): [7] Wilkinson C, Dijksterhuis GB, Minekus M. From food structure to texture 刘淇, 研究员, 主要研究方向为水产品加工与综合利用 liuqi@ysfri.ac.cn [J]. Trends Food Sci Technol, 2000, 11(12): [8] Kılıç B, Simşek A, Claus J R, et al. Encapsulated phosphates reduce lipid