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1 6 11 Vol. 6 No Journal of Food Safety and Quality Nov., , 王凤玉 2, 曹荣 1, 赵玲 1, 任丹丹 2, 刘淇 (1., ; 2., ) 1* 摘要 : 目的 4 方法, (TVB-N) (TBARS), 结果 4 >>>;, (P>0.05); (P<0.05); 4 TVB-N (P>0.05), ; TBARS, ;,, 结论, 关键词 : ; ; Effects of thawing methods on quality of Coloabis saira WANG Feng-Yu 1, 2, CAO Rong 1, ZHAO Ling 1, REN Dan-Dan 2, LIU Qi 1* (1. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao , China; 2. Department of Food Engineering, Dalian Ocean University, Dalian , China) ABSTRACT: Objective To analyze the effect of thawing methods on quality of frozen Coloabis saira including running water thawing, static water thawing, room temperature air thawing and low-temperature air thawing. Methods The changes of temperature were measured by intelligent temperature chip system. The sensory evaluation, thawing loss, cooking loss, hardness value, total volatile basic nitrogen (TVB-N) value, myofibrillar protein content, sulfhydryl content, thiobarbituric acid reactive substance (TBARS) value and muscular tissue were determined. Results The thawing time of frozen Coloabis saira were as the following: running water way, static water way, room temperature air thawing way and low-temperature air way. The thawing loss and cooking loss of Coloabis saira thawed by low-temperature air way were the lowest, while those thawed by room temperature air way and static water way had no significant difference (P>0.05). The hardness value of Coloabis saira thawed by low-temperature air way was significantly higher than those 基金项目 : ([2012]534) Fund: Supported by the High Technology of Marine Scientific Research Project from Ministry of Industry and Information Technology ([2012]534) * 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 11, : 4585 thawed by the other ways (P<0.05). There were no significant differences on the TVB-N value and myofibrillar protein content of Coloabis saira among the four thawing ways, while the sulfhydryl content of Coloabis saira thawed by low-temperature air way was lowest. The TBARS values of Coloabis saira thawed by running water way and static water way were higher, and low-temperature air thawing could slow down the rate of fat oxidation. Furthermore, room temperature thawing induced obvious gap between muscle fibers and broken more muscle fiber bundles. Conclusion Considering the quality control and economic benefits, low-temperature air way is suitable for the thawing of frozen Coloabis saira. KEY WORDS: Coloabis saira; thawing method; quality characteristics 1 引言 (Cololabis saira),, [1], /(EAA/TAA)/ (EAA/NEAA) FAO/WHO, [2],,,,, [3], [4] Tokur [5],,,, 2 材料与方法 2.1 试验材料与仪器 : , -35,, 150 g ±10 g -50 UV-2802 / ( ); DS1921G ( ); HH-4 ( ); TA-XT plus ( Stable Micro Systems ); 5804 ( Eppendorf ); KD-202 () 2.2 试验方法 秋刀鱼解冻方法 -50, 4, 4, 0, :,, 70 ml/s ( 18 ) :,, 25 :, 25, 50%~55%, :, 85%~90%, 秋刀鱼解冻过程温度测定 4,,,, , ,,, 感官评定方法 [6], 1 6, 8, 0

3 Table 1 表 1 秋刀鱼感官评价标准 Sensory evaluation standard for Cololabis saira 2 1 0,,,,,,,,,,,,,,,,,,, 品质指标测定 1) Xia [3], : 2) Kılıç [7],,, 85, 25 min,, : 3) TA-XTplus, 3 cm 3 cm 0.5 cm: P/2N(); 1 mm/s; 5 mm/s; 5 mm/s; 10 mm; 5.0 g; 200 pps 4) (TVB-N) GB/T , [8] 5) Eymard [9], 3.00 g, mol/l KCl-20 mmol/l Tris-HCl, 4, mol/l KCl-20 mmol/l Tris-HCl, 4 6) Sriket [10], 1 ml, 8 mol/l 4 ml, 3 ml 0.02 ml DTNB, 15 min, 412 nm : C 0 A D = ε C C 0 /(mol/g) A 412 nm ε 13600/(mol cm/l) D C 1 /(mg/ml) 7) (TBARS) Paola [11], 5.00 g, 50 ml 5 % TCA 5 ml, 0.02 mol/l TBA 5 ml, min, 532 nm 肌肉组织结构观察 [12],, 3 mm 3 mm 2 mm 4% 24 h,, 数据处理 SPSS 17.0, 2, 3, ±, t-, P<0.01, P<0.05, P> 结果与讨论 3.1 秋刀鱼解冻过程中温度变化 ,

4 11, : min (25 ), (4.186 kj kg -1 K -1 ) (1.012 kj kg -1 K -1 ) 4, [13],, 3 (P<0.05), 4,, (P>0.05), Wang [18] 3,,, 3 (P<0.05) 3.3 解冻方式对秋刀鱼生化指标的影响 Fig. 1 1 Thawing temperature curve of Cololabis saira 3.2 解冻方式对秋刀鱼理化指标和感官品质的影响 [14] 4 : >>>, (P>0.05), (P<0.05),, [15], [16],,,,, [17], TVB-N, [19] TVB-N, TVB-N 30 mg/100 g 4 TVB-N, 4 TVB-N (P>0.05), TVB-N [20],, [21], (P>0.05),, [22], [23],,,,, ATP [18],,, TBARS, TBARS 1~2 mg/kg [20]

5 Table 2 表 2 秋刀鱼经不同方式解冻后的理化指标和感官评分 Sensory evaluation and physical indexes of Cololabis saira with different thawing treatments /(%) /(%) /(g) 2.44±0.24 b 17.76±1.11 ab 14.71±0.49 b 7.29±0.32 a 4.79±0.35 a 18.63±0.89 ab 16.29±0.59 b 6.94±0.18 a 4.60±0.24 a 20.06±1.06 a 12.89±0.18 c 5.60±0.35 b 1.70±0.10 c 16.97±0.95 b 19.22±0.93 a 7.04±0.25 a : (P<0.05) Table 4 表 3 不同解冻方式对秋刀鱼生化指标的影响 Effect of thawing methods on the chemical indexes of Cololabis saira TVB-N/(mg/100 g) /(mg/100 g) /( 10-5 mol/g) TBARS/(mg/kg) 15.48± ± ±0.19 a 0.73±0.04 ab 16.24± ± ±0.23 a 0.76±0.05 a 17.82± ± ±0.15 b 0.66±0.04 b 15.71± ± ±0.18 c 0.48±0.01 c : (P<0.05), (P>0.05) 4, TBARS 1 mg/kg,, TBARS,, TBARS,, TBARS 2 (P<0.05), [24] 3.4 解冻方式对秋刀鱼肌肉组织结构的影响,,, : 2,,,,,,,,,, 2 ( 40) Fig. 2 Influence of different thawing methods on muscular tissue of Cololabis saira (Microscope magnification 40) 4 结论,

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