解冻方式对三疣梭子蟹感官特征和理化指标的影响

Effects of thawing method on the sensory, physical and chemical characteristics of Portunus trituberculatus

目的比较流水解冻、静水解冻、室温空气解冻和低温空气解冻4种解冻方式对三疣梭子蟹品质的影响。方法以感官评分、质构、气味组成、解冻损失率、蒸煮损失率、肌原纤维蛋白含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)值等为指标评定三疣梭子蟹解冻后的感官特征和理化性质。结果 4种解冻方式将冷冻梭子蟹完全解冻耗时依次为:低温空气解冻>室温空气解冻>静水解冻>流水解冻;在感官品质方面,流水解冻的样品最佳,低温空气解冻会对样品气味和外观产生不利影响;在解冻损失率方面,流水方式的解冻损失率最高,低温空气解冻方式最低;在肌肉蛋白结构稳定性方面,4种解冻方式对应的肌原纤维蛋白含量无明显差异(P>0.05),而流水解冻和低温空气解冻对应的蒸煮损失率相对较低;在脂质稳定性方面,室温空气解冻对应的TBARS值显著高于其他3种方式(P<0.05)。结论从品质保持效果和经济效能考虑,静水解冻适宜作为三疣梭子蟹的解冻方式。

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〉O.05）,while the cooking loss rates of 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 ofPortunus trituberculatus.