抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及质构特性的影响

Effect of Antifreeze Protein on Water-holding Capacity and Texture of Frozen Scallop(Patinopecten yessoensis)Adductor Muscle

为探究抗冻蛋白对冷冻虾夷扇贝闭壳肌持水性及质构特性的影响,以虾夷扇贝闭壳肌为原料,分别采用0.2 g/100 mL抗冻蛋白、3.0 g/100 mL焦磷酸钠和3.0 g/100 mL海藻糖溶液3种抗冻剂进行真空浸渍,检测样品得率、离心损失、质构、色泽、水分分布及迁移状态、冰晶形态以及组织微观结构等指标。结果显示,抗冻蛋白组闭壳肌硬度、黏聚性及质子密度图像亮度与新鲜闭壳肌几乎一致,且显著高于焦磷酸钠和海藻糖组。而相比于其他浸渍组,抗冻蛋白组得率、弹性及剪切力显著增加,T_(21)显著缩短(P<0.05)。由光学显微镜和扫描电子显微镜观察可知,抗冻蛋白组的冰晶细小且呈球状,肌纤维结构较清晰完整,冰晶平均横截面积较空白组减少了65.06%。该研究证实,抗冻蛋白具有吸附于冰晶表面且抑制冰晶生长、修饰冰晶形态的作用,通过真空浸渍处理后,其对冷冻虾夷扇贝闭壳肌持水性及质构特性的调控作用优于焦磷酸钠、海藻糖,是一种有效的冻品品质调控手段。

In order to explore the effect of antifreeze protein(AFP)on the water-holding capacity and texture of frozen scallop(Patinopecten yessoensis)adductor muscle,muscle samples were vacuum-impregnated in aqueous solutions containing each of the three antifreeze agents,0.2 g/100 mL AFP,3.0 g/100 mL sodium pyrophosphate and 3.0 g/100 mL trehalose.The yield,centrifugal loss,texture,color,moisture distribution and mobility,ice crystal morphology and microstructural structure of these samples were detected.The results showed that the hardness,cohesiveness and brightness of proton density images of the AFP group were in agreement with those of the fresh sample,and were significantly higher than those of the sodium pyrophosphate and trehalose groups.Compared with the other groups,the yield,springiness and shear force of the AFP group were significantly increased,and T21 relaxation time was significantly shortened(P<0.05).As observed by optical microscopy and scanning electron microscopy(SEM),the ice crystals in the AFP group were small and spherical,and the muscle fiber structure was clear and complete.The average cross-sectional area of ice crystals was 65.06%lower than that in the blank group,treated with NaCl.This study confirmed that AFP can adsorb onto the surface of ice crystals to inhibit their growth and modify their shape.It is more effective than sodium pyrophosphate and trehalose in regulating the water-holding capacity and texture of frozen scallop muscle and thus can be considered as an effective means to control the quality of frozen products.