抗冻剂对蒸煮小龙虾虾仁冻融后品质的影响

Effect of antifreeze on the quality of cooked crawfish tail meat after freeze-thawed

目的:提升冷冻蒸煮小龙虾虾仁的冻藏品质.方法:将虾仁浸泡在不同配比复合磷酸盐、海藻糖与山梨糖醇抗冻剂中,测定虾仁冻融后的解冻损失率、水分含量及分布、持水力、盐溶性蛋白、总巯基含量、质构特性并观察微观结构变化以评价各抗冻剂的效果,选择效果较好的抗冻剂作为水平因素设计正交试验优选适宜的抗冻剂配比.结果:1.5%复合磷酸盐、8%海藻糖或10%山梨糖醇具有较好的抗冻效果;复配抗冻剂组(1%复合磷酸盐+6%海藻糖+6%山梨糖醇)具有最佳的抗冻效果,在此条件下解冻损失率为9.97%,显著低于单一抗冻剂组(15.95%,17.44%,16.78%);复配抗冻剂组显著提高了虾仁与水的结合能力,较好地抑制了冻融过程中冰晶对肌肉组织的破坏.结论:复配抗冻剂组(1%复合磷酸盐+6%海藻糖+6%山梨糖醇)可有效提升蒸煮小龙虾虾仁的抗冻能力.

Objective:The study aimed to improve the storage quality of frozen cooked crawfish tail meat.Methods:Crawfish tail meat were immersed in different proportions of complex phosphate,trehalose and sorbitol antifreeze agents.The thawing loss rate,water content and distribution,water retention,saltsoluble protein,total thiol content,texture properties of crawfish tail meat after freeze-thawed were measured,and the microstructure changes were observed to evaluate the effect of each antifreeze agent.The antifreeze agent with better effect was selected as horizontal factor to design orthogonal experiment,so as to optimize the appropriate recipe of antifreeze agents.Results:1.5%complex phosphate,8%trehalose or 10%sorbitol had better cryoprotective effect;The compound antifreeze agent group(1%compound phosphate+6%trehalose+6%sorbitol)had the best cryoprotective effect,and the thawing loss rate was9.97%under this condition,which was significantly lower than that of the single antifreeze agent group(15.95%,17.44%,16.78%).The combined antifreeze agent group co uld significantly improve the binding ability of shrimp meat with water and inhibit the damage of ice crystals to muscle tissue during the freeze-thaw process.Conclusion:The combination of antifreeze agents(1%compound phosphate+6%trehalose+6%sorbitol)could effectively improve the cryoprotective ability of cooked crayfish tail meat.