解冻介质对秘鲁鱿鱼持水性、蛋白氧化和结构的影响

Effects of Thawing Media on the Water Holdingcapacity,Protein Oxidation and Structure of Jumbo Squid(Dosidicus gigas)

为探讨等离子体活化水、微酸性电解水、NaCl溶液等不同解冻介质对秘鲁鱿鱼品质的影响,以冻结秘鲁鱿鱼为原料,分别将冻结的秘鲁鱿鱼样品置于等离子体活化水、微酸性电解水和3%NaCl溶液中4℃冰箱中解冻,分析不同解冻介质对秘鲁鱿鱼持水性、蛋白氧化和结构的影响。结果表明,等离子体活化水作为解冻介质可显著提高秘鲁鱿鱼的持水性(P<0.01),其蒸煮损失率为28.67%,显著低于其它3个处理组。与冷藏解冻、3%NaCl处理组和微酸性电解水处理组相比,低温等离子体处理组的羰基、二聚酪氨酸含量最低,巯基含量最高,表明对蛋白氧化有良好的抑制作用。从浊度、内源荧光和紫外光谱分析结果可知,等离子体活化水处理组可以降低蛋白变性和维持结构稳定。3%NaCl处理组和微酸性电解水处理组对秘鲁鱿鱼持水性和抗氧化也有一定作用,等离子体活化水处理组效果最佳。

To investigate the effects of different thawing media such as plasma activated water(PAW),slightly acidic electrolytic water(SAEW),and 3%NaCl solution on the quality of jumbo squid,the frozen samples were thawed in the three abovementioned media at 4℃.The effects of different thawing media on water retention,protein oxidation and structure of jumbo squid were analyzed.Results showed that PAW as thawing medium significantly improved the water-holding capacity of sample(P<0.01),and the cooking loss rate was 28.67%,which was significantly lower than that of the other three groups.Compared with other treatment groups,samples treated with PAW had the lowest carbonyl and dityrosine content and the highest sulfhydryl content,indicating a good inhibition of protein oxidation.The results of turbidity,endogenous fluorescence and UV spectra analysis showed that the PAW treatment group could reduce the degree of protein denaturation and maintain structural stability.Taken together,the PAW treatment had the best effect on water retention and autoxidation of jumbo squid.