不同解冻方式对早熟蟹蟹肉理化性质及挥发性风味物质的影响
目的 比较自然空气解冻、冰箱冷藏室解冻、静水解冻、微波解冻和超声波解冻对早熟蟹蟹肉理化性质及挥发性风味物质的影响。方法 以冷冻早熟蟹蟹肉为原料, 通过分析解冻时间、保水性、挥发性盐基氮(total volatile basic nitrogen, TVB-N)、硫代巴比妥酸值(thiobarbituric acid reactive substances, TBARS)和挥发性风味物质指标, 考察5种不同解冻方式对蟹肉理化性质及挥发性风味物质的影响。结果 不同解冻方式对冷冻蟹肉的品质有一定的影响。自然空气解冻和静水解冻后, 蟹肉的蛋白质降解和脂肪氧化程度较高, 鲜度降低。微波解冻和超声波解冻虽然解冻时间短, 但解冻后的蟹肉保水性降低, 对风味影响较大。与其他解冻方式相比, 冰箱冷藏室解冻后蟹肉的保水性最强, 蛋白质降解和脂肪氧化程度较低, 对蟹肉风味的保持最好, 且检测出的挥发性风味化合物种类同解冻前蟹肉相似度最高。结论 冰箱冷藏室解冻是冷冻早熟蟹蟹肉最适宜的解冻方式。本研究数据为今后开展冷冻早熟蟹肉的综合利用提供了必要的依据。
Objective To compare the effects of different thawing methods on physic-chemical properties and volatile flavor compounds of precocious crabmeat, including natural air thawing, chiller thawing in 4℃ refrigerator, thawing in static water, microwave thawing and ultrasonic thawing. Methods Using frozen precocious crabmeat as raw materials, based on the analysis of thawing time, water holding capacity, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS) and volatile flavor substances, the effects of 5 different thawing methods on the physical and chemical properties of crabmeat were investigated. Results The results showed that different thawing methods exerted certain impacts on quality of frozen precocious crabmeat. Samples treated with natural air thawing and thawing in static water showed higher degree of protein deterioration and lipid oxidation, with a lower freshness. Although microwave thawing and ultrasonic thawing were short in thawing time, the water holding capacity of precocious crabmeat after thawing reduced, which had a great impact on the flavor. Among examined thawing methods, chiller thawing in 4 ℃ refrigerator could keep better quality of precocious crabmeat based on higher water holding capacity, lower degree of protein deterioration and lipid oxidation, and it also had the best volatile flavor. The volatile flavor compounds were similar to the crabmeat before thawing. Conclusion Chiller thawing in 4 ℃ refrigerator is the most appropriate thawing method for frozen precocious crabmeat among these listed methods. Moreover, the information obtained by this study is essential for the development of comprehensive utilizations of frozen precocious crabmeat.
标题：不同解冻方式对早熟蟹蟹肉理化性质及挥发性风味物质的影响
英文标题：Effects of different thawing methods on physic-chemical properties and volatile flavor compounds of precocious crabmeat
作者：
葛孟甜 合肥工业大学食品与生物工程学院
李肖婵 合肥工业大学食品与生物工程学院
林琳 合肥工业大学食品与生物工程学院;安徽省农产品精深加工重点实验室;农产品生物化工教育部工程研究中心
姜绍通 合肥工业大学食品与生物工程学院;安徽省农产品精深加工重点实验室
陆剑锋 合肥工业大学食品与生物工程学院;安徽省农产品精深加工重点实验室;农产品生物化工教育部工程研究中心
中文关键词:解冻方式,早熟蟹,理化性质,挥发性风味物质,
英文关键词:thawing methods,precocious crab,physic-chemical properties,volatile flavor components,
发表日期：2018-12-11
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