不同解冻方式对鸢乌贼胴体肌肉品质的影响

Effect of Different Thawing Methods on Muscle Quality of Sthenoteuthis oualaniensis

摘要:

以鸢乌贼胴体肌肉为研究对象，研究高压静电场解冻（4 ℃、3.8 kV）、静水解冻、流水解冻、常温空气解冻4种解冻方式对鸢乌贼肌肉品质特性的影响。分析不同解冻方式对解冻速率、解冻损失率、蒸煮损失率、pH、色泽、水分质量分数、挥发性盐基氮（total volatile basic nitrogen，TVB-N）、质构特性、菌落总数（total viable count ，TVC）等指标变化对肌肉品质的影响。结果表明：通过高压静电场解冻的鸢乌贼肌肉品质优于其他3种，解冻速率2.89 ℃/min，亨特白度值为24.21，水分质量分数67.44 g/hg，TVB-N值2.76 mg/hg，菌落总数2.740 lg（CFU/g），解冻损失率及蒸煮损失率较低。此种方式可降低解冻过程中肌肉汁液流失、延缓肌肉pH下降引发肌肉酸度上升、抑制微生物生长，但高压静电场解冻后的鸢乌贼水分质量分数较高，货架期较短。

Abstract:

This experiment focused on the carcass muscle of squid to study the effects of four thawing methods, including high voltage static electric field thawing (4 ℃, 3.8 kV), static water thawing, flowing water thawing, and thawing in room temperature air, on the quality characteristics of squid muscle. The effects of different thawing methods on the thawing rate, thawing loss rate, cooking loss rate, pH, color, water content, total volatile basic nitrogen (TVB-N), texture characteristics, total viable count (TVC), and other indices were analyzed on muscle quality. The results showed that the muscle quality of squid thawed by high-voltage electrostatic field was better than the other three methods. The thawing rate was 2.89 ℃/min, and the whiteness value was 24.21. Water content was 67.44 g/hg, and TVB-N was 2.76 mg/hg. The total number of colonies was 2.74 lg(CFU/g). Additionally, the thawing loss rate, and cooking loss rate were lower. This method could reduce the loss of muscle juice during thawing, and delay the decline of muscle pH levels, consequently preventing an increase in muscle acidity, and also inhibit the growth of microorganisms. However, the squid thawed by high-voltage electrostatic field had a higher moisture mass fraction but a shorter shelf life.