{"title":"不同解冻方法对墨鱼品质的影响","authors":"Ying Lv, Jing Xie","doi":"10.1080/10942912.2021.2019269","DOIUrl":null,"url":null,"abstract":"ABSTRACT To investigate the effect of different thawing methods on the quality of frozen cuttlefish, six different thawing methods were used: hydrostatic thawing (HT), flowing water thawing (FWT), saline solution thawing (SWT), ultrasonic water thawing (UWT), microwave thawing (MT), and 4°C refrigerator thawing (RT). In this study, the water retention (thawing loss rate, centrifugal loss rate, and cooking loss), pH value, malondialdehyde content, TVB-N value, and sulfhydryl content were measured to evaluate the quality after thawing. Protein secondary structure was measured using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, protein tertiary structure was obtained by fluorescence spectroscopy and water migration was determined using low-field NMR spectroscopy. The results showed that the microwave thawing time was the shortest, but the water holding capacity after thawing was the worst, and the TVB-N content was the highest at 14.31 mg/100 g. Ultrasonic thawing led to the best water holding capacity, but ultrasound promoted the oxidation of protein and fat. Microscopic observation showed that the muscle fiber bundles in the saline solution thawing samples were compactly arranged and intact, with minimal gaps. The samples thawed in saline solution had the highest hardness and chewiness. The results of comprehensive analysis showed that saline solution thawing and ultrasonic water thawing are more suitable for thawing cuttlefish, and this study provides some theoretical basis for the selection of thawing methods in the actual production of cuttlefish.","PeriodicalId":14050,"journal":{"name":"International Journal of Food Properties","volume":null,"pages":null},"PeriodicalIF":3.1000,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"title\":\"Quality of Cuttlefish as Affected by Different Thawing Methods\",\"authors\":\"Ying Lv, Jing Xie\",\"doi\":\"10.1080/10942912.2021.2019269\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT To investigate the effect of different thawing methods on the quality of frozen cuttlefish, six different thawing methods were used: hydrostatic thawing (HT), flowing water thawing (FWT), saline solution thawing (SWT), ultrasonic water thawing (UWT), microwave thawing (MT), and 4°C refrigerator thawing (RT). In this study, the water retention (thawing loss rate, centrifugal loss rate, and cooking loss), pH value, malondialdehyde content, TVB-N value, and sulfhydryl content were measured to evaluate the quality after thawing. Protein secondary structure was measured using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, protein tertiary structure was obtained by fluorescence spectroscopy and water migration was determined using low-field NMR spectroscopy. The results showed that the microwave thawing time was the shortest, but the water holding capacity after thawing was the worst, and the TVB-N content was the highest at 14.31 mg/100 g. Ultrasonic thawing led to the best water holding capacity, but ultrasound promoted the oxidation of protein and fat. Microscopic observation showed that the muscle fiber bundles in the saline solution thawing samples were compactly arranged and intact, with minimal gaps. The samples thawed in saline solution had the highest hardness and chewiness. The results of comprehensive analysis showed that saline solution thawing and ultrasonic water thawing are more suitable for thawing cuttlefish, and this study provides some theoretical basis for the selection of thawing methods in the actual production of cuttlefish.\",\"PeriodicalId\":14050,\"journal\":{\"name\":\"International Journal of Food Properties\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2022-01-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Properties\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10942912.2021.2019269\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Properties","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10942912.2021.2019269","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Quality of Cuttlefish as Affected by Different Thawing Methods
ABSTRACT To investigate the effect of different thawing methods on the quality of frozen cuttlefish, six different thawing methods were used: hydrostatic thawing (HT), flowing water thawing (FWT), saline solution thawing (SWT), ultrasonic water thawing (UWT), microwave thawing (MT), and 4°C refrigerator thawing (RT). In this study, the water retention (thawing loss rate, centrifugal loss rate, and cooking loss), pH value, malondialdehyde content, TVB-N value, and sulfhydryl content were measured to evaluate the quality after thawing. Protein secondary structure was measured using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, protein tertiary structure was obtained by fluorescence spectroscopy and water migration was determined using low-field NMR spectroscopy. The results showed that the microwave thawing time was the shortest, but the water holding capacity after thawing was the worst, and the TVB-N content was the highest at 14.31 mg/100 g. Ultrasonic thawing led to the best water holding capacity, but ultrasound promoted the oxidation of protein and fat. Microscopic observation showed that the muscle fiber bundles in the saline solution thawing samples were compactly arranged and intact, with minimal gaps. The samples thawed in saline solution had the highest hardness and chewiness. The results of comprehensive analysis showed that saline solution thawing and ultrasonic water thawing are more suitable for thawing cuttlefish, and this study provides some theoretical basis for the selection of thawing methods in the actual production of cuttlefish.
期刊介绍:
The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications.
The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.