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CS@Fe3O4结合微波或远红外解冻对真鲷品质特性的影响
李钰金;代雨菲;蔡路昀;王晶;李秀霞1,2,3,4
1.中国海洋大学食品科学与工程学院;2.浙江大学宁波研究院;3.浙江大学生物系统工程与食品科学学院;4.渤海大学食品科学与工程学院
摘要:
分别利用微波解冻(MT)、远红外解冻(FT)、壳聚糖磁性纳米微波解冻(CMT)和壳聚糖磁性纳米远红外解冻(CFT)对真鲷背部肌肉进行解冻处理。采用DSC和动态流变学对其热稳定性和黏弹性进行研究。提取鱼块肌肉中的肌原纤维蛋白测定拉曼光谱、紫外吸收光谱、固有荧光光谱和粒径,对蛋白质的空间构象和聚集度进行分析。利用低场核磁共振技术和扫描电镜测定其水分分布和微观结构。结果表明,CMT处理的汁液流失率最低,能有效保持鱼肉硬度、弹性以及黏聚性,能够形成相对较理想、稳定的网络结构。同时其肌原纤维蛋白溶液结构较稳定。CFT和CMT两种处理均保留了紧密有序的微观结构,且总体上比FT和MT处理保留了更稳定的三级结构,减缓蛋白质氧化的同时保持较强的系统稳定性。因此,在解冻过程中,CMT和CFT处理可用于改善蛋白质理化性质。
关键词:  真鲷  微波解冻  远红外解冻  壳聚糖磁性纳米(CS@Fe3O4)
DOI:
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基金项目:国家重点研发计划项目(2018YFD0901106);宁波市3315系列计划项目(2020B-34-G);温州市重大科技项目(ZN2021002)
Effect of CS@Fe3O4 Combined Microwave or Far Infrared Thawing on the Quality Characteristics of the Red Sea Bream
Abstract:
Sea bream back muscles were thawed using microwave thaw (MT), far infrared thawing (FT), chitosan magnetic nanomicrowave thaw (CMT), and chitosan magnetic nano-far infrared thaw (CFT), respectively. The thermal stability and viscoelasticity were applied to DSC and dynamic rheology. Myofibrillin from fish block muscle was extracted to determine Raman spectroscopy, UV absorption spectrum, intrinsic fluorescence spectrum, and particle size, analyzing the spatial conformation and aggregation of proteins. The water distribution and microstructure were determined by using low-field NMR techniques and SEM. The results show that the CMT treatment has the lowest juice loss rate, which effectively maintains the hardness, elasticity and viscosity of the fish, and can form a relatively ideal and stable network structure. Meanwhile, its myofibrulin solution structure is relatively stable. Both CFT and CMT treatments retain a tightly ordered microstructure and overall a more stable tertiary structure than FT and MT treatments, slowing protein oxidation while maintaining strong system stability. Therefore, CMT and CFT treatment can be used to improve protein physicochemical properties during thawing.
Key words:  red sea bream  microwave thawing  far infrared thawing  chitosan magnetic nano (CS@Fe3O4)

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