章鱼是章鱼的一种,由于其丰富的营养特征而受到消费者的青睐。研究不同解冻方式对章鱼肉品质的影响,我们采用了四种不同的解冻方法:空气解冻(AT),静水解冻(HT),流动的水解冻(FWT),和微波解冻(MT)。然后我们探索了纹理上的差异,颜色,保水,pH值,总挥发性碱性氮(TVB-N),总巯基含量,Ca2+-ATP酶活性,和肌原纤维蛋白,在响应这些方法的其他质量指标中,并使用低场核磁共振分析仪评估解冻过程中发生的水迁移。结果表明,AT的解冻时间最长,导致氧化诱导的蛋白质变性,肌原纤维蛋白损伤,而保水性显著下降。此外,当使用这种方法时,TVB-N含量明显高于其他三组。HT,在某种程度上,分离了肉中的氧气,从而减轻了蛋白质的氧化,允许更高水平的Ca2+-ATPase活性,巯基含量,和要保持的弹性。然而,HT的持续时间更长:是FWT的2.95倍,与FWT相比,蒸煮损失高9.84%,TVB-N含量高28.21%。MT解冻时间最短,TVB-N含量最低然而,加热不均匀,在某些情况下发生过度烹饪,严重破坏蛋白质结构,随着解冻损失的同时增加,W值,硬度,和剪切力。同时,FWT改进了L*,章鱼肉的W*和b*值,增强其颜色和保水性。FWT后肌原纤维蛋白(MP)浓度也最高,在SDS-PAGE电泳中具有更清晰的亚基带,表明发生的降解较少,允许更大的弹性,Ca2+-ATPase活性增加,并保持较高的巯基含量。这表明FWT对氧化有抑制作用,减轻蛋白质氧化降解和保持肉的质量。总之,FWT优于其他三种解冻方法,有效地减少解冻过程中的不利变化,并成功地保持章鱼肉的质量。
Amphioctopus neglectus is a species of
octopus that is favored by consumers due to its rich nutrient profile. To investigate the influence of different thawing methods on the quality of
octopus meat, we employed four distinct thawing methods: air thawing (AT), hydrostatic thawing (HT), flowing water thawing (FWT), and microwave thawing (MT). We then explored the differences in texture, color, water retention, pH, total volatile basic nitrogen (TVB-N), total sulfhydryl content, Ca2+-ATPase activity, and myofibrillar protein, among other quality indicators in response to these methods, and used a low-field nuclear magnetic resonance analyzer to assess the water migration that occurred during the thawing process. The results revealed that AT had the longest thawing time, leading to oxidation-induced protein denaturation, myofibrillar protein damage, and a significant decrease in water retention. Additionally, when this method was utilized, the content of TVB-N was significantly higher than in the other three groups. HT, to a certain extent, isolated the oxygen in the meat and thus alleviated protein oxidation, allowing higher levels of Ca2+-ATPase activity, sulfhydryl content, and springiness to be maintained. However, HT had a longer duration: 2.95 times that of FWT, resulting in a 9.84% higher cooking loss and a 28.21% higher TVB-N content compared to FWT. MT had the shortest thawing time, yielding the lowest content of TVB-N. However, uneven heating and in some cases overcooking occurred, severely damaging the protein structure, with a concurrent increase in thawing loss, W value, hardness, and shear force. Meanwhile, FWT improved the L*, W* and b* values of
octopus meat, enhancing its color and water retention. The myofibrillar protein (MP) concentration was also the highest after FWT, with clearer subunit bands in SDS-PAGE electrophoresis, indicating that less degradation occurred and allowing greater springiness, increased Ca2+-ATPase activity, and a higher sulfhydryl content to be maintained. This suggests that FWT has an inhibitory effect on oxidation, alleviating protein oxidation degradation and preserving the quality of the meat. In conclusion, FWT outperformed the other three thawing methods, effectively minimizing adverse changes during thawing and successfully maintaining the quality of
octopus meat.