不同解冻方式对早熟中华绒螯蟹品质和滋味的影响

采用4℃低温解冻、15℃自然解冻、15℃流水解冻(水流流速100 m L/s)、微波解冻(功率150 MHz)四种方式对冻藏早熟蟹进行解冻,通过测定蒸煮损失率、p H、TBA值、TVB-N值、肌原纤维蛋白特性和游离氨基酸含量,评价解冻方式对蟹肉品质和滋味的影响。结果表明:低温解冻时间最长为675 min,微波解冻时间最短为5 min,自然解冻和流水解冻时间分别为135、52 min。微波解冻后蟹肉的解冻损失率、TBA值和表面疏水性最高,分别为2.89%、0.29 mg/100 g和53.54μg,总巯基和活性巯基含量最低分别为69.09、64.16 nmol/mg;自然解冻后蟹肉蒸煮损失率最高为50.99%;低温解冻后蟹肉pH、TVB-N值最高,分别为7.23和11.71;流水解冻后蟹肉pH、TVB-N值和表面疏水性最低,分别为6.95、10.60和35.29μg,蟹肉中呈味氨基酸和游离氨基酸含量分别为7.158、10.645 mg/g,明显高于其它三种解冻方式,蟹肉品质和滋味较好。因此,流水解冻最适宜作为冻藏早熟蟹的解冻方式。

Effects of Different Thawing Methods on the Quality and Taste of Precocious Eriocheir sinensis

The 4 ℃ low temperature thawing,15 ℃ natural thawing,15 ℃ running water thawing(flow velocity of 100 m L/s),microwave thawing(power 150 MHz) were used to thawing the frozen precocious crab.By measuring the heating loss rate,p H,TBA value,TVB-N value,myofibrillar protein characteristics and free amino acid content as the parameters,the effects of thawing methods on the quality and taste of the crab meat were evaluated.The results showed that the low temperature thawing time was 675 min,which was the longest.The microwave thawing time was 5 min,which was the shortest.The natural thawing and running water thawing time were 135,52 min respectively.After microwave thawing,the thawing loss rate,the TBA value and surface hydrophobicity of the crab meat were the highest,which were 2.89%,0.29 mg/100 g and 53.54 μg respectively,and the content of total sulfhydryl group and activity sulfhydryl were the lowest,which were 69.09,64.16 nmol/mg respectively.The highest heating loss rate of the crab meat was 50.99% after natural thawing.The highest pH and TVB-N value of crab meat were 7.23 and 11.71 after low temperature thawing.After running water thawing,the p H,TVB-N value and surface hydrophobicity of the crab meat were the lowest,which were 6.95,10.60 and 35.29 μg respectively.The content of delicious amino acid and free amino acid in crab meat were 7.158,10.645 mg/g respectively,which were significantly higher than those of three other thawing methods,the quality and taste of the crab meat were better.Therefore,running water thawing was the most suitable thawing method for frozen precocious crab.