船上加工鱿鱼熟片的品质特性

目的:研究船上加工秘鲁鱿鱼熟片的品质特性,对比船上加工、岸上加工对秘鲁鱿鱼熟片品质特性的影响。方法:利用扫描电子显微镜及苏木精-伊红染色观察其微观结构变化;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)分析蛋白组成变化情况;通过测定蛋白疏水性、巯基和羰基含量分析肌肉蛋白氧化变性程度;利用质构仪分析质构特性;检测鱼片中挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、甲醛含量及pH值,并对其进行感官评价。结果:SDS-PAGE结果显示船上加工秘鲁鱿鱼熟片与鱿鱼原料的蛋白条带基本吻合,没有明显的条带产生或消失,全质构分析发现两者在硬度和弹性指标方面不存在显著差异(P0.05);与岸上加工鱿鱼熟片相比,船上加工鱿鱼熟片肌原纤维结构破坏少,表面疏水性低,溴酚蓝结合量为25.22μg,蛋白质变性少,巯基含量为38.98 nmol/mgpro,氧化程度低,羰基含量为0.92 nmol/mg pro;感官评价显示船上加工鱿鱼熟片色泽白皙、较有光泽,具有浓郁的鱿鱼香味,总体接受度高达9.78分。结论:船上加工秘鲁鱿鱼熟片肌肉组织坚实富有弹性,蛋白损失少,TVB-N含量为29.25 mg/100 g,符合GB 2733—2005《鲜、冻动物性水产品卫生标准》,总体品质比岸上加工鱿鱼熟片好,适于二次加工利用。

Quality Characteristics and Microstructure of Cooked Slices of on-Board Processed Squid

Objective: The aim of the present study was to investigate the quality characteristics of cooked squid (Dosidicus gigas) and to compare the effects of on-board processing and on-shore processing on the quality and texture of cooked squid. Methods: The microstructure change of squid was observed by using scanning electron microscopy and hematoxylin eosin staining. The changes in the protein composition of squid were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Protein hydrophobicity and the contents of thiol and carbonyl groups were determined to analyze the degree of protein denaturation in squid muscle. The texture of squid was analyzed by a texture analyzer. Then total volatile basic nitrogen and formaldehyde contents, pH and sensory evaluation were determined. Results: SDSPAGE showed that the protein profile of cooked squid slices was basically identical to that of the raw materials. There was no significant difference in hardness or elasticity parameters between both samples (P > 0.05). The myofibrillar structure of on-board processed squid slices was less damaged than that of the on-shore processed ones. The surface hydrophobicity (25.22 μg of bromophenol blue bound), protein denaturation (38.98 nmol/mg pro sulfydryl group content) and degree of oxidization (0.92 nmol/mg pro carbonyl group content) in on-board processed squid slices were significantly lower than those in the on-shore processed ones. Sensory evaluation indicated that on-board cooked squid slices were white, shiny and rich in squid flavor. Furthermore, the squid muscle was solid and flexible, and the overall acceptance score was up to 9.78 points. Conclusion: Cooked slices of on-board processed squid had good quality. The TVB-N content was 29.25 mg/100 g, which can meet the requirements of the national standard GB 2733?2005. The muscle tissue and protein composition of onboard processed squid were rarely damaged, making it suitable for further processing.