物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

刘俊兰; 徐愉聪; 王雯瑄; 栾宏伟; 步营; 朱文慧; 李学鹏

doi:10.12187/2026.04.003

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心, 辽宁锦州 121013

作者简介: 刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com;

通讯作者: 步营,buying130@126.com

基金项目: 辽宁省自然科学基金面上项目(2023-MS-297)
辽宁省教育厅基本科研项目面上项目(LJKMZ20221486)
中图分类号: TS254.4

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

College of Food Science and Engineering/National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China

Corresponding author: BU Ying, buying130@126.com

Received Date: 2025-06-26
Accepted Date: 2025-09-12

CLC number: TS254.4

摘要: 【目的】提高冷冻金枪鱼类产品的解冻品质。【方法】以冷冻蓝鳍金枪鱼为研究对象,采用冷藏解冻(CST)、微波解冻(MT)、磁场解冻(MFT)和低压静电场解冻(LEFT)这4种方式对其进行解冻,考查其持水能力、水分分布、色泽、肌红蛋白氧化还原物质、质构特性、新鲜度、挥发性风味化合物等的变化。【结果】 CST处理组的品质劣变最为严重,蒸煮损失率、离心损失率和解冻损失率均显著高于其他处理组,高铁肌红蛋白占比高达31.93%,硫代巴比妥酸(TBA)值和TVB-N含量分别为0.19 mg MDA/kg和0.185 9 mg/g,2-戊酮相对浓度较高,同时肌红蛋白氧化程度最高,α-螺旋含量(19.83%)较低,不利于肌红蛋白二级结构的稳定性。MT处理组可以更好地维持金枪鱼的色泽,其a^*/b^*(2.97)显著高于其他处理组,但因其具有加热不均匀的特点,导致其水分分布不均匀且肌肉组织的持水能力较差,肌红蛋白的氧化变性程度较为严重。MFT能抑制大冰晶的形成,可以显著维持金枪鱼的持水能力和质构特性,其硬度(566.73 g)和咀嚼性(228.98 mJ)均显著高于其他处理组,且总巯基含量最高(277.05 nmol/mg),在一定程度上可抑制肌红蛋白的氧化变性。LEFT处理组的综合品质保持最佳,持水能力较好,不易流动水占比高达97.33%,TVB-N含量(0.157 2 mg/g)最低,粒径(199.95 nm)最小,溶解度(84.37%)最高,能有效降低肌红蛋白氧化变性程度;紫外吸收光谱和内源荧光光谱均具有最高的吸收峰,能更好地维持肌红蛋白三级结构的稳定性,且肌肉组织完整性良好。此外,4个处理组中共鉴定出70种挥发性风味化合物,主要是醛类、酯类、醇类、酮类等化合物。【结论】 LEFT在抑制肌红蛋白氧化变性、维持新鲜度和肌肉组织完整性等方面具有明显优势,可作为提高蓝鳍金枪鱼解冻品质的有效手段。
- 蓝鳍金枪鱼 /
- 物理场辅助解冻 /
- 肌肉品质 /
- 肌红蛋白特性
Abstract: 【Objective】 To improve the thawing quality of frozen bluefin tuna products.【Methods】 Frozen Thunnus maccoyii was used as the research material and thawed by four methods: cold storage thawing (CST), microwave thawing (MT), magnetic field thawing (MFT) and low-voltage electrostatic field thawing (LEFT). The changes in water-holding capacity, water distribution, color, myoglobin redox substances, textural properties, freshness and volatile flavor compounds were systematically investigated.【Results】 The CST group exhibited the most serious quality deterioration, and its cooking loss rate, centrifugal loss rate and thawing loss rate were significantly higher than those of other groups (P<0.05). The proportion of methemoglobin reached up to 31.93%, the thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVB-N) content were 0.19 mg MDA/kg and 0.185 9 mg/g, respectively, with a relatively high relative concentration of 2-pentanone. Meanwhile, the CST group showed the highest myoglobin oxidation degree and a low α-helix content (19.83%), which was unfavorable to the stability of myoglobin secondary structure. The MT group better maintained the color of Thunnus maccoyii, and its a^*/b^* value (2.97) was significantly higher than that of other groups. However, the uneven heating of MT treatment led to inhomogeneous water distribution and poor water-holding capacity of muscle tissue, accompanied by severe oxidative denaturation of myoglobin. MFT could inhibit the formation of large ice crystals and significantly maintain the water-holding capacity and textural properties of Thunnus maccoyii. The hardness (566.73 g) and chewiness (228.98 mJ) of the MFT group were significantly higher than those of other groups, and its total sulfhydryl content was the highest (277.05 nmol/mg), which could inhibit the oxidative denaturation of myoglobin to a certain extent. The LEFT group showed the optimal overall quality maintenance with favorable water-holding capacity, and the proportion of immobilized water reached up to 97.33%. It had the lowest TVB-N content (0.157 2 mg/g), the smallest particle size (199.95 nm) and the highest solubility (84.37%), which effectively reduced the oxidative denaturation degree of myoglobin. Moreover, both the ultraviolet absorption spectrum and intrinsic fluorescence spectrum of myoglobin in the LEFT group presented the highest absorption peaks, contributing to better stability of myoglobin tertiary structure and intact muscle tissue. In addition, 70 volatile flavor compounds were identified in the four treatment groups, mainly including aldehydes, esters, alcohols and ketones.【Conclusion】 LEFT has obvious advantages in inhibiting myoglobin oxidative denaturation, maintaining freshness and muscle tissue integrity, and can be used as an effective strategy to improve the thawing quality of Thunnus maccoyii.
- Thunnus maccoyii /
- physical field-assisted thawing /
- muscle quality /
- myoglobin characteristic
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沈阳化工大学材料科学与工程学院沈阳 110142

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

作者简介: 刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com;

通讯作者: 步营,buying130@126.com

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

Corresponding author: BU Ying, buying130@126.com

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通讯作者: 陈斌, bchen63@163.com

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

作者简介:刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com

通讯作者: 步营, buying130@126.com

English Abstract

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

Corresponding author: BU Ying, buying130@126.com

目录

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

作者简介: 刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com;

通讯作者: 步营,buying130@126.com

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

Corresponding author: BU Ying, buying130@126.com

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通讯作者: 陈斌, bchen63@163.com

物理场辅助解冻对蓝鳍金枪鱼肌肉品质及肌红蛋白特性的影响

作者简介:刘俊兰(2001—),女,辽宁省辽阳市人,渤海大学硕士研究生,主要研究方向为水产品加工与贮藏。E-mail: liujl6924@163.com

通讯作者: 步营, buying130@126.com

English Abstract

Effects of physical field-assisted thawing on muscle quality and myoglobin characteristic of Thunnus maccoyii

Corresponding author: BU Ying, buying130@126.com

目录