Effect of osmosis treatment on meat quality and myofibrillar protein of freeze-dried tilapia
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摘要: 为探究渗透处理在提升罗非鱼肉冷冻干燥效率、改善干制品复水后品质的影响，为罗非鱼肉冷冻干燥产品开发提供理论支持，使用食盐、丙二醇、复合渗透剂 (食盐+丙二醇) 预处理罗非鱼肉，再结合烫漂处理后进行冷冻干燥，分析了渗透剂预处理对其肉蒸煮损失、冷冻干燥特性、复水率和肌原纤维蛋白特性的影响。结果表明食盐、丙二醇和复合渗透剂均能降低罗非鱼肉的蒸煮损失，提高其干燥效率。复合渗透处理冷冻干燥用时最短 (19 h)，食盐和丙二醇渗透处理后鱼肉干燥时间 (20 h) 较对照组 (24 h) 明显缩短。丙二醇与复合渗透剂显著提高了干制鱼肉的复水性 (P<0.05)，其中丙二醇渗透处理干制鱼肉的复水率最高 (71.11%)，较对照组有显著提高 (P<0.05)。食盐渗透对干制鱼肉复水后的质构影响显著 (P<0.05)，其中对硬度和弹性影响最大，分别为 (94.3±3.9) g和 (3.44±0.23) mm；丙二醇添加对鱼肉硬度无显著影响，但可提高鱼肉弹性。添加食盐加速肌原纤维蛋白氧化，肌原纤维蛋白质量浓度和巯基质量摩尔浓度分别下降0.32 mg·mL−1和0.47 μmol·g−1，表面疏水性和羰基质量摩尔浓度分别增加4.10 μg和0.23 nmol·mg−1 ；SDS-PAGE电泳图谱显示肌球蛋白重链条带发生降解消失；丙二醇渗透保护剂减缓预冻过程中冰晶生成，抑制蛋白氧化，离子键和氢键质量浓度分别提高了0.65和0.33 mg·mL−1，二硫键质量浓度降低 (P<0.05)，提高了蛋白稳定性。因而食盐和丙二醇复配使用可有效抑制加工过程中的蛋白氧化，保持干制鱼肉复水后良好的食用口感。综合考虑，真空冷冻干燥前可采用复合渗透处理罗非鱼肉。Abstract: In order to explore the effect of osmotic treatment on improving the freeze-drying efficiency of tilapia meat and the quality of dried products after rehydration, and to provide theoretical supports for the development of freeze-dried tilapia meat products, we pretreated the tilapia meat with salt, propylene glycol and compound penetrant (Salt+propylene glycol), followed by blanching and freeze-drying. Then we analyzed the effects of penetrant pretreatment on the cooking loss, freeze-drying characteristics, rehydration rate and myofibrillar protein characteristics of tilapia meat. The results show that salt, propylene glycol and composite penetrant could reduce the cooking loss and improve the drying efficiency of tilapia meat. The freeze-drying time of composite osmotic treatment was the shortest (19 h), and the drying time of fish after the salt and propylene glycol osmotic treatment was 20 h, which was significantly shorter than that of the control group (24 h). The propylene glycol and composite penetrant improved the rehydration of dried fish significantly (P<0.05), and the rehydration rate of dried fish treated with propylene glycol was the highest (71.11%), which was significantly higher than that of the control group (P<0.05). Salt penetration had a significant effect on the texture of dried fish after rehydration (P<0.05), among which hardness and elasticity had the greatest effects [(94.3±3.9) g and (3.44±0.23) mm, respectively]. Propylene glycol had no significant effects on the hardness of fish, but could improve the elasticity. The addition of salt accelerated the oxidation of myofibrillar protein, and the contents of myofibrillar protein and sulfhydryl decreased 0.32 mg·mL−1 and 0.47 μmol·g−1, respectively, while the surface hydrophobicity and carbonyl content increased 4.10 μg and 0.23 nmol·mg −1, respectively. SDS-PAGE shows that the myosin heavy chain band disappeared. Propylene glycol osmotic protective agent slowed down the formation of ice crystals and inhibited the protein oxidation during pre-freezing. The mass concentrations of ionic bond and hydrogen bond increased by 0.65 mg·mL−1 and 0.33 mg·mL−1, respectively, the mass concentration of disulfide bond decreased (P<0.05), which improved the protein stability. Therefore, the compound penetrant can inhibit the protein oxidation effectively during the processing process and keep good taste of dried fish after rehydration, which is suitable for the pretreatment of tilapia before vacuum freeze-drying.
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Key words:
- Tilapia meat /
- Infiltration treatment /
- Vacuum freeze drying /
- Drying efficiency /
- Myofibrillar protein
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图 3 渗透处理对干制罗非鱼块复水率的影响
Figure 3. Effect of osmotic treatment on rehydration rate of dried tilapia fillets
图 4 渗透处理对肌原纤维蛋白分子间化学作用力的影响
注：同色方柱不同字母表示组间差异显著 (P<0.05)。
Figure 4. Effect of osmotic treatment on intermolecular chemical force of myofibrillar protein
Note: Different letters on the same color bar indicate significant difference among the groups (P<0.05).
图 5 渗透处理对鱼肉肌原纤维蛋白SDS-PAGE的影响
Figure 5. Effect of osmotic treatment on SDS-PAGE in fish myofibrillar protein
表 1 渗透处理对干制鱼肉白度和复水后质构的影响
Table 1. Effect of osmotic treatment on whiteness and texture of dried fish after rehydration
处理 Treatment 白度Whiteness 硬度Hardness/g 弹性Elasticity/mm 咀嚼性Chewability/mJ 内聚性Cohesion 对照 Control 20.4±0.85b 81.0±4.2a 2.87±0.18a 1.58±0.35a 0.69±0.08b 食盐 Salt 14.90±1.01a 94.3±3.9b 3.44±0.23b 2.01±0.06b 0.50±0.01a 丙二醇 Propylene glycol 21.43±0.62b 82.3±4.5a 3.21±0.27b 1.55±0.08a 0.63±0.09b 食盐+丙二醇 Salt+Propylene glycol 19.49±0.81b 92.8±4.5b 3.37±0.24b 2.27±0.05b 0.68±0.02b 注：同列字母不同表示差异显著 (P<0.05)；下表同此。 Note: Different letters with in the same column indicate significant differences (P<0.05). The same case in the following tables. 
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表 2 渗透处理对肌原纤维蛋白特性的影响
Table 2. Effect of osmotic treatment on myofibrillar protein properties
处理Treatment 肌原纤维质量浓度Myofibrillar mass
concentration/(mg·mL−1)表面疏水性Surface hydrophobicity/
μg总巯基质量摩尔浓度Total Thiol molality/
(μmol·g−1)羰基质量摩尔浓度Carbonyl molality/(nmol·mg−1 ) 对照 Control 4.22±0.09b 23.73±1.32b 3.32±0.05c 2.42±0.09b 食盐 Salt 3.90±0.12a 27.83±1.02c 2.85±0.17a 2.65±0.42c 丙二醇 Propylene glycol 4.79±0.05c 20.74±1.71a 4.11±0.26d 1.97±0.13a 食盐+丙二醇 Salt + Propylene glycol 4.16±0.07b 22.75±1.22ab 3.15±0.13b 2.50±0.29b
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