速冻方式对梭子蟹贮藏理化指标和品质的影响

Impact of different quick-freezing ways on physical and chemical indicators and meat quality of Portunus pelagicus in the storage process

摘要: 以速冻速度、盐溶性蛋白、ATPase活性、巯基含量、失水率及感官评定为指标，研究采用－50℃液体浸渍、－50℃液氮喷洒、－35℃空气隧道式、－20℃冰柜直接冻结梭子蟹，其肉蛋白质理化指标及品质变化情况。结果表明，用温度记录仪测定液体浸渍速冻最快，其次为液氮喷洒、空气隧道式，最慢为冰柜直接冻结。4种方式速冻的蟹，在冻藏过程中随时间的延长，其肌动球蛋白盐溶性、ATPase活性及巯基含量均呈下降趋势，但低温快速冻处理能降低蟹肉蛋白质冷冻变性的程度，－50℃液体浸渍对梭子蟹品质的保持最好，最差的是－20℃冰柜直接冻结。

Abstract: Changes of protein physicochemical indicators and quality of Portunus pelagicus were investigated, such as salt insoluble protein, ATPase activity, sulfhydryl content, moisture-loss ratios and the sensory evaluation, through spraying liquid nitrogen of －50℃, soaking in liquid of －50℃, air tunnel way freezing at －35℃, and fridge freezing under －20℃. The results indicated that the solubility of actomyosin, ATPase activities and -SH content of myofibrillar protein decreased during storage. Quick-freezing was able to reduce the denaturation of the protein. Soaking in liquid of －50℃ was the best way in maintaining the quality of P.pelagicus, while fridge freezing under －20℃was the worst.