2种乌贼冻藏期间品质及肌原纤维蛋白功能特性变化

贾俊琦; 张悦; 林慧敏; 张宾

doi:10.13386/j.issn1002-0306.2023020296

2种乌贼冻藏期间品质及肌原纤维蛋白功能特性变化

Changes in Quality and Myofibrillar Protein Functional Properties of Two Kinds of Cuttlefish during Frozen Storage

摘要

摘要: 为探讨曼氏无针乌贼（Sepiella maindroni）和金乌贼（Sepia esculenta）冻藏过程中的品质及肌原纤维蛋白功能特性变化，将2种乌贼在−18 ℃的条件下冻藏0、30、60、90、120 d，通过测定水分含量、水分活度、质构、色差、总挥发性盐基氮（total volatile base nitrogen，TVB-N），并通过苏木精-伊红（hematoxylin-eosin，HE）染色与扫描电镜（scanning electronic microscopy，SEM）研究2种乌贼肌肉品质变化，由肌原纤维蛋白的总巯基、羰基含量和Ca²⁺-ATPase活性研究2种乌贼肌原纤维蛋白功能特性变化。结果表明：与新鲜乌贼相比，经过120 d冻藏后，2种乌贼肌肉的水分含量、水分活度均呈下降趋势，但金乌贼下降速度更快；2种乌贼肌肉的弹性变化无显著差异，硬度、咀嚼性和胶粘性均先下降后趋于稳定；2种乌贼的白度、L^*、总巯基含量和Ca²⁺-ATPase活性均呈下降趋势，TVB-N和羰基含量总体呈上升趋势，b^*呈先下降后上升的华体会（中国）变化。冻藏90 d，曼氏无针乌贼和金乌贼肌肉的TVB-N含量为19.00和20.22 mg/100 g，与新鲜乌贼相比冻藏120 d后分别增加了29.41%和73.42%，其中金乌贼上升速率更快；冻藏120 d，2种乌贼的巯基含量、Ca²⁺-ATPase活性均下降至最低点，分别下降52.28%、56.12%和70.93%和72.00%。与新鲜乌贼相比冻藏120 d的微观结构表明，曼氏无针乌贼肌肉组织间糊化成肉糜状，金乌贼肌纤维分布混乱，孔隙增大。研究结果为曼氏无针乌贼和金乌贼冷链贮藏过程的品质控制提供理论支持。

Abstract: To investigate the changes of quality and myofibrillar protein functional properties of Sepiella maindroni and Sepia esculenta during frozen storage, the two kinds of cuttlefish were frozen at −18 ℃ for 0, 30, 60, 90 and 120 days. The water content, water activity, texture, color difference and total volatile base nitrogen (TVB-N) were measured. Hematoxylin-eosin (HE) staining and scanning electronic microscopy (SEM) were used to observe the changes of muscle quality of the two cuttlefish species. The functional properties of myofibrillar proteins of the two cuttlefish species were evaluated by total sulfhydryl, carbonyl content and Ca²⁺-ATPase activity. The results showed that compared with fresh cuttlefish, after 120 days of frozen storage, the water content and water activity of the two cuttlefish muscles to decrease, but the Sepia esculenta decreased faster. There was no significant difference in the elasticity of the two kinds of cuttlefish muscle, and the hardness, chewiness and adhesiveness decreased first and then stabilized. The whiteness, L^*, total sulfhydryl content and Ca²⁺-ATPase activity of the two cuttlefish species continued to decrease, TVB-N and carbonyl content to increase, and b^* showed a dynamic change trend of first decline and then rise. After 90 days of frozen storage, the TVB-N content of Sepiella maindroni and Sepia esculenta muscle was 19.00 and 20.22 mg/100 g, respectively. Compared with fresh cuttlefish, they increased by 29.41% and 73.42% respectively after 120 days of frozen storage, and the rise rate of Sepia esculenta was faster. After 120 days of frozen storage, the sulfhydryl content and Ca²⁺-ATPase activity of the two cuttlefish species decreased to the minimum, which decreased by 52.28%, 56.12% and 70.93%, 72.00%, respectively. Compared with fresh cuttlefish, the microstructure of frozen 120 d showed that the muscle tissue of Sepiella maindroni was gelatinized into minced meat, the muscle fiber distribution of Sepia esculenta was disordered and the pores were increased. The results provide theoretical support for the quality control of the cold chain storage process of Sepiella maindroni and Sepia esculenta.