速冻梭子蟹冻藏过程中的水分迁移规律及其对肌肉蛋白品质的影响

As an important means for preserving aquatic products quality during frozen storage, quick freezing become the focus of the academic community. However, the effect of moisturemigration characteristics of aquatic products muscle protein quality treated by quick freezing is still unclear. Thus, swimming crab is taken as raw material to be treated by liquid nitrogen cryogenic freezing, plate freezer and common refrigerator. The water distribution and state change of swimming crab being treated by those different freezing methods during storage using low field nuclear magnetic resonance and imaging techniques are conducted in the molecular level, and the moisture migration of swimming crab is clarified. The microstructures, protein fractions, texture properties, and water losing rate of swimming crab by the three different freezing methods are investigated by scanning electron microscope, SDS-PAGE electrophoresis, TPA (Texture Profile Analysis) and low temperature centrifugation, respectively. Multifactorial correlation analysis is done by combing the muscle protein quality changes with the moisture migration difference of swimming crab and relative models are built. The inherent link between moisture migration characteristics and muscle protein quality changes of swimming crab under quick freezing is revealed, which may provide some theoretical reference for the practical application of freezing technologies in the field of aquatic products and for the quality control in the preservation, processing and logistics process of aquatic products.

速冻技术是解决水产品冻藏品质保持的重要手段，备受学术界广泛关注。但目前速冻处理水产品冻藏期间水分迁移规律及其对肌肉蛋白特性的影响作用尙不明确。因此，本项目以梭子蟹为研究对象，进行不同冻结处理（液氮深冷速冻、平板冻结、冰柜冻结）后进行冻藏，利用低场核磁共振和成像技术从分子水平上分析不同冻结方法对梭子蟹冻藏过程中水分的分布和状态变化的影响，阐明梭子蟹内部水分迁移的规律；采用扫描电子显微镜、SDS-PAGE电泳法、TPA质构仪、低温离心法等分析不同冻结方法对梭子蟹冻藏过程中的微观组织结构、蛋白质组分、质地特性、失水率等品质差异变化；结合不同冻结方法梭子蟹冻藏过程水分迁移特性及其肌肉蛋白品质的差异，进行多因素相关性分析，构建相关模型，揭示速冻梭子蟹水分迁移及其肌肉蛋白品质变化的内在关系，可为冷冻技术在水产品领域的实际应用提供理论参考，为水产品保鲜、加工及其物流过程中品质控制提供基础理论依据。

速冻技术是解决水产品冻藏品质保持的重要手段，备受学术界广泛关注。但目前速冻处理水产品冻藏期间水分迁移规律及其对肌肉蛋白特性的影响作用尙不明确。因此，本项目以梭子蟹为研究对象，进行液氮深冷速冻、平板冻结、冰柜冻结后进行冻藏，采用扫描电镜、SDS-PAGE电泳法、TPA质构仪、低温离心法等分析不同冻结方法对梭子蟹冻藏过程中的微观组织结构、蛋白质组分、质地特性、失水率等品质差异变化；利用低场核磁共振和成像技术从分子水平上分析不同冻结方法对梭子蟹冻藏过程中水分的分布和状态变化的影响，阐明梭子蟹内部水分迁移的规律；结合不同冻结方法梭子蟹冻藏过程水分迁移特性及其肌肉蛋白品质的差异，进行多因素相关性分析。结果表明液氮速冻处理能有效减缓蛋白的降解作用及减少冰晶对细胞膜的机械损伤，维持蟹肉的持水能力和质地品质，对水产品的品质保持有明显的积极效应。通过构建相关模型，发现冷冻梭子蟹的持水品质指标的变化与其水分迁移参数变化有一定的相关性。并在此基础上探讨了冰衣技术对速冻梭子蟹肌肉持水相关品质的影响作用，发现冰衣处理可一定程度控制水分迁移，维持持水力、感官评分和肌肉微观组织结构。这些结果可为冷冻技术在水产品领域的实际应用提供理论参考，为水产品保鲜、加工及其物流过程中品质控制提供基础理论依据。