咀嚼度
墨鱼
肉体
肌原纤维
化学
傅里叶变换红外光谱
食品科学
自由水
扫描电子显微镜
生物物理学
微观结构
含水量
化学工程
材料科学
生物化学
结晶学
生物
复合材料
工程类
环境工程
岩土工程
出处
期刊:Foods
[MDPI AG]
日期:2021-10-26
卷期号:10 (11): 2576-2576
被引量:23
标识
DOI:10.3390/foods10112576
摘要
This study was conducted to analyze the effects of multiple freeze–thaw (F-T) cycles on microstructural disruption, water migration, protein oxidation and textural properties of cuttlefish. Low-field nuclear magnetic resonance (LF-NMR) showed an increase in the proportion of free water in cuttlefish flesh. It was also observed by scanning electron microscopy (SEM) that multiple F-T cycles increased the gap between muscle fibers and disrupted the original intact and compact structure. The results of Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, Ca2+ATPase content, sulfhydryl content and free amino acid content indirectly prove that multiple F-T cycles can lead to the destruction of the a-helical structure of cuttlefish myofibril protein and the content of irregular curls increased, protein aggregation and degradation, and tryptophan oxidation. In addition, after repeated freezing and thawing, the water holding capacity, whiteness value, elasticity and chewiness of cuttlefish flesh decreased, the total volatile base nitrogen content increased. It can be concluded that the freeze–thaw cycles are very harmful to the quality of the frozen foods, so it is important to keep the temperature stable in the low-temperature food logistics.
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