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首页> 外文期刊>African Journal of Biotechnology >The biochemical, textural and sensory properties of king scallop (Pecten maxinus) meats frozen at different characteristic freezing times
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The biochemical, textural and sensory properties of king scallop (Pecten maxinus) meats frozen at different characteristic freezing times

机译：在不同特征冷冻时间下冷冻的扇贝王肉的生化，组织和感官特性

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Post rigor scallop meats were frozen individually with characteristic freezing time of 19, 49, 89, 235, 555 and 1000 min (time to cool the thermal centre of the meats from -1 to -7°C). After freezing, the meats were thawed and their quality was evaluated with tests related to muscle integrity?(β-hydroxy-acyl-coenzyme –A dehydrogenase activities in muscle extracts),?freezing and thawing losses, expressible fluids and myofibrillar protein denaturation?(Ca2+-ATPase activities in actomyosin extracts). Instrumental texture measurements and triangular sensory evaluations were also performed. Fresh post-rigor meats were analyzed as controls. The muscle integrity test showed that the freezing process itself clearly affected the integrity of intra-cellular organelles?(mitochondria). The characteristic freezing time of 89 and 49 min caused more damage to cell structure than the shorter and longer characteristic freezing time tested. Ca2+- ATPase activities of actomyosin extracts? suggested that the freezing process itself, but not the freezing time, caused structural damage to myofibrillar proteins and were associated with the changes in water holding capacity?(sum of thawing and expressible fluids). Peak shear forces of fresh and frozen scallop meats, as measured by the Warner-Bratzler shear knife, showed that only the freezing process itself caused softening of scallop meats. Triangle sensory comparisons between fresh and frozen scallop muscles suggested that characteristic freezing times up to 555 min may not influence the sensory quality of frozen scallop meats. Freezing of meats at the short freezing time of 19 min reduced freezing and thawing weight losses compared to longer time tested.
机译：严格干燥后的扇贝肉要分别冷冻，冷冻时间分别为19、49、89、235、555和1000分钟（将肉的热中心从-1冷却到-7°C的时间）。冷冻后，将肉解冻，并通过与肌肉完整性有关的测试来评估其质量？（β-羟基酰基辅酶–肌肉提取物中的脱氢酶活性），“冻结和解冻损失，可表达的液体和肌原纤维蛋白变性”（肌动球蛋白提取物中的Ca2 + -ATPase活性）。还进行了仪器纹理测量和三角感官评估。分析了新鲜的严格后肉作为对照。肌肉完整性测试表明，冷冻过程本身明显影响了细胞内细胞器（线粒体）的完整性。 89和49分钟的特征性冷冻时间比测试的较短和更长的特征性冷冻时间对细胞结构造成的损害更大。肌动球蛋白提取物的Ca2 +-ATPase活性？这表明冷冻过程本身而不是冷冻时间对肌原纤维蛋白造成了结构破坏，并与持水量的变化有关（融化和可表达液体的总和）。用Warner-Bratzler剪切刀测量的新鲜和冷冻扇贝肉的峰值剪切力表明，只有冷冻过程本身会导致扇贝肉软化。新鲜和冷冻扇贝肌肉之间的三角感官比较表明，长达555分钟的特征性冷冻时间可能不会影响冷冻扇贝肉的感官质量。与更长的测试时间相比，在19分钟的较短冷冻时间下冷冻肉类可减少冷冻和解冻重量损失。

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