Application of Cryoprotectant on Aquatic Products During Frozen Storage

doi:10.11924/j.issn.1000-6850.casb15100085

Abstract

Abstract: Freezing preservation can maintain the nutrition value of aquatic products. But ice crystals in aquatic products are prone to grow during the frozen storage and have great impacts on the product quality. It could easily lead to the mechanical damage, protein denaturation, increase of drip loss and decline of flavor and nutrition. Adding cryoprotectant is considered to be one of the most effective ways to prevent frozen aquatic products from protein denaturation. In this paper, functional mechanism and characteristics of cryoprotectant were reviewed. Cryoprotectant can not only improve Ca2 -ATPase activity of aquatic products, but also increase pH and maintain the flavor and nutrition, furthermore, it could inhibit ice crystal growth and reduce muscle tissue damage. Then the application of cryoprotectants including saccharides, composite phosphates, protein hydrolysates and antifreeze proteins was summarized. Modern analytical techniques and methods should be applied to obtaining the dynamic changing characteristics of protein molecule in order to clarify the mechanism of protein denaturation in future researches.

References

[1]关志强,宋小勇,李敏,等．抗冻技术在改善冷冻水产品品质中的应用研究[J]．食品研究与开发,2006,27(2)：54-57
[2]Sabeena Farvin K H,Grejsen H D,Jacobsen C. Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel(Trachurus trachurus)：Effect on lipid and protein oxidation[J]. Food Chemistry,2012,131(3)：843-851
[3] 高红岩,王丽娜,张国胜,等．流化冰预冷与冰温贮藏复合技术水产品保鲜应用分析[J]．渔业现代化,2010,37(2)：51-54
[4]宋广磊,戴志远．鱼肉蛋白质冷冻变性研究进展[J]．食品科技,2006(3)：17-20
[5]刘兴艳,陈安均,蒲彪.国内外冷冻冷藏预制食品产业现状及发展前景[J]．食品科学,2011,32(15)：323-328
[6]高茹菲,陈舜胜．海藻糖对白鲢鱼肉抗冷冻变性作用的研究[D]．上海：上海水产大学,2015．15
[7]Kittiphattanabawon P,Benjakul S,Visessanguan W,et al.Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze -thaw cycles[J]. LWT-Food Science and Technology,2012,47(2)：437-442
[8]林婉玲,曾庆孝,朱志伟．直接浸渍冷冻在食品加工中的应用现状与前景[J]．食品工业科技,2008,29(7)：256-260
[9]邓敏,朱志伟．不同冻结方式对草鱼块品质特性的影响[J]．现代食品科技,2013,29(1)：55-58；76
[10]NILESH P N,SOOTTAWAT B. Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Paci?c white shrimp (Litopenaeus vannamei) during iced storage[J]. Food Chemistry,2009,116(1)：323- 331
[11] 段蕊,张俊杰,林生沾,等．温度对南美白对虾肌原纤维蛋白质性质的影响[J]．食品研究与开发,2008,29(10)： 54-57
[12] 迟海,李学英,杨宪时．南极磷虾冻藏温度下的品质变化及其货架期分析[J]．水产学报,2012,36(1)：153-158
[13] 武华,阴晓菲,罗永康,等．腌制鳙鱼片在冷藏过程中品质变化规律的研究[J]．南方水产科学,2013,9(4)：69-74
[14] Nakagawa R,Noto H,Yasokawa D,et al. Microbiological and chemical changes during the industrial soft-drying process of Migaki-Nishin herring (Clupea pallasii) [J]. Journal of the Japanese Society for Food Science and Technology,2007,54(1)：26-32
[15] Hernández M D,López M B,álvarez A,et al. Sensory,physical,chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage [J]. Food Chemistry,2009,114(1)：237-245
[16] 李汴生,朱志伟,阮征. 不同温度冻藏对脆肉鲩鱼片品质的影响[J]. 华南理工大学学报,2008,36(7)：134-139
[17] Lakshmanan R,Patterson M F,Piggott J R. Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage[J]. Food Chemistry,2005,90(4)：541-548
[18] 杨贤庆,侯彩玲,林婉玲,等．响应面法优化食品浸渍速冻冻结液配方[J]．食品科学,2012,33(24)：1-5
[19] Peralta J M,Rubiolo A C,Zorrilla S E. Design and constructionof a hydro fluidization system：Study of the heat transfer on a stationary sphere[J]. Journal of Food Engineering,2009,90(3)：358-364
[20] 荣建华,甘承露,丁玉琴,等．低温贮藏对脆肉鲩鱼肉肌动球蛋白特性的影响[J]．食品科学,2012,33(14)：273-276
[21] 关志强,康彦,李敏等．响应面法优化罗非鱼冻藏抗冻剂配方[J]．渔业现代化,2014,41 (3)：53-58
[22] Saroat Rawdkuen,Akkasit Jong jareonrak,Suttirug Phatchara,et al. Assessment of protein changes in farmed giant catfish(Pangasianodon gigas) muscles during refrigerated storage [J]. International Journal of Food Science and Technology,2010,45：985-994
[23] 李龙飞,秦小明,周翠平,等．低温流通牡蛎肉贮藏期品质变化及货架期预测[J]．渔业现代化,2014,41(5)：39-43
[24] 宋丽丽,部海燕,葛林梅,等．提高冻藏姻鱼片解冻品质的研究[J]．浙江农业学报,2010,22(l)：105-108
[25] Eymard S,Baron C P,Jacobsen C. Oxidation of lipid and protein in horse mackerel(Trachurus trachurus)mince and washed minces during processing and storage[J]. Food Chemistry,2009,114(1)：57-65
[26] 陶欢,陈舜胜．3种淡水对虾在冻藏过程中蛋白质特性的变化[J]．水产学报,2010,34(3)：389-394
[27] 潘锦锋,沈彗星,宋永令,等．鱼蛋白冷冻变性及其抗冻剂的研究综述[J]．肉类研究,2009(2)：9-15
[28] 吴小干,戴志远,王宏海,等．鲟鱼皮软包装冷冻调理食品加工工艺[J]．渔业现代化,2008,35(2)：50-52
[29] 汪之和,苏德福．冻结速率和冻藏温度对嫉肉蛋白质冷冻变性的影响[J]．水产学报,200 1(6)：364-369
[30] THANONKAEW A,BENJAKUL S,VISESSANGUAN W,et al. The effect of metal ions on lipid oxidation,colour and physicochemical properties of cuttlefish(Sepia pharaonis) subjected to multiple freeze-thaw cycles[J]. Food Chem,2006,95：591-599
[31] MICHALCZYK M,SUROWKA K. Changes in protein fractions of rainbow trout (Oncorhynchus mykiss) gravads during production and storage[J]. Food Chemistry,2007,104(3)：1006-1013
[32] 方竞．鱼肉蛋白冷冻变性机理、测定方法及防止措施[J]．福建水产,2001(3)：67-71
[33] Zhang A,Qi W,Singh S K,et al. A new approach to explore the impact of freeze - hawcycling on protein structure：hydrogen/deuterium exchange mass spectrometry(HX-MS)[J].Pharmaceutical Research,2011,28(5)：1179-1193
[34] 曾名湧．几种主要淡水经济鱼类肌肉蛋白质冻结变性机理的研究[D]．青岛：中国海洋大学,2005：28-30
[35] HERNANDEZ-HERRERO M M,DUFLOS G,MALLE P,et al. Col-lagenase activity and protein hydrolysis as related to spoilage of iced cod(Gadus morhua)[J]. Food Research International,2003,36(2): 141-147
[36] 胡素梅,张丽娜,罗永康,等．冷藏和微冻条件下鲤鱼品质变化的研究[J]．渔业现代化,2010,37 (5) ：38-42
[37] 周爱梅,龚杰,邢彩云,等．罗非鱼与鳙鱼鱼糜蛋白在冻藏中的生化及凝胶特性变化[J]．华南农业大学学报,2005,26(3)：103-107
[38] HERRERA J R,MACKIE I M. Cryoprotection of frozen-stored acto-myosin of farmed rainbow trout (Oncorhynchus mykiss) by some sugars and polyols[J]. Food Chemistry,2004,84(1)：91-97
[39] RIEBROY S,BENJAKUL S,VISESSANGUAN W,et al. Acid-in-duced gelation of natural actomyosin from Atlantic cod (Gadus morhua) and burbot (Lota lota)[J]. Food Hydrocolloids,2009,23(1)：26-39
[40] 马璐凯,张宾,王强,等．海藻糖、海藻胶及寡糖对南美白对虾蛋白质冷冻变性的抑制作用[J]．现代食品科技,2014,30(6)：140-145
[41] 曲楠,曾名湧,董士远．海藻糖对罗飞鱼糜及蛋白抗冻作用的研究[J]．肉类研究, 2010,24(1)：79-82
[42] MANJU S,JOSE L,SRINIVASA GOPAL T K. Effects of sodiumacetate dip treatment and vacuum-packaging on chemical,microbiological,textural and sensory changes of pearlspot ( Etroplus suratensis) during chill storage[J]. Food Chem,2007,102 (1)：27-35
[43] 胡耀辉,郑微微,李琢伟,等．海藻糖对防止鲤鱼鱼糜蛋白质冷冻变性的研究[J]．食品科学,2011,32(9)：126-129
[44] 李敏,关志强,蒋小强．抗冻剂对冻藏文蛤和波纹巴非蛤结构的影响[J]．食品研究与开发,2013,34(5)：119-123
[45] 崔瑞颖,焦学芹,崔波,等．冻藏对海湾扇贝闭壳肌蛋白质变性及组织结构的影响[J]．食品工业科技,2013,34(22)：298-301
[46] MORZEL M,GATELLIER P,SAYD T,et al. Chemical oxidation decreases proteolyticsusceptibility of skeletal musclemyofibrillar proteins[J]. Meat Science,2006,73(3)：536-543
[47] Burgaard M G,Jorgensen B M. Effect of frozen storage temperature on quality - related changes in rainbow trout(oncorhynchus mykiss)[J]. Journal of Aquatic Food Product Technology,2011,20(1)：53-63
[48] 刘艺杰,薛长湖,S薛勇,等．鱼排酶解物对鳙鱼鱼糜冻藏过程中蛋白质变性的影响[J]．中国水产科学,2005,12(5)：632-637
[49] 谭昭仪,邸向乾,白艳龙,等．新型蛋白抗冻剂对鳙鱼鱼糜抗冻效果的研究[J]．上海海洋大学学报,2013,22(5)：796-800
[50] Ohta F,Yamada T. On the correlation between the concentrations of phosphates and chlorides in the unfrozen portions of the frozen fish muscle juices and the denaturation rate of fish muscle protein during frozen-storage[J]. Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers,2011(7)：85-90
[51] 张静雅,陆剑锋,林琳,等．鲢鱼冷冻鱼糜抗冻剂的复配研究[J]．食品科学,2012,33(2)：127-132
[52] 薛勇,薛长湖,李兆杰,等．海藻糖对冻藏过程中鳙肌原纤维蛋白冷冻变性的影响[J]．中国水产科学,2006,13(4)：637-641
[53] 刘欣,周爱梅,赵力超,等．海藻糖、乳酸钠对冻藏鳙鱼鱼糜蛋白抗冻效果的影响[J]．食品与发酵工业,2007,33：60-64
[54] 韦航,王荣辉,吴华德．海藻糖抗冻剂对鱼片和鱼丸的保鲜作用[J]. 畜牧与饲料科学,2010,31(5)：89-90
[55] 王道营,诸永志,徐为民．复合磷酸盐在肉品加工中的应用[J]．食品研究与开发,2007：167-169
[56] 宋永令,罗永康,张丽娜,等．不同温度贮藏期间团头鲂品质的变化规律[J]．中国农业大学学报,2010,15 ( 4 )．104-110
[57] 俞静芬,赵培城,丁玉庭．鳙鱼近微冻保鲜过程中的品质变化特性[J]．食品工业科技,2007,28 (7)：186-188
[58] 黄晓春,侯温甫,杨文鸽,等．冰藏过程中美国红鱼生化特性的变化[J]．食品科学,2007,28 (1)：337-340
[59] DUUN A S,RUSTAD T. Quality of superchilled vacuum packedAtlantic salmon ( Salmo salar) fillets stored at -1. 4 and -3. 6℃[J]. Food Chem,2008,106 (1)：122-131
[60] 章银良．冷冻保藏对海鳗肌动球蛋白的影响[J]．食品科学,2009,30(2)：250-253
[61] Xia X F,Kong B H,Jiang L Z,et al. Changes in Structural Properties of Porcine Myofibrillar Protein Induced by Frozen Storage[J]. Advanced Materials Research,2012,554：1395-1399