プリリガー冷凍ホタテ貝柱条線状内転筋の生化学的性質と微細構造に及ぼす解凍方法の影響

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Food Chem.2020 Jul;319:126559. S0308-8146(20)30421-0. doi: 10.1016/j.foodchem.2020.126559.Epub 2020-03-05.

プリリガー冷凍ホタテ貝柱条線状内転筋の生化学的性質と微細構造に及ぼす解凍方法の影響

Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle.

Huamao Wei
Yuanyong Tian
Tetsuro Yamashita
Gaku Ishimura
Kuniaki Sasaki
Yabin Niu
Chunhong Yuan

PMID: 32197215 DOI: 10.1016/j.foodchem.2020.126559.

抄録

凍結ホタテ貝柱の死後生化学的特性(pH, 塩溶解度, Ca-ATPase活性, ATP関連化合物)と筋状体の微細構造変化を融解後及び4℃保存中に調べた。解凍方法は流水(18℃, R),氷水(0℃, I),空気(4℃, A),氷-塩水(-2℃, S)の4種類を用いた。解凍後のpH値と塩溶解度は、R群が他の3つの解凍群に比べて低かったが、I群が最も高い値を示した。しかし、Ca-ATPase活性には4群間で有意差(P<0.05)は認められなかった。微細構造の結果、I群の構造は生ホタテの構造に近いことが示された。また、ATPの分解速度が最も遅いことがわかった。したがって、氷水解凍はホタテ貝柱内転筋の生化学的特性や微細構造の変化が最も少なく、最適な方法であると考えられた。

Postmortem biochemical properties (pH, salt solubility, Ca-ATPase activity, ATP-related compounds) and microstructural changes in the striated adductor muscle of pre-rigor frozen Japanese scallops (Patinopecten yessoensis) were studied after thawing and during storage at 4℃. Four thawing methods were used: running water (18℃, R); ice-water (0℃, I); air (4℃, A) and ice-saltwater (-2℃, S). The pH values and salt solubility of R group were lower than the other three thawing groups while I group was highest after thawing. However, no significant difference (P < 0.05) in Ca-ATPase activity were detected among 4 groups. The microstructure results indicated that the structure of I group was close to that of fresh scallop. Moreover, ATP decomposition rate was the slowest. Therefore, ice-water thawing is the best method because it induced the least changes in the biochemical properties and microstructures of scallop adductor muscle.