中文摘要：

比较静水解冻、流水解冻、盐水解冻、空气解冻及冷藏解冻5种不同解冻方式及对秘鲁鱿鱼品质的影响。结果表明：流水解冻方式用时最短，其次是盐水解冻。5种不同解冻方式秘鲁鱿鱼的解冻损失率和蒸煮损失率差异极显著（P＜0.01），经冷藏解冻和盐水解冻后秘鲁鱿鱼的持水能力较高，而静水解冻和空气解冻对鱿鱼的保水性影响较大。低场核磁共振实验结果也证实，经冷藏解冻和盐水解冻后秘鲁鱿鱼的持水能力较高。样品解冻过程中，5种不同解冻方式鱿鱼在不同温度条件下其羰基含量、巯基含量和二聚酪氨酸含量差异极显著（P＜0.01）。综合蛋白质氧化指标，盐水解冻和冷藏解冻是最适宜的解冻方式。研究结果说明，解冻过程中肌肉保水性的下降和蛋白质氧化存在一定的关系。

英文摘要：

This study compared the effects of five different thawing methods namely water soaking,running water thawing,salt water soaking,air thawing((10±1)℃)and refrigeration on the quality of frozen Dosidicus gigas.The results showedthat the thawing time with running water was the shortest,followed by salt water thawing.The thawing loss and cooking lossof five thawed samples were significantly different(P<0.01).Water holding capacity of salt water thawing and refrigerationthawing were higher than those of water soaking thawing and air thawing,which was confirmed by low-field nuclearmagnetic resonance(LF-NMR).Carbonyl,sulphur and dimer tyrosine contents of five thawed samples were significantlydifferent(P<0.01)at?18,?4and0℃.Taking protein oxidation indexes into account,salt water thawing and refrigerationthawing were considered to be the most suitable methods to thaw frozen Dosidicus gigas.Furthermore,there was a certainassociation between the reduction in water-holding capacity and protein oxidation.