CN109112180B - Method for measuring freeze-thaw times in freezing storage process - Google Patents
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- C—CHEMISTRY; METALLURGY
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- G01N2333/90—Enzymes; Proenzymes
- G01N2333/914—Hydrolases (3)
- G01N2333/948—Hydrolases (3) acting on peptide bonds (3.4)
- G01N2333/95—Proteinases, i.e. endopeptidases (3.4.21-3.4.99)
- G01N2333/964—Proteinases, i.e. endopeptidases (3.4.21-3.4.99) derived from animal tissue
- G01N2333/96425—Proteinases, i.e. endopeptidases (3.4.21-3.4.99) derived from animal tissue from mammals
- G01N2333/96427—Proteinases, i.e. endopeptidases (3.4.21-3.4.99) derived from animal tissue from mammals in general
- G01N2333/9643—Proteinases, i.e. endopeptidases (3.4.21-3.4.99) derived from animal tissue from mammals in general with EC number
- G01N2333/96472—Aspartic endopeptidases (3.4.23)
- G01N2333/96475—Aspartic endopeptidases (3.4.23) with definite EC number
- G01N2333/9648—Chymosin, i.e. rennin (3.4.23.4)
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Abstract
The invention relates to a method for identifying freezing and thawing times of frozen products, in particular to a method for measuring the freezing and thawing times in a freezing storage process. The method for judging the number of freeze-thaw times comprises the following steps: measuring the enzyme activity or inactivation activation energy of the chymosin solution; and (2) hermetically placing the chymosin solution obtained in the step (1) in a frozen product to be tested, carrying out freeze thawing together with the frozen product, then measuring the enzyme activity or inactivation activation energy of the enzyme again, and judging the times of freeze thawing according to the difference of the two enzyme activities or inactivation activation energies. The method adopts an indirect method to evaluate the freezing and thawing times, and determines the freezing and thawing times of the frozen product through the change of the enzyme activity or the thermal stability of an external standard enzyme preparation in the repeated freezing and thawing process together with the frozen product. The result is more accurate, the universality is strong, and the application range is wider.
Description
Technical Field
The invention relates to a method for identifying freezing and thawing times of frozen products, in particular to a method for measuring the freezing and thawing times in a freezing storage process.
Background
The low temperature can inhibit the growth and reproduction of microorganisms, reduce the activity of enzyme and prolong the shelf life. Therefore, the method is one of the most convenient and effective methods for storing various meat products, aquatic products and agricultural products with high requirements on freshness preservation degree. The freezing process can produce ice crystals of varying sizes, causing mechanical damage to cell membrane structures and tissue structures, and causing protein denaturation and fat oxidation. The thawing process also results in reduced tenderness of the meat product, loss of nutrients, reduced soluble protein content, reduced gel forming ability, etc.
Due to the incompleteness of the cold chain (such as low temperature during storage, high temperature during transportation and improper temperature control in the selling link) in the transportation, storage and consumption processes of frozen products, the products encounter large temperature fluctuation, the repeated freezing and thawing process of repeated freezing and thawing occurs, and the product quality of the frozen products is greatly influenced. There is a need for a method of indicating the number of repeated freeze/thaw cycles of a frozen product. Currently, there is no particularly good method for identifying repeatedly frozen and thawed meat by meat quality determination using direct methods. Document 3 (a method for identifying the number of times of freezing and thawing of chicken breast based on impedance characteristics and a neural network) researches the quality of fresh chicken breast and chicken breast with different numbers of freezing and thawing times as well as the amplitude and phase angle change conditions of impedance, the analysis process is quite complex, and only the situation of the chicken breast within 3 times of freezing and thawing is verified. The effect of identifying the number of freeze-thaw cycles for other frozen products, frozen products that are frozen and thawed multiple times, is not determined. The method is an indirect method, takes the chymosin preparation as an external standard product, and can accurately identify the times of freeze thawing. .
Disclosure of Invention
The invention adopts an indirect method to evaluate the freezing and thawing times, and takes the linear change of the thermal stability of the external standard enzyme preparation in the repeated freezing and thawing process together with the frozen product as the basis, so that the result is more accurate; the external standard indicator can be applied to the judgment of the freezing and thawing times of all frozen products, and has strong application universality; the method can be suitable for judging the repeated freezing and thawing times within 10 times, and is more suitable for freezing and thawing times; two methods of primary identification and complex accurate analysis, which are simple to operate, can be selected, and the method has strong practicability. In addition, the chymosin preparation serving as an external standard is a food-grade product, is non-toxic and harmless, and is suitable for analyzing the freezing and thawing times of frozen food.
A method for judging the number of freeze-thaw times comprises the following steps:
(1) measuring the enzyme activity of the chymosin solution;
(2) and (2) hermetically placing the chymosin solution obtained in the step (1) in a frozen product to be detected, performing freeze thawing together with the frozen product, determining the enzyme activity of the enzyme again, and judging the number of times of freeze thawing according to the difference of the enzyme activities of two times.
Preferably, the chymosin used in the chymosin solution of step (1) is pure enzyme powder; the preparation method of the chymosin solution is to dilute the chymosin solution by 20mmol/L potassium dihydrogen phosphate-dipotassium hydrogen phosphate buffer solution with the pH value of 6.0.
Preferably, the freeze-thaw step (2) is a freeze-thaw process in which the rennin solution is frozen in a refrigerator at-20 ℃ for 2 hours until completely frozen, then is subjected to water bath in a water bath at 20 ℃ for 70min until completely thawed, and is gently shaken and uniformly mixed.
Preferably, the specific calculation method of the number of freeze thawing times is as follows:
(1) determination of chymosin Activity without Freeze-thaw A0；
(2) Respectively measuring the residual activity A of the chymosin after 2, 4, 6, 8 and 10 times of freeze thawingnEstablishing an equation (I) according to the relation between the residual activity of the chymosin and the number of times of freeze thawing;
An=A0-nx
wherein A isnThe activity of the chymosin enzyme after being frozen and thawed for n times; n is the number of freeze-thawing times, x is the loss of enzyme activity caused by each freeze-thawing
(3) And (4) detecting the residual activity of the rennin subjected to the freezing and thawing for n times, and calculating the number n of the freezing and thawing times through a rennin residual activity equation (I).
The method for judging the number of freeze-thaw times comprises the following steps of:
1) measuring the inactivation activation energy of rennin;
(2) and (2) hermetically placing the rennin in the step (1) in the frozen product to be detected, freezing and thawing the rennin together with the frozen product, measuring the inactivation activation energy of the rennin again, obtaining the number of times of freezing and thawing of the rennin according to the change of the inactivation activation energy, and judging the number of times of freezing and thawing of the frozen product.
Preferably, the freeze-thawing is incubation at an absolute temperature of 323K-331K; the heat preservation time is 0-300 min.
Preferably, the specific calculation method of the number of freeze thawing times is as follows:
(1) determining relative enzyme activity Ar of enzyme solution after heat preservation for 0-300min at an absolute temperature of 323K-331K, plotting logarithm of relative enzyme activity lnAr against heat preservation time t, and establishing equation (II)
Relative Activity Ar= residual Activity AlInitial Activity A0×100%
lnAr=-kt （Ⅱ）
Wherein k is an inactivation rate constant, and t is the holding time.
(2) According to the slope k of lnAr linear regression under different temperatures of enzyme solution and the related coefficient R2And establishing an equation (III) according to the relation between the reciprocal 1/T of the absolute temperature and the logarithm of the slope k:
(3) Respectively calculating the inactivation activation energy E of the enzyme solution after freeze thawing for 2, 4, 6, 8 and 10 times according to the equation (III)a(ii) a And according to the deactivation activation energy EaEstablishing an inactivation activation energy equation (IV) according to the relation with the freezing and thawing times;
Ea’=Ea-n*ΔE（Ⅳ）
wherein, Ea' is the inactivation activation energy of rennin by freeze thawing n times; eaThe inactivation activation energy without freeze thawing is delta E, and the difference of the inactivation activation energy of rennin in each freeze thawing is delta E.
(5) Detecting the inactivation activation energy E after n times of freeze thawingaAnd (5) calculating the times n of freeze thawing through the inactivation activation energy equation (IV).
Advantageous effects
The invention adopts an indirect method to evaluate the freezing and thawing times, and determines the freezing and thawing times of the frozen products through the thermal stability change of the external standard enzyme preparation in the repeated freezing and thawing process together with the frozen products. The result is more accurate, the universality is strong, and the application range is wider.
Drawings
FIG. 1 is a graph showing the relationship between chymosin activity and relative enzyme activity and the number of freeze-thawing cycles;
FIG. 2 is a graph showing the relative enzyme activities of an initial enzyme solution incubated at different temperatures for different periods of time;
FIG. 3 is a graph showing the deactivation rate constant k for the initial enzyme solution at various temperatures;
FIG. 4 is a calculation of the initial enzyme solution inactivation activation energy;
FIG. 5 shows the results of the variation of relative enzyme activity with incubation time at different temperatures for chymosin frozen for 2, 4, 6, 8, 10 times;
FIG. 6 is a graph of the reciprocal absolute temperature of 2, 4, 6, 8, 10 lnk freezes of FIG. 6;
FIG. 7 is a graph showing the relationship between the activation energy for inactivation of chymosin and the number of freeze-thaw cycles.
Detailed Description
The present invention will be described in further detail with reference to the following embodiments.
Example 1: and (4) primarily judging the freezing and thawing times of the frozen product by taking the activity of the chymosin as an index.
Putting the chymosin solution into a 50ml plastic centrifuge tube, and freezing for 2 hours in a refrigerator at the temperature of-20 ℃ until the chymosin solution is completely frozen; then carrying out water bath in a water bath kettle at 20 ℃ for 70min until the mixture is completely melted, and lightly shaking and uniformly mixing to form a primary freeze thawing process. The results show that rennet activity is lost by 7IU/ml or 4% at one freeze-thaw (see FIG. 1).
The initial enzyme activity A0 of external standard rennin of a frozen product is 166.67IU/ml, after repeated freeze thawing, the activity of the rennin is reduced to 133.33IU/ml, the enzyme activity is lost by 20%, according to the figure 1, the curd activity is approximately lost by 6.67% (4% of the initial activity) after the rennin is frozen and thawed once, so that the frozen product can be judged to be frozen and thawed 5 times in the storage process.
Example 2: method for judging freezing and thawing times of frozen product by using inactivation activation energy of rennin as index
The method is used to determine the number of freeze-thaw cycles when other factors may interfere with the activity of the chymosin, such as dilution of the enzyme solution. The ratio of the residual activity to the initial enzyme activity (relative enzyme activity) after the initial enzyme solution is incubated at different temperatures (shown in FIG. 2) is determined as the logarithm of the relative enzyme activity lnA rThe incubation time was plotted (see FIG. 3).
TABLE 1 slope k and correlation coefficient of lnAr linear regression at different temperatures of the initial enzyme solution
Degrees Celsius are converted to absolute temperatures and plotted as the reciprocal of the absolute temperature, 1/T, against the logarithm of the slope, k, lnk (FIG. 4).
The inactivation activation energy E of the initial enzyme solution can be calculated according to the equation (III)a0=8.314*（51770±1852）=430.42±15.40KJ/mol。
The results of the changes of the relative enzyme activities with the incubation time were measured 2, 4, 6, 8, 10 times respectively in freeze thawing according to the above method (FIG. 5).
The results of plotting the log lnk of the inactivation rate constant against the reciprocal 1/T of the absolute temperature for different freezing and thawing times are shown in FIG. 6.
We have calculated the activation energy E for inactivation of unfrozen rennina0=430.42 ± 15.40 KJ/mol. Substituting the results of FIG. 6 into equation (III), the inactivation and activation energies of rennin after 2-10 times of freeze thawing can be calculated as: inactivation activation energy E of freeze thawing 2 timesa2Deactivation activation energy E of 4 times of freeze thawing, 415.45 +/-8.164 KJ/mola4=403.06 + -42.58 KJ/mol, and 6 times of freeze thawing for inactivating activation energy Ea6= 385.19 ± 1.16 KJ/mol; inactivation activation energy E of freeze thawing 8 timesa8=374.96 ± 10.53 KJ/mol; inactivation activation energy E of freeze thawing 10 timesa10=369.64±21.65KJ/mol。
By deactivation of activation energy EaThe number of freeze-thaw cycles is plotted as shown in fig. 7. In a linear relationship within a certain range, E an=Ea0-6.332n。
The inactivation and activation energy of chymosin is measured for a certain sample, so that the frozen product can be judged to be frozen and thawed for 5 times.
Repeatedly freezing and thawing external standard rennin of a frozen product, measuring residual activity of the rennin at different temperatures for different time periods, and calculating to obtain inactivation activation energy E of the external standard rennin according to equation (II) and equation (III)an=394kJ/mol, which is 31.6kJ/mol lower than the initial enzyme solution. The results in FIG. 7 show that the inactivation activation energy per freeze-thaw cycle of rennin was reduced by 6.32kJ/mol, as calculated according to equation (IV), and the frozen product underwent 5 freeze-thaw cycles during storage.
Claims (3)
1. A method for judging the number of freeze-thaw times is characterized by comprising the following steps:
(1) measuring the enzyme activity of the chymosin solution;
(2) hermetically placing the chymosin solution obtained in the step (1) in a frozen product to be detected, performing freeze thawing together with the frozen product, determining the enzyme activity of the enzyme again, and judging the number of times of freeze thawing according to the difference of the enzyme activities of two times;
freezing the chymosin solution in a refrigerator at the temperature of 20 ℃ below zero for 2 hours for one freezing and thawing in the step (2) until the chymosin solution is completely frozen, then carrying out water bath in a water bath kettle at the temperature of 20 ℃ for 70min until the chymosin solution is completely thawed, and slightly shaking and uniformly mixing to obtain a freezing and thawing process;
the specific calculation method of the freezing and thawing times comprises the following steps:
(1) Determining activity A0 of rennin which is not frozen and thawed;
(2) respectively measuring the residual activity An of the chymosin after freeze thawing for 2, 4, 6, 8 and 10 times, and establishing An equation (I) according to the relationship between the residual activity of the chymosin and the number of freeze thawing times;
An＝A0-nx (Ⅰ)
wherein An is the activity of rennin enzyme which is frozen and thawed for n times; n is the number of times of freeze thawing, and x is the enzyme activity loss caused by each freeze thawing;
(3) and (4) detecting the residual activity of the rennin subjected to the freezing and thawing for n times, and calculating the number n of the freezing and thawing times through a rennin residual activity equation (I).
2. The method according to claim 1, wherein the chymosin used in the chymosin solution of step (1) is pure enzyme powder; the preparation method of the chymosin solution is to dilute the chymosin solution by 20mmol/L potassium dihydrogen phosphate-dipotassium hydrogen phosphate buffer solution with the pH value of 6.0.
3. A method for judging the number of freeze-thaw times is characterized by comprising the following steps:
(1) measuring the inactivation activation energy of rennin;
(2) hermetically placing the rennin in the step (1) in a frozen product to be tested, freezing and thawing the rennin together with the frozen product, measuring the inactivation activation energy of the rennin again, obtaining the number of times of freezing and thawing of the rennin according to the change of the inactivation activation energy, and judging the number of times of freezing and thawing of the frozen product;
freezing the rennin solution in a refrigerator at-20 ℃ for 2 hours for one freezing and thawing in the step (2) until the rennin solution is completely frozen, then carrying out water bath in a water bath kettle at 20 ℃ for 70min until the rennin solution is completely thawed, and gently shaking and uniformly mixing to obtain a one-time freezing and thawing process;
The specific calculation method of the freezing and thawing times comprises the following steps:
(1) determining relative enzyme activity Ar of enzyme solution after heat preservation for 0-300min at an absolute temperature of 323K-331K, plotting logarithm of relative enzyme activity lnAr against heat preservation time t, and establishing equation (II)
Relative activity Ar ═ residual activity Al/initial activity A0X 100%
lnAr＝-kt (Ⅱ)
Wherein k is an inactivation rate constant, and t is the heat preservation time;
(2) establishing an equation (III) according to the slope k and the correlation coefficient R2 of lnAr linear regression at different temperatures of the enzyme solution and the relation between the reciprocal 1/T of the absolute temperature and the logarithm of the slope k:
(3) respectively calculating the inactivation activation energy Ea of the enzyme solution after freeze thawing for 2, 4, 6, 8 and 10 times according to the equation (III); establishing an inactivation activation energy equation (IV) according to the relationship between the inactivation activation energy Ea and the freezing and thawing times;
Ea’＝Ea-n*ΔE (Ⅳ)
wherein Ea' is the inactivation activation energy of rennin after freezing and thawing for n times; ea is the inactivation activation energy without freeze thawing, and delta E is the difference of the inactivation activation energy of rennin in each freeze thawing;
(5) and (3) detecting the inactivation activation energy Ea after n times of freezing and thawing, and calculating the times n of freezing and thawing through an inactivation activation energy equation (IV).
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| CN109932386B (en) * | 2019-04-03 | 2021-06-15 | 广东诺登机电工程有限公司 | Method for monitoring freezing process |
| CN110243260B (en) * | 2019-07-29 | 2022-01-28 | 中国电建集团中南勘测设计研究院有限公司 | Ice layer thickness calculation method and system |
| CN111337532A (en) * | 2020-03-29 | 2020-06-26 | 上海伟星新材料科技有限公司 | Low-temperature performance test method for water-based emulsion |
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| CN107475225A (en) * | 2017-09-18 | 2017-12-15 | 山东职业学院 | A kind of preparation method of partial inactivation state renin |
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| CN103760193A (en) * | 2014-02-13 | 2014-04-30 | 南京农业大学 | Method for quickly identifying freezing-thawing frequency of poultry meat |
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