超高压前处理对虾仁冻藏期品质的影响
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摘要
为研究超高压辅助脱壳所得到的中华管鞭虾虾仁在冻藏期的品质变化,以虾仁色泽、质构、肌原纤维蛋白相对含量、表面疏水性、总巯基相对含量和Ca~(2+)-ATPase活性为指标,探讨超高压前处理对虾仁品质的影响。结果表明,冻藏6个月后虾仁L~*值、a~*值和b~*值均有所变化,与对照组相比,超高压前处理对虾仁L~*值的影响不显著,但能延缓冻藏后期a~*值的增加,对保持虾肉色泽的稳定有一定作用;超高压前处理对虾仁的咀嚼性和弹性影响不显著,但能增加虾仁的硬度。超高压前处理使冻藏初期虾仁肌原纤维蛋白的表面疏水性增加,而对其溶解性、巯基含量及Ca~(2+)-ATPase活性的影响不显著;冻藏后期由于虾仁蛋白冷冻变性,致使肌原纤维蛋白溶解性、巯基含量及Ca~(2+)-ATPase活性下降。综上所述,超高压辅助脱壳在一定程度上有利于保持冻虾仁的色泽和硬度。本研究结果为利用超高压技术辅助脱除中华管鞭虾虾壳,生产冷冻虾仁提供了新思路。
To study the quality change of frozen shrimp meat from Solenocera Melantho subjected to ultra high pressure(UHP) pretreatment, the color, texture of shrimp meat and the relative content of myofibrillar protein, surface hydrophobicity, total sulfhydryl(SH) content as well as Ca~(2+)-ATPase activity of myofibrillar protein were analyzed. The results showed that the L~*, a~* and b~* values of shrimp meat have changed after six months of frozen storage. Compared with the control group, the effects of UHP pretreatment on the L~* values were not significant, but UHP pretreatment could delay the increase of a~* value in the late frozen period and increase the color stability of shrimp meat. UHP pretreatment had no significant effect on the chewiness and elasticity, but increased the hardness of shrimp meat. In terms of impact on the myofibril protein from shrimp meat, UHP pretreatment increased the surface hydrophobicity in early freezing storage, but had no significant effect on the myofibril protein solubility, total SH content and Ca~(2+)-ATPase activity. The decrease of solubility, total SH content and Ca~(2+)-ATPase activity in the late frozen period was due to the freezing degeneration of myofibril protein. UHP pretreatment can maintain the color and hardness of frozen shrimp meat to a certain degree. The results can provide a application of using UHP to assist Solenocera Melantho shelling in the production of frozen shrimp.
To study the quality change of frozen shrimp meat from Solenocera Melantho subjected to ultra high pressure(UHP) pretreatment, the color, texture of shrimp meat and the relative content of myofibrillar protein, surface hydrophobicity, total sulfhydryl(SH) content as well as Ca~(2+)-ATPase activity of myofibrillar protein were analyzed. The results showed that the L~*, a~* and b~* values of shrimp meat have changed after six months of frozen storage. Compared with the control group, the effects of UHP pretreatment on the L~* values were not significant, but UHP pretreatment could delay the increase of a~* value in the late frozen period and increase the color stability of shrimp meat. UHP pretreatment had no significant effect on the chewiness and elasticity, but increased the hardness of shrimp meat. In terms of impact on the myofibril protein from shrimp meat, UHP pretreatment increased the surface hydrophobicity in early freezing storage, but had no significant effect on the myofibril protein solubility, total SH content and Ca~(2+)-ATPase activity. The decrease of solubility, total SH content and Ca~(2+)-ATPase activity in the late frozen period was due to the freezing degeneration of myofibril protein. UHP pretreatment can maintain the color and hardness of frozen shrimp meat to a certain degree. The results can provide a application of using UHP to assist Solenocera Melantho shelling in the production of frozen shrimp.
引文
[1] 薛利建, 贺舟挺, 徐开达, 宋海棠. 东海中华管鞭虾种群动态及持续渔获量分析[J]. 福建水产, 2009(4): 48-54
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[10] 常耀光, 李兆杰, 薛长湖, 张亚琦. 超高压处理对南美白对虾在冷藏过程中贮藏特性的影响[J]. 农业工程学报, 2008, 24(12): 230-237
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[12] Jantakoson T, Kijroongrojana K, Benjakul S. Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon, Fabricius) muscle protein [J]. International Aquatic Research, 2012, 4(1): 1-12
[13] 谢丹丹, 胡志和, 薛璐, 张博洋, 宿文晶, 方缘. 超高压结合酶法消减南美白对虾蛋白过敏原研究[J]. 食品科学, 2012, 33(8): 109-114
[14] 王菁. 超高压辅助提取虾壳中虾青素的研究[D]. 杭州: 浙江大学, 2013
[15] 王芝妍, 杨文鸽, 周果, 徐大伦, 楼乔明, 张进杰, 崔燕. 超高压辅助中华管鞭虾脱壳及对其肌肉品质的影响[J]. 食品科学, 2017, 38(7): 43-48
[16] 王芝妍, 官爱艳, 吕梁玉, 周果, 杨文鸽, 楼乔明. 超高压处理对中华管鞭虾虾肉风味的影响[J]. 食品科学, 2017, 38(18):156-162
[17] 林娴萍, 揭珍, 束玉珍, 杨文鸽, 徐大伦, 严小军. 鲐鱼肉酶解物添加量对带鱼鱼糜蛋白抗冻效果的影响[J]. 核农学报, 2015, 29(5): 940-945
[18] Chelh Ⅰ, Gatellier P, Santé-Lhoutellier Ⅴ. Technical note: a simplified procedure for myofibril hydrophobicity determination[J]. Meat Science, 2007, 74(4): 681-683
[19] 万建荣, 洪玉菁. 水产食品化学分析手册[M]. 上海: 上海科学技术出版社, 1993: 166-202
[20] Marco C. High pressure processing of meat,meat products and seafood[J]. Food Engineering Reviews, 2010, 2(4): 256-273
[21] Cruz-Romero M, Kerry J P. Effect of high pressure treatment on the microflora of oysters (Crassostrea gigas) duing chilled storage[J]. Innovative Food Science and Emerging Technologies, 2008, 9(4): 441-447
[22] 王国栋. 超高压处理对食品品质的影响[D]. 大连: 大连理工大学, 2013
[23] 林洪, 王长峰, 李兆杰, Jamil K. 中国对虾肌动球蛋白变性后ATPase活性的研究[J]. 青岛海洋大学学报, 1996, 26(4): 475-480
[24] 朱兆娜, 潘见, 符钰涓, 陶敏, 周典飞, 王颖. 超高压草鱼糜冻藏过程中的理化性质变化[J]. 食品科学, 2012, 33(15): 133-135
[25] 李姣. 中国对虾贮藏过程中肌肉蛋白生化特性变化规律的研究[D]. 杭州: 浙江工商大学, 2011
[26] Hsu K C, Hwang J S, Chi H Y, Lai K M. Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette[J]. Journal of the Science of Food & Agriculture, 2010, 90(3): 530-536
[27] 刘琴. 金枪鱼肌原纤维蛋白冻藏过程中生化及流变特性研究[D]. 上海: 上海海洋大学, 2013
[28] 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
[29] 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
[30] 郭宝颜, 梁燕, 周爱梅, 肖苏尧, 刘欣, 曹庸. 超高压对罗非鱼肌动球蛋白物化特性的影响[J]. 现代食品科技, 2015,31(6): 259-263
[2] 王潇. 酸性电解水对中华管鞭虾保鲜效果的研究[D]. 杭州: 浙江工商大学, 2015
[3] Yang H J, Han M Y, Bai Y, Han Y Q, Xu X L, Zhou G H. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages[J]. Meat Science, 2015, 102(4): 69-78
[4] 朱松明, 苏光明, 王春芳, 詹耀, 胡菲菲, 于勇. 水产品超高压加工技术研究与应用[J]. 农业机械学报, 2014, 45(1): 168-177
[5] Qiu C J, Xia W S, Jiang Q X. Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix)[J]. Food Research International, 2013, 52(1): 199-205
[6] 李萌萌, 吕长鑫, 冯叙桥. 超高压技术在果蔬汁加工中的应用现状与发展前景[J]. 食品安全质量检测学报, 2014, 5(2): 567-576
[7] 孙颜君, 孙颜杰. 超高压技术在乳制品加工中应用的研究进展[J]. 中国乳品工业, 2016, 44(2): 26-31
[8] Kruk Z A, Yun H, Rutley D L, Lee E J, Kim Y J, Jo C. The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet[J]. Food Control, 2011, 22(1): 6-12
[9] Moreno H M, Bargiela Ⅴ, Tovar C A, Cando D, Borderias A J. High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: effect on physicochemical and rheological properties of gels[J]. Food Hydrocolloids, 2015, 48(4): 127-134
[10] 常耀光, 李兆杰, 薛长湖, 张亚琦. 超高压处理对南美白对虾在冷藏过程中贮藏特性的影响[J]. 农业工程学报, 2008, 24(12): 230-237
[11] 杨徽. 基于超高压技术的虾脱壳工艺与品质检测研究[D]. 杭州: 浙江大学, 2011
[12] Jantakoson T, Kijroongrojana K, Benjakul S. Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon, Fabricius) muscle protein [J]. International Aquatic Research, 2012, 4(1): 1-12
[13] 谢丹丹, 胡志和, 薛璐, 张博洋, 宿文晶, 方缘. 超高压结合酶法消减南美白对虾蛋白过敏原研究[J]. 食品科学, 2012, 33(8): 109-114
[14] 王菁. 超高压辅助提取虾壳中虾青素的研究[D]. 杭州: 浙江大学, 2013
[15] 王芝妍, 杨文鸽, 周果, 徐大伦, 楼乔明, 张进杰, 崔燕. 超高压辅助中华管鞭虾脱壳及对其肌肉品质的影响[J]. 食品科学, 2017, 38(7): 43-48
[16] 王芝妍, 官爱艳, 吕梁玉, 周果, 杨文鸽, 楼乔明. 超高压处理对中华管鞭虾虾肉风味的影响[J]. 食品科学, 2017, 38(18):156-162
[17] 林娴萍, 揭珍, 束玉珍, 杨文鸽, 徐大伦, 严小军. 鲐鱼肉酶解物添加量对带鱼鱼糜蛋白抗冻效果的影响[J]. 核农学报, 2015, 29(5): 940-945
[18] Chelh Ⅰ, Gatellier P, Santé-Lhoutellier Ⅴ. Technical note: a simplified procedure for myofibril hydrophobicity determination[J]. Meat Science, 2007, 74(4): 681-683
[19] 万建荣, 洪玉菁. 水产食品化学分析手册[M]. 上海: 上海科学技术出版社, 1993: 166-202
[20] Marco C. High pressure processing of meat,meat products and seafood[J]. Food Engineering Reviews, 2010, 2(4): 256-273
[21] Cruz-Romero M, Kerry J P. Effect of high pressure treatment on the microflora of oysters (Crassostrea gigas) duing chilled storage[J]. Innovative Food Science and Emerging Technologies, 2008, 9(4): 441-447
[22] 王国栋. 超高压处理对食品品质的影响[D]. 大连: 大连理工大学, 2013
[23] 林洪, 王长峰, 李兆杰, Jamil K. 中国对虾肌动球蛋白变性后ATPase活性的研究[J]. 青岛海洋大学学报, 1996, 26(4): 475-480
[24] 朱兆娜, 潘见, 符钰涓, 陶敏, 周典飞, 王颖. 超高压草鱼糜冻藏过程中的理化性质变化[J]. 食品科学, 2012, 33(15): 133-135
[25] 李姣. 中国对虾贮藏过程中肌肉蛋白生化特性变化规律的研究[D]. 杭州: 浙江工商大学, 2011
[26] Hsu K C, Hwang J S, Chi H Y, Lai K M. Effect of different high pressure treatments on shucking, biochemical, physical and sensory characteristics of oysters to elaborate a traditional Taiwanese oyster omelette[J]. Journal of the Science of Food & Agriculture, 2010, 90(3): 530-536
[27] 刘琴. 金枪鱼肌原纤维蛋白冻藏过程中生化及流变特性研究[D]. 上海: 上海海洋大学, 2013
[28] 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
[29] 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
[30] 郭宝颜, 梁燕, 周爱梅, 肖苏尧, 刘欣, 曹庸. 超高压对罗非鱼肌动球蛋白物化特性的影响[J]. 现代食品科技, 2015,31(6): 259-263