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食品与发酵工业  2020, Vol. 46 Issue (19): 136-142    DOI: 10.13995/j.cnki.11-1802/ts.024456
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
低盐冰温脱水牡蛎的贮藏性
张毅1, 万金庆1,2,3,*, 杨帆1, 冷争争4
1(上海海洋大学 食品学院,上海,201306);
2(上海水产品加工及贮藏工程技术研究中心,上海,201306);
3(农业部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306);
4(安徽宜康高新农业科技有限公司,安徽 六安,237200)
Storage properties of low salt-controlled freezing-point dehydration oyster
ZHANG Yi1, WAN Jinqing1,2,3,*, YANG Fan1, LENG Zhengzheng4
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China);
2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China);
3(Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai),Ministry of Agriculture, Shanghai 201306, China);
4(Anhui Yikang Gaoxin Agricultural Technology Company Limited, Lu'an 237200, China)
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摘要 为提升牡蛎的品质安全,采用质量分数为1%的NaCl盐水注射结合冰温脱水[(-2.0 ℃,200~300 Pa,含水率(60±1)%]作为前处理,以冷藏(4.0±0.5) ℃作为实验对照,对牡蛎进行冰温(-2.0±0.5) ℃贮藏。通过测定感官、菌落总数、挥发性盐基氮、TCA-可溶性肽和硫代巴比妥酸值,微观组织结构变化,结合低场核磁共振(low field nuclear magnetic res-onance,LF-NMR)和核磁成像(magnetic resonance imaging,MRI)指标评价牡蛎贮藏过程中水分迁移及品质变化。结果表明,低盐冰温脱水牡蛎冷藏条件下可贮藏12 d,冰温条件可贮藏24 d。冰温贮藏能有效减少水分流失,保持微观组织结构完整,提升贮藏品质。Pearson 相关性分析表明,横向弛豫时间T22与低盐冰温脱水牡蛎的品质变化显著相关(P<0.05)。实验表明,低盐冰温脱水牡蛎贮藏性良好,冰温能有效延长其贮藏期,为牡蛎高品质流通提供理论依据。
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张毅
万金庆
杨帆
冷争争
关键词:  牡蛎  盐水注射  冰温脱水  微观组织结构  水分迁移    
Abstract: In this experiment, 1% (mass fraction) NaCl brine injection combined with controlled freezing-point dehydration, [-2.0 ℃,200-300 Pa,water content (60±1)%], was used for the pretreatment of oyster. Cold storage (4.0±0.5) ℃ and ice temperature storage (-2.0 ±0.5) ℃ were carried out respectively. Water migration and quality changes of oyster during storage were evaluated by sensory, total bacterial count, total volatile basic nitrogen (TVB-N), TCA-soluble peptide, thiobarbituric acid (TBA) value, microstructure of oyster, low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). The results showed that oysters could be stored for 12 days under cold storage and 24 days under ice temperature storage. Ice temperature storage could effectively reduce water loss, maintain the integrity of microstructure and improve storage quality. Pearson correlation analysis showed that the transverse relaxation time T22 was significantly related to the quality change of the low salt-controlled freezing-point dehydration oyster. Therefore, the storage time could be prolonged by the treatment of brine injection and controlled freezing-point dehydration. This result provides a theoretical basis for high-quality circulation of oyster.
Key words:  oyster    brine injection    controlled freezing-point dehydration    microstructure    water migration
收稿日期:  2019-05-15      修回日期:  2019-06-10                发布日期:  2020-11-02      期的出版日期:  2020-10-15
基金资助: 国家自然科学基金资助项目(31171764)
作者简介:  第一作者:硕士研究生(万金庆教授为通讯作者,E-mail: jqwan@shou.edu.cn)
引用本文:    
张毅,万金庆,杨帆,等. 低盐冰温脱水牡蛎的贮藏性[J]. 食品与发酵工业, 2020, 46(19): 136-142.
ZHANG Yi,WAN Jinqing,YANG Fan,et al. Storage properties of low salt-controlled freezing-point dehydration oyster[J]. Food and Fermentation Industries, 2020, 46(19): 136-142.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024456  或          http://sf1970.cnif.cn/CN/Y2020/V46/I19/136
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