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食品与发酵工业  2021, Vol. 47 Issue (20): 161-167    DOI: 10.13995/j.cnki.11-1802/ts.026489
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
腐败希瓦氏菌对南美白对虾黑变及品质劣变的影响
林婷1, 杨胜平1,2, 郁佳怡1, 谢晶1,2, 钱韻芳1,2*
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)
Effects of Shewanella putrefaciens on the melanosis and quality deterioration of Pacific white shrimp (Litopenaeus vannamei)
LIN Ting1, YANG Shengping1,2, YU Jiayi1, XIE Jing1,2, QIAN Yunfang1,2*
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
2(Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China)
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摘要 为研究腐败希瓦氏菌对南美白对虾在冷藏期间黑变及品质的影响,将新鲜样品经Proclin-300灭菌处理后接种腐败希瓦氏菌于4 ℃条件下贮藏。以未接菌处理和4-己基间苯二酚(4-hexylresorcinol,4-HR)处理为对照,通过测定色差、质构、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、多酚氧化酶活性等指标变化,并结合低场核磁共振(low field nuclear magnetic resonance,LF-NMR)和核磁共振成像(magnetic resonance imaging,MRI)技术测定水分迁移情况,评价腐败希瓦氏菌对南美白对虾的品质变化。结果显示,在南美白对虾在冷藏期间,3组初始菌落总数分别为3.44 lgCFU/g、6.11 lgCFU/g和6.27 lgCFU/g,贮藏5 d后分别增长至6.40 lgCFU/g、8.84 lgCFU/g和8.61 lgCFU/g,其中接菌组中能产H2S的腐败希瓦氏菌占94%以上,具有优势主导地位。贮藏5 d后,与未接菌组相比,接菌组白度值低而多酚氧化酶(polyphenol oxidase,PPO)更高,同时虾肉硬度和弹性明显下降、水分流失多,且蛋白质降解更多,说明腐败希瓦氏菌既能促进南美白对虾的腐败变质也能加速其黑变的发生。4-HR处理的接菌组样品初始PPO活性仅为0.120 U/g,远低于其他处理组,但贮藏末期TVB-N值更高、水分流失更多,表明其仅具有防黑变作用,而对微生物引起的腐败变质无明显抑制作用。
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林婷
杨胜平
郁佳怡
谢晶
钱韻芳
关键词:  腐败希瓦氏菌  南美白对虾  多酚氧化酶活性  黑变    
Abstract: To investigate the effect of Shewanella putrefaciens on the melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during cold storage, the fresh shrimp samples were sterilized by Proclin-300, inoculated with S. putrefaciens QY38 (isolated from spoiled shrimp), and stored at 4 ℃. The uninoculated treatment and 4-hexylresorcinol (4-HR) treatment were used as controls. The color, texture, total volatile basic nitrogen (TVB-N), polyphenol oxidase activity and other index changes were measured, combining with low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) to measure the water migration to evaluate the quality changes of S. putrefaciens to L. vannamei. The results showed that the bacterial count of the three groups were 3.44, 6.11, 6.27 lgCFU/g in the early stage of cold storage, and increased to 6.40, 8.84 and 8.61 lg CFU/g after storage for 5 days. S. putrefaciens, one of the H2S-producing bacteria, accounted for more than 94% of the inoculated group as the dominant. Besides, after being stored for 5 days, the inoculated group had lower whiteness and higher polyphenol oxidase (PPO) activity than the uninoculated group. Meanwhile, the decrease of hardness, resilience, water holding capacity and the degradation of protein demonstrated that S. putrefaciens could not only promote the spoilage but also accelerate blackening of the L. vannamei. The initial PPO activity of the 4-HR group was only 0.12 U/g, which was much lower than other groups. But its higher TVB-N value and more water loss at the end of storage indicated that it only had the effect of inhibiting melanosis, and no obvious inhibitory effect on the spoilage caused by microorganisms.
Key words:  Shewanella putrefaciens    Litopenaeus vannamei    polyphenol oxidase activity    melanosis
收稿日期:  2020-12-17      修回日期:  2021-03-18           出版日期:  2021-10-25      发布日期:  2021-11-18      期的出版日期:  2021-10-25
基金资助: 国家自然科学基金青年基金项目(31501551);博士科研启动基金项目(A2-2006-00-200360);上海海洋大学校专项基金项目(A2-2020-200578)
作者简介:  硕士研究生(钱韻芳讲师为通讯作者,E-mail:yfqian@shou.edu.cn)
引用本文:    
林婷,杨胜平,郁佳怡,等. 腐败希瓦氏菌对南美白对虾黑变及品质劣变的影响[J]. 食品与发酵工业, 2021, 47(20): 161-167.
LIN Ting,YANG Shengping,YU Jiayi,et al. Effects of Shewanella putrefaciens on the melanosis and quality deterioration of Pacific white shrimp (Litopenaeus vannamei)[J]. Food and Fermentation Industries, 2021, 47(20): 161-167.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026489  或          http://sf1970.cnif.cn/CN/Y2021/V47/I20/161
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