通过测定TVBN(total volatile basic nitrogen, TVBN)、K值、菌落总数、持水力、肌原纤维蛋白等指标变化,并结合低场核磁共振(low field nuclear magnetic resonance, NMR)和核磁共振成像技术(magnetic resonance imaging ,MRI)测定水分迁移情况,以及组织切片技术,观察肌肉组织完整性等,评价虾仁的品质变化。结果表明,微冻能够明显抑制虾仁挥发性盐基总氮、K值和菌落总数的增长速度,虾仁贮藏期达24 d。低场核磁共振分析和核磁成像分析图谱的水分迁移情况与组织切片观察的肌原纤维结构变化呈正相关(P＜0.05)。第13天时,肌原纤维结构的断裂程度进一步加深,虾仁持水力随之降低,水分流失严重。在整个贮藏过程中,虾仁横向弛豫时间T21 结合水含量相对稳定,T22不易流动水含量先增加后减少,T23自由水含量呈持续下降趋势。该文为虾仁微冻贮藏保鲜提供了一定的理论支撑。
In order to study the change of quality characteristics of shrimp during hyper-chilling storage, the changes of TVBN, K value, total viable count, water holding capacity, myofibrillar protein and other indicators were determined, combined with low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques for measuring water migration, and tissue sectioning technique to observe muscle tissue integrity. The results showed that super-chilling could significantly inhibit the growth rate of TVBN, K value and total viable count of shrimp, and the storage period of shrimp reached 24 d. The water migration of NMR and MRI spectra was positively correlated with the changes of myofibrillar structure observed by tissue sections (P<0.05). On the 13th day, the breaking degree of myofibrillar structure was further deepened, and the water holding capacity of shrimp kernel decreased, leading to serious water loss. Throughout the storage process, the bound water of the shrimp (transverse relaxation time (T21) was relatively stable, and the immobilized water (T22) increased first and then decreased, while the free water (T23) continued to decrease. This paper provides a certain theoretical support for the preservation of shrimp in hyper-chilling storage.
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