食品与发酵工业 >

2023 , Vol. 49 >Issue 2: 82 - 90

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029648

研究报告

中华管鞭虾在不同贮藏温度下品质变化的规律

  • 韩悦 ,
  • 张小军 ,
  • 陈雪昌
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  • 1(浙江海洋大学 食品与药学学院,浙江 舟山,316000)
    2(浙江省海洋水产研究所水产品加工与质量安全研究室,浙江 舟山,316000)
    3(浙江省海洋渔业资源可持续利用技术研究重点实验室,浙江 舟山,316000)
第一作者：硕士研究生(陈雪昌高级工程师为通信作者,E-mail:13567679178@163.com)

收稿日期: 2021-10-13

  修回日期: 2021-11-17

  网络出版日期: 2023-02-15

基金资助

国家重点研发计划项目-蓝色粮仓科技创新(2020YFD0900900)

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Quality change of Solenocera crassicornis under different storage temperatures

  • HAN Yue ,
  • ZHANG Xiaojun ,
  • CHEN Xuechang
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  • 1(College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China)
    2(Laboratory of aquatic product processing and quality safety for Zhejiang Marine Fisheries Research Institute, Zhoushan 316000, China)
    3(Key Laboratory of Sustainable Utilization of Technology Research for Fisheries Resources of Zhejiang Province, Zhoushan 316000, China)

Received date: 2021-10-13

  Revised date: 2021-11-17

  Online published: 2023-02-15

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摘要

以中华管鞭虾为对象,分别在冷藏(0 ℃,0~12 d)和冻藏(-30 ℃和-45 ℃,0~120 d)条件下,比较分析虾肌肉组织感官、pH、持水力、挥发性盐基氮(total volatile base nitrogen,TVB-N)、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARS)值、K值、质构等指标的变化。研究表明,由于贮藏时间的不断延长,冷藏和冻藏虾肌肉pH均不断升高,但冻藏条件下虾的pH升高幅度低于冷藏条件下;虾肌肉的持水率随贮藏时间延长而逐渐降低,冷藏至12 d时降低至66.1%,-30 ℃和-45 ℃冻藏至120 d时分别降低至73.9%和77.1%;而虾肌肉的TBARS、K值等均呈现不同程度的上升,TBARS以丙二醛(malondialdehyde,MDA)表示,冷藏至12 d时分别为2.56 mg MDA/100g和45.3%,-30 ℃和-45 ℃冻藏至120 d时分别为0.98、0.91 mg MDA/100g,31.67%和17.95%,冷藏条件下各指标上升趋势显著高于冻藏条件。综上所述,在冻藏过程中冻藏温度越低,越能够有效保护中华管鞭虾肌肉的组织结构、质地和品质。研究结果为不同贮藏方式下中华管鞭虾理化特性及组织结构变化提供了理论基础。

关键词： 中华管鞭虾; 低温贮藏; 品质变化; K值; 质构

本文引用格式

韩悦 , 张小军 , 陈雪昌 . 中华管鞭虾在不同贮藏温度下品质变化的规律[J]. 食品与发酵工业, 2023 , 49(2) : 82 -90 . DOI: 10.13995/j.cnki.11-1802/ts.029648

Abstract

The Solenocera crassicornis were refrigerated at 4 ℃ for 12 d and frozen at -30 ℃ and -45 ℃ for 120 d, respectively.The changes of senses, pH, water retention,total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), K value,and texture in shrimp muscle tissue were compared and analyzed during chilling storage. Results showed that with the increasein the storage period, the pH of muscle from the refrigerated and frozen shrimps both increased continuously, while the increasing rate of frozen shrimp was slightly lower than that of refrigerated shrimp samples. The water retention of shrimp muscle decreased gradually with the prolonging of storage time.The shrimp muscle decreased by 38.32% and 30.88% after being refrigerated for 12 d, and by 61.67% and 52.09% after being frozen for 120 d, respectively. While the TBARS and K values of shrimp increased continuously. Expressed as malondialdehyde (MDA),the shrimp muscle reached 2.56mg MDA/100g and 45.3% after being refrigerated for 12 d and reached 0.98, 0.91 mg MDA/100g, 31.67% and 17.95% after being frozen for 120 d, respectively. The upward trend of all indicators in cold conditions was higher than that in frozen conditions. Results showed that the lower frozen storage temperature was more conducive to the protection of muscle quality texture and quality during storage temperature. The results would provide a theoretical basis for the changes in physicochemical properties and organizational structure of Solenocera crassicornis under different conditions.

Key words： Solenocera crassicorniss; low-temperature storage; quality change; K value; texture

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