食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 39 - 47

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040263

研究报告

贮藏温度对南极磷虾罐制品流通期间品质的影响

  • 魏紫莹 ,
  • 陆冰怡 ,
  • 刘宝林 ,
  • 丁亚欣 ,
  • 刘志东
展开
  • 1(上海理工大学 健康科学与工程学院, 上海, 200082)
    2(中国水产科学研究院东海水产研究所, 上海, 200090)
第一作者:硕士研究生(刘志东副研究员为通信作者,E-mail:zd-liu@hotmail.com)

收稿日期: 2024-06-22

  修回日期: 2024-08-01

  网络出版日期: 2025-06-11

基金资助

国家重点研发计划(2018YFD0901006)

收起

Effects of temperature on quality of Antarctic krill canned products during storage

  • WEI Ziying ,
  • LU Bingyi ,
  • LIU Baolin ,
  • DING Yaxin ,
  • LIU Zhidong
Expand
  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200082, China)
    2(East China Sea Fishery Research Institute, Shanghai 200090, China)

Received date: 2024-06-22

  Revised date: 2024-08-01

  Online published: 2025-06-11

Fold

摘要

该文研究了不同贮藏温度下南极磷虾罐制品的食用品质、营养品质和安全品质随贮藏时间的变化趋势。结果显示,随着贮藏期的延长,南极磷虾罐制品的感官指标和质构指标呈下降趋势。一级动力学模型较好地反映了贮藏期间硬度的变化,并能预测最佳食用期。蛋白质含量在贮藏期内基本稳定,水分含量在低温保存下较为稳定,而4 ℃和10 ℃下的脂肪含量普遍高于25 ℃和30 ℃。贮藏时间对灰分含量的影响较大,而温度之间的差异并不明显。脂肪酸组成变化不明显,饱和脂肪酸和单不饱和脂肪酸的含量保持稳定,多不饱和脂肪酸总量基本稳定,但亚麻酸和反式亚油酸含量增长,二十二碳六烯酸和二十碳五烯酸含量下降。贮藏时间对铁和硒的含量有一定影响,温度对锌和铝含量影响较大,而对铜、锰、锡和铅的影响不明显。健康风险评估显示,在长期贮存时,这些元素的目标危害系数值并无明显变化规律。证明合理控制贮藏温度和时间有助于维持南极磷虾罐制品的品质和安全性。

关键词： 南极磷虾; 罐制品; 品质; 营养; 安全

本文引用格式

魏紫莹 , 陆冰怡 , 刘宝林 , 丁亚欣 , 刘志东 . 贮藏温度对南极磷虾罐制品流通期间品质的影响[J]. 食品与发酵工业, 2025 , 51(10) : 39 -47 . DOI: 10.13995/j.cnki.11-1802/ts.040263

Abstract

This study examined the changes in the edible quality, nutrition, and safety of Antarctic krill canned products under different storage temperatures over time.Results showed that the sensory and texture indexes of Antarctic krill canned products decreased with the increasing storage time.The first-order kinetic model effectively captured the variations in hardness during storage and offered predictive insights into the optimal consumption period.The protein content remained relatively stable during the storage period, while the moisture content exhibited stability under low-temperature storage conditions.Furthermore, the fat content at 4 ℃ and 10 ℃ generally exceeded that at 25 ℃ and 30 ℃.The impact of storage time on ash content was significant, while the differences between temperatures were not conspicuous.The fatty acid composition did not change significantly, the content of saturated fatty acids and monounsaturated fatty acids remained stable, the total amount of polyunsaturated fatty acids was stable, but the content of linolenic acid and trans-linoleic acid increased, and the content of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) decreased.Storage time had a certain impact on the content of iron and selenium, and storage temperature had a greater impact on the content of zinc and aluminum, while the impacts on copper, manganese, tin, and lead were not obvious.Health risk assessment showed that the target hazard quotient (THQ) values of these elements did not have a significant change pattern during long-term storage.This result demonstrated that proper control of storage temperature and time could maintain the quality and safety of Antarctic krill canned products.

Key words： Antarctic krill; canned products; quality; nutrition; safety

参考文献

[1] 刘志东, 王鲁民, 陈雪忠, 等.南极磷虾蛋白的研究进展[J].食品与发酵工业, 2017, 43(7):242-251.
LIU Z D, WANG L M, CHEN, X Z, et al.Research progress on the protein derived from Antarctic krill (Euphausia superba Dana)[J].Food and Fermentation Industries, 2017, 43(7):242-251.
[2] 辛易燃, 武俊瑞, 安飞宇, 等.传统发酵食品不良风味调控研究进展[J].中国酿造, 2022, 41(12):15-21.
XIN Y R, WU J R, AN F Y, et al.Research progress in regulation of undesirable flavor of traditional fermented foods[J].China Brewing, 2022, 41(12):15-21.
[3] 刘怡锦, 花海峰, 王万勇, 等.船载南极磷虾智能化捕捞加工生产线在食品安全体系中的特征分析[J].渔业现代化, 2020, 47(1):87-96.
LIU Y J, HUA H F, WANG W Y, et al.Study on the characteristics of intelligent fishing and processing production line on Antarctic krill vessel with the utilization of food safety system[J].Fishery Modernization, 2020, 47(1):87-96.
[4] 郑稳, 庄文静, 宫萱, 等.冷藏和微冻贮藏对大口黑鲈鱼品质的影响[J].食品与发酵工业, 2024, 50(5):218-225.
ZHENG W, ZHUANG W J, GONG X, et al.Effect of chilling and superchilling storage on quality of Micropterus salmoides[J].Food and Fermentation Industries, 2024, 50(5):218-225.
[5] 方素琼, 朱东奇, 林锦淮, 等.磷虾油中有机砷脱除工艺优化[J].食品研究与开发, 2024, 45(9):111-117.
FANG S Q, ZHU D Q, LIN J H, et al.Removal process optimization of organic arsenic from krill oil[J].Food Research and Development, 2024, 45(9):111-117.
[6] ANISHCHENKO O V, SUSHCHIK N N, MAKHUTOVA O N, et al.Benefit-risk ratio of canned Pacific saury (Cololabis saira) intake:Essential fatty acids vs.heavy metals[J].Food and Chemical Toxicology, 2017, 101:8-14.
[7] 牛改改, 秦成丰, 游刚, 等.解冻方式对近江牡蛎肉感官特征和理化指标的影响[J].食品工业科技, 2020, 41(16):271-278.
NIU G G, QIN C F, YOU G, et al.Effects of thawing methods on sensory characteristics and physicochemical indices of oyster (Ostrea rivularis Gould) meat[J].Science and Technology of Food Industry, 2020, 41(16):271-278.
[8] 李雅晶, 周兵, 刘悦, 等.微冻及真空包装对原汁整壳贻贝贮存期品质的影响[J].食品工业科技, 2020, 41(2):267-272.
LI Y J, ZHOU B, LIU Y, et al.Effects of partial freezing and vacuum packaging on storage quality of whole shell mussel with original juice[J].Science and Technology of Food Industry, 2020, 41(2):267-272.
[9] U.S.Environmental Protection Agency.Risk assessment guidance for superfund (RAGS):Part A[J].Saúde Pública, 1989, 804(7):636-640.
[10] 杨玉峰, 梁浩亮, 黄舜琴, 等.广东惠州3类海洋经济物种体内重金属含量分析和健康风险评估[J].生态科学, 2020, 39(3):95-103.
YANG Y F, LIANG H L, HUANG S Q, et al.Heavy metals concentrations of marine commercial species and health risk estimation in Huizhou,Guangdong[J].Ecological Science, 2020, 39(3):95-103.
[11] 施文正, 邵晨, 刘一漪, 等.不同月份南极磷虾营养品质的比较[J].广东海洋大学学报, 2023, 43(5):100-105.
SHI W Z, SHAO C, LIU Y Y, et al.Comparison of nutrient qualities of Antarctic krill harvested in different months[J].Journal of Guangdong Ocean University, 2023, 43(5):100-105.
[12] 蒲成伟, 阚欢, 刘云.不同贮藏条件下核桃及其油脂品质的变化分析[J].中国油脂, 2018, 43(2):46-50.
PU C W, KAN H, LIU Y.Analysis of quality changes of walnut and walnut oil under different storage conditions[J].China Oils and Fats, 2018, 43(2):46-50.
[13] WANG Y C, CHANG Y G, XUE Y, et al.Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein:Effect of pH[J].Food Hydrocolloids, 2016, 52:510-519.
[14] 刘平. 棕榈油酸功能的研究进展[J].粮食与油脂, 2020, 33(3):4-6.
LIU P.Research progress on the functional of palmitoleic acid[J].Cereals & Oils, 2020, 33(3):4-6.
[15] 王进芳, 钟洪亮, 刘颖琳, 等.高体鰤、三文鱼和金枪鱼背腹部营养成分分析[J].食品与发酵工业, 2024, 50(7):278-285.
WANG J F, ZHONG H L, LIU Y L, et al.Analysis of nutritional components in back and abdomen of Seriola dumerili, Oncorhynchus, and Thunnus albacares[J].Food and Fermentation Industries, 2024, 50(7):278-285.
[16] BRUEN R, FITZSIMONS S, BELTON O.Atheroprotective effects of conjugated linoleic acid[J].British Journal of Clinical Pharmacology, 2017, 83(1):46-53.
[17] SHEN Y X, CHEN G, XIAO A P, et al.In vitro effect of flaxseed oil and α-linolenic acid against the toxicity of lipopolysaccharide (LPS) to human umbilical vein endothelial cells[J].Inflammopharmacology, 2018, 26(2):645-654.
[18] 简冲, 曹荣, 王善宇, 等.咸干鲅鱼自然风干过程中脂质变化[J].肉类研究, 2021, 35(12):1-6.
JIAN C, CAO R, WANG S Y, et al.Changes in lipid profile of dried salted Spanish mackerel during natural air drying[J].Meat Research, 2021, 35(12):1-6.
[19] 平泽禹, 郑尧, 郭全友, 等.不同规格的南极磷虾营养品质差异研究[J].食品与发酵科技, 2022, 58(3):82-91.
PING Z Y, ZHENG Y, GUO Q Y,et al.Study on the difference in nutritional quality of different sizes of Antarctic krill[J].Food and Fermentation Science & Technology, 2022, 58(3):82-91.
[20] WOŁOSZYN J, HARAF G, OKRUSZEK A, et al.Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties[J].Poultry Science, 2020, 99(2):1216-1224.
[21] 李傲瑞, 乔新星, 赵飞飞, 等.硒与人体健康关系研究进展[J].绿色科技, 2020,22(12):121-122.
LI A R, QIAO X X, ZHAO F F, et al.Research progress on the relationship between selenium and human health[J].Journal of Green Science and Technology, 2020,22(12):121-122.
[22] PETROPOULOS G, RAPTOPOULOU K G, PASIAS I N, et al.Chemometric determination of the shelf life of opened cans using the migration of specific metals as quality indicators[J].Food Chemistry, 2018, 267:313-318.
[23] 郭璇, 张彪, 韩佳彤, 等.淀粉对南极磷虾复合虾糜凝胶品质的影响[J].食品与发酵工业, 2023, 49(5):215-222.
GUO X, ZHANG B, HAN J T, et al.Study on effect of starch on quality of Antarctic krill (Euphausia superba)mixed shrimp surimi gel[J].Food and Fermentation Industries, 2023, 49(5):215-222.
[24] ALASALVAR C, TAYLOR K D A, ÖKSÜZ A, et al.Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods[J].Food Chemistry, 2001, 72(1):33-40.
[25] 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.
HAN Y, ZHANG X J, CHEN X C.Quality change of Solenocera crassicornis under different storage temperatures[J].Food and Fermentation Industries, 2023,49(2):82-90.
[26] 迪珂君, 黄欣娅, 贾雪梅, 等.豆薯软罐头质地变化及贮藏动力学研究[J].食品工业科技, 2020, 41(6):33-38.
DI K J, HUANG X Y, JIA X M, et al.Texture changes and storage dynamics of soft canned jicama[J].Science and Technology of Food Industry, 2020, 41(6):33-38.
[27] 吕健, 于笑颜, 毕金峰, 等.汤汁特性对罐藏黄桃贮藏期质构品质的影响[J].食品科学, 2021, 42(13):208-214.
LYU J, YU X Y, BI J F, et al.Effects of syrup characteristics on texture of canned yellow peach during storage[J].Food Science, 2021, 42(13):208-214.
[28] TRAINA A, BONO G, BONSIGNORE M, et al.Heavy metals concentrations in some commercially key species from Sicilian coasts (Mediterranean Sea):Potential human health risk estimation[J].Ecotoxicology and Environmental Safety, 2019, 168:466-478.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司