食品与发酵工业 >

2026 , Vol. 52 >Issue 16: 60 - 69

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.046056

研究报告

不同脱乙酰度壳聚糖对冷藏凡纳滨对虾虾仁品质维持的研究

  • 王子宁 ,
  • 马静蓉 ,
  • 杨少玲 ,
  • 赵永强 ,
  • 施文正 ,
  • 潘创 ,
  • 陈胜军
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,国家水产品加工技术研发中心,广东 广州,510300)
    3(三亚热带水产研究院,海南省深远海渔业资源高效利用与加工重点实验室,海南 三亚,572018)
第一作者:硕士研究生(潘创副研究员和陈胜军教授为共同通信作者,E-mail:silverpfoxc@hotmail.com;chenshengjun@scsfri.ac.cn)

收稿日期: 2026-02-02

  修回日期: 2026-03-28

  网络出版日期: 2026-09-10

基金资助

国家重点研发计划(2024YFD2402104);“尖峰”行动计划(广西重大专项计划)(桂科JF2503980035);广东省现代农业产业技术体系创新团队建设项目(2024CXTD25);广东省基础与应用基础研究基金项目(2023A1515011920);中国水产科学研究院中央级公益性科研院所基本科研业务费专项资金资助资助(2023TD78,2023TD74,2024TS05)

收起

Study on quality maintenance of refrigerated Litopenaeus vannamei shrimp using chitosan with different degrees of deacetylation

  • WANG Zining ,
  • MA Jingrong ,
  • YANG Shaoling ,
  • ZHAO Yongqiang ,
  • SHI Wenzheng ,
  • PAN Chuang ,
  • CHEN Shengjun
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Laboratory of Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center of Aquatic Products Processing Technology, Guangzhou 510300, China)
    3(Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China)

Received date: 2026-02-02

  Revised date: 2026-03-28

  Online published: 2026-09-10

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摘要

该研究旨在阐明不同脱乙酰度壳聚糖在冷藏期间对凡纳滨对虾虾仁的保水能力以及品质的影响。将去壳虾仁分别用70%、90%脱乙酰度壳聚糖浸泡后沥干,并对其在4 ℃贮藏条件下品质变化进行动态追踪。结果表明,与空白对照组相比,90%脱乙酰度壳聚糖可显著提高凡纳滨对虾虾仁的持水能力,减轻水分的散失、抑制蒸煮损失率、离心损失的上升、同时低场核磁共振结果表明,90%脱乙酰度壳聚糖能显著抑制水分迁移。同时扫描电镜结果显示,90%脱乙酰度壳聚糖能显著维持微观结构的稳定性与完整性。相关性分析表明,90%脱乙酰度壳聚糖的添加能够形成保护膜阻隔外界抑制水分迁移、蛋白降解和脂质氧化、更好地维持虾肉品质。该研究为绿色无磷保水保鲜剂在水产品加工中的应用提供一定的理论依据。

关键词： 壳聚糖; 品质维持; 水分变化; 凡纳滨对虾; 冷藏

本文引用格式

王子宁 , 马静蓉 , 杨少玲 , 赵永强 , 施文正 , 潘创 , 陈胜军 . 不同脱乙酰度壳聚糖对冷藏凡纳滨对虾虾仁品质维持的研究[J]. 食品与发酵工业, 2026 , 52(16) : 60 -69 . DOI: 10.13995/j.cnki.11-1802/ts.046056

Abstract

The purpose of this study was to clarify the effects of different degrees of deacetylation (DDA) chitosan on water-holding capacity and quality of Litopenaeus vannamei during refrigerated storage.The peeled shrimp were sequentially immersed in chitosan solutions with 70% and 90% DDA, drained and stored at 4 ℃ for 10 days, during which the dynamic changes in quality were tracked.The results demonstrated that, compared with the CK group, treatment with 90% DDA chitosan effectively improved the water-holding capacity of shrimp, mitigated moisture loss, inhibited the increase in cooking loss rate and centrifugal loss rate.Meanwhile, low-field nuclear magnetic resonance (LF-NMR) analysis revealed that treatment with 90% DDA chitosan remarkably suppressed the redistribution of water.Consequently, it partially prevented protein and lipid oxidation, as evidenced by the reduced rise in carbonyl content and malondialdehyde (MDA) value, as well as the attenuated decline in total sulfhydryl content and Ca2+-ATPase activity.Moreover, this treatment can better prevent the increasing of total volatile base nitrogen (TVB-N) levels.The microstructure observation analysis indicated that 90% DDA chitosan most effectively maintained the stability and integrity of the microstructure.Correlation analysis revealed that the addition of 90% DDA chitosan could form a protective film to block the external inhibition of water migration, protein degradation and lipid oxidation, and better maintain the quality of shrimp.This study provides a foundation for the application of green phosphate-free water-retaining and preservation agents in aquatic product processing.

Key words： chitosan; quality maintenance; water change; Litopenaeus vannamei; refrigerated storage

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