摘要
为研究超高压协同冷冻(FT-HHP)对虾仁品质的影响,采用不同超高压(200～400 MPa,1～5 min)协同冷冻处理南美白对虾,通过感官评定、肌原纤维蛋白含量、羰基含量、总巯基含量等分析,探究FT-HHP在辅助脱壳的同时对虾仁肌肉蛋白生化特性的影响。结果表明,FT-HHP有助于南美白对虾脱壳,300 MPa、1 min协同处理后脱壳效果较单一冷冻辅助脱壳显著提高24.31%。200 MPa(1～3 min)、300 MPa(1 min)协同处理组肌原纤维蛋白含量及羰基、总巯基含量较新鲜对照组无显著变化;而压力≥300 MPa、保压时间≥3 min时,肌原纤维蛋白氧化现象显著增加,虾仁呈现熟化外观。随着压力及保压时间的上升,Ca2+-ATPase活性下降,肌原纤维蛋白表面疏水性上升。综合脱壳效果及蛋白理化特性指标,300 MPa、1 min协同冷冻处理可有效提高脱壳效果,并保持虾仁的良好品质。研究结果为超高压协同冷冻辅助南美白对虾脱壳技术的应用提供了理论依据。
In order to determine the effect of high hydrostatic pressure combined with freezing treatment(FT-HHP)on shucking and physicochemical properties of myofibrillar protein of Penaeus vannamei,fresh shrimps were frozen and subjected to high hydrostatic pressure processing(200,300 and 400 MPa at ambient temperature for 1,3 and 5 min).And the changes in sensory score of shucking efficiency,myofibrillar protein content,carbonyl content,total sulfhydryl content,surface hydrophobicity and Ca^2+-ATPase activity of myofibrillar protein were evaluated.The results showed that FT-HHP is an effective method for Penaeus vannamei shucking.With combined treatment of 300 MPa(1 min)and freezing,the sensory score of shucking efficiency increased by 24.31%as compared to that in freezing samples.Compared with the fresh group,the myofibrillar protein contents,carbonyl contents and total sulfhydryl contents of myofibrillar protein had no significant differences with the treatment of FT-HHP at 200 MPa(1~3min)and 300 MPa(1min).However,after treatment with FT-HHP at pressure≥300 MPa,holding time≥3 min,the levels of myofibrillar protein oxidation significantly enhanced,and the shrimps showed cooked appearance.As the pressure and holding time increased,the levels of Ca^2+-ATPase activity tended to decrease,while the surface hydrophobicity of myofibrillar protein tended to increase.Taking into account both the shucking efficiency and effect of FT-HHP on the physicochemical properties of myofibrillar protein in Penaeus vannamei,the combined treatment of 300 MPa(1 min)and freezing,which can significantly improve shucking efficiency and maintain the good quality of shrimp,was suitable to treat Penaeus vannamei.These results can provide a theoretical basis for the industrial application of FT-HHP in the shucking of Penaeus vannamei.
作者
崔燕
宣晓婷
林旭东
尚海涛
康孟利
姚凌俏
凌建刚
CUI Yan;XUAN Xiao-ting;LIN Xu-dong;SHANG Hai-tao;KANG Meng-li;YAO Ling-qiao;LING Jian-gang(Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Sciences,Key Laboratory of PreservationEngineering of Agricultural Products,Ningbo 315040,China)
出处
《现代食品科技》
EI
CAS
北大核心
2019年第2期32-39,共8页
Modern Food Science and Technology
基金
"十三五"国家重点研发计划项目(2016YFD0400304)
宁波市农业重大项目(2016C11016
2017C110006
2015C110002)
关键词
超高压协同冷冻
脱壳
南美白对虾
肌原纤维蛋白
理化性质
High hydrostatic pressure combined with freezing treatment(FT-HHP)
shucking
Penaeus vannamei
myofibrillar protein
physicochemical properties
