摘要
目的:探究冷藏过程中三疣梭子蟹腹部和螯足肌肉品质特性变化情况。方法:以三疣梭子蟹为对象,在4℃冷藏过程中,对蟹腹部和螯足肌肉进行定量描述分析,同时测定肌肉持水力、水分含量、水分活度、pH、挥发性盐基氮、三甲胺、TCA-可溶性肽、肌原纤维蛋白含量及其小片化指数等理化指标。结果:随着冷藏时间延长,三疣梭子蟹腹部和螯足肌肉特性出现相似的变化趋势,其中肌肉品质感官特性、持水力、水分含量和水分活度均呈下降趋势;肌肉pH呈先下降后上升趋势,腹部肌肉pH在冷藏第5 d时为7.7,而螯足肌肉pH在冷藏第4 d时已达7.99;挥发性盐基氮、三甲胺、TCA-可溶性肽含量和肌原纤维小片化指数则呈不断上升趋势;肌原纤维蛋白含量呈显著下降趋势(P<0.05),腹部和螯足肌肉在冷藏5 d后分别下降了38.11%和49.51%。在整个冷藏周期中,三疣梭子蟹腹部肌肉品质特性均显著优于螯足肌肉。结论:随着贮藏时间延长,三疣梭子蟹肌肉品质逐渐发生劣变,其腹部肌肉品质特性相比螯足部分更加稳定。本研究为三疣梭子蟹冷藏品质劣变及调控技术提供理论参考。
Objective:To investigate the changes in the quality characteristics of abdomen and cheliped muscle of swimming crab(Portunus trituberculatus)during chilled storage.Methods:The swimming crab was taken as the object.During chilled storage at 4℃,the abdomen and cheliped muscle of swimming crab was conducted quantitative descriptive analysis.At the same time,the physicochemical indicators of muscle such as water holding capacity,water content,water activity,pH,total volatile base nitrogen,trimethylamine,TCA-soluble peptide,myofibrillar protein content,and fragmentation index were measured.Results:With the extension of chilled storage time,the characteristics of the abdomen and cheliped muscle of swimming crab showed a similar trend of change,in which the quality sensory characteristics,water holding capacity,water content,and water activity of muscle showed a downward trend.The pH of muscle showed a trend of decreasing first and then increasing.The pH of the abdomen muscle was 7.7 on the 5th day of chilled storage,while the pH of the cheliped muscle reached 7.99 on the 4th day of chilled storage.Total volatile base nitrogen,trimethylamine,TCA-soluble peptide,and myofibril fragmentation index showed an upward trend.The myofibrillar protein content showed a significant down-ward trend(P<0.05),their content in muscle of abdomen and cheliped reduced by 38.11%and 49.51%,respectively,after 5 d of chilled storage.During the entire refrigeration period,the quality characteristics of abdomen muscle of swimming crab were significantly better than those of the cheliped muscle.Conclusion:With the extension of storage time,the muscle quality of swimming crab gradually deteriorated,and the quality characteristics of abdomen muscle was more stable compared to the cheliped part.This study provides a theoretical reference for quality deterioration and control techniques of swimming crab during chilled storage.
作者
董儒仪
杜琪
吴盈茹
周婷
水珊珊
张宾
DONG Ruyi;DU Qi;WU Yingru;ZHOU Ting;SHUI Shanshan;ZHANG Bin(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang Marine Development Research Institute,Zhoushan 316021,China)
出处
《食品工业科技》
CAS
北大核心
2024年第2期92-100,共9页
Science and Technology of Food Industry
基金
国家重点研发计划项目(2021YFD2100504)
舟山市科技计划项目浙江海洋大学专项(2021C21006)。
关键词
冷藏
三疣梭子蟹
腹部
螯足
品质特性
chilled storage
Portunus trituberculatus
abdomen
cheliped
quality characteristics
