罗氏沼虾冻藏过程中质构与理化特性研究
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摘要
以剪切力、肌原纤维小片化指数、肌原纤维表观直径、TCA-溶解肽、总蛋白酶活和微生物为指标,比较分析了整只罗氏沼虾冻品和去头罗氏沼虾冻品品质的差异,并探讨了其质构劣化的机理。结果表明:随着冻藏时间的延长,虾肉的剪切力均呈下降趋势,整只罗氏沼虾冻品的下降速度明显高于去头罗氏沼虾冻品,冻藏16周后剪切力分别下降了36.81%,25.40%;随着冻藏时间延长整只罗氏沼虾冻品的肌原纤维小片化指数增加,肌原纤维表观直径明显下降,TCA-溶解肽含量增加,说明罗氏沼虾冻藏期间肌原纤维内部结构被破坏,骨架蛋白出现了降解,整只罗氏沼虾冻品在贮藏过程中蛋白发生了降解;虾肉中蛋白酶活性呈上升趋势而虾头中蛋白酶活性则略微下降,说明虾头内的蛋白酶可能向虾肉发生了迁移。菌落总数则随着冻藏时间的延长而下降。相关性分析表明:罗氏沼虾在冻藏期间蛋白变化的各项指标与蛋白酶活性变化和质构劣化之间存在显著相关性(P<0.01)。
The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study.The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress,myofibrillar fragmentation index,myofibrillar apparent diameter,TCA soluble peptide and total protease activity.The results showed that the shear force of prawn decreased with the extension of storage time.The shear force of frozen whole prawn decreased more rapidly than headless prawn.After 16 weeks,the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%.The myofibril fragmentation index and TCA soluble peptide increased with the extension of storage time.However,the myofibril apparent diameter decreased during the frozen storage.This finding suggested that the internal structure of myofibril was destroyed,and the skeletal proteins was degraded.Protein degradation occurred in frozen whole prawns during storage of frozen.The protease activity in muscle increased while that in head is slightly decreased.This finding also indicated that the protease in head transferred to muscle to some extent.The aerobic bacterial of frozen whole prawns decreased with the extension of storage time.Therefore,the correlation analyses showed that there was a significant correlation(P<0.01)between the changes of proteins and the changes of protease activity and texture during the frozen storage.
The texture and physicochemical properties of giant freshwater prawn during frozen storage were investigated in this study.The quality differences of frozen whole prawn and headless prawn were compared and analyzed by shear stress,myofibrillar fragmentation index,myofibrillar apparent diameter,TCA soluble peptide and total protease activity.The results showed that the shear force of prawn decreased with the extension of storage time.The shear force of frozen whole prawn decreased more rapidly than headless prawn.After 16 weeks,the shear force of frozen whole prawns and headless shrimp decreased by 36.81% and 25.40%.The myofibril fragmentation index and TCA soluble peptide increased with the extension of storage time.However,the myofibril apparent diameter decreased during the frozen storage.This finding suggested that the internal structure of myofibril was destroyed,and the skeletal proteins was degraded.Protein degradation occurred in frozen whole prawns during storage of frozen.The protease activity in muscle increased while that in head is slightly decreased.This finding also indicated that the protease in head transferred to muscle to some extent.The aerobic bacterial of frozen whole prawns decreased with the extension of storage time.Therefore,the correlation analyses showed that there was a significant correlation(P<0.01)between the changes of proteins and the changes of protease activity and texture during the frozen storage.
引文
[1]农业部渔业渔政管理局.中国渔业统计年鉴[Z].北京:中国农业出版社,2017:24-25.
[2]葛黎红.内源蛋白酶在低温保鲜草鱼质构劣化中的作用与控制研究[D].无锡:江南大学,2017.
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[5]陈诗妍,吉宏武,李承勇,等.凡纳滨对虾内源蛋白酶对肌原纤维蛋白的降解作用[J].食品工业科技,2015,36(5):149-155.
[6]吉宏武,李承勇.凡纳滨对虾内源蛋白酶对肌原纤维蛋白的降解作用[J].食品工业科技,2015,36(5):149-155.
[7]颜龙杰,沈建东,张凌晶,等.凡纳滨对虾组织蛋白酶L性质分析及其对肌肉蛋白的降解[J].食品科学,2017,38(22):34-40.
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[9]李兴艳.兔肉成熟过程中理化及蛋白质功能性质的变化[D].重庆:西南大学,2014:19-21.
[10]CULLER R D,JR F C P,SMITH G C,et al.Relationship of myofibril fragmentation index to certain chemical,physical and sensory characteristics of bovine longissimus muscle[J].Journal of Food Science,1978,43(4):1 177-1 180.
[11]SRIKET C,BENJAKUL S,VISESSANGUAN W,et al.Collagenolytic serine protease in fresh water prawn(Macrobrachium rosenbergii):Characteristics and its impact on muscle during iced storage[J].Food Chemistry,2011,124(1):29-35.
[12]刘大松,姜启兴,梁丽,等.草鱼肉冷藏条件下肌肉蛋白的变化[J].轻工学报,2013,28(1):20-24.
[13]CHEN Lan,OPARA U L.Texture measurement approaches in fresh and processed foods:A review[J].Food Research International,2013,51(2):823-835.
[14]VEISETH E,SHACKELFORD S D,WHEELER T L,et al.Technical note:comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus[J].Journal of Animal Science,2001,79(4):904-910.
[15]李培迪,李欣,李铮,等.冰温贮藏对宰后肌肉成熟进程的影响[J].中国农业科学,2016,49(3):554-562.
[16]JIANG Xiao-qing,XU Yan-shun,GE Li-hong,et al.The impact of collagen on softening of grass carp(Ctenopharyngodon idella)fillets stored under superchilled and ice storage[J].International Journal of Food Science&Technology,2015,50(11):2 427-2 435.
[17]KAALE L D,EIKEVIK T M.A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon(Salmo salar)fillets during superchilling process and storage[J].Journal of Food Engineering,2013,114(2):242-248.
[18]林婉玲,杨贤庆,王锦旭,等.浸渍冻结对凡纳滨对虾冻藏过程中肌肉组织的影响[J].现代食品科技,2015(6):183-189.
[19]姜慧明,李八方,侯虎.沙蛰在冷冻贮藏过程中的品质变化规律研究[J].农产品加工:学刊,2014(13):1-4.
[20]叶盛权,章超桦,杨志娟.速冻去头虾品质改良工艺的研究[J].食品科技,2005(8):30-32.
[21]CAI Lu-yun,WANG Yan-bo,CAO Ai-ling,et al.Effect of alginate coating enriched with 6-gingerol on the shelf life and quality changes of refrigerated red sea bream(Pagrosomus major)fillets[J].RSC Advances,2015,5(46):36 882-36 889.
[22]贺永玲,杨松,闫晓明,等.鳜鱼发酵过程营养物质动态变化[J].食品工业,2016(2):73-76.
[23]BENJAKUL S,VISESSANGUAN W.Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn(Macrobrachium rosenbergii)[J].Journal of the Science of Food&Agriculture,2011,91(1):52-59.
[24]BURGAARD M G,JRGENSEN B M.Effect of frozen storage temperature on quality-related changes in rainbow trout(Oncorhynchus mykiss)[J].Journal of Aquatic Food Product Technology,2011,20(1):53-63.
[25]李燕.罗氏沼虾冷藏期间一些品质变化的研究[D].上海:上海海洋大学,2001:9-14.
[26]夏文水.食品工艺学[M].北京:中国轻工业出版社,2007:279-281.
[27]BAHUAUD D,MRKRE T,LANGSRUD,et al.Effects of-1.5℃Super-chilling on quality of Atlantic salmon(Salmo salar)pre-rigor Fillets:Cathepsin activity,muscle histology,texture and liquid leakage[J].Food Chemistry,2008,111(2):329-339.
[28]BREMNER H A,HALLETT I C.Muscle fiber-connective tissue junctions in the fish blue grenadier(Macruronus novaezelandiae):A scanning electron microscope study[J].Journal of Food Science,2010,50(4):975-980.
[2]葛黎红.内源蛋白酶在低温保鲜草鱼质构劣化中的作用与控制研究[D].无锡:江南大学,2017.
[3]GE Li-hong,XU Yan-shun,XIA Wen-shui,et al.Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp(Ctenopharyngodon idella)fillets[J].Journal of the Science of Food and Agriculture,2016,96(9):3 233-3 239.
[4]NAVARRETE-DEL-TOROM A,GARCA-CARREOF L,HERNNDEZ-CORTSP,et al.Biochemical characterisation of chymotrypsin from the midgut gland of yellowleg shrimp,Penaeus californiensis[J].Food Chemistry,2015,173:147-155.
[5]陈诗妍,吉宏武,李承勇,等.凡纳滨对虾内源蛋白酶对肌原纤维蛋白的降解作用[J].食品工业科技,2015,36(5):149-155.
[6]吉宏武,李承勇.凡纳滨对虾内源蛋白酶对肌原纤维蛋白的降解作用[J].食品工业科技,2015,36(5):149-155.
[7]颜龙杰,沈建东,张凌晶,等.凡纳滨对虾组织蛋白酶L性质分析及其对肌肉蛋白的降解[J].食品科学,2017,38(22):34-40.
[8]SRIKET C,BENJAKUL S,VISESSANGUAN W.Postmortem changes of muscle from fresh water prawn(Macrobrachium rosenbergii)as influenced by spawning stages[J].LWT-Food Science and Technology,2010,43(4):608-616.
[9]李兴艳.兔肉成熟过程中理化及蛋白质功能性质的变化[D].重庆:西南大学,2014:19-21.
[10]CULLER R D,JR F C P,SMITH G C,et al.Relationship of myofibril fragmentation index to certain chemical,physical and sensory characteristics of bovine longissimus muscle[J].Journal of Food Science,1978,43(4):1 177-1 180.
[11]SRIKET C,BENJAKUL S,VISESSANGUAN W,et al.Collagenolytic serine protease in fresh water prawn(Macrobrachium rosenbergii):Characteristics and its impact on muscle during iced storage[J].Food Chemistry,2011,124(1):29-35.
[12]刘大松,姜启兴,梁丽,等.草鱼肉冷藏条件下肌肉蛋白的变化[J].轻工学报,2013,28(1):20-24.
[13]CHEN Lan,OPARA U L.Texture measurement approaches in fresh and processed foods:A review[J].Food Research International,2013,51(2):823-835.
[14]VEISETH E,SHACKELFORD S D,WHEELER T L,et al.Technical note:comparison of myofibril fragmentation index from fresh and frozen pork and lamb longissimus[J].Journal of Animal Science,2001,79(4):904-910.
[15]李培迪,李欣,李铮,等.冰温贮藏对宰后肌肉成熟进程的影响[J].中国农业科学,2016,49(3):554-562.
[16]JIANG Xiao-qing,XU Yan-shun,GE Li-hong,et al.The impact of collagen on softening of grass carp(Ctenopharyngodon idella)fillets stored under superchilled and ice storage[J].International Journal of Food Science&Technology,2015,50(11):2 427-2 435.
[17]KAALE L D,EIKEVIK T M.A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon(Salmo salar)fillets during superchilling process and storage[J].Journal of Food Engineering,2013,114(2):242-248.
[18]林婉玲,杨贤庆,王锦旭,等.浸渍冻结对凡纳滨对虾冻藏过程中肌肉组织的影响[J].现代食品科技,2015(6):183-189.
[19]姜慧明,李八方,侯虎.沙蛰在冷冻贮藏过程中的品质变化规律研究[J].农产品加工:学刊,2014(13):1-4.
[20]叶盛权,章超桦,杨志娟.速冻去头虾品质改良工艺的研究[J].食品科技,2005(8):30-32.
[21]CAI Lu-yun,WANG Yan-bo,CAO Ai-ling,et al.Effect of alginate coating enriched with 6-gingerol on the shelf life and quality changes of refrigerated red sea bream(Pagrosomus major)fillets[J].RSC Advances,2015,5(46):36 882-36 889.
[22]贺永玲,杨松,闫晓明,等.鳜鱼发酵过程营养物质动态变化[J].食品工业,2016(2):73-76.
[23]BENJAKUL S,VISESSANGUAN W.Characterisation of proteolytic enzymes from muscle and hepatopancreas of fresh water prawn(Macrobrachium rosenbergii)[J].Journal of the Science of Food&Agriculture,2011,91(1):52-59.
[24]BURGAARD M G,JRGENSEN B M.Effect of frozen storage temperature on quality-related changes in rainbow trout(Oncorhynchus mykiss)[J].Journal of Aquatic Food Product Technology,2011,20(1):53-63.
[25]李燕.罗氏沼虾冷藏期间一些品质变化的研究[D].上海:上海海洋大学,2001:9-14.
[26]夏文水.食品工艺学[M].北京:中国轻工业出版社,2007:279-281.
[27]BAHUAUD D,MRKRE T,LANGSRUD,et al.Effects of-1.5℃Super-chilling on quality of Atlantic salmon(Salmo salar)pre-rigor Fillets:Cathepsin activity,muscle histology,texture and liquid leakage[J].Food Chemistry,2008,111(2):329-339.
[28]BREMNER H A,HALLETT I C.Muscle fiber-connective tissue junctions in the fish blue grenadier(Macruronus novaezelandiae):A scanning electron microscope study[J].Journal of Food Science,2010,50(4):975-980.