电子束辐照对细点圆趾蟹肉营养及滋味成分的影响
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摘要
以细点圆趾蟹蟹肉为材料,研究电子束辐照对蟹肉营养和滋味成分的影响,为电子束辐照技术在水产品加工中的应用提供依据。结果表明:辐照处理后7 kGy及以上剂量组蟹肉总氨基酸和非必需氨基酸含量下降比较明显;辐照没有改变蟹肉的第1和第2限制性氨基酸种类,各组蟹肉必需氨基酸与总氨基酸之比和必需氨基酸与非必需氨基酸之比均分别超过40%和60%,为质量较好的蛋白质;脂肪酸分析结果显示,电子束辐照对蟹肉饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸总量均无显著影响;随着辐照剂量增加,蟹肉中的游离氨基酸总量呈下降趋势,但呈鲜、甜鲜味的游离氨基酸含量有所增加,说明适当的辐照剂量对蟹肉氨基酸的呈味有改善作用;蟹肉中的主要呈味核苷酸是5’-肌苷酸二钠,辐照后蟹肉5’-腺苷酸和5’-肌苷酸二钠含量有所上升,而5’-鸟苷酸二钠含量有所下降,辐照对蟹肉鲜味有提升作用;结合鲜味氨基酸和呈味核苷酸的鲜味协同效应,各辐照组味精当量值均高于对照组,其中1 kGy组蟹肉的味精当量值最高,达到17.92%。综合蟹肉氨基酸、脂肪酸组成和滋味成分的变化规律分析,认为1～9 kGy剂量电子束辐照对蟹肉营养和滋味没有明显的负面影响,可用于对蟹肉进行前处理。
Ovalipes punctatus meat was used to investigate the effects of electron beam(EB) irradiation on its nutritional and taste components in order to provide a basis for scientific application of EB irradiation. The results showed that the contents of total amino acids and non-essential amino acids in crab meat irradiated with doses equal to or greater than 7 kGy decreased obviously. Irradiation did not change the first or second limiting amino acids of crab meat. The ratio of essential amino acids to total amino acids(EAA/TAA) and the ratio of essential amino acids to non-essential amino acids(EAA/NEAA) in both unirradiated and irradiated groups exceeded 40% and 60%, respectively, indicating good protein quality. The results of fatty acid composition showed that EB irradiation had no significant effect on the content of saturated or unsaturated fatty acids. With the increase of irradiation dose, the total amount of free amino acids in crab meat showed a downward trend, whereas the contents of umami and sweet-umami free amino acid increased, which indicates that the appropriate irradiation dose could improve the taste of amino acids in crab meat. The main flavor nucleotide in crab meat was IMP. After EB irradiation, the contents of AMP and IMP while GMP content decreased thereby enhancing the umami taste of crab meat. Based on the synergistic effects of umami amino acids and flavor nucleotides, equivalent umami concentration(EUC) value in each irradiation group was higher than in the control group. The 1 kGy irradiation group had the highest EUC value of 17.92%. Collectively, EB irradiation at doses of 1–9 kGy had no obvious negative effect on the nutrition or taste of crab meat and it could be suitable for the pretreatment of crab meat.
Ovalipes punctatus meat was used to investigate the effects of electron beam(EB) irradiation on its nutritional and taste components in order to provide a basis for scientific application of EB irradiation. The results showed that the contents of total amino acids and non-essential amino acids in crab meat irradiated with doses equal to or greater than 7 kGy decreased obviously. Irradiation did not change the first or second limiting amino acids of crab meat. The ratio of essential amino acids to total amino acids(EAA/TAA) and the ratio of essential amino acids to non-essential amino acids(EAA/NEAA) in both unirradiated and irradiated groups exceeded 40% and 60%, respectively, indicating good protein quality. The results of fatty acid composition showed that EB irradiation had no significant effect on the content of saturated or unsaturated fatty acids. With the increase of irradiation dose, the total amount of free amino acids in crab meat showed a downward trend, whereas the contents of umami and sweet-umami free amino acid increased, which indicates that the appropriate irradiation dose could improve the taste of amino acids in crab meat. The main flavor nucleotide in crab meat was IMP. After EB irradiation, the contents of AMP and IMP while GMP content decreased thereby enhancing the umami taste of crab meat. Based on the synergistic effects of umami amino acids and flavor nucleotides, equivalent umami concentration(EUC) value in each irradiation group was higher than in the control group. The 1 kGy irradiation group had the highest EUC value of 17.92%. Collectively, EB irradiation at doses of 1–9 kGy had no obvious negative effect on the nutrition or taste of crab meat and it could be suitable for the pretreatment of crab meat.
引文
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[20]CHEN D W,ZHANG M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.DOI:10.1016/j.foodchem.2007.01.042.
[21]王宁,王晓拓,丁武,等.辐照剂量率对牛肉脂肪和蛋白氧化及蛋白特性的影响[J].现代食品科技,2015,31(8):104-107.DOI:10.13982/j.mfst.1673-9078.2015.8.021.
[22]李湘,郭东权,陈云堂,等.电子束辐照对大米营养和蒸煮品质的影响[J].农业工程学报,2012,28(15):251-257.DOI:10.3969/j.issn.1002-6819.2012.15.040.
[23]ERKAN N,?ZDEN?.The changes of fatty acid and amino acid compositions in sea bream(Sparus aurata)during irradiation process[J].Radiation Physics and Chemistry,2007,76(10):1636-1641.DOI:10.1016/j.radphyschem.2007.01.005.
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[25]FORMANEK Z,LYNCH A,GALVIN K,et al.Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef[J].Meat Science,2003,63(4):433-440.DOI:10.1016/S0309-1740(02)00063-3.
[26]傅俊杰,劳华均,刘波静.辐照冻虾仁对其营养品质影响的影响[J].核农学报,2004,18(5):381-384.DOI:10.3969/j.issn.1000-8551.2004.05.013.
[27]郑立秋,胡蝶,陈亮,等.?γ射线辐照对茶叶中游离氨基酸总量及组分的影响[J].湖南农业科学,2014,21(4):68-70.DOI:10.16498/j.cnki.hnnykx.2014.04.020.
[28]施文正,方林,吴旭干,等.我国沿海主要海域雌性三疣梭子蟹呈味成分含量的比较[J].食品科学,2017,38(16):127-133.DOI:10.7506/spkx1002-6630-201716020.
[29]CHIANG P D,YEN C T,MAU J L.Non-volatile taste components of various broth cubes[J].Food Chemistry,2007,101(3):932-937.DOI:10.1016/j.foodchem.2006.02.041.
[2]SCHAFER T,BOHLER E,RUHDORFER S,et al.Epidemiology of food allergy/food intolerance in adults:associations with other manifestations of atopy[J].Allergy,2001,56(12):1172-1179.DOI:10.1034/j.1398-9995.2001.00196.
[3]范林林,韩鹏祥,冯叙桥,等.电子束辐照技术在食品工业中应用的研究与进展[J].食品工业科技,2014,35(14):374-380.DOI:10.13386/j.issn1002-0306.2014.14.074.
[4]邓思瑶,吕梁玉,杨文鸽,等.辐照对肌肉蛋白结构及其凝胶性能影响的研究进展[J].食品工业科技,2016,37(12):365-370.DOI:10.13386/j.issn1002-0306.2016.12.061.
[5]姚周麟,周星宇,丁士芳,等.电子束冷杀菌对即食鱿鱼丝保藏作用的研究[J].食品工业科技,2009,30(6):323-325.
[6]BYUN M W,LEE J W,YOOK H S,et al.Application of gamma irradiation for inhibition of food allergy[J].Radiation Physics&Chemistry,2002,63(3/4/5/6):369-370.DOI:10.1016/S0969-806X(01)00528-X.
[7]SHI Y,LI R Y,TU Z C,et al.Effect ofγ-irradiation on the physicochemical properties and structure of fish myofibrillar proteins[J].Radiation Physics&Chemistry,2015,109(10):70-72.DOI:10.1016/j.radphyschem.2014.12.016.
[8]JACZYNSKI J,PARK J W.Physicochemical changes in Alaska pollock surimi and surimi gel as affected by electron beam[J].Journal of Food Science,2010,69(1):FCT53-FCT57.DOI:10.1111/j.1365-2621.2004.tb17855.x.
[9]刘春泉,朱佳廷,赵永富,等.冷冻虾仁辐照保鲜研究[J].核农学报,2004,18(3):216-220.DOI:10.3969/j.issn.1000-8551.2004.03.016.
[10]程述震,王晓拓,张洁,等.电子束剂量率对冷却牛肉蛋白品质和感官特性的影响[J].现代食品科技,2017,33(8):201-210.DOI:10.13982/j.mfst.1673-9078.2017.8.030.
[11]李超,杨文鸽,徐大伦,等.电子束辐照对泥蚶肉营养成分的影响[J].核农学报,2011,25(5):959-964.
[12]BU T T,JIN Y,LI X H,et al.Effect of electron irradiation and bayberry polyphenols on the quality change of yellowfin tuna fillets during refrigerated storage[J].Radiation Physics&Chemistry,2017,138(10):67-71.DOI:10.1016/j.radphyschem.2017.03.025.
[13]国家卫生和计划生育委员会.食品中氨基酸的测定:GB 5009.124-2016[S].北京:中国标准出版社,2016:1-5.
[14]FAO/WHO,Hoc Expert Committee.Energy and protein requirement[R].Geneva:World Health Organization,Rome:FAO,1973.
[15]楼乔明,王玉明,刘小芳,等.南极磷虾脂肪酸组成及多不饱和脂肪酸质谱特征分析[J].中国水产科学,2011,18(4):929-935.DOI:10.3724/SP.J/ll18.2011.00929.
[16]翁丽萍.养殖大黄鱼和野生大黄鱼风味的研究[D].杭州:浙江工商大学,2011.DOI:10.7666/d.Y2070322.
[17]农业部.鱼类鲜度指标K值的测定高效液相色谱法:SC/T 3048-2014[S].北京:中国农业出版社,2014.
[18]陈怡颖,丁奇,赵静,等.鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析[J].食品科学,2015,36(16):107-111.DOI:10.7506/spkx1002-6630-201516019.
[19]YAMAGUCHI S,YOSHIKAWA T,IKEDA S,et al.Measurement of the relative taste intensity of some L-α-amino acids and5’-nucleotides[J].Journal of Food Science,2010,36(6):846-849.
[20]CHEN D W,ZHANG M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.DOI:10.1016/j.foodchem.2007.01.042.
[21]王宁,王晓拓,丁武,等.辐照剂量率对牛肉脂肪和蛋白氧化及蛋白特性的影响[J].现代食品科技,2015,31(8):104-107.DOI:10.13982/j.mfst.1673-9078.2015.8.021.
[22]李湘,郭东权,陈云堂,等.电子束辐照对大米营养和蒸煮品质的影响[J].农业工程学报,2012,28(15):251-257.DOI:10.3969/j.issn.1002-6819.2012.15.040.
[23]ERKAN N,?ZDEN?.The changes of fatty acid and amino acid compositions in sea bream(Sparus aurata)during irradiation process[J].Radiation Physics and Chemistry,2007,76(10):1636-1641.DOI:10.1016/j.radphyschem.2007.01.005.
[24]杨文鸽,茅宇虹,徐大伦,等.适宜电子束辐照延长醉泥螺货架期及保持蛋白质营养价值[J].农业工程学报,2013,29(13):255-262.DOI:10.3969/j.issn.1002-6819.2013.13.032.
[25]FORMANEK Z,LYNCH A,GALVIN K,et al.Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef[J].Meat Science,2003,63(4):433-440.DOI:10.1016/S0309-1740(02)00063-3.
[26]傅俊杰,劳华均,刘波静.辐照冻虾仁对其营养品质影响的影响[J].核农学报,2004,18(5):381-384.DOI:10.3969/j.issn.1000-8551.2004.05.013.
[27]郑立秋,胡蝶,陈亮,等.?γ射线辐照对茶叶中游离氨基酸总量及组分的影响[J].湖南农业科学,2014,21(4):68-70.DOI:10.16498/j.cnki.hnnykx.2014.04.020.
[28]施文正,方林,吴旭干,等.我国沿海主要海域雌性三疣梭子蟹呈味成分含量的比较[J].食品科学,2017,38(16):127-133.DOI:10.7506/spkx1002-6630-201716020.
[29]CHIANG P D,YEN C T,MAU J L.Non-volatile taste components of various broth cubes[J].Food Chemistry,2007,101(3):932-937.DOI:10.1016/j.foodchem.2006.02.041.