易逝期干露对菲律宾蛤仔活品净化及贮藏特性的影响
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摘要
为探究菲律宾蛤仔Ruditapes philippinarum采捕后可容忍的干露时间,以研究干露对净化及随后的活品贮藏特性的影响,将采捕后的蛤仔原料设置6个处理组,分别为湿藏对照组(CW)、干藏对照组(CD)和干露0、1、3、4 d组(即E0、E1、E3、E4组),湿藏及净化条件均为室温海水,干露及干藏条件均为4℃湿布覆盖,分析各组的存活率、三磷酸腺苷(ATP)含量、核苷酸能荷(AEC)值和K值,并对各组蛤仔从外观、气味、滋味、质地和回味5个方面进行风味品质评价。结果表明:干露3 d内蛤仔有近100%的存活率,4 d干露存活率仍可保持90%左右,与初始原料相比,干露静置后的蛤仔均呈现恢复态势,E1、E3和E4组具有相同的ATP、AEC和K值水平,蛤仔呈现非愉悦性特征(苦、腥、土),经1～3 d静置后恢复了愉悦特征(甜、鲜、咸、香),干露4 d时则呈现臭味特征;原料经1、3、4 d干露,净化后蛤仔存活率分别为100%、91%和85%,随着干露时间的延长,净化过程ATP消耗增加,E4组的K值高于其他组,AEC值则未发现明显差异;感官评价结果显示,2 d内干露处理的净化产品具有良好的风味品质,而3 d以上的干露会导致风味下降,而E4组依然突出臭味;7 d活品湿藏的E0和E1组均具90%以上的存活率,E3组存活率在70%以上,而E4组存活率急剧下降至0;干藏下的E0、E1组同样具有90%以上的存活率,E3、E4组则可维持80%以上的存活率;E3、E4组在活品贮藏阶段的K值明显高于E0和E1组,除E4湿藏组外,其他所有组均呈现相同的ATP和AEC值平稳水平,而E4组则明显下降;此外,2 d内湿藏的E0、E1、E3组均可呈现愉悦特征;干藏的E0和E1组同样具有愉悦风味,E3组风味开始下降,E4组则突出臭味。研究表明,易逝期的菲律宾蛤仔品质可恢复,期间原料可容忍的干露期限是冷却条件下2 d左右,该阶段的干露暂存或运输不会影响后续的活品净化,且无论是干藏还是湿藏均具有7 d的活品货架期。
The effects of emersion on depuration and storage properties of live Ruditapes philippinarum with shell length of(3.26±0.38)cm were studied to explore the tolerable emersion time. Survival, levels of adenosine triphosphate(ATP) related compounds, nucleotide energy charge(AEC) value, K value and sensory attributes were investigated in live Manila clam held in marine water(wet storage, group CW) at room temperature, covered by wet cloth(dry storage, group CD)storage at 4 ℃,and exposed to air for 0 d(group E0), 1(group E1), 3(group E3), and 4 d(group 4 E) storaged in a refrigerating cabinet at 4 ℃. Sensory assessment of Manila clam quality was carried out using 5 sensory profiles including appearance, odor, taste,texture and aftertaste by a trained clam sensory panel. Results showed that the survival rate was nearly 100% in the clam in group E3, and about 90% in group E4, with recovery of the clam. The clam in groups E1, E3 and E4 had the same levels of ATP, AEC and K value, higher than the raw, with unpleasant descriptors(bitter, fishy, earthy). After 1-3 day-standing in the air, however, the pleasant descriptors(sweet, fresh, salty and aroma) dominated the flavor profiles, and spoilage odors appeared in group E4. The depurated clams had survival rate of 100% in group E1, 91% in group E3, and 85% in group E4. ATP depletion, was found with the increase in air exposure, and K value in depurated clam in group E4 was different from other treatments during depuration, without significant difference in AEC value among the treatments. Sensory evaluation revealed that depurated clams in 2 day-emersion present favorite flavor, and that umami, sweet, pleasant odor and other pleasant descriptors appeared in group E0, and group E1. However, the flavors tended to decline, and unpleasant descriptors, even spoilage odors, were observed in the clam in group E3, and group E4. For 7-day live wet storage, there were survival of some 90% in the clam in group E0 and group E1, up to 70% in group E3, and 0% in group E4. As the 7-day live dry storage, however, survival rate of 90% was found in the clam in group E0 and group E1, and 80% in group E3 and group E4. There were significantly higher K value in groups E3 and E4 than those in groups E0 and E1 during all live storage groups. The same levels of ATP and AEC values were found in all treatments exception for group E4 in which levels of ATP and AEC values were decreased. The pleasant descriptors were fund in groups E0, E1 and E3 in the 2 day wet storage. For the dry storage, however, pleasant flavor was stil kept in groups E0 and E1, and off flavor appeared in group E3, worse with spoilage odors in group E4. In summary, the recovery of the clams occurred during the crucial perishable period, the tolerable emersion time of raw material is around 2 days under the cooling conditions, in which period, handling, landing and transit under air exposure condition will not compromise the shelf-life of live products, whether it is dry or wet storage, with a shelf life of 7 days.
The effects of emersion on depuration and storage properties of live Ruditapes philippinarum with shell length of(3.26±0.38)cm were studied to explore the tolerable emersion time. Survival, levels of adenosine triphosphate(ATP) related compounds, nucleotide energy charge(AEC) value, K value and sensory attributes were investigated in live Manila clam held in marine water(wet storage, group CW) at room temperature, covered by wet cloth(dry storage, group CD)storage at 4 ℃,and exposed to air for 0 d(group E0), 1(group E1), 3(group E3), and 4 d(group 4 E) storaged in a refrigerating cabinet at 4 ℃. Sensory assessment of Manila clam quality was carried out using 5 sensory profiles including appearance, odor, taste,texture and aftertaste by a trained clam sensory panel. Results showed that the survival rate was nearly 100% in the clam in group E3, and about 90% in group E4, with recovery of the clam. The clam in groups E1, E3 and E4 had the same levels of ATP, AEC and K value, higher than the raw, with unpleasant descriptors(bitter, fishy, earthy). After 1-3 day-standing in the air, however, the pleasant descriptors(sweet, fresh, salty and aroma) dominated the flavor profiles, and spoilage odors appeared in group E4. The depurated clams had survival rate of 100% in group E1, 91% in group E3, and 85% in group E4. ATP depletion, was found with the increase in air exposure, and K value in depurated clam in group E4 was different from other treatments during depuration, without significant difference in AEC value among the treatments. Sensory evaluation revealed that depurated clams in 2 day-emersion present favorite flavor, and that umami, sweet, pleasant odor and other pleasant descriptors appeared in group E0, and group E1. However, the flavors tended to decline, and unpleasant descriptors, even spoilage odors, were observed in the clam in group E3, and group E4. For 7-day live wet storage, there were survival of some 90% in the clam in group E0 and group E1, up to 70% in group E3, and 0% in group E4. As the 7-day live dry storage, however, survival rate of 90% was found in the clam in group E0 and group E1, and 80% in group E3 and group E4. There were significantly higher K value in groups E3 and E4 than those in groups E0 and E1 during all live storage groups. The same levels of ATP and AEC values were found in all treatments exception for group E4 in which levels of ATP and AEC values were decreased. The pleasant descriptors were fund in groups E0, E1 and E3 in the 2 day wet storage. For the dry storage, however, pleasant flavor was stil kept in groups E0 and E1, and off flavor appeared in group E3, worse with spoilage odors in group E4. In summary, the recovery of the clams occurred during the crucial perishable period, the tolerable emersion time of raw material is around 2 days under the cooling conditions, in which period, handling, landing and transit under air exposure condition will not compromise the shelf-life of live products, whether it is dry or wet storage, with a shelf life of 7 days.
引文
[1] 张国范,闫喜武.蛤仔养殖学[M].北京:科学出版社,2010.
[2] Anacleto P,Maulvault A L,Barrento S,et al.Physiological responses to depuration and transport of native and exotic clams at different temperatures[J].Aquaculture,2013,408-409:136-146.
[3] Anacleto P,Maulvault A L,Chaguri M,et al.Microbiological responses to depuration and transport of native and exotic clams at optimal and stressful temperatures[J].Food Microbiology,2013,36(2):365-373.
[4] 刘慧慧,刘俊荣,田元勇,等.菲律宾蛤仔的干湿藏保活特性初探[J].水产科学,2017,36(3):267-273.
[5] Gon?alves A,Pedro S,Duarte A,et al.Effect of enriched oxygen atmosphere storage on the quality of live clams (Ruditapes decussatus)[J].International Journal of Food Science & Technology,2009,44(12):2598-2605.
[6] Numaguchi K.SHORT COMMUNICATION Preliminary experiments on the influence of water temperature,salinity and air exposure on the mortality of Manila clam larvae[J].Aquaculture International,1998,6(1):77-81.
[7] 杨凤,谭文明,闫喜武,等.干露及淡水浸泡对菲律宾蛤仔稚贝生长和存活的影响[J].水产科学,2012,31(3):143-146.
[8] Ali F,Nakamura K.Metabolic characteristics of the Japanese clam Ruditapes philippinarum (Adams & Reeve) during aerial exposure[J].Aquaculture Research,2000,31(2):157-165.
[9] Ali F,Nakamura K,Yamasaki S.Physiological characteristics of aerial survival in Japanese clam,Ruditapes philippinarum (Adams & Reeve)[J].Suisanzoshoku,1999,47(3):381-389.
[10] 刘慧慧,周晏琳,张晴,等.菲律宾蛤仔捕后干露处置对其复水湿藏稳定性的影响[J].大连海洋大学学报,2018,33(2):244-250.
[11] Yin Xuwang,Chen Peng,Chen Hai,et al.Physiological performance of the intertidal Manila clam (Ruditapes philippinarum) to long-term daily rhythms of air exposure[J].Scientific Reports,2017,7:41648.
[12] Chen Shanqiao,Zhang Chunhua,Xiong Yuefeng,et al.A GC-MS-based metabolomics investigation on scallop (Chlamys farreri) during semi-anhydrous living-preservation[J].Innovative Food Science & Emerging Technologies,2015,31:185-195.
[13] Hu Yaqin,Zhang Jiaqi,Ebitani K,et al.Development of simplified method for extracting ATP-related compounds from fish meat[J].Nippon Suisan Gakkaishi,2013,79(2):219-225.
[14] 中国农业科学院质量标准与检测技术研究所,农业部蔬菜水果质量监督检验测试中心(广州).GB/T 16291.1—2012 感官分析选拔、培训与管理评价员一般导则第1部分:优选评价员[S].北京:中国标准出版社,2012.
[15] 中国标准化与信息分类编码研究所.GB/T 16861—1997 感官分析通过多元分析方法鉴定和选择用于建立感官剖面的描述词[S].北京:中国标准出版社,1998.
[16] Naima H A,Mehdi S,Morched C H.Training and control of performance of a tactile sensory panel[J].Journal of Applied Sciences,2013,13(3):366-376.
[17] Tomic O,Luciano G,Nilsen A,et al.Analysing sensory panel performance in a proficiency test using the Panel Check software[J].European Food Research and Technology,2010,230(3):497-511.
[18] Hong Hui,Regenstein J M,Luo Yongkang.The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle:a review[J].Critical Reviews in Food Science and Nutrition,2017,57(9):1787-1798.
[19] 刘金洋,刘俊荣,田元勇,等.捕后处置对活品底播虾夷扇贝生化代谢的影响[J].水产学报,2017,41(1):81-87.
[20] Atkinson D E.Energy charge of the adenylate pool as a regulatory parameter.Interaction with feedback modifiers[J].Biochemistry,1968,7(11):4030-4034.
[21] Ehira S,Uchiyama H.Determination of fish freshness using the K Value and comments on some other biochemical changes in relation to freshness[C]//Kramer D E,Liston J.Seafood Quality Determination:Proceedings of an International Symposium Coordinated by the University of Alaska Sea Grant College Program,Anchorage,Alaska.Amsterdam,The Netherlands:Elsevier,1987.
[22] 刘金洋.虾夷扇贝在活品流通过程中的代谢变化[D].大连:大连海洋大学,2016.
[23] Chinnadurai S,Kripa V,Venkatesan V,et al.Effect of low temperature on the survival of edible oyster Crassostrea madrasensis during transportation and storage[J].Journal of the Marine Biological Association of India,2013,55(2):83-86.
[24] Hyldig G,Green-Petersen D M B.Quality index method—an objective tool for determination of sensory quality[J].Journal of Aquatic Food Product Technology,2005,13(4):71-80.
[25] 杨婷婷,刘俊荣,俞微微,等.活品流通过程中虾夷扇贝风味品质的变化[J].水产学报,2015,39(1):136-146.
[26] Cochet M,Brown M,Kube P,et al.Sensory and physicochemical assessment of wild and aquacultured green and black lip abalone (Haliotis laevigata and Haliotis rubra)[J].Journal of Shellfish Research,2013,32(1):81-88.
[27] Phillips K,Hamid N,Silcock P,et al.Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) Roe[J].Journal of Food Science,2010,75(1):S20-S30.
[28] 杨婷婷.采捕后活品虾夷扇贝(Patinopecten yessoensis)的风味变化[D].大连:大连海洋大学,2014.
[2] Anacleto P,Maulvault A L,Barrento S,et al.Physiological responses to depuration and transport of native and exotic clams at different temperatures[J].Aquaculture,2013,408-409:136-146.
[3] Anacleto P,Maulvault A L,Chaguri M,et al.Microbiological responses to depuration and transport of native and exotic clams at optimal and stressful temperatures[J].Food Microbiology,2013,36(2):365-373.
[4] 刘慧慧,刘俊荣,田元勇,等.菲律宾蛤仔的干湿藏保活特性初探[J].水产科学,2017,36(3):267-273.
[5] Gon?alves A,Pedro S,Duarte A,et al.Effect of enriched oxygen atmosphere storage on the quality of live clams (Ruditapes decussatus)[J].International Journal of Food Science & Technology,2009,44(12):2598-2605.
[6] Numaguchi K.SHORT COMMUNICATION Preliminary experiments on the influence of water temperature,salinity and air exposure on the mortality of Manila clam larvae[J].Aquaculture International,1998,6(1):77-81.
[7] 杨凤,谭文明,闫喜武,等.干露及淡水浸泡对菲律宾蛤仔稚贝生长和存活的影响[J].水产科学,2012,31(3):143-146.
[8] Ali F,Nakamura K.Metabolic characteristics of the Japanese clam Ruditapes philippinarum (Adams & Reeve) during aerial exposure[J].Aquaculture Research,2000,31(2):157-165.
[9] Ali F,Nakamura K,Yamasaki S.Physiological characteristics of aerial survival in Japanese clam,Ruditapes philippinarum (Adams & Reeve)[J].Suisanzoshoku,1999,47(3):381-389.
[10] 刘慧慧,周晏琳,张晴,等.菲律宾蛤仔捕后干露处置对其复水湿藏稳定性的影响[J].大连海洋大学学报,2018,33(2):244-250.
[11] Yin Xuwang,Chen Peng,Chen Hai,et al.Physiological performance of the intertidal Manila clam (Ruditapes philippinarum) to long-term daily rhythms of air exposure[J].Scientific Reports,2017,7:41648.
[12] Chen Shanqiao,Zhang Chunhua,Xiong Yuefeng,et al.A GC-MS-based metabolomics investigation on scallop (Chlamys farreri) during semi-anhydrous living-preservation[J].Innovative Food Science & Emerging Technologies,2015,31:185-195.
[13] Hu Yaqin,Zhang Jiaqi,Ebitani K,et al.Development of simplified method for extracting ATP-related compounds from fish meat[J].Nippon Suisan Gakkaishi,2013,79(2):219-225.
[14] 中国农业科学院质量标准与检测技术研究所,农业部蔬菜水果质量监督检验测试中心(广州).GB/T 16291.1—2012 感官分析选拔、培训与管理评价员一般导则第1部分:优选评价员[S].北京:中国标准出版社,2012.
[15] 中国标准化与信息分类编码研究所.GB/T 16861—1997 感官分析通过多元分析方法鉴定和选择用于建立感官剖面的描述词[S].北京:中国标准出版社,1998.
[16] Naima H A,Mehdi S,Morched C H.Training and control of performance of a tactile sensory panel[J].Journal of Applied Sciences,2013,13(3):366-376.
[17] Tomic O,Luciano G,Nilsen A,et al.Analysing sensory panel performance in a proficiency test using the Panel Check software[J].European Food Research and Technology,2010,230(3):497-511.
[18] Hong Hui,Regenstein J M,Luo Yongkang.The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle:a review[J].Critical Reviews in Food Science and Nutrition,2017,57(9):1787-1798.
[19] 刘金洋,刘俊荣,田元勇,等.捕后处置对活品底播虾夷扇贝生化代谢的影响[J].水产学报,2017,41(1):81-87.
[20] Atkinson D E.Energy charge of the adenylate pool as a regulatory parameter.Interaction with feedback modifiers[J].Biochemistry,1968,7(11):4030-4034.
[21] Ehira S,Uchiyama H.Determination of fish freshness using the K Value and comments on some other biochemical changes in relation to freshness[C]//Kramer D E,Liston J.Seafood Quality Determination:Proceedings of an International Symposium Coordinated by the University of Alaska Sea Grant College Program,Anchorage,Alaska.Amsterdam,The Netherlands:Elsevier,1987.
[22] 刘金洋.虾夷扇贝在活品流通过程中的代谢变化[D].大连:大连海洋大学,2016.
[23] Chinnadurai S,Kripa V,Venkatesan V,et al.Effect of low temperature on the survival of edible oyster Crassostrea madrasensis during transportation and storage[J].Journal of the Marine Biological Association of India,2013,55(2):83-86.
[24] Hyldig G,Green-Petersen D M B.Quality index method—an objective tool for determination of sensory quality[J].Journal of Aquatic Food Product Technology,2005,13(4):71-80.
[25] 杨婷婷,刘俊荣,俞微微,等.活品流通过程中虾夷扇贝风味品质的变化[J].水产学报,2015,39(1):136-146.
[26] Cochet M,Brown M,Kube P,et al.Sensory and physicochemical assessment of wild and aquacultured green and black lip abalone (Haliotis laevigata and Haliotis rubra)[J].Journal of Shellfish Research,2013,32(1):81-88.
[27] Phillips K,Hamid N,Silcock P,et al.Effect of season on the sensory quality of sea urchin (Evechinus chloroticus) Roe[J].Journal of Food Science,2010,75(1):S20-S30.
[28] 杨婷婷.采捕后活品虾夷扇贝(Patinopecten yessoensis)的风味变化[D].大连:大连海洋大学,2014.