超高压处理对冻藏南美白对虾理化指标及品质的影响
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摘要
以500 MPa保压5,10,20 min的南美白对虾为对象,研究其在-18℃贮藏过程中理化指标、水分含量、水分分布及存在状态和组织结构的变化。结果表明,贮藏期结束时,各组对虾理化指标(pH值和TVB-N值)均未超标;未经超高压处理的对虾头胸部出现黑变现象,超高压处理改善了对虾的外观和色泽;保压5 min和10min组对虾的硬度、弹性和水分状态变化小于保压20 min组,且这两组对虾水分损失更小,肌肉纤维排列较为致密。500 MPa/5 min和500 MPa/10 min的超高压处理条件较为合适,可适当改善对虾色泽、质地及组织结构。
The effect of ultrahigh pressure treatment of 500 Mpa for 5, 10, and 20 min on the physical and chemical indexes, moisture content, water distribution and organization structure of white shrimp Litopenaeus vannamei were investigated during frozen storage at-18 ℃. The results showed that the physical and chemical index were not exceed limits at the end of storage time; the cephalothorax shrimps untreated with ultrahigh pressure blacked during storage, the appearance and color of ultrahigh treated shrimps were improved; the changes of hardness, springiness, and water status of shrimps treated by 500 MPa/5 min and 500 MPa/10 min were less than shrimps treated by 500 MPa/20 min, and the two sets had less water loss and dense muscle fiber arrangement. As a result, ultrahigh pressure treatment by 500 MPa/5 min and 10 min 500 MPa were suitable processing conditions for shrimps for the improving of color, texture, and organization structure.
The effect of ultrahigh pressure treatment of 500 Mpa for 5, 10, and 20 min on the physical and chemical indexes, moisture content, water distribution and organization structure of white shrimp Litopenaeus vannamei were investigated during frozen storage at-18 ℃. The results showed that the physical and chemical index were not exceed limits at the end of storage time; the cephalothorax shrimps untreated with ultrahigh pressure blacked during storage, the appearance and color of ultrahigh treated shrimps were improved; the changes of hardness, springiness, and water status of shrimps treated by 500 MPa/5 min and 500 MPa/10 min were less than shrimps treated by 500 MPa/20 min, and the two sets had less water loss and dense muscle fiber arrangement. As a result, ultrahigh pressure treatment by 500 MPa/5 min and 10 min 500 MPa were suitable processing conditions for shrimps for the improving of color, texture, and organization structure.
引文
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[26] ELISABETH H L, LONERGAN S M. Mechanisms of water-holding capacity of meat:The role of postmortem biochemical and structural changes[J]. Meat Science, 2005, 71(1):194-204.
[27] LI W, PENG W, XU X, et al. Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure[J]. European Food Research&Technology, 2014, 239(2):183-188.
[28]邹明辉.无磷保水剂在凡纳滨对虾虾仁冻藏加工中的应用及保水机理研究[D].湛江:广东海洋大学,2011.
[2]卢光涛,何绪刚,龚世园,等.南美白对虾肌肉品质的评价[J].水利渔业, 2008, 28(4):69-71.
[3]彭永兴,许祥,程玉龙,等.海水和淡水养殖凡纳滨对虾肌肉营养成分的比较[J].水产科学, 2013, 8(8):435-440.
[4]赵立,陈军,邵兴锋,等.冷冻方式对熟制克氏原螯虾虾肉冷冻贮藏(-18℃)条件下品质的影响[J].江苏农业科学, 2013, 40(10):232-234.
[5] JANTAKOSON T, KIJROONGROJANA K, BENJAKUL S. Effect of high pressure and heat treatments on black tiger shrimp(Penaeus monodon Fabricius)muscle protein[J]. International Aquatic Research, 2012, 4(1):19-31.
[6] MANHEEM K, BENJAKUL S, KIJROONGROJANA K, et al. Effect of pre-cooking times on enzymes,properties, and melanosis of Pacific white shrimp during refrigerated storage[J]. International Aquatic Research, 2013, 5(1):1-11.
[7] CHEFTEL J C. High pressure, microbial inactivation and food preservation[J]. Food Science and Technology International, 1995, 1(2/3):75-90.
[8] MONIKA F B, WINDYGA B, SZCZAWINSKI J, et al. High pressure processing for food safety[J]. Acta Biochimica Polonica, 2005, 52(3):721-724.
[9] LINTON M, MCCLEMENTS J M J, PATTERSON M F. Changes in the microbiological quality of vacuum-packaged, minced chicken treated with high hydrostatic pressure[J]. Innovative Food Science&Emerging Technologies, 2004, 5(2):151-159.
[10] B譈Y譈KCAN M, BOZOGLU F, ALPAS H. Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure[J]. International Journal of Food Science&Technology, 2008, 44(8):1495-1502.
[11] KAUR B P, KAUSHIK N, RAO P S, et al. Effect of high-pressure processing on physical, biochemical, and microbiological characteristics of black Tiger shrimp(Penaeus monodon)[J]. Food Bioprocess Technology, 2013, 6(6):1390-1400.
[12] GINSON J, KAMALAKANTH C K, BINDU J, et al. Changes in K value, microbiological and sensory acceptability of high pressure processed Indian White Prawn(Fenneropenaeus indicus)[J]. Food&Bioprocess Technology, 2013, 6(5):1175-1180.
[13] LI X X, TIAN X, LI J R. Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei[J]. Food Science and Technology International,2016, 22(4):302-312.
[14]常耀光,李兆杰,薛长湖,等.超高压处理对南美白对虾在冷藏过程中贮藏特性的影响[J].农业工程学报, 2008, 24(12):230-237.
[15]李颖畅,王亚丽,吕艳芳,等.紫菜多糖提取物对冷藏对虾品质的影响[J].现代食品科技, 2015, 31(3):115-120.
[16]李学鹏,王祺,周凯,等.丙烯醛氧化对大黄鱼肌肉组织和肌原纤维蛋白结构性质的影响[J].现代食品科技, 2014, 30(10):1-7.
[17]陈韬,周光宏,徐幸莲.不同持水性冷却肉的品质比较和蛋白质的DSC测定[J].食品科学, 2006, 27(6):31-35.
[18]刘书成,郭明慧,黄万有,等.超高压技术在虾类保鲜与加工中的应用[J].食品工业科技, 2015, 36(9):376-383.
[19]李立杰.南美白对虾贮藏时质构和色差的变化研究[D].天津:天津商业大学, 2014.
[20]朱兆娜,潘见,符钰涓,等.超高压草鱼糜冻藏过程中的理化性质变化[J].食品科学, 2012, 33(15):133-135.
[21] SALOUA S, ABDEL W, ABDEL M, et al. Combined effect of sepia soaking and temperature on the shelf life of peeled shrimp Penaeus kerathurus[J].Food Chemistry, 2004, 88(1):115-122.
[22] SHAHIDI F. Seafood proteins and preparation of protein concentrates. In Seafoods:Chemistry, pro cessing, technology and quality[M]. Boston MA:Springer,1994:3-9.
[23] BENJAKUL S, VISESSANGUAN W C, TANAKA M. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage[J]. Food Research International, 2003, 36(8):787-795.
[24] DUUN A S, RUSTAD T. Quality of superchilled vacuum packed Atlantic salmon(Salmo salar)fillets stored at-1.4 and-3.6℃[J]. Food Chemistry,2008, 106(1):122-131.
[25] PEARCE K L, KATJA R, ANDERSEN H J, et al.Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes——a review[J]. Meat Science, 2011, 89(2):111-124.
[26] ELISABETH H L, LONERGAN S M. Mechanisms of water-holding capacity of meat:The role of postmortem biochemical and structural changes[J]. Meat Science, 2005, 71(1):194-204.
[27] LI W, PENG W, XU X, et al. Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure[J]. European Food Research&Technology, 2014, 239(2):183-188.
[28]邹明辉.无磷保水剂在凡纳滨对虾虾仁冻藏加工中的应用及保水机理研究[D].湛江:广东海洋大学,2011.