超高压处理对南美白对虾褐变的影响
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摘要
目的研究超高压处理对南美白对虾褐变的影响。方法研究超高压处理对对虾褐变的影响及其与多酚氧化酶与丝氨酸蛋白酶活性的相关性。结果压力为300MPa,保压时间10min时,南美白对虾体表褐变程度最高, 2种酶的活性最高;用300 MPa, 10 min超高压处理后,发现对虾随冷藏时间的增加,酶的活性增强,褐变的程度增大。其中压力为200 MPa,保压时间10 min时,南美白对虾体表褐变程度相对较高, 2种酶的活性最低;用200MPa,10min超高压处理后,发现对虾随冷藏时间的增加,酶的活性受到钝化,褐变的程度较低。结论超高压处理对南美白对虾的褐变有一定的影响,在一定条件下有利于抑制对虾的褐变。
Objective To investigate the effects of ultrahigh pressure(UHP) treatment on browning of Penaeus vannamei. Methods The effect of ultrahigh pressure treatment on Penaeus vannamei browning and its correlation with polyphenol oxidase and serine protease activity were studied. Results When the pressure was 300 MPa and the holding time was 10 min, the browning degree of body surface and the activity of 2 enzymes were the highest in the Penaeus vannamei. After 300 MPa, 10 min ultrahigh pressure treatment, it was found that with the increase of storage time, the enzyme activity and browning degree of Penaeus penaeus increased. When the pressure was 200 MPa and the holding time was 10 min, the browning degree of the body surface of Penaeus vannamei was relatively high, and the activity of 2 enzymes was the lowest. After 200 MPa, 10 min ultrahigh pressure treatment, it was found that the enzyme activity was passivated and the browning degree was lower with the increase of storage time. ConclusionUltra-high pressure treatment has a certain effect on the browning of Penaeus vannamei, and is beneficial to inhibit the browning of Penaeus vannamei under certain conditions.
Objective To investigate the effects of ultrahigh pressure(UHP) treatment on browning of Penaeus vannamei. Methods The effect of ultrahigh pressure treatment on Penaeus vannamei browning and its correlation with polyphenol oxidase and serine protease activity were studied. Results When the pressure was 300 MPa and the holding time was 10 min, the browning degree of body surface and the activity of 2 enzymes were the highest in the Penaeus vannamei. After 300 MPa, 10 min ultrahigh pressure treatment, it was found that with the increase of storage time, the enzyme activity and browning degree of Penaeus penaeus increased. When the pressure was 200 MPa and the holding time was 10 min, the browning degree of the body surface of Penaeus vannamei was relatively high, and the activity of 2 enzymes was the lowest. After 200 MPa, 10 min ultrahigh pressure treatment, it was found that the enzyme activity was passivated and the browning degree was lower with the increase of storage time. ConclusionUltra-high pressure treatment has a certain effect on the browning of Penaeus vannamei, and is beneficial to inhibit the browning of Penaeus vannamei under certain conditions.
引文
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[9]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,(9):376-383.Liu SC,Guo MH,Huang WY,et al.Application of ultrahigh pressure technology in shrimp preservation and processing[J].Sci Technol Food Ind,2015,(9):376-383.
[10]Chen SH,Hu ZH,Wu ZJ,et al.Effect of ultra-high pressure treatment on shucking of Penaeus vannamei boone and its processing properties[J].Food Sci,2014,(22):37-42.
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[12]张海峰,白杰,刘姗姗,等.超高压对食品中酶的影响[J].农业科学研究,2008,29(1):92-95.Zhang HF,Bai J,Liu SS,et al.Effects of ultrahigh pressure on enzymes in food[J].J Agric Sci,2008,29(1):92-95.
[13]李振林,许秀举.超高压技术对食品中的微生物和酶的影响[J].包头医学院学报,2010,26(3):128-130.Li ZL,Xu XJ.Effect of ultrahigh pressure technology on microorganism and enzyme in food[J].J Baotou Med Coll,2010,26(3):128-130.
[14]张小栓,邢少华,傅泽田,等.水产品冷链物流技术现状、发展趋势及对策研究[J].渔业现代化,2011,38(3):45-49.Zhang XS,Xing SH,Fu ZT,et al.Current situation,development trend and countermeasures of aquatic products cold-chain logistics technology[J].Fish Mod,2011,38(3):45-49.
[15]汤元睿,谢晶,李念文,等.不同冷链物流过程对金枪鱼品质及组织形态的影响[J].农业工程学报,2014,30(5):285-292.Tang YR,Xie J,Li NW,et al.Effects of different cold chain logistics processes on tuna quality and tissue morphology[J].Trans Chin Soc Agric Eng,2014,30(5):285-292.
[16]徐德峰,李彩虹,孙力军,等.典型冷链贮藏南美白对虾优势菌菌相变化与感官品质相关性分析[J].中国食品学报,2015,15(4):183-188.Xu DF,Li CH,Sun LJ,et al.Changes in dominant bacteria of Penaeus vannameias during storage time under typical cold chain temperature and its correlation with sensory quality[J].J Chin Inst Food Sci Technol,2015,15(4):183-188.
[17]熊青,谢晶,高志立,等.不同生物保鲜剂对冷藏南美白对虾的保鲜效果[J].食品工业科技,2014,(1):270-274.Xiong Q,Xie J,Gao ZL,et al.Effects of natural preservatives on shrimp(Penaeus vannamei)during cold storage[J].Sci Technol Food Ind,2014,(1):270-274.
[18]徐丽敏.南美白对虾与鹰爪虾的保鲜及防黑变初步研究[D].青岛:中国海洋大学,2008.Xu LM.Preliminary study on preservation and blackening prevention of Penaeus vannamei and shrimp hawthorn[D].Qingdao:ocean University of China,2008.
[19]曾庆梅,潘见,谢慧明,等.超高压处理对多酚氧化酶活性的影响[J].高压物理学报,2004,18(2):144-148.Zeng QM,Pan J,Xie HM,et al.Effect of high pressure(HP)treatments on polyphenoloxidase(PPO)activity in pear juices[J].J High Pressure Phys,2004,18(2):144-148.
[20]赵光远,李娜,纵伟.超高压处理对梨汁中多酚氧化酶活性的影响[J].食品与药品,2007,(1):15-18.Zhao GY,Li N,Zong W.Effect of ultrahigh pressure treatment on polyphenol oxidase activity in pear juice[J].Food Drug,2007,(1):15-18.
[21]励建荣,俞坚.超高压对酶活的影响[J].食品科技,2006,(9):18-20.Li JR,Yu J.Effect of ultrahigh pressure on enzyme activity[J].Food Sci Technol,2006,(9):18-20.
[22]刘军伟,胡志和.超高压处理对紫甘薯中多酚氧化酶活力的影响[J].食品科学,2012,33(15):262-265.Liu JW,Hu ZH.Effect of ultrahigh pressure treatment on polyphenol oxidase activity in purple sweet potato[J].Food Sci,2012,33(15):262-265.
[23]徐德峰,李彩虹,孙力军,等.冷藏南美白对虾丝氨酸蛋白酶活力与黑变相关性研究[J].现代食品科技,2014,30(2):100-104.Xu DF,Li CH,Sun LJ,et al.Study on the correlation between serine protease activity and melanosis in frozen South American white prawn[J].Mod Food Sci Technol,2014,30(2):100-104.
[2]张高静,韩丽萍,孙剑锋,等.南美白对虾营养成分分析与评价[J].中国食品学报,2013,13(8):254-260.Zhang GJ,Han LP,Sun JF,et al.Analysis and evaluation of nutritive composition in Penaeus vannamei[J].J Chin Inst Food Sci Technol,2013,13(8):254-260.
[3]李蕾蕾.南美白对虾低温贮藏过程中的菌相变化及货架期预测模型的建立[D].天津:天津商业大学,2014.Li LL.The change of bacteria phase and the establishment of shelf life prediction model in the cryopreservation of white prawn in South America[D].Tianjin:Tianjin University of Commerce,2014.
[4]李蕾蕾,王素英.南美白对虾在低温贮藏过程中的品质及菌相变化分析[J].食品科学,2014,35(18):246-251.Li LL,Wang SY.Quality and bacterial phase variations of Penaeus vannamei during low-temperature storage[J].Food Sci,2014,35(18):246-251.
[5]Marcelo A,Eduardop P,Eucario GL.White shrimp Penaeus vannamei culture in freshwater at three densities:Condition state based on length and weight[J].Aquaculture,2008,283(1):13-18.
[6]黄万有,吉宏武,刘书成,等.凡纳滨对虾PPO的组织分布和活性与其贮藏过程中黑变的关系[J].现代食品科技,2014,30(2):89-94.Huang WY,Ji HW,Liu SC,et al.The relationship between PPOdistribution and activity and blackening during storage in Penaeus vannamei[J].Mod Food Sci Technol,2014,30(2):89-94.
[7]徐德峰,李彩虹,孙力军,等.冷藏温度下凡纳滨对虾组织黑变与内源多酚氧化酶活性相关性研究[J].安徽农业科学,2013,41(10):4607-4609.Xu DF,Li CH,Sun LJ,et al.Correlation of endogenesis polyphenoloxidase activity with melanosis accumulation in Litopenaeus vannamei during cold storage[J].Anhui Agric Sci,2013,41(10):4607-4609.
[8]黄万有.超高压加工凡纳滨对虾的技术研究[D].湛江:广东海洋大学,2014.Huang WY.Study on the technique of ultrahigh pressure processing Penaeus vannamei[D].Zhanjiang:Guangdong Ocean University,2014.
[9]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,(9):376-383.Liu SC,Guo MH,Huang WY,et al.Application of ultrahigh pressure technology in shrimp preservation and processing[J].Sci Technol Food Ind,2015,(9):376-383.
[10]Chen SH,Hu ZH,Wu ZJ,et al.Effect of ultra-high pressure treatment on shucking of Penaeus vannamei boone and its processing properties[J].Food Sci,2014,(22):37-42.
[11]张蕾,陆海霞,励建荣.超高压处理对凡纳滨对虾品质的影响[J].食品研究与开发,2010,31(12):1-6.Zhang L,Lu HX,Li JR.Effect of ultrahigh pressure treatment on quality of Penaeus vannameil[J].Food Res Dev,2010,31(12):1-6.
[12]张海峰,白杰,刘姗姗,等.超高压对食品中酶的影响[J].农业科学研究,2008,29(1):92-95.Zhang HF,Bai J,Liu SS,et al.Effects of ultrahigh pressure on enzymes in food[J].J Agric Sci,2008,29(1):92-95.
[13]李振林,许秀举.超高压技术对食品中的微生物和酶的影响[J].包头医学院学报,2010,26(3):128-130.Li ZL,Xu XJ.Effect of ultrahigh pressure technology on microorganism and enzyme in food[J].J Baotou Med Coll,2010,26(3):128-130.
[14]张小栓,邢少华,傅泽田,等.水产品冷链物流技术现状、发展趋势及对策研究[J].渔业现代化,2011,38(3):45-49.Zhang XS,Xing SH,Fu ZT,et al.Current situation,development trend and countermeasures of aquatic products cold-chain logistics technology[J].Fish Mod,2011,38(3):45-49.
[15]汤元睿,谢晶,李念文,等.不同冷链物流过程对金枪鱼品质及组织形态的影响[J].农业工程学报,2014,30(5):285-292.Tang YR,Xie J,Li NW,et al.Effects of different cold chain logistics processes on tuna quality and tissue morphology[J].Trans Chin Soc Agric Eng,2014,30(5):285-292.
[16]徐德峰,李彩虹,孙力军,等.典型冷链贮藏南美白对虾优势菌菌相变化与感官品质相关性分析[J].中国食品学报,2015,15(4):183-188.Xu DF,Li CH,Sun LJ,et al.Changes in dominant bacteria of Penaeus vannameias during storage time under typical cold chain temperature and its correlation with sensory quality[J].J Chin Inst Food Sci Technol,2015,15(4):183-188.
[17]熊青,谢晶,高志立,等.不同生物保鲜剂对冷藏南美白对虾的保鲜效果[J].食品工业科技,2014,(1):270-274.Xiong Q,Xie J,Gao ZL,et al.Effects of natural preservatives on shrimp(Penaeus vannamei)during cold storage[J].Sci Technol Food Ind,2014,(1):270-274.
[18]徐丽敏.南美白对虾与鹰爪虾的保鲜及防黑变初步研究[D].青岛:中国海洋大学,2008.Xu LM.Preliminary study on preservation and blackening prevention of Penaeus vannamei and shrimp hawthorn[D].Qingdao:ocean University of China,2008.
[19]曾庆梅,潘见,谢慧明,等.超高压处理对多酚氧化酶活性的影响[J].高压物理学报,2004,18(2):144-148.Zeng QM,Pan J,Xie HM,et al.Effect of high pressure(HP)treatments on polyphenoloxidase(PPO)activity in pear juices[J].J High Pressure Phys,2004,18(2):144-148.
[20]赵光远,李娜,纵伟.超高压处理对梨汁中多酚氧化酶活性的影响[J].食品与药品,2007,(1):15-18.Zhao GY,Li N,Zong W.Effect of ultrahigh pressure treatment on polyphenol oxidase activity in pear juice[J].Food Drug,2007,(1):15-18.
[21]励建荣,俞坚.超高压对酶活的影响[J].食品科技,2006,(9):18-20.Li JR,Yu J.Effect of ultrahigh pressure on enzyme activity[J].Food Sci Technol,2006,(9):18-20.
[22]刘军伟,胡志和.超高压处理对紫甘薯中多酚氧化酶活力的影响[J].食品科学,2012,33(15):262-265.Liu JW,Hu ZH.Effect of ultrahigh pressure treatment on polyphenol oxidase activity in purple sweet potato[J].Food Sci,2012,33(15):262-265.
[23]徐德峰,李彩虹,孙力军,等.冷藏南美白对虾丝氨酸蛋白酶活力与黑变相关性研究[J].现代食品科技,2014,30(2):100-104.Xu DF,Li CH,Sun LJ,et al.Study on the correlation between serine protease activity and melanosis in frozen South American white prawn[J].Mod Food Sci Technol,2014,30(2):100-104.