流化冰处理对南美白对虾冰藏期间品质与水分迁移变化的影响
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摘要
为研究流化冰对南美白对虾冰藏期间品质与水分迁移变化的影响,将新鲜样品分别进行流化冰(slurry ice,SI)与碎冰(crushice,CI)处理后于4℃条件下贮藏,每天对对虾的质构、色差、总挥发性盐基氮(total volatilebase-nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituri cacid-reactive substances,TBARS)值、多酚氧化酶(polyphenol oxidase,PPO)活力、菌落总数进行测定,并结合低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)与核磁成像技术比较两种方式对南美白对虾贮藏期间品质与水分迁移的影响。结果显示:SI组样品的弹性与咀嚼性均优于CI组,其与L~*、a~*值和PPO活力均显著相关(P<0.05);SI组样品经10 d贮藏,其TVB-N含量、TBARS值与菌落总数始终维持在较低水平,品质明显优于CI组。LF-NMR结果显示,两组样品在贮藏期内的水分迁移均有所增强,不易流动水含量A_(22)从贮藏第3天开始显著变化(P<0.05);而T_(22)和自由水含量A_(23)则在整个贮藏期间呈现明显增长趋势,但SI能较好减缓样品的水分迁移与流失。可见,流化冰对南美白对虾的冰藏保鲜效果优于碎冰,其效果在贮藏中后期(3～5 d)更明显。与CI组样品对比,SI处理能使南美白对虾的冰藏货架期延长至少2 d。
In order to evaluate the effect of slurry ice on the storage quality and water mobility of shrimps(Litopenaeus vannamei), fresh samples were treated with slurry ice(SI) and crushed ice(CI), respectively and thereafter stored at 4 ℃.Several physicochemical indexes(texture profile analysis(TPA), color difference, total volatile basic nitrogen(TVB-N)content, thiobarbituric acid-reactive substances(TBARS), and polyphenol oxidase(PPO) activity) and total viable count(TVC)) were measured daily during storage. On this basis, low-field nuclear magnetic resonance(LF-NMR) and magnetic resonance imaging were employed to compare the effects of different ice treatments on the quality and water mobility of shrimps during storage. The results showed that the SI-treated shrimps maintained better texture properties(hardness and chewiness) than the CI-treated samples and there were significant correlations between the texture properties and L~*and a~* values as well as PPO activity for both treated samples(P < 0.05). In addition, TVB-N, TBARS and TVC of the SI-treated samples could be maintained at lower levels during the 10 day storage period, and the quality of these samples was significantly better than that of the CI-treated samples. The LF-NMR results indicated that the water mobility in the two groups increased during the whole storage period; the immobile water content(A_(22)) significantly changed from the third day of storage onwards(P < 0.05), and the transverse relaxation time of immobile water(T_(22)) and the free water content(A_(23)) gradually and markedly increased over the entire storage period. Meanwhile, the water mobility and water loss were significantly inhibited by SI. The effect of SI in preserving the quality of Litopenaeus vannamei was better than that of CI,especially during the middle and late stages of storage(from Day 3 to 5). Compared to CI, SI treatment could extend the shelf life of shrimps by at least 2 days.
In order to evaluate the effect of slurry ice on the storage quality and water mobility of shrimps(Litopenaeus vannamei), fresh samples were treated with slurry ice(SI) and crushed ice(CI), respectively and thereafter stored at 4 ℃.Several physicochemical indexes(texture profile analysis(TPA), color difference, total volatile basic nitrogen(TVB-N)content, thiobarbituric acid-reactive substances(TBARS), and polyphenol oxidase(PPO) activity) and total viable count(TVC)) were measured daily during storage. On this basis, low-field nuclear magnetic resonance(LF-NMR) and magnetic resonance imaging were employed to compare the effects of different ice treatments on the quality and water mobility of shrimps during storage. The results showed that the SI-treated shrimps maintained better texture properties(hardness and chewiness) than the CI-treated samples and there were significant correlations between the texture properties and L~*and a~* values as well as PPO activity for both treated samples(P < 0.05). In addition, TVB-N, TBARS and TVC of the SI-treated samples could be maintained at lower levels during the 10 day storage period, and the quality of these samples was significantly better than that of the CI-treated samples. The LF-NMR results indicated that the water mobility in the two groups increased during the whole storage period; the immobile water content(A_(22)) significantly changed from the third day of storage onwards(P < 0.05), and the transverse relaxation time of immobile water(T_(22)) and the free water content(A_(23)) gradually and markedly increased over the entire storage period. Meanwhile, the water mobility and water loss were significantly inhibited by SI. The effect of SI in preserving the quality of Litopenaeus vannamei was better than that of CI,especially during the middle and late stages of storage(from Day 3 to 5). Compared to CI, SI treatment could extend the shelf life of shrimps by at least 2 days.
引文
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[15]QIAN Yunfang,XIE Jing,YANG Shengping,et al.In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp[J].Food Chemistry,2014,155:126-131.DOI:10.1016/j.foodchem.2014.01.031.
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[17]CHENG Xinfeng,ZHANG Min,ADHIKARI B,et al.Effect of power ultrasound and pulsed vacuum treatments on the dehydration kinetics,distribution,and status of water in osmotically dehydrated strawberry:a combined NMR and DSC study[J].Food and Bioprocess Technology,2014,7(10):2782-2792.DOI:10.1007/s11947-014-1355-1.
[18]方静,朱金虎,黄卉,等.冰藏中凡纳滨对虾的质构变化研究[J].南方水产科学,2012,8(6):80-84.DOI:10.3969/j.issn.2095-0780.2012.06.012.
[19]戴志远,崔雁娜,王宏海.不同冻藏条件下养殖大黄鱼鱼肉质构变化的研究[J].食品与发酵工业,2008,34(8):188-191.
[20]ALOTAIBI S,TAHERGORABI R.Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage[J].LWT-Food Science and Technology,2018,88:203-209.DOI:10.1016/j.lwt.2017.10.022.
[21]SILA A,NASRI M,BOUGATEF A,et al.Isolation and characterisation of carotenoproteins from deep-water pink shrimp processing waste[J].International Journal of Biological Macromolecules,2012,51(5):953-959.
[22]YAGIZ Y,KRISTINSSON H G,BALABAN M O,et al.Correlation between astaxanthin amount and a*value in fresh Atlantic salmon(Salmo salar)muscle during different irradiation doses[J].Food Chemistry,2010,120(1):121-127.DOI:10.1016/j.foodchem.2009.09.086.
[23]王强.流化冰对南美白对虾的保鲜效果及作用机制[D].浙江:浙江海洋学院,2015:15-17.
[24]国家卫生和计划生育委员会.食品安全国家标准鲜、冻动物性水产品:GB 2733-2015[S].北京:中国标准出版社,2015:1.
[25]LE N T,DOAN N K,NGUYEN BA T,et al.Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp(Penaeus monodon)[J].Food Chemistry,2017,235:220-226.DOI:10.1016/j.foodchem.2017.05.055.
[26]BENJAKUL S,VISESSANGUAN W,PHONGKANPAI V,et al.Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince[J].Food Chemistry,2005,90(1/2):231-239.DOI:10.1016/j.foodchem.2004.03.045.
[27]凌萍华,谢晶,赵海鹏,等.冰温贮藏对南美白对虾保鲜效果的影响[J].江苏农业学报,2010,26(4):828-832.
[28]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.
[29]曹荣,薛长湖,徐丽敏.复合保鲜剂在对虾保鲜及防黑变中的应用[J].农业工程学报,2009,25(8):294-298.DOI:10.3969/j.issn.1002-6819.2009.08.052.
[30]YUAN Gaofeng,LüHua,TANG Wenyan,et al.Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage[J].Food Control,2016,59:818-823.DOI:10.1016/j.foodcont.2015.07.011.
[31]谢晶,侯伟峰,朱军伟,等.复合生物保鲜剂在南美白对虾防黑变中的应用[J].农业工程学报,2012,28(5):267-272.DOI:10.3969/j.issn.1002-6819.2012.05.044.
[32]BERTRAM H C,KARLSSON A H,RASMUSSEN M,et al.Origin of multiexponential relaxation in muscle myowater[J].Journal of Agricultural and Food Chemistry,2001,49(6):3092-3100.DOI:10.1021/jf001402t.
[33]DA SILVA CARNEIRO C,MáRSICO E T,DE OLIVEIRARESENDE RIBEIRO R,et al.Low-field nuclear magnetic resonance(LF-NMR 1H)to assess the mobility of water during storage of salted fish(Sardinella brasiliensis)[J].Journal of Food Engineering,2016,169:321-325.DOI:10.1016/j.jfoodeng.2015.09.010.
[2]高志立,谢晶.水产品低温保鲜技术的研究进展[J].广东农业科学,2012,39(14):98-101.DOI:10.3969/j.issn.1004-874X.2012.14.032.
[3]严凌苓,陈婷,龙映均,等.国内外水产品保鲜技术研究进展[J].江西水产科技,2013(2):38-41.DOI:10.3969/j.issn.1006-3188.2013.02.015.
[4]MA L K,ZHANG B,DENG S G,et al.Comparison of the cryoprotective effects of trehalose,alginate,and its oligosaccharides on peeled shrimp(Litopenaeus vannamei)during frozen storage[J].Journal of Food Science,2015,80(3):540-546.DOI:10.1111/1750-3841.12793.
[5]包玉龙,汪之颖,李凯风,等.冷藏和冰藏条件下鲫鱼生物胺及相关品质变化的研究[J].中国农业大学学报,2013,18(3):157-162.DOI:10.13386/j.issn1002-0306.2014.13.061.
[6]王倩,孙晓红,蓝蔚青,等.保鲜冰在水产品保藏中的应用研究进展[J].食品与机械,2016,32(3):226-230.DOI:10.13652/j.issn.1003-5788.2016.03.050.
[7]高萌,张宾,邓尚贵,等.流化冰保鲜技术在食品工业中的应用进展[J].食品工业,2014,35(2):178-182.
[8]LOSADA V,BARROS-VELáZQUEZ J,GALLARDO J,et al.Effect of previous slurry ice treatment on the quality of cooked sardine(Sardina pilchardus)[J].European Food Research and Technology A,2006,224(2):193-198.DOI:10.1007/s00217-006-0321-1.
[9]KILINC B,CAKLI S,CADUN A,et al.Comparison of effects of slurry ice and flake ice pretreatments on the quality of aquacultured seabream(Sparus aurata)and seabass(Dicentrarchus labrax)stored at 4℃[J].Food Chemistry,2007,104(4):1611-1617.
[10]朱丹实,李慧,曹雪慧,等.质构仪器分析在生鲜食品品质评价中的研究进展[J].食品科学,2014,35(7):264-269.DOI:10.7506/spkx1002-6630-201407052.
[11]TAHERGORABI R,BEAMER S K,MATAK K E,et al.Chemical properties ofω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish[J].Food Chemistry,2013,139(1/2/3/4):777-785.
[12]ZHANG B,MA L K,DENG S G,et al.Shelf-life of pacific white shrimp(Litopenaeus vannamei)as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging[J].Food Control,2015,51:114-121.DOI:10.1016/j.foodcont.2014.11.016.
[13]GOULAS A E,KONTOMINAS M G.Effect of salting and smokingmethod on the keeping quality of chub mackerel(Scomber japonicus):biochemical and sensory attributes[J].Food Chemistry,2005,93(3):511-520.DOI:10.1016/j.foodchem.2004.09.040.
[14]黄鸿兵,徐幸莲,周光宏.冷冻贮藏对冻猪肉冰晶形态、TVB-N及TBARS的影响[J].食品工业科技,2008,29(2):117-119;122.DOI:10.3321/j.issn 1002-0306.2008.02.028.
[15]QIAN Yunfang,XIE Jing,YANG Shengping,et al.In vivo study of spoilage bacteria on polyphenoloxidase activity and melanosis of modified atmosphere packaged Pacific white shrimp[J].Food Chemistry,2014,155:126-131.DOI:10.1016/j.foodchem.2014.01.031.
[16]国家食品药品监督管理总局,国家卫生和计划生育委员会.食品安全国家标准食品微生物学检验菌落总数测定:GB/T 4789.2-2016[S].北京:中国标准出版社,2017:2-3.
[17]CHENG Xinfeng,ZHANG Min,ADHIKARI B,et al.Effect of power ultrasound and pulsed vacuum treatments on the dehydration kinetics,distribution,and status of water in osmotically dehydrated strawberry:a combined NMR and DSC study[J].Food and Bioprocess Technology,2014,7(10):2782-2792.DOI:10.1007/s11947-014-1355-1.
[18]方静,朱金虎,黄卉,等.冰藏中凡纳滨对虾的质构变化研究[J].南方水产科学,2012,8(6):80-84.DOI:10.3969/j.issn.2095-0780.2012.06.012.
[19]戴志远,崔雁娜,王宏海.不同冻藏条件下养殖大黄鱼鱼肉质构变化的研究[J].食品与发酵工业,2008,34(8):188-191.
[20]ALOTAIBI S,TAHERGORABI R.Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage[J].LWT-Food Science and Technology,2018,88:203-209.DOI:10.1016/j.lwt.2017.10.022.
[21]SILA A,NASRI M,BOUGATEF A,et al.Isolation and characterisation of carotenoproteins from deep-water pink shrimp processing waste[J].International Journal of Biological Macromolecules,2012,51(5):953-959.
[22]YAGIZ Y,KRISTINSSON H G,BALABAN M O,et al.Correlation between astaxanthin amount and a*value in fresh Atlantic salmon(Salmo salar)muscle during different irradiation doses[J].Food Chemistry,2010,120(1):121-127.DOI:10.1016/j.foodchem.2009.09.086.
[23]王强.流化冰对南美白对虾的保鲜效果及作用机制[D].浙江:浙江海洋学院,2015:15-17.
[24]国家卫生和计划生育委员会.食品安全国家标准鲜、冻动物性水产品:GB 2733-2015[S].北京:中国标准出版社,2015:1.
[25]LE N T,DOAN N K,NGUYEN BA T,et al.Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp(Penaeus monodon)[J].Food Chemistry,2017,235:220-226.DOI:10.1016/j.foodchem.2017.05.055.
[26]BENJAKUL S,VISESSANGUAN W,PHONGKANPAI V,et al.Antioxidative activity of caramelisation products and their preventive effect on lipid oxidation in fish mince[J].Food Chemistry,2005,90(1/2):231-239.DOI:10.1016/j.foodchem.2004.03.045.
[27]凌萍华,谢晶,赵海鹏,等.冰温贮藏对南美白对虾保鲜效果的影响[J].江苏农业学报,2010,26(4):828-832.
[28]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.
[29]曹荣,薛长湖,徐丽敏.复合保鲜剂在对虾保鲜及防黑变中的应用[J].农业工程学报,2009,25(8):294-298.DOI:10.3969/j.issn.1002-6819.2009.08.052.
[30]YUAN Gaofeng,LüHua,TANG Wenyan,et al.Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage[J].Food Control,2016,59:818-823.DOI:10.1016/j.foodcont.2015.07.011.
[31]谢晶,侯伟峰,朱军伟,等.复合生物保鲜剂在南美白对虾防黑变中的应用[J].农业工程学报,2012,28(5):267-272.DOI:10.3969/j.issn.1002-6819.2012.05.044.
[32]BERTRAM H C,KARLSSON A H,RASMUSSEN M,et al.Origin of multiexponential relaxation in muscle myowater[J].Journal of Agricultural and Food Chemistry,2001,49(6):3092-3100.DOI:10.1021/jf001402t.
[33]DA SILVA CARNEIRO C,MáRSICO E T,DE OLIVEIRARESENDE RIBEIRO R,et al.Low-field nuclear magnetic resonance(LF-NMR 1H)to assess the mobility of water during storage of salted fish(Sardinella brasiliensis)[J].Journal of Food Engineering,2016,169:321-325.DOI:10.1016/j.jfoodeng.2015.09.010.