高密度CO2和热处理对近江牡蛎肉品质影响的比较  

Comparison of effect of dense phase carbon dioxide and heat treatment on muscle quality of Crassostrea rivularis

作　　者：屈小娟[1] 张良[1] 刘书成[1] 黄万有[1] 章超桦[1] 吉宏武[1] 

机构地区：[1]广东省水产品加工与安全重点实验室广东普通高等学校水产品深加工重点实验室广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2013年第7期117-122,共6页Science and Technology of Food Industry

基　　金：国家贝类产业技术体系建设专项资金(CARS-48);广东省水产蛋白改性技术研究团队专项资金(2011A020102005);广东省自然科学基金(10152408801000010)

摘　　要：以新鲜近江牡蛎为对照,比较高密度二氧化碳(DPCD)和热处理对牡蛎营养成分、肌肉品质以及呈味成分的影响。研究结果表明:DPCD处理能够较好地保留牡蛎的营养成分;DPCD和热处理均会造成牡蛎的质量损失和肌肉蛋白质的变性,其中热处理更为严重;DPCD处理对pH无显著影响;除了AMP、IMP、GMP外,DPCD处理对牡蛎中其他呈味成分(呈味氨基酸、有机酸、糖原、阴离子等)含量的影响均小于热处理,传统的热处理则会造成大部分呈味成分的损失。Compared with untreated Crassostrea rivularis, the effect of dense phase carbon dioxide （DPCD）and heat treatment on the nutrient components, muscle quality and flavor components of Crassostrea rivularis were investigated.The results showed that DPCD could retain more nutrient components than heat treatment.DPCD and heat treatment could lead to weight loss and protein denaturation of Crassostrea rivularis, but which was more apparent by heat treatment.However, pH was not changed.Except for AMP, IMP and GMP,the content of other flavor components（free amino acids,organic acid ,and glycogen,Cr, PO^-）decreased lightly by DPCD treatment. However, traditional cooking method of boiling water leaded to significantly loss of flavor components of Crassostrea rivularis.

关 键 词：高密度二氧化碳 近江牡蛎 营养成分 肌肉品质 呈味成分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]