超高压处理对南美白对虾褐变的影响  

Effects of ultrahigh pressure treatment on browning of Penaeus vannamei

作　　者：杨巨鹏 洪梦蓉 雷叶斯 陈世达[1] 张慧恩[1] 杨华[1] YANG Ju-Peng;LV Chun-Xia;LEI Ye-Si;CHEN Shi-Da;ZHANG Hui-En;YANG Hua(College of Biology and Environment,Zhejiang Wanli University,Ningbo 315100,China)

机构地区：[1]浙江万里学院生物与环境学院,宁波315100 [2]宁波市检验检疫研究所,浙江宁波31502

出　　处：《食品安全质量检测学报》2019年第3期676-682,共7页Journal of Food Safety and Quality

基　　金：宁波市富民专项项目(2015C10018;2016C10009);国家级大学生创新创业训练计划项目(201610876029)~~

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.

关 键 词：超高压 南美白对虾 丝氨酸蛋白酶 多酚氧化酶 褐变 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]