脊腹褐虾在低压静电场-微冻联合保鲜过程中的品质变化研究  

Effect of Low-Pressure Electrostatic Field and low Temperature on the Quality of Crangon affinis during Micro-Freezing and Preservation

作　　者：梁瑞萍 谢超 王益男 虞舟 LIANG Rui-ping;XIE Chao;WANG Yi-nan(School of Food and Pharmacy of Zhejiang Ocean University,Zhoushan 316022;Zhejiang Chilly Technology Co,Ltd,Zhoushan 316021,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江驰力科技股份有限公司,浙江舟山316021 [3]舟山昌国食品有限公司,浙江舟山316021

出　　处：《浙江海洋大学学报（自然科学版）》2020年第5期401-408,共8页Journal of Zhejiang Ocean University：Natural Science

基　　金：2018年浙江省新苗人才计划项目(2018R411051);舟山市普陀区科技计划项目(2020JH112)。

摘　　要：脊腹褐虾贮藏保鲜过程受温度影响较大,为研究低压静电场结合微冻保鲜技术作用下产品的品质结构变化,实验以脊腹褐虾为研究对象,通过对联合保鲜技术作用下产品的质构特性、汁液流失率、微观组织结构及TVB-N、TBA、TVC等质量水平参数的量化研究,评价了低压静电场结合微冻保鲜技术对脊腹褐虾产品的保鲜效果。研究发现,以国家标准TVBN≤30 mg·100^(-1)·g^(-1)指示保鲜期终点,未处理组产品保鲜期限为28 d,其TVB-N值达到了30.13 mg·100^(-1)·g^(-1),TBA值达到了0.81 mg·kg^(-1),TVC值增长了7.11 lg(CFU·g^(-1));相比之下,添加联合保鲜技术处理的实验组产品在相同保鲜期28 d下,TVB-N值仅为22.67 mg·100^(-1)·g^(-1),TBA值仅为0.55 mg·kg^(-1),TVC值仅为5.39 lg(CFU·g^(-1)),各项指标远低于对照组;在产品质构特性及微观组织结构方面,其硬度和弹性下降缓慢,肌间结构完整缝隙数量少;同时实验组产品汁液流失率仅为4.98%,在相同保鲜期内其质量水平远超与对照组。综上所述,我们可以得出结论,脊腹褐虾在低压静电场-微冻联合保鲜技术处理下,其贮藏期内质量劣变得到了明显的抑制,该研究成果对于虾类产业乃至水产行业保鲜技术瓶颈的突破有着重要的价值。The storage and fresh-keeping process of spine-bellied brown shrimp is greatly affected by temperature.In order to study the change of product quality under the effect of low-voltage electrostatic field combined with micro-freezing preservation technology,the experiment took Spine-bellied brown shrimp as the research object,and through the combined preservation technology quantitative research on the texture characteristics,juice loss rate,microstructure structure and quality level parameters of TVB-N,TBA,TVC,etc.,to evaluate the preservation effect of low-voltage electrostatic field combined with micro-freezing preservation technology on spine brown shrimp products.The study found that with the national standard TVB-N≤30 mg·100^(-1)·g^(-1) indicating the end of the fresh-keeping period,the fresh-keeping period of the untreated group product was 28 days,the TVB-N value reached 30.13 mg·100^(-1)·g^(-1),the TBA value reached 0.81 mg·kg^(-1),and the TVC value an increase of 7.11 lg(CFU·g^(-1));in contrast,the experimental group products treated with combined preservation technology have a TVB-N value of only 22.67 mg·100^(-1)·g^(-1) and a TBA value of only 0.55 mg·kg^(-1) under the same preservation period of 28 days.TVC value is only 5.39 l g(CFU·g^(-1)),various indicators are much lower than the control group;in terms of product texture characteristics and microstructure,its hardness and elasticity decrease slowly,and the number of complete intermuscular structure gaps is small;simultaneously experiment The juice loss rate of the product in the group was only 4.98%,and its quality level far exceeded that of the control group during the same preservation period.In summary,we can draw the conclusion that under the treatment of low-voltage electrostatic field-micro-freezing combined preservation technology,the quality of brown shrimp in the storage period has become significantly inhibited.The research results are useful for the shrimp industry and the aquatic industry.Breaking through the bottleneck of p

关 键 词：低压静电场 脊腹褐虾 微冻保鲜 肌肉组织结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]