牡蛎捕后贮运过程中的活力和呈味特性  

Vigour and Taste Characteristics of Crassostrea gigas during Post-harvest Storage and Transportation

作　　者：闫丽新 殷中专 蔡琰 刘俊荣 徐昙烨 田元勇 Yan Lixin;Yin Zhongzhuan;Cai Yan;Liu Junrong;Xu Tanye;Tian Yuanyong(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,Liaoning)

机构地区：[1]大连海洋大学食品科学与工程学院,辽宁大连116023

出　　处：《中国食品学报》2022年第12期224-233,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0901001);辽宁省教育厅青年科技人才“育苗”项目(QL202008)。

摘　　要：为研究鲜活太平洋牡蛎流通中的品质变化,设定“无水运输-复水处置-干藏销售”运输链模拟捕后贮运过程,以活力、呈味特性及微生物3个指标评价其货架品质。结果表明:①活力:无水运输1 d后,牡蛎质量、pH值和SDH活性分别由187.08 g、6.78和7.92 mg/g显著降至183.39 g,6.56和5.84 mg/g,人工海水复水后迅速回升至初始状态;后期干藏过程中糖原含量、pH值逐渐降低,而核苷酸能荷(AEC)8 d内保持在40%以上,干藏第10天显著降至26.26%。②呈味特性:牡蛎全软体中牛磺酸和谷氨酸含量较高,分别为2.76 mg/g和1.05 mg/g,其次是天冬氨酸和丙氨酸,分别为0.43 mg/g和0.49 mg/g,其中只有谷氨酸味觉活度值(TAV值)>1,是影响牡蛎风味的重要化合物,模拟流通过程中谷氨酸含量一直较为稳定,没有较大波动。③微生物:牡蛎无水运输1 d后细菌总数显著上升,复水后没有明显变化,在后期干藏过程中逐渐上升,第10天细菌总数为10^(4)/g,在可食用标准10^(7)/g范围;通过高通量测序反映模拟流通过程后期微生物群落以交替假单胞菌属和希瓦氏菌属为主,在牡蛎腐败过程发挥了重要作用。结论:太平洋牡蛎在“无水运输1 d-复水-干藏销售8 d”模式下可维持初始状态的最佳品质。In order to study the quality change of live Crassostrea gigas after post-harvesting,the simulated storage and transportation process of the transport chain of‘waterless transport-re-immersed treatment-air exposure storage selling’was set up.The shelf quality of live oyster was evaluated by three indexes including vitality,taste characteristic and microorganism.The experimental results showed that①Vitality:after 1 day of waterless transportation,oyster weight,pH and SDH activity decreased significantly from 187.08 g,6.78 and 7.92 mg/g to 183.39 g,6.56 and 5.84 mg/g,respectively.After reimmersion by the artificial seawater,it quickly recovered to the initial state.Glycogen content and pH gradually decreased in the later air exposure storage process,but AEC value remained at about 40.00%all the time,and significantly decreased to 26.26%on the 10 th day of air exposure storage.②Taste characteristics:taurine and glutamic acid contents were higher in the whole software,which were 2.76 mg/g and 1.05 mg/g,respectively,followed by aspartic acid and alanine,which were 0.43 mg/g and 0.49 mg/g,respectively.Only the TAV value of glutamate was>1,which was an important compound affecting the flavor of Crassostrea gigas.The content of glutamate in the simulated circulation was stable and did not fluctuate greatly.③Microorganism:The total number of bacteria increased significantly after 1 day of waterless transportation,but did not change significantly after re-immersion,and gradually increased in the later air exposure storage process.However,the total number of bacteria on the 10th day was 10^(4)/g,which was still within the edible 10^(7)/g range.High-throughput sequencing showed that the microbial community structure at the later stage of the simulated circulation process was dominated by Pseudoalteromonas and Shewanella,which may play an important role in the process of oyster spoilage.Therefore,the initial quality of Crassostrea gigas could be maintained under the mode of‘1 d waterless transportation-re-immersed

关 键 词：太平洋牡蛎 无水运输 复水 干藏 呈味特征 微生物 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]