超高压处理对海湾扇贝柱冷藏保鲜效果的影响  

Effect of Ultra-high Pressure Treatment on Chill Storage of Argopecten irradians Adductor Muscle

作　　者：金婧彧 王颉[1] 吴紫茼 锁然[1] 马倩云 张彤 冯佳齐 刘亚琼[1] JIN Jing-yu;WANG Jie;WU Zi-tong;SUO Ran;MA Qian-yun;ZHANG Tong;FENG Jia-qi;LIU Ya-qiong(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品研究与开发》2023年第2期1-6,36,共7页Food Research and Development

基　　金：国家重点研发计划项目(2018YFD0901004)。

摘　　要：为探讨超高压处理对4℃冷藏海湾扇贝柱品质及蛋白质氧化的影响,该试验以新鲜海湾扇贝柱在-18℃冻藏条件为对照,超高压(600 MPa/5 min)处理海湾扇贝柱并放置4℃冷藏。贮藏期间,以海湾扇贝柱的菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、色泽、肌原纤维蛋白的羰基、总巯基和活性巯基含量以及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)为测定指标,研究超高压处理对冷藏海湾扇贝柱的保鲜效果。结果表明:对照组和处理组样品的菌落总数和TVB-N含量在贮藏90 d后仍在规定的限定范围之内,总色差(ΔE*)分别为7.48、25.38;随着贮藏时间的延长两组样品的羰基含量均呈上升的趋势,分别上升了9.58、9.16 nmol/mg;而总巯基和活性巯基的含量随着贮藏时间的延长呈下降趋势,总巯基含量分别下降了10.62、8.60 mmol/100 g,活性巯基含量下降了4.73、8.51 mmol/100 g。SDS-PAGE观察研究结果表明,贮藏过程中两组样品的肌原纤维蛋白均发生了降解。The purpose of this paper was to study the effect of ultra-high pressure treatment on the quality and protein oxidation of Argopecten irradians adductor muscle at 4 ℃. The fresh samples of A. irradians adductor muscle were stored at-18 ℃ as the control,and other samples of A. irradians adductor muscle were treated with ultra-high pressure(600 MPa/5 min)and placed at 4 ℃. During the storage,aerobic bacteria count,total volatile basic nitrogen(TVB-N)content,color,carbonyl content and total and reactive sulfhydryl content of myofibrillar protein,and sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE) of A. irradians adductor muscle were determined to investigate the preservation effect of ultra-high pressure on chill storage of A. irradians adductor muscle. The results showed that the aerobic bacteria count and TVB-N content of samples in the control group and the treated group were still within the specified limit after 90 d of storage,and the total color differences(ΔE*)were 7.48 and 25.38,respectively. With the extension of storage time,the carbonyl content in the two groups increased by 9.58 nmol/mg and 9.16 nmol/mg,respectively,whereas the total and reactive sulfhydryl content decreased. In the two groups,the total sulfhydryl content decreased by 10.62 mmol/100 g and 8.60 mmol/100 g,and the reactive sulfhydryl content decreased by 4.73 mmol/100 g and 8.51 mmol/100 g. The results of SDS-PAGE showed that the myofibrillar proteins of samples in the two groups were both degraded during storage.

关 键 词：海湾扇贝柱 超高压 蛋白质 品质 结构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]