小龙虾冻藏期间的品质变化  

Changes in the Quality of Crayfish Meat during Frozen Storage

作　　者：桑燕菲 杨立 钱鑫萍 姜绍通 陆剑锋 林琳 SANG Yanfei;YANG Li;QIAN Xinping;JIANG Shaotong;LU Jianfeng;LIN Lin(College of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,China;AnhuiFuhuangSungem Food Group Co.Ltd.,Chaohu 238000,China;Key Laboratory for Agriculture Products Processing of Anhui Province,Hefei 230601,China;Engineering Research Center of Bio-process,Ministry of Education,Hefei 230601,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]安徽富煌三珍食品集团有限公司,安徽巢湖238000 [3]安徽省农产品精深加工重点实验室,安徽合肥230601 [4]农产品生物化工教育部工程研究中心,安徽合肥230601

出　　处：《现代食品科技》2023年第2期243-252,共10页Modern Food Science and Technology

基　　金：财政部和农业部:国家现代农业产业技术体系项目(CARS-48);安徽现代农业产业技术体系项目(AARS-08);中央高校基本科研业务费专项资金(PA2021GDSK0102)。

摘　　要：为研究冷冻贮藏对小龙虾品质的影响,以鲜活(FX组)和蒸煮后(FS组)小龙虾为研究对象,研究两组样品在冻藏过程中挥发性盐基氮(TVB-N)、质构、微观结构、电泳、巯基、硫代巴比妥酸值(TBARS)、羰基、表面疏水性和红外光谱的变化。结果表明冷冻贮藏期间,虾肉的TVB-N逐渐升高至22.93和11.90 mg/100 g,但均未超过安全上限(30 mg/100 g);羰基含量分别上升至0.094μmol/g和0.042μmol/g;FX组表面疏水度先升后降,巯基含量下降41%,FS组巯基含量在0.26~0.81μmol/g范围波动;TBARS值呈先上升后下降。冻藏期间虾肉质构变松散,肌节缩短,Z线、M线明显降解;肌球蛋白条带明显降解,肌肉蛋白质的α-螺旋与无规卷曲结构向β结构转变。蒸煮处理有利于小龙虾冻藏期间品质的保持。In order to study the effects of frozen storage on the quality of crayfish meat,live(FX group)and steamed(FS group)crayfish were used as the research objects.Changes in the total volatile basic nitrogen(TVB-N),texture,microstructure,electrophoresis,sulfhydryl groups,thiobarbituric acid reactive substances(TBARS),carbonyl groups,surface hydrophobicity,and infrared spectroscopic properties during the frozen storage of samples in both groups were investigated.During frozen storage,TVB-N gradually increased to 22.93 and 11.90 mg/100 g in the FX and FS groups,respectively,although neither value exceeded the upper safety limit(30 mg/100 g).Similarly,the carbonyl content of shrimp meat increased to 0.094 and 0.042μmol/g in the FX and FS groups,respectively.In the FX group,surface hydrophobicity increased initially and then decreased,and the sulfhydryl content decreased by 41%.Meanwhile,in the FS group,sulfhydryl content fluctuated in the range of 0.26~0.81μmol/g.The TBARS value increased initially and then decreased.The texture of crayfish meat became loose during frozen storage,with shortened sarcomeres and obvious degradation of Z-and M-lines.The myosin bands were substantially degraded,and theα-helix and random coil structures of muscle proteins were transformed toβstructures.Therefore,steaming pretreatment is beneficial to maintain the quality of crayfish meat during frozen storage.

关 键 词：小龙虾 冻藏 蛋白质冷冻变性 货架期 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]