对虾低频电场冰温贮藏期间品质的变化  

Quality change of prawn during low-frequency electric field ice temperature storage

作　　者：余铭[1,2,3] 许丽娟 陈海强 梁钻好[1,2] 陈姗姗 梁凤雪 敖菲菲 YU Ming;XU Li-juan;CHEN Hai-qing;LIANG Zuan-hao;CHEN Shan-shan;LIANG Feng-xue;AO Fei-fei(Department of Food and Environmental Engineering,Yangjiang Polytechnic,Yangjiang,Guangdong 529566,China;Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Pocessing of Guangdong Provice,Yangjiang,Guangdong 529566,China;Yangtze Delta Region Institute of Tsinghua University,Jiaxing,Zhejiang 314006,China;School of Food Science and Engineering,South China University of Technology,Guangzhou,Guangdong 510640,China)

机构地区：[1]阳江职业技术学院食品与环境工程系,广东阳江529566 [2]广东省食品低温加工工程技术研究中心,广东阳江529566 [3]浙江清华长三角研究院,浙江嘉兴314006 [4]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《食品与机械》2023年第3期122-127,共6页Food and Machinery

基　　金：广东省省级(基础研究及应用研究)重大科研项目(编号:2017GKZDXM015);广东省教育厅普通高校重点科研平台(编号:2021GCZX017);阳江职业技术学院院级科研项目(编号:2021kjzd01)。

摘　　要：目的:探究低频电场辅助冰温保鲜提高虾肉品质的可行性。方法:在冰温基础上施加低频电场(LFEF+冰温)保鲜对虾,监测贮藏期间对虾的丙二醛含量、盐溶性蛋白含量、Ca^(2+)-ATPase活性、pH值、剪切力、色差和蛋白质分子量变化规律,并与常规冰温保鲜作对照。结果:相对于常规冰温保鲜处理,LFEF+冰温保鲜处理对虾肉的丙二醛含量、盐溶性蛋白含量、pH值、剪切力、色泽无显著影响,但贮藏3 d后,低频电场辅助冰温保鲜可显著抑制虾肉Ca^(2+)-ATPase活性的下降,其中贮藏第15天时LFEF+冰温处理组的Ca^(2+)-ATPase活性是常规冰温保鲜处理组的2.20倍。此外,低频电场辅助冰温保鲜可明显抑制肌球蛋白重链、肌动蛋白和原肌球蛋白条带密度的下降。结论:与常规冰温保鲜相比,低频电场冰温保鲜处理可显著抑制Ca 2+-ATPase活性下降和蛋白质降解,维持蛋白质结构和性质的稳定,减缓虾肉品质劣变。Objective:This study aimed to explore the feasibility of low-frequency electric field assisted controlled freezing-point storage(CFPS)technology improving the quality of shrimp.Methods:Low-frequency electric field was applied on the basis of controlled freezing-point storage(LFEF+CFPS)to preserve prawns,and the contents of malondialdehyde and salt soluble protein,as well as the changes of Ca^(2+)-ATPase activity,pH value,shear force,color difference and protein molecular weight of prawns were monitored.Results:Compared with the conventional CFPS,the LFEF+CFPS had no significant effect on the content of malondialdehyde,salt-soluble protein,pH,shear force and color of prawn meat.However,after 3 days of storage,LFEF+CFPS treatment significantly inhibit the decrease of Ca^(2+)-ATPase activity,and the Ca^(2+)-ATPase activity of LFEF+CFPS treatment group stored for 15 days was 2.20 times that of the CFPS treatment group.In addition,LFEF+CFPS treatment significantly inhibited the decrease in the density of myosin heavy chain,actin and tropomyosin bands.Conclusion:Compared with conventional CFPS treatment,LFEF+CFPS treatment significantly inhibited the decrease of Ca^(2+)-ATPase activity and protein degradation,maintained the stability of protein structure and properties,and slowed down the deterioration of prawn meat quality.

关 键 词：对虾 低频电场 冰温保鲜 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]