激光开壳技术对贻贝肉脱壳率和品质的影响研究  

Effects of Laser Shucking Technology on Shucking Rate and Quality of Mussel Meat

作　　者：龙官誉 柯志刚 相兴伟 金友定 邓尚贵 周小敏 丁玉庭[1,2,3,4] 刘书来 LONG Guangyu;KE Zhigang;XIANG Xingwei;JIN Youding;DENG Shanggui;ZHOU Xiaomin;DING Yuting;LIU Shulai(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou,Zhejiang 310014;Key Laboratory of Marine Fishery Resources Exploitment&Utilization of Zhejiang Province,Hangzhou,Zhejiang 310014;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou,Zhejiang 310014;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian,Liaoning 116034;Shengsi County Jingsheng Mussel Industry Development Co.,Ltd.,Zhoushan,Zhejiang 316000;College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan,Zhejiang 316000;Zhejiang Industrial Group Co.,Ltd.,Zhoushan,Zhejiang 316000)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]浙江省深蓝渔业资源高效开发利用重点实验室,浙江杭州310014 [3]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [4]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034 [5]嵊泗县景晟贻贝产业发展有限公司,浙江舟山316000 [6]浙江海洋大学食品与药学学院,浙江舟山316000 [7]浙江兴业集团有限公司,浙江舟山316000

出　　处：《核农学报》2023年第5期990-998,共9页Journal of Nuclear Agricultural Sciences

基　　金：国家重点研发计划课题(2020YFD0900902)。

摘　　要：为降低贻贝肉在传统热力开壳中造成的营养损失,提高其可加工性和营养风味,本研究利用激光技术实现贻贝开壳,并结合漂烫或蒸汽技术提高开壳作业的效率和连续性。以传统水煮开壳法和手工开壳法为对照,研究激光开壳、激光-漂烫开壳、激光-蒸汽开壳对贻贝肉感官、营养和滋味品质的影响。结果表明,当激光功率为40 W,处理时间为0.5 s时,闭壳肌脱壳率为100%,且色泽和气味感官评分较高。激光及其组合开壳技术得到的贝肉硬度、弹性和咀嚼性与新鲜贻贝肉比较接近,且较水煮开壳法减少了蛋白质、脂肪、糖类与5′-核苷酸的损失。激光-漂烫开壳和激光-蒸汽开壳还增加了贝肉中游离氨基酸的含量(P<0.05)。因此,激光及其组合开壳技术能有效提高开壳率,减少加工过程中贝肉营养损失,获得品质良好的新鲜脱壳贝肉。本研究结果为激光技术应用于贝类开壳提供了理论依据。In order to reduce the nutritional loss of mussel meat caused by traditional thermal shucking,and improve its processability and nutritional flavor,laser technology was used to realize mussel shucking,which was further combined with blanching or steam technology to improve the efficiency and continuity of shucking operation.The effects of laser shucking,laser-bleaching shucking and laser-steam shucking on the sensory,nutritional and taste quality of mussel meat were investigated using the traditional boiling shucking and the manual shucking as control.The results showed that when the laser power was 40 W and the treatment time was 0.5 s,the shucking rate of the adductor muscle was 100%,and the color and odor sensory scores were high.The hardness,springiness and chewiness of mussel meat obtained by laser and its combined shucking technologies were close to fresh mussel meat,and the loss of protein,fat,carbohydrate and 5′-nucleotide was reduced compared with boiling shucking method.Laser-bleaching shucking and laser-steam shucking also increased the content of free amino acids in mussel meat(P<0.05).Therefore,laser and its combined shucking technologies could effectively improve the shucking rate,reduce the nutritional loss of mussel meat during processing,and obtain fresh shucked mussel meat with good quality.The results of this study provide a theoretical basis for the further application of laser technology in shellfish shucking.

关 键 词：贻贝 激光开壳 组合开壳技术 品质变化 游离氨基酸 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]