冷链流通中温度波动对冷冻南美白对虾持水性及质构特性的影响  

Effects of temperature fluctuations on water-holding capacity and texture of frozen Litopenaeus vannamei during cold chain circulation

作　　者：李桢桢 尹明雨 王锡昌[1,2,3] LI Zhenzhen;YIN Mingyu;WANG Xichang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation,Ministry of Agriculture,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]农业农村部水产品贮藏保鲜质量安全风险评估实验室,上海201306

出　　处：《食品与发酵工业》2024年第5期208-217,共10页Food and Fermentation Industries

基　　金：国家重点研发计划资助(2018YFD0901006)。

摘　　要：以南美白对虾为研究对象,设置-18~-12、-18~-6、-18~0℃温度波动参数,研究0、1、3、5、7次波动后南美白对虾的持水性及质构特性变化,通过肌原纤维蛋白结构特性和微观结构的变化对其进行内因分析。结果表明,随着温度波动次数的增加,3组温度波动组南美白对虾的水分含量、硬度、内聚性、咀嚼性和剪切力逐渐减少,解冻损失、离心损失逐渐增加,持水性及质构特性发生显著劣变,且随着波动范围的增加,劣变程度加剧。巯基含量、最大内源荧光强度不断下降,且SDS-PAGE图显示肌原纤维蛋白部分发生氧化变性;通过微观结构更直观地发现,温度波动各组的冰晶和肌肉组织中的孔洞逐渐增大且不规则化。此外,通过偏最小二乘法进一步阐明蛋白变性和冰晶的重结晶是引起持水性及质构特性下降的主要原因。因此,温度波动次数增加会加剧南美白对虾持水性和质构特性的下降,应尽量避免冷链流通过程中多次大幅度甚至极端温度波动情况的发生。The temperature fluctuation parameters of-18--12,-18--6,-18-0℃were set to study the changes of water-holding and texture characteristics of Litopenaeus vannamei after 0,1,3,5,and 7 fluctuations,and the internal cause was analyzed through the changes of myofibrillar protein structure and microstructure.Results showed that the water content,hardness,cohesiveness,chewiness,and shear force of the three temperature fluctuation groups of L.vannamei decreased gradually with the increase of the number of temperature fluctuations,while the thawing loss and centrifugal loss increased gradually.The water-holding capacity and texture charac-teristics deteriorated significantly and the deterioration degree increased with the increase of the fluctuation range.The content of the sulf-hydryl group and the maximum endogenous fluorescence intensity decreased continuously.The SDS-PAGE showed that part of the myofi-brillar protein was oxidized.It could be found more intuitively through the microstructure that the holes in ice crystals and muscle tissues of each group gradually increased and became irregular during the temperature fluctuation process.In addition,it was further clarified by par-tial least squares regression that protein denaturation and recrystallization of ice crystals were the main reasons for the decline of water re-tention and texture properties.Therefore,the increase in the number of temperature fluctuations will aggravate the decline of water holding capacity and texture characteristics of L.vannamei,and the occurrence of multiple large and even extreme temperature fluctuations in the cold chain circulation process should be avoided as far as possible.

关 键 词：南美白对虾 温度波动 持水性 质构特性 蛋白变性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]