空间电场对微冻贮藏中华管鞭虾(Solenocera crassicornis)鲜度和脂质的影响  

Effects of Spatial Electric Field on Freshness and Lipid of Solenocera crassicornis in Micro‐frozen Storage

作　　者：秦亚楠 谢超 郑炜 邱意忠 QIN Yanan;XIE Chao;ZHENG Wei;QIU Yizhong(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;Zhoushan Dakang Technology Co.,Ltd.,Zhoushan 316100,Zhejiang,China;Zhoushan Shengtai Aquatic Products Co.,Ltd.,Zhoushan 316000,Zhejiang,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]舟山达康科技有限公司,浙江舟山316100 [3]舟山市晟泰水产有限公司,浙江舟山316000

出　　处：《食品研究与开发》2024年第8期78-84,共7页Food Research and Development

基　　金：舟山市普陀山⁃朱家尖管委会科技计划项目(202203)。

摘　　要：研究不同强度的空间电场对微冻贮藏中华管鞭虾鲜度和脂质的影响,以挥发性盐基氮(total volatile base nitrogen,TVB⁃N)含量、汁液流失率、脂肪含量、游离脂肪酸(free fatty acid,FFA)含量、过氧化值(peroxide value,POV)、硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)含量为评价指标,采用无电场(对照组DY1)、加电场2 kV/m⁃50 Hz(试验组DY2)、3 kV/m⁃50 Hz(试验组DY3)的空间电场装置,研究其在-4℃贮藏28 d时鲜度及脂质的变化情况,并对鲜度及脂质特性指标进行相关性分析。贮藏28 d时,试验组DY3的TVB⁃N含量上升至31.79 mg/100 g,比DY1组、DY2组增加7.28、9.93 mg/100 g;对照组汁液流失率达9.37%,分别比试验组增加1.43%、1.79%;对照组脂肪含量下降至0.45 g/100 g,相比于试验组分别减少0.04、0.05 g/100 g;FFA含量上涨至4.87%,比试验组增加0.22%、0.35%;POV增至6.72 g/100 g,比试验组增加0.44、0.68 g/100 g;TBARS增至0.88 meq/kg,与试验组相比分别增加0.12、0.17 meq/kg。综上可知,添加电场可以有效保持中华管鞭虾在微冻贮藏中的鲜度及脂质品质,且3 kV/m⁃50 Hz的电场保鲜效果更佳。This paper studied the effects of different intensities of spatial electric field on the freshness and lipid of Solenocera crassicornis in micro⁃frozen storage.Total volatile basic nitrogen(TVB⁃N)content,juice loss rate,fat content,free fatty acid(FFA)content,peroxide value(POV),and thiobarbituric acid reactive substance(TBARS)content were used as evaluation index,and the changes of freshness and lipid were de⁃tected by a space electric field device with no electric field(control group DY1),an electric field of 2 kV/m⁃50 Hz(experimental group DY2)and 3 kV/m⁃50 Hz(experimental group DY3)at−4℃for 28 d.The correlation between freshness and lipid characteristics was analyzed.After 28 d of storage,the TVB⁃N of DY3 group increased to 31.79 mg/100 g,which was 7.28 mg/100 g and 9.93 mg/100 g higher than that of DY1 and DY2 groups,respectively.The control group had a juice loss rate of 9.37%,which was 1.43%and 1.79%higher than that of experimental groups,respectively,a decrease of fat content to 0.45 g/100 g,which was 0.04 g/100 g and 0.05 g/100 g less,respectively,a rise of FFA content to 4.87%,which was 0.22%and 0.35%higher,respectively,an increase of POV to 6.72 g/100 g,which was 0.44 g/100 g and 0.68 g/100 g higher,respectively,and an increase of TBARS content to 0.88 meq/kg,which was 0.12 meq/kg and 0.17 meq/kg higher,respectively.In conclusion,electric field effectively maintained the freshness and lipid quality of S.crassicornis in micro⁃frozen storage,and the electric field of 3 kV/m⁃50 Hz had a better preservation effect.

关 键 词：中华管鞭虾 空间电场 微冻 鲜度 脂质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]