低压静电场对红虾微冻贮藏过程中品质的影响  

Effect of Low-Voltage Electrostatic Field on the Quality of Red Shrimp during Micro-Freezing Storage

作　　者：高飞 杨水兵 夏宇 余海霞 张小军 蔡勇[4] GAO Fei;YANG Shuibing;XIA Yu;YU Haixia;ZHANG Xiaojun;CAI Yong(Food and Medicine School of Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;School of Biological Science and Food Engineering,Chuzhou University,Chuzhou 239000,Anhui,China;Zhoushan Yueyang Food Co.,Ltd.,Zhoushan 316021,Zhejiang,China;Ocean Research Center of Zhoushan,Zhejiang University,Zhoushan 316021,Zhejiang,China;Marine Fisheries Research Institute of Zhejiang Province,Zhoushan 316021,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]滁州学院生物与食品工程学院,安徽滁州239000 [3]舟山市越洋食品有限公司,浙江舟山316021 [4]浙江大学舟山海洋研究中心,浙江舟山316021 [5]浙江省海洋水产研究所,浙江舟山316021

出　　处：《食品研究与开发》2024年第10期21-28,共8页Food Research and Development

基　　金：浙江省科技计划项目(2022C04016);舟山市定海区科技计划项目(2022C1104);安徽省高等学校自然科学研究重点项目(2022AH051089)。

摘　　要：为研究添加低压静电场对红虾微冻贮藏保鲜过程中品质的影响,以舟山海捕红虾为研究对象,通过测定0~25 d内-3℃普通微冻及电场微冻条件下虾肉的各项指标,包括持水力(water-holding capacity,WHC)、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、盐溶性蛋白(salt soluble protein,SSP)含量、硫代巴比妥酸(thiobarbituric acid,TBA)值、总巯基含量、菌落总数(total viable count,TVC)等,并通过十二烷基硫酸钠-聚丙烯酰胺凝胶(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS-PAGE)电泳探究红虾蛋白构象变化,比较分析有无低压静电场添加时舟山红虾品质的差异。结果表明,在25 d贮藏期内,-3℃普通微冻组样品的持水力大幅下降,TVB-N值和TBA值分别高达32.39 mg/100 g和1.03 mg/kg,TVC增加至7.98 lg(CFU/g),蛋白质变性程度高,已处于不可食用状态;相较之下,-3℃电场微冻组样品的持水力高达82.82%,TVB-N、TBA值和TVC均远低于对照组产品,肌原纤维蛋白受破坏程度低,虾肉仍能食用。综上说明,低压静电场与微冻技术叠加应用能够更长时间保持舟山海捕红虾的营养价值。In order to study the influence of low-voltage electrostatic field on the quality of the red shrimp during micro-freezing storage,this study focused on the red shrimp caught from Zhoushan sea.Various indicators of shrimp meat within 0 to 25 d under-3℃micro-freezing conditions and electrostatic micro-freezing conditions,including water-holding capacity(WHC),total volatile basic nitrogen(TVB-N),salt soluble protein(SSP),sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE),thiobarbituric acid(TBA),total sulfhydryl content and total viable count(TVC)were measured to compare and analyze the differences in quality of Zhoushan red shrimp with or without low-voltage electrostatic fields.The results indicated that during the 25 d storage period,the WHC of the red shrimp samples in-3℃micro-freezing group decreased sig-nificantly.The TVB-N value and the TBA values have been as high as 32.39 mg/100 g and 1.03 mg/kg respectively,and the TVC value has increased to 7.98 lg(CFU/g).Protein is in a fundamentally denatured state and the red shrimp was no longer edible.In contrast,the WHC of the red shrimp in-3℃low-voltage electrostatic field was as high as 82.82%,and TVB-N,TBA and TVC values were also much lower than the control products.The destruction of myofibrillar protein was minimal and the shrimp was still edible.To sum up,the combined application of low-voltage electrostatic field and micro-freezing technology can maintain the nutritional value of Zhoushan sea-caught red shrimp for a longer time,providing a new idea for the storage and preservation of other aquatic products.

关 键 词：红虾 低压静电场 微冻贮藏 品质 保鲜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]