空间电场结合茶多酚对冰温贮藏哈氏仿对虾肌肉品质的影响  

Effect of Space Electric Field Combined with Tea Polyphenols on Meat Quality of Parapenaeopsis hardwickii during Ice⁃Temperature Storage

作　　者：李海波[1] 吴玉婷 苗家明 李小燕 张海玲 LI Haibo;WU Yuting;MIAO Jiaming;LI Xiaoyan;ZHANG Hailing(Zhejiang International Maritime College,Zhoushan 316021,Zhejiang,China;Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;Zhoushan Changguo Food Limited Company,Zhoushan 316000,Zhejiang,China)

机构地区：[1]浙江国际海运职业技术学院,浙江舟山316021 [2]浙江海洋大学,浙江舟山316022 [3]舟山市昌国食品有限公司,浙江舟山316000

出　　处：《食品研究与开发》2024年第13期85-90,共6页Food Research and Development

基　　金：舟山市市级公益类科技项目(2020C31035)。

摘　　要：以哈氏仿对虾(Pneumatophorus hardwickii)为研究对象,讨论空间电场结合茶多酚对对虾冰温贮藏品质的影响。设置CK组(不做处理)、T1组(3000 V/50 Hz空间电场处理)、T2组(1%茶多酚保鲜剂处理)和T3组(空间电场结合茶多酚处理),对虾肉贮藏过程中菌落总数、硫代巴比妥酸值、挥发性盐基氮含量、盐溶性蛋白含量和Ca^(2+)-ATP酶活性进行研究,结合变异系数权重法综合计算评价不同处理的虾肉肌肉品质。结果显示,随冰温贮藏时间的延长,4组虾肉的菌落总数、硫代巴比妥酸值和挥发性盐基氮含量逐渐上升,盐溶性蛋白含量和Ca^(2+)-ATP酶活性逐渐下降。贮藏期间T1、T2和T3组各指标与CK组差异明显,T1、T2组之间各指标差异较小,T3组菌落总数、硫代巴比妥酸值和挥发性盐基氮含量始终低于CK、T1和T2组,而盐溶性蛋白含量和Ca^(2+)-ATP酶活性在贮藏中后期(4~8 d)显著高于CK、T1和T2组(P<0.05)。CK、T1、T2和T3组肌肉品质综合评价分数分别为-2.41、0.10、0.25和2.07,说明3000 V/50 Hz空间电场结合1%茶多酚保鲜剂能够更有效地延缓对虾冰温贮藏期间虾肉品质的下降。The effect of space electric field combined with tea polyphenols on the quality of shrimp(Pneu⁃matophorus hardwickii)during ice⁃temperature storage was studied.Four groups were designed,including CK(no treatment),T1(3000 V/50 Hz space electric field),T2(1%tea polyphenol preservative),and T3(space electric field combined with tea polyphenols).The total bacterial count,thiobarbituric acid(TBA)value,total volatile basic nitrogen(TVB⁃N)content,salt soluble protein content,and Ca^(2+)⁃ATPase activity during the storage were determined.The weighting based on the coefficient of variation was employed to com⁃prehensively evaluate the meat quality of shrimp in different treatments.The results showed that the total bacte⁃rial count,TBA value,and TVB⁃N content in the four groups increased gradually,while the content of salt soluble protein and the activity of Ca^(2+)⁃ATPase decreased gradually with the prolongation of ice⁃temperature storage time.During the storage period,the quality indicators of T1,T2,and T3 were different from those of CK.The indicators showed little differences between T1 and T2 groups.T3 group had lower total bacterial count,TBA value,and TVB⁃N content and higher salt soluble protein content and Ca^(2+)⁃ATPase activity than CK,T1,and T2 groups during storage for 4-8 d(P<0.05).The comprehensive meat quality scores of CK,T1,T2,and T3 groups were-2.41,0.10,0.25,and 2.07,respectively,indicating that 3000 V/50 Hz space electric field treatment combined with 1%tea polyphenols could effectively delay the decline of shrimp meat quality during ice⁃temperature storage.

关 键 词：哈氏仿对虾 茶多酚 电场保鲜 冰温贮藏 品质特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]