不同辐照处理对克氏原螯虾虾黄品质变化的影响  

Effect of Different Irradiation Treatments on the Quality of Crayfish Hepatopancreas

作　　者：谭宏渊 黄琪 鲁怡婷 刘煊 涂子仪 魏凌云 乔宇[2] TAN Hongyuan;HUANG Qi;LU Yiting;LIU Xuan;TU Ziyi;WEI Lingyun;QIAO Yu(School of Environmental Ecology and Biological Engineering,Wuhan Institute of Technology,Wuhan 430205,China;Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Hubei Crayfish Industry Technology Research Institute Co.Ltd.,Qianjiang 433100)

机构地区：[1]武汉工程大学环境生态与生物工程学院,湖北武汉430205 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [3]湖北省小龙虾产业技术研究院有限公司,湖北潜江433100

出　　处：《肉类研究》2024年第9期36-41,共6页Meat Research

基　　金：湖北省技术创新专项揭榜制科技项目(2023BEB030);湖北省科技创新人才计划-科技人才服务企业项目(2023DJC100);武汉工程大学研究生教育创新基金项目(CX2023155)。

摘　　要：为探究辐照杀菌对克氏原螯虾虾黄品质的影响,采用^(60)Coγ射线辐照(6 kGy)对整虾和仅虾黄进行杀菌,以未杀菌组作为对照组,通过测定虾黄部位的色度、褐变指数、5-羟甲基糠醛含量、过氧化值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、总酚及吡咯含量等理化指标,探究不同辐照处理对虾黄品质的影响。结果表明:经辐照杀菌后,整虾组与未杀菌组白度值无显著差异(P>0.05),但辐照虾黄组亮度值显著上升(P<0.05),红度值显著下降(P<0.05);辐照后虾黄在294 nm处的吸光度和褐变程度增加,但荧光强度及5-羟甲基糠醛含量下降,说明辐照会加剧美拉德反应,但也会分解反应产物;2个辐照杀菌组的过氧化值、TBARS值、吡咯和总酚含量均高于未杀菌组,尤其是辐照整虾组显著上升(P<0.05),氧化程度更高。总体来说,辐照杀菌可以较好地维持虾黄的色泽,但也会促进其发生美拉德反应和脂质氧化,尤其是虾尾的存在更会促进这些反应进程。To investigate the effect of sterilization on the quality of crayfish hepatopancreas,hepatopancreas samples from whole crayfish and hepatopancreas irradiated with^(60)Coγ-ray(6 kGy)and non-irradiated hepatopancreas were evaluated for color,browning index,5-hydroxymethylfurfural(5-HMF)content,peroxide value(POV),thiobarbituric acid reactive substances(TBARS)value,total phenol content,and pyrrole content.The results showed that there was no significant difference in whiteness between the irradiated whole crayfish group and the non-sterilized group(P>0.05),but the former had significantly higher brightness(L^(*))and significantly lower redness(a^(*))value compared to the latter(P<0.05).After irradiation,the absorbance at 294 nm and browning degree of crayfish hepatopancreas increased,but the fluorescence intensity and 5-HMF content decreased,indicating that irradiation could trigger the Maillard reaction but then decompose the reaction products.The POV,TBARS value,pyrrole content,and total phenol content of both irradiated groups were higher than those of the non-sterilized group.Notably,a significant increase in these parameters was observed for the irradiated whole crayfish group(P<0.05)indicating a higher degree of oxidation.Overall,irradiation can maintain the color of crayfish hepatopancreas well,but also promote the Maillard reaction and lipid oxidation,especially for whole crayfish.

关 键 词：克氏原螯虾虾黄 ^(60)Co辐照 美拉德反应 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]