低温等离子体预处理对贮藏期间蟹糊品质变化研究  

Effect of Atmospheric Cold Plasma Pretreatment on the Quality of Crab Paste During Storage

作　　者：彭思维 蒋沁芸 张睿涵 刘彦伟 陈应运 张宾 陈静 PENG Siwei;JIANG Qinyun;ZHANG Ruihan;LIU Yanwei;CHEN Yingyun;ZHANG Bin;CHEN Jing(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Pisa Marine Graduate School of Zhejiang Ocean University,Zhoushan 316022,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]浙江海洋大学中意比萨海洋研究生学院,浙江舟山316022

出　　处：《食品科技》2024年第10期155-163,共9页Food Science and Technology

基　　金：国家重点研发计划项目(2021YFD2100504);舟山科技计划项目(2021C21014);浙江省重点研发计划项目(2023C02006);浙江省教育厅科研基金项目(Y202250727)。

摘　　要：目的:探究低温等离子体(Atmospheric cold plasma,ACP)预处理对贮藏过程中蟹糊品质的影响。方法:以梭子蟹制成的蟹糊为实验对象,采用ACP预处理,在低温贮藏条件(4℃)下,对比分析蟹糊中亚硝酸盐、pH值、感官评定、电子鼻、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)、总巯基、Ca^(2+)-ATPase活性、游离氨基酸、硫代巴比妥酸反应物(Thiobarbituric acid reactive substances,TBARS)含量变化。结果:随着贮藏时间的延长,各组样品亚硝酸盐、TVB-N和TBARS含量逐渐升高;pH值先下降后上升;ACP组相比对照组,感官拒绝点由6 d延长至10 d;基于电子鼻的主成分分析结果和“最近邻”欧氏距离图显示,ACP处理对蟹糊在贮藏中挥发性风味物质有一定影响;总巯基含量和Ca^(2+)-ATPase活性逐渐降低;相较于对照组,ACP处理使蟹糊在腌制过程中能更好保留呈鲜味物质氨基酸,对部分呈苦味物质氨基酸含量有一定程度的降低,总体上对蟹糊的滋味呈积极作用。结论:ACP可有效提高蟹糊的食用性,延长货架期,改善品质及风味特征。该实验可为即食腌制水产品安全性的提高和低温保鲜技术的研究提供一定的理论参考。Objective:To explore the effect of atmospheric cold plasma(ACP)pretreatment on the quality of crab paste during storage.Methods:The crab paste made from Portunus trituberculatus was used as the experimental object,and the crab paste was pretreated by atmospheric cold plasma(ACP)under low temperature storage conditions(4℃).The changes of nitrite,pH,sensory evaluation,electronic nose,total volatile basic nitrogen(TVB-N),total sulfhydryl,Ca^(2+)-ATPase activity,free amino acid and thiobarbituric acid reactive substances(TBARS)content in crab paste were compared and analyzed.Results:With the prolongation of storage time,the contents of nitrite,TVB-N and TBARS in each group increased gradually.The pH value decreased first and then increased.Compared with the control group,the sensory rejection point of ACP group was extended from 6 d to 10 d.The principal component analysis(PCA)results based on the electronic nose and the‘nearest neighbor'Euclidean distance map showed that ACP treatment had a certain effect on the volatile flavor substances of crab paste during storage.The total sulfhydryl content and Ca^(2+)-ATPase activity decreased gradually.Compared with the control group,ACP treatment made the amino acids of the umami substances in the crab paste better retained during the pickling process,and the amino acid content of the bitter substances was reduced to a certain extent,which generally had a positive effect on the taste of the crab paste.Conclusion:ACP can effectively improve the edibility of crab paste,enhance the shelf life,and improve the quality and flavor characteristics.This experiment can provide a theoretical reference for the improvement of the safety of instant pickled aquatic products and the research of low temperature preservation technology.

关 键 词：低温等离子体 蟹糊 品质 游离氨基酸 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]