琼胶寡糖对冻藏南美白对虾肌肉品质特性的影响  

Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage

作　　者：倪继龙 焦龙 王家星 宋佳 武天昕 水珊珊 张宾 NI Jilong;JIAO Long;WANG Jiaxing;SONG Jia;WU Tianxin;SHUI Shanshan;ZHANG Bin(College of Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang Marine Development Research Institute,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]浙江省海洋开发研究院,浙江舟山316022

出　　处：《食品工业科技》2025年第6期155-163,共9页Science and Technology of Food Industry

基　　金：国家重点研发计划项目课题(2021YFD2100504);国家自然科学基金项目(32301972&&U23A20263);国家级大学生创新创业训练计划重点领域项目(202310340045);浙江省省属高校科研院所基本科研业务费(2024J003)。

摘　　要：目的:考察琼胶寡糖对冻藏南美白对虾肌肉品质特性的影响。方法:将新鲜南美白对虾分别浸泡在蒸馏水、1.5%和3.0%琼胶寡糖、1.5%和3.0%三聚磷酸钠溶液中,冻藏0、20、40、60、80和100 d,分别测定其解冻损失率、蒸煮损失率、pH、L^(*)值、水分活度、水分含量、质构、肌原纤维蛋白含量、Ca^(2+)-ATPase活性、羰基含量、各化学键含量、活性巯基和总巯基含量等指标。结果:随着冻藏时间增加,南美白对虾蒸煮损失率、解冻损失率、L^(*)值、羰基和疏水键含量分别增加了14.52%~37.66%、35.33%~71.01%、4.98%~17.71%、78.96%~142.72%和156.58%~271.23%;弹性、咀嚼性、水分活度、水分含量、肌原纤维蛋白、离子键、氢键、活性巯基和总巯基含量分别降低了24.47%~50.49%、39.56%~66.05%、2.13%~4.67%、4.13%~10.08%、15.30%~25.33%、46.32%~66.50%、31.79%~66.83%、41.97%~60.77%和30.29%~44.84%;pH呈先下降再上升趋势。其中,琼胶寡糖和三聚磷酸钠组各个指标的检测结果均优于蒸馏水组,浓度为3%时效果最佳。结论:琼胶寡糖能显著抑制南美白对虾肌肉品质的劣化。本研究为新型无磷抗冻剂的开发与应用提供思路和理论支撑。Objective:The effects of agar oligosaccharides on the quality characteristics of Litopenaeus vannamei were investigated during frozen storage.Methods:Fresh L.vannamei were immersed in distilled water,1.5%and 3.0%agarose oligosaccharides,1.5%and 3.0%sodium tripolyphosphate solution,respectively.The thawing loss rate,cooking loss rate,pH,L*value,water activity,water content,texture characteristics,myofibrillar protein content,Ca^(2+)-ATPase activity,carbonyl content,chemical bond content,active sulfhydryl content and total sulfhydryl content were measured on the 0,20,40,60,80,and 100 d of frozen storage.Results:With the increase of frozen storage time,the cooking loss rate,thawing loss rate,L^(*)value,carbonyl content and hydrophobic bond content of L.vannamei increased by 14.52%~37.66%,35.33%~71.01%,4.98%~17.71%,78.96%~142.72%and 156.58%~271.23%,respectively.The springiness,chewiness,water activity,water content,myofibrillar protein content,ionic bond content,hydrogen bond content,active sulfhydryl group,and total sulfhydryl group content decreased by 24.47%~50.49%,39.56%~66.05%,2.13%~4.67%,4.13%~10.08%,15.30%~25.33%,46.32%~66.50%,31.79%~66.83%,41.97%~60.77%and 30.29%~44.84%,respectively.The pH showed a trend of decreasing first and then increasing.Among them,the results of each index in the agar oligosaccharide and sodium tripolyphosphate groups were better than those in the distilled water group,and the effect was the best when the concentration was 3%.Conclusion:Agar oligosaccharides can significantly inhibit the deterioration of muscle quality of L.vannamei during frozen storage.This study provides ideas and theoretical support for the development and application of new phosphorus-free antifreeze.

关 键 词：南美白对虾 琼胶寡糖 品质特性 肌原纤维蛋白 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]