坛紫菜多糖对冻藏凡纳滨对虾品质维持的研究  

Effect of polysaccharides derived from Porphyra haitanensis on quality maintenance of Litopenaeus vannamei during frozen storage

作　　者：吕金润 戚勃[2,3] 杨贤庆 李春生[2,3] 赵永强[2,3] 杨少玲 刘书成[1] 潘创 LYU Jinrun;QI Bo;YANG Xianqing;LI Chunsheng;ZHAO Yongqiang;YANG Shaoling;LIU Shucheng;PAN Chuang(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Key Laboratory of Aquatic Products Processing,National Research and Development Center of Aquatic Products Processing Technology,Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation,Ministry of Agriculture and Rural Affairs,Guangzhou 510300,China;Sanya Tropical Fisheries Research Institute,Hainan Province Key Laboratory of Efficient Utilization and Processing of Far-reaching Sea Fishery Resources,Sanya 572018,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]中国水产科学研究院南海水产研究所,农业农村部水产品加工重点实验室,国家水产品加工技术研发中心,农业农村部水产品贮藏保鲜质量安全风险评估实验室,广东广州510300 [3]三亚热带水产研究院海南省深远海渔业资源高效利用与加工重点实验室,海南三亚572018

出　　处：《食品与发酵工业》2025年第8期125-132,I0007,共9页Food and Fermentation Industries

基　　金：国家藻类产业技术体系(CARS-50);海南省自然科学基金项目(322QN434);中国水产科学研究院中央级公益性科研院所基本科研业务费专项资金(2023TD78)。

摘　　要：该研究探究坛紫菜多糖(polysaccharides derived from Porphyra haitanensis,PHP)对冻藏凡纳滨对虾品质维持的影响。将去壳虾仁分别用1、5、10 mg/mL坛紫菜多糖、去离子水和5 mg/mL磷酸盐浸泡后沥干,-18℃冰箱冷冻贮藏30 d,每隔5 d测定一次指标。结果表明,与空白对照组相比,坛紫菜多糖处理可提高虾仁持水能力,降低解冻损失率与离心损失率;可防止蛋白质与脂质氧化,延缓总巯基含量减少、防止羰基含量和丙二醛含量增加;可维持理化性质稳定,减少pH值与颜色、质构特性等变化。苏木精-伊红染色与扫描电镜结果表明坛紫菜多糖处理通过抑制冰晶生长,可以维持微观结构稳定性与完整性。水分指标与品质指标的相关性表明水分变化是导致冻藏虾仁品质改变的重要因素,而坛紫菜多糖能与水分相互作用,抑制冰晶生长,因而具有更好的抗冻保水效果。该研究有望为坛紫菜多糖作为绿色抗冻保水剂应用到冷冻水产品中提供依据,为低甜、低热的抗冻剂开发和应用提供一定的理论基础与指导。This study aimed to investigate the effect of polysaccharides derived from Porphyra haitanensis(PHP)on the maintenance of shrimp quality during frozen storage.The shelled shrimp were soaked in PHP solution with different concentrations of 1,5,and 10 mg/mL,the deionized water and 5 mg/mL of phosphate buffer were set as negative and positive control,respectively.They were then drained and stored at-18℃for 30 days,with measurements taken every 5 days.The findings revealed that PHP treatment led to improvements in the water-holding capacity,reductions in thawing loss rate and centrifugal loss rate,as well as prevention of protein and lipid oxidation.Additionally,the decrease of total sulfhydryl content could be retarded,while the increase of carbonyl content and malondialdehyde content could be prevented.Moreover,the physical and chemical could be maintained,as well as the changes in pH,color,and textural properties.Hematoxylin-eosin staining and scanning electron microscopy indicated that PHP maintained the stability and integrity of microstructure by inhibiting the growth of ice crystals.The correlation between the water index and quality index highlighted that water change showed a significant influence on the quality change of frozen shrimp.Meantime,it was found that PHP could interact with water to inhibit the growth of ice crystals.This study is anticipated to serve as a foundation for utilizing PHP as an environmentally friendly antifreeze agent within frozen aquatic products while also providing theoretical support for developing low-sugar/low-calorie antifreeze solutions.

关 键 词：坛紫菜多糖 冻藏 凡纳滨对虾 品质维持 抗冻剂 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]