摘要
对0℃贮藏条件下南美白对虾的品质变化进行研究,发现贮藏过程中全虾和虾仁的挥发性盐基氮、巯基含量及蛋白质各组分含量随贮藏时间增加均发生不同程度的规律性变化。其中,挥发性盐基氮(total volatile basicnitrogen,TVB-N)随贮藏时间增加而上升,全虾TVB-N值上升速度较虾仁快;表面活性巯基含量先上升后下降;在相同贮藏时间条件下,全虾的表面活性巯基含量高于虾仁的相应值;在蛋白质组分中,肌纤维蛋白含量随贮藏时间的增加明显下降,碱溶蛋白组分含量明显增加,而肌浆蛋白组分下降趋势并不明显。含氮相关物的变化可反映南美白对虾品质的变化,其对深入研究南美白对虾的品质有着重要意义。
Quality changes in Penaeus vannamei during 0 ℃ storage were studied.The results showed that the contents of total volatile basic nitrogen（TVB-N）,sulfhydryl group and various proteins in whole shrimps and shelled shrimps exhibited different regular changes during 0 ℃ storage.TVB-N increased with the increase of storage time,and the increase was faster in whole shrimps.Sulfhydryl groups increased firstly and then decreased and always presented a higher content in whole shrimps compared with shelled shrimps at the same time points.Myofibrillar protein content distinctly decreased,but alkali-soluble protein content showed a substantial increase,and sarcoplasmic protein content little decreased.Therefore,nitrogen-containing materials can represent quality changes of Penaeus vannamei and has a great significance for in-depth study of the quality of Penaeus vannamei.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第20期249-252,共4页
Food Science
基金
“十一五”国家科技支撑计划项目(2008BAD94B02)
中央级公益性科研院所基本科研业务费项目(2010YD082010TS09)
广东省海洋渔业科技推广专项(A201000D03,A200901B02)
关键词
南美白对虾
挥发性盐基氮
巯基含量
蛋白质组分
Penaeus vannamei
total volatile basic nitrogen（TVB-N）
sulfhydryl group content
protein components
