本文测定了海捕大管鞭虾(Solenocera melantho)(又称红虾)调理食品在不同温度保藏中的细菌总数、挥发性盐基氮(TVB-N)值、pH值及感官评价等参数。通过对虾肉色泽、组织质构、风味和外形四个方面的检测,综合各项指标决定将TVB-N作为该产...本文测定了海捕大管鞭虾(Solenocera melantho)(又称红虾)调理食品在不同温度保藏中的细菌总数、挥发性盐基氮(TVB-N)值、pH值及感官评价等参数。通过对虾肉色泽、组织质构、风味和外形四个方面的检测,综合各项指标决定将TVB-N作为该产品质量变化和推测货架期时长的关键指标。将各温度下测定的TVB-N值代入线性方程组计算出反应活化能Ea为55.21 k J/mol,指前因子k0为1.08×10^9。利用Arrhenius方程外推法计算得出在20°C和25°C温度下TVB-N值变化速率常数分别为k20°C=0.1405和k25°C=0.2386,从而进一步确定该条件下保藏的理论货架期分别为153.6d和92.1d。经质构仪分析红虾虾仁的硬度与弹性变化,综合感官评定结果和其它测定值,确定海捕红虾产品在常温贮藏中的货架期为3个月。本研究为常温下红虾调理食品的保藏提供了理论依据。展开更多
The temperature fluctuations caused by the frequent starting and stopping of the cold storage compressor have become a significant factor leading to a decrease in freezing shrimp quality.The present study aimed to ach...The temperature fluctuations caused by the frequent starting and stopping of the cold storage compressor have become a significant factor leading to a decrease in freezing shrimp quality.The present study aimed to achieve thermostatic freezing of shrimp using cold storage agents.The results showed that,with the extension of freezing time,the texture characteristics(hardness,elasticity),salt-soluble protein,total volatile basic nitrogen(TVB-N)value,polyphenol oxidase(PPO)activity,total bacterial count,and pH of Solenocera melantho stored under both thermostatic and conventional freezing exhibited similar trends.While,the changes in these physicochemical indexes were consistently slower in shrimp stored under thermostatic freezing compared to conventional freezing.Additionally,the content of volatile components was lower in shrimp stored at thermostatic freezing.The number of metabolites in shrimp stored under conventional freezing was significantly higher than that stored under thermostatic freezing.Notably,glutamate,which contributes to a pleasant flavor,exhibited a higher VIP value in thermostatic freezing-stored shrimp(2.37)compared to conventional freezing(2.12),whereas Lisoleucine and L-leucine showed lower VIP values under thermostatic freezing(8.75 and 3.69,respectively)relative to conventional freezing(10.13 and 3.90,respectively).Therefore,thermostatic freezing is more conducive to the storage and preservation of S.melantho.展开更多
以海捕大管鞭虾为研究对象,建立了液相色谱(HPLC)测定大管鞭虾中多种生物胺的分析方法。在此基础上测定辐照后大管鞭虾的生物胺含量及在不同条件贮藏过程中生物胺含量的变化,从而确定辐照对大管鞭虾中生物胺形成和变化的影响。研究结果...以海捕大管鞭虾为研究对象,建立了液相色谱(HPLC)测定大管鞭虾中多种生物胺的分析方法。在此基础上测定辐照后大管鞭虾的生物胺含量及在不同条件贮藏过程中生物胺含量的变化,从而确定辐照对大管鞭虾中生物胺形成和变化的影响。研究结果表明:采用内标法可有效分离及准确测定大管鞭虾中的色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺、精胺等8种生物胺含量。在0~250 mg/kg范围,所测各种生物胺的线性相关系数在0.9915~0.9988之间,回收率在86.8%~94.9%之间,相对标准偏差小于7.1%。不同贮藏温度下,辐照对大管鞭虾中各类生物胺的产生具有一定的抑制作用,而其对生物胺产生的影响根据生物胺的类别和辐照剂量的不同而存在差异;5 k Gy的辐照强度即可对生物胺产生抑制作用,当辐照剂量≥5 k Gy后,对生物胺的抑制作用未显著增强;在20℃条件下,辐照可有效抑制各类生物胺的产生,然而7 d后,在贮存前对水产品进行20 k Gy大剂量的辐照也无法抑制酪胺和腐胺的大量产生。由此认为,低温与辐照技术相结合的贮藏方式可有效控制有毒生物胺的产生。展开更多
文摘本文测定了海捕大管鞭虾(Solenocera melantho)(又称红虾)调理食品在不同温度保藏中的细菌总数、挥发性盐基氮(TVB-N)值、pH值及感官评价等参数。通过对虾肉色泽、组织质构、风味和外形四个方面的检测,综合各项指标决定将TVB-N作为该产品质量变化和推测货架期时长的关键指标。将各温度下测定的TVB-N值代入线性方程组计算出反应活化能Ea为55.21 k J/mol,指前因子k0为1.08×10^9。利用Arrhenius方程外推法计算得出在20°C和25°C温度下TVB-N值变化速率常数分别为k20°C=0.1405和k25°C=0.2386,从而进一步确定该条件下保藏的理论货架期分别为153.6d和92.1d。经质构仪分析红虾虾仁的硬度与弹性变化,综合感官评定结果和其它测定值,确定海捕红虾产品在常温贮藏中的货架期为3个月。本研究为常温下红虾调理食品的保藏提供了理论依据。
基金supported by Ningbo Public Welfare Research Pro-gram(2023S143)Science Foundation of Donghai Laboratory(DH-2022KF0218)Zhoushan Science and Technology Plan Project(2023C03006).
文摘The temperature fluctuations caused by the frequent starting and stopping of the cold storage compressor have become a significant factor leading to a decrease in freezing shrimp quality.The present study aimed to achieve thermostatic freezing of shrimp using cold storage agents.The results showed that,with the extension of freezing time,the texture characteristics(hardness,elasticity),salt-soluble protein,total volatile basic nitrogen(TVB-N)value,polyphenol oxidase(PPO)activity,total bacterial count,and pH of Solenocera melantho stored under both thermostatic and conventional freezing exhibited similar trends.While,the changes in these physicochemical indexes were consistently slower in shrimp stored under thermostatic freezing compared to conventional freezing.Additionally,the content of volatile components was lower in shrimp stored at thermostatic freezing.The number of metabolites in shrimp stored under conventional freezing was significantly higher than that stored under thermostatic freezing.Notably,glutamate,which contributes to a pleasant flavor,exhibited a higher VIP value in thermostatic freezing-stored shrimp(2.37)compared to conventional freezing(2.12),whereas Lisoleucine and L-leucine showed lower VIP values under thermostatic freezing(8.75 and 3.69,respectively)relative to conventional freezing(10.13 and 3.90,respectively).Therefore,thermostatic freezing is more conducive to the storage and preservation of S.melantho.
文摘以海捕大管鞭虾为研究对象,建立了液相色谱(HPLC)测定大管鞭虾中多种生物胺的分析方法。在此基础上测定辐照后大管鞭虾的生物胺含量及在不同条件贮藏过程中生物胺含量的变化,从而确定辐照对大管鞭虾中生物胺形成和变化的影响。研究结果表明:采用内标法可有效分离及准确测定大管鞭虾中的色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺、精胺等8种生物胺含量。在0~250 mg/kg范围,所测各种生物胺的线性相关系数在0.9915~0.9988之间,回收率在86.8%~94.9%之间,相对标准偏差小于7.1%。不同贮藏温度下,辐照对大管鞭虾中各类生物胺的产生具有一定的抑制作用,而其对生物胺产生的影响根据生物胺的类别和辐照剂量的不同而存在差异;5 k Gy的辐照强度即可对生物胺产生抑制作用,当辐照剂量≥5 k Gy后,对生物胺的抑制作用未显著增强;在20℃条件下,辐照可有效抑制各类生物胺的产生,然而7 d后,在贮存前对水产品进行20 k Gy大剂量的辐照也无法抑制酪胺和腐胺的大量产生。由此认为,低温与辐照技术相结合的贮藏方式可有效控制有毒生物胺的产生。
