[1]邵俊杰,朱昱璇,黄鸿兵,等.不同冻结方式对中华绒螯蟹蟹肉品质的影响[J].江苏农业学报,2019,(02):429-435.[doi:doi:10.3969/j.issn.1000-4440.2019.02.025]
　SHAO Jun-jie,ZHU Yu-xuan,HUANG Hong-bing,et al.Effects of different freezing processes on the quality of Eriocheir sinensis[J].,2019,(02):429-435.[doi:doi:10.3969/j.issn.1000-4440.2019.02.025]
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不同冻结方式对中华绒螯蟹蟹肉品质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2019年02期
页码:
429-435
栏目:
加工贮藏·质量安全
出版日期:
2019-04-30

文章信息/Info

Title:
Effects of different freezing processes on the quality of Eriocheir sinensis
作者:
邵俊杰1; 2; 朱昱璇3; 黄鸿兵1; 张世勇1; 潘建林1; 万金娟1; 2; 陈风蔚1; 尹思慧1; 张美琴1; 2; 付龙龙1; 马昊1
(1.江苏省淡水水产研究所，江苏南京210017；2.江苏省水产品深加工科技研究开发中心，江苏南京210017；3.环境保护部南京环境科学研究所/国家环境保护农药环境评价与污染控制重点实验室，江苏南京210042)
Author(s):
SHAO Jun-jie1; 2; ZHU Yu-xuan3; HUANG Hong-bing1; ZHANG Shi-yong1; PAN Jian-lin1; WAN Jin-juan1; 2; CHEN Feng-wei1; YIN Si-hui1; ZHANG Mei-qin1; 2; FU Long-long1
(1.Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 210017, China;2.Science and Technology Research and Development Center for Aquatic Product Deep-processing of Jiangsu Province, Nanjing 210017, China;3.Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection/Key Laboratory of Pesticide Environmental Assessment and Pollution Control, Nanjing 210042, China)
关键词:
中华绒螯蟹; 冻结方式; 感官品质; 生化特性
Keywords:
Eriocheir sinensis; freezing process; sensory quality; biochemical characteristic
分类号:
TS254.4
DOI:
doi:10.3969/j.issn.1000-4440.2019.02.025
文献标志码:
A
摘要:
为探究冻结方式对中华绒螯蟹(Eriocheir sinensis)蟹肉生化特性和感官品质的影响，以鲜活中华绒螯蟹为原料，分别进行-20 ℃、-40 ℃、-70 ℃、液氮速冻处理，之后于-20 ℃条件下储藏180 d，分析中华绒螯蟹感官特性、pH值、失水率、丙二醛含量、盐溶性蛋白质含量、总巯基含量和Ca2+-ATPase活性等指标的变化趋势。结果表明，随着冻藏时间的延长，中华绒螯蟹蟹肉的pH值降低，失水率增大，盐溶性蛋白质含量降低，丙二醛含量增大，总巯基含量降低，Ca2+-ATPase活性下降。中华绒螯蟹肌原纤维蛋白的变性程度与冻结方式密切相关。冻结温度越低，冻藏期内蟹肉各指标数值变化越小，蛋白质完整度和感官接受度越高，与新鲜蟹肉品质越接近。与-20 ℃、-40 ℃、-70 ℃速冻处理相比，液氮速冻能更好地减缓蟹肉蛋白质变性和脂肪氧化，能最大限度地保持蟹肉感官品质，是最佳的速冻工艺。
Abstract:
To investigate the biochemical characteristics and sensory attributes of Eriocheir sinensis quick-frozen at -20 ℃, -40 ℃ and -70 ℃ and in liquid nitrogen, changes in sensory evaluation, pH value, water loss rate, malondialdehyde (MDA) content, salt-soluble protein content, total sulfhydryl content and Ca2+-ATPase activity were analyzed during storage at -20 ℃ for 180 days. The results showed that pH value, salt-soluble protein content, total sulfhydryl content and Ca2+-ATPase activity of E. sinensis decreased, while the water loss rate and MDA content increased as the storage time was extended. Freezing processes had a remarkable effect on myofibrillar protein denaturation degree of E. sinensis. The fluctuation range of all tested parameters changed more slowly or less because of the lower freezing temperature, and this directly led to the higher integrity and acceptability of E. sinensis proteins. In conclusion, compared to the freezing processes at -20 ℃, -40 ℃ and -70 ℃, the liquid nitrogen quick freezing technology as the most appropriate method for keeping the sensory qualities of E. sinensis, has significant advantages in delaying the protein denaturation and fat oxidation.

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备注/Memo

备注/Memo:
收稿日期：2018-07-13 基金项目：江苏省现代渔业产业技术体系项目(JFRS-01)；江苏省渔业科技类项目(Y2017-17)；江苏省政策引导类计划(苏北科技专项)项目 (BN2016181) 作者简介：邵俊杰（1991-），男，江苏连云港人，硕士，研究实习员，主要从事水产品加工与质量控制研究。（E-mail）shaojj0612@126.com 通讯作者：张美琴，（E-mail）1792147490@qq.com
更新日期/Last Update: 2019-05-05