不同处理仿刺参在0 ℃冰水浴贮藏过程中的品质变化

doi:10.7506/spkx1002-6630-201514048

食品科学

不同处理仿刺参在0 ℃冰水浴贮藏过程中的品质变化

侯志刚1,2，王茂剑2,3,*，张健2,3，赵云苹2，刘昕2，王颖1,2，王共明2，孟春英1,2，井月欣2

1.上海海洋大学食品学院，上海 200000；2.山东海洋资源与环境研究院，山东烟台 264000；
3.山东省海洋生态修复重点实验室，山东烟台 264006

出版日期:2015-07-25 发布日期:2015-07-15
通讯作者: 王茂剑
基金资助:
国家海洋局海洋公益性行业科研专项（201205027；201105029）；
山东省现代农业产业技术体系刺参产业创新团队建设项目（SDAIT-08）；
山东省农业重大应用技术创新项目；烟台市科技发展计划项目（2014ZH081）；
水生动物营养与饲料泰山学者岗位经费资助项目（TS 200651036）

Quality Changes of Different Processed Apostichopus japonicus Stored in 0 ℃ Ice-Water Bath

HOU Zhigang1,2, WANG Maojian2,3,*, ZHANG Jian2,3, ZHAO Yunping2, LIU Xin2, WANG Ying1,2,WANG Gongming2, MENG Chunying1,2, JING Yuexin2

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 200000, China;
2. Shandong Institute of Marine Resources and Environment, Yantai 264000, China;
3. Shandong Provincial Key Laboratory of Restoration for Marine Ecology, Yantai 264006, China

Online:2015-07-25 Published:2015-07-15
Contact: WANG Maojian

摘要/Abstract

摘要：

为探究仿刺参贮藏前最佳处理方式和贮藏方式，对在0 ℃冰水浴贮藏期间经未去肠、去肠和漂烫3 种方式处理的实验组生化特性和营养成分进行测定，对感官品质进行了评价，并与0 ℃非冰水浴贮藏去肠组的组织结构变化进行比较研究。结果表明：0 ℃冰水浴贮藏期间，随着贮藏时间的延长，3 组仿刺参营养成分损失、挥发性盐基氮（total volatile basic nitrogen，TVB-N）值和微生物总数均呈上升趋势，而感官品质呈下降趋势。0 ℃冰水浴和0 ℃非冰水浴去肠组组织结构变化明显，但两者之间有明显差异。0 ℃冰水浴贮藏期间，在生化特性上，3 组仿刺参的TVB-N值都未超过标准。去肠组的微生物总数在第9天超标，未去肠组在第18天超标。漂烫组的营养成分损失最少。未去肠与去肠组在胶原蛋白的损失上无显著差异；在第6天总糖溶出量差异显著；第21天三氯乙酸可溶性寡肽溶出量差异显著。在感官品质上，未去肠组在贮藏18 d开始出现异味，在贮藏21 d出现较多化皮现象；去肠组在12 d就开始出现异味，18 d出现较多化皮现象以及体壁组织变得不紧密、弹性较差；漂烫组整个贮藏期间都很正常。在组织结构上，漂烫组与未去肠组变化不明显，而去肠组随着时间的推移，出现了许多胶原蛋白碎片段。并且与0 ℃非冰水浴去肠组相比，0 ℃冰水浴贮藏的去肠组组织结构变化较小，表明冰水浴环境对仿刺参贮藏比较有利。结果表明，0 ℃冰水浴是一种有效的贮藏方式，漂烫和不去肠适合作为仿刺参0 ℃冰水浴贮藏前的处理方式。

关键词: 仿刺参, 贮藏, 营养成分, 生化特性, 感官评价, 组织结构

Abstract:

To explore the best pretreatment and storage conditions for Apostichopus japonicas, biochemical characteristics,
nutritional composition and sensory quality of Apostichopus japonicas with and without intestine as well as subjected to
blanching were measured during storage in 0 ℃ ice-water bath and a comparison with Apostichopus japonicas without
intestine refrigerated at 0 ℃ for differences in tissue structure was carried out as well. The results showed that during storage
in 0 ℃ ice-water bath, with the extension of storage time, nutrient loss, total volatile basic nitrogen (TVB-N) and the total
number of microbes of three samples of processed A. japonicus presented an ascending trend and sensory quality declined.
Tissue structures of A. japonicus without intestine changed obviously both in 0 ℃ ice-water bath and in a refrigerator at
0 ℃, but there was a big difference between them. During the whole period of 0 ℃ ice-water bath storage, volatile basic
nitrogen (TVB-N) contents of all three samples of processed A. japonicus were below standard. Total bacterial count of A.
japonicus with intestine exceeded the standard on the 18th day of storage, while that of A. japonicus without intestine on the
ninth day was higher than the standard. Blanched A. japonicus had minimal loss of nutrients. There was no significant
difference in collagen loss between A. japonicas with and without intestine. Meanwhile significant differences in total
sugar dissolubility on the sixth day as well as in trichloroacetic acid (TCA) soluble oligopeptide dissolubility on the
21th day were found. In respect of sensory quality, A. japonicus with intestine smelled unpleasant on the 18th day and
indicated severe skin ulceration on the 21th day of storage, while the unpleasant smell and serious skin ulceration of A.
japonicas without intestine appeared on the 12th and18th days, respectively, along with less tight and elastic body wall
tissue. The sensory quality of blanched A. japonicus remained unchanged throughout the storage period. Both blanched
A. japonicus and A. japonicuss with intestine showed no obvious changes in tissue structure. But A. japonicas without
intestine formed many collagen fragments with the extension of storage time. A. japonicas without intestine in 0 ℃
ice-water bath exhibited relatively smaller changes in tissue structure than when refrigerated at 0 ℃, which indicated
that water bath environment was beneficial to A. japonicus storage. Conclusion: Blanching without the removal of
intestine and 0 ℃ ice-water bath storage are better for A. japonicas.

Key words: Apostichopus japonicus, storage, nutrient content, sensory evaluation, biochemical characteristics, tissue structure

中图分类号:

S983

侯志刚1,2，王茂剑2,3,*，张健2,3，赵云苹2，刘昕2，王颖1,2，王共明2，孟春英1,2，井月欣2. 不同处理仿刺参在0 ℃冰水浴贮藏过程中的品质变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201514048.

HOU Zhigang1,2, WANG Maojian2,3,*, ZHANG Jian2,3, ZHAO Yunping2, LIU Xin2, WANG Ying1,2,WANG Gongming2, MENG Chunying1,2, JING Yuexin2. Quality Changes of Different Processed Apostichopus japonicus Stored in 0 ℃ Ice-Water Bath[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514048.

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不同处理仿刺参在0 ℃冰水浴贮藏过程中的品质变化

Quality Changes of Different Processed Apostichopus japonicus Stored in 0 ℃ Ice-Water Bath

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