预熟制处理对三疣梭子蟹冻藏品质的影响

摘要/Abstract

摘要： 为探究预熟制处理对三疣梭子蟹冻藏品质的影响，以蟹肉持水性（water holding capacity，WHC）、pH值、总挥发性盐基氮（total volatile base nitrogen，TVB-N）、菌落总数（total viable count，TVC）、肌肉蛋白组成、微观结构和色泽为指标，分析在-20 °C下冻藏180 d期间三组三疣梭子蟹（对照组，C组；熟制后冻藏组，H-F组；冻藏后熟制组，F-H组）的品质差异。结果表明，随着冻藏时间的延长，三组梭子蟹蟹肉的白度和持水性总体呈下降趋势；C组蟹肉的pH值先下降后上升，而H-F组和F-H组蟹肉的pH值均呈先上升后下降至平稳的趋势；三组蟹肉的TVB-N值和TVC值总体均呈上升趋势，其中H-F组的TVB-N值和TVC值在冻藏180 d时为21.12±0.58 mg/100 g和4.03±0.17 lg（CFU·g-1），都低于F-H组。蟹肉微观结构表明，在冻藏过程中C组肌肉由清晰有序向模糊无序转变，而经预熟制后冻藏的蟹肉可保留较好形态。SDS-PAGE分析结果表明，蟹肉蛋白在贮藏过程均由不同程度的降解，且F-H组比H-F组降解更明显。综合分析，预熟制处理可有效减缓梭子蟹肌肉在冻藏过程中的品质劣化，能为提升三疣梭子蟹的冻藏品质提供理论依据。

关键词: 三疣梭子蟹, 预熟制处理, 冻藏, 肌肉品质, 微观结构

Abstract: To investigate the effect of pre-cooking treatment on the quality of crab (Portunus trituberculatus) meat during the frozen storage, the color difference, water holding capacity (WHC), pH value, total volatile base nitrogen (TVB-N), total viable count (TVC), muscle protein composition and microstructure of crab meat were used as indicators. The difference in the quality of three crab groups (control group without any treatment, C; heating followed by frozen storage, H-F; frozen storage followed by heating, F-H) were stored at -20 °C for 180 d were measured. The results showed that the whiteness and WHC of three crab groups decreased with the extension of frozen storage time. The pH value of crab meat in group C decreased first and then increased, while the pH of group H-F and F-H showed a trend of first increasing and then decreasing to a steady level. The TVB-N and TVC value of the group H-F were 21.12±0.58 mg/100g and 4.03±0.17 lg (CFU/g) at 180 d, respectively, which were significantly lower than those of the group F-H. The microstructure of crab meat showed that the muscle of group C changed from clear and orderly to fuzzy and disorderly during the frozen storage process, while the pre-cooking crab meat could maintain a better shape. Besides, the results of SDS-PAGE suggested that the protein of crab meat was degraded to various degrees during storage, and the degradation of group F-H showed more significance than that of group H-F. Therefore, the pre-cooking treatment could efficiently reduce the quality deterioration of crab during frozen storage, which could provide the theoretical basis for subsequent studies on the frozen storage quality of P. trituberculatus.

Key words: Portunus trituberculatus, pre-cooking treatment, frozen storage, muscle quality, microstructure

中图分类号:

S984.2

孙仲麒苏兰香黄涛贾茹魏华茂杨文鸽. 预熟制处理对三疣梭子蟹冻藏品质的影响[J]. 食品科学, 0, (): 0-0.

参考文献

[1] YANG Shuibing, HU Yaqin, TAKAKI K, et al. The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing[J]. CyTA-Journal of Food, 2020, 19(1): 33-39. DOI:10.1016/j.ijrefrig.2021.06.035.
[2] 农业农村部渔业渔政管理局. 2021中国渔业统计年鉴[M]. 北京: 中国农业出版社, 2021.
[3] BENJAKUL S, SUTTHIPAN N. Muscle changes in hard and soft shell crabs during frozen storage[J]. LWT-Food Science and Technology, 2009, 42(3): 723-729. DOI:10.1016/j.lwt.2008.10.003
[4] 杨志坚. 液氮速冻对舌鳎和梭子蟹品质的影响[D]. 杭州：浙江大学, 2017.
[5] VELAZQUEZ G, MéNDEZ-MONTEALVO M G, WELTI-CHANES J, et al. Effect of high pressure processing and heat treatment on the gelation properties of blue crab meat proteins[J]. LWT-Food Science and Technology, 2021, 146. DOI:10.1016/j.lwt.2021.111389.
[6] 孙颖瑛, 边之浛, 许艳顺, 等. 预处理及熟制程度对河蟹品质的影响[J]. 食品科技, 2021, 46(11): 130-135. DOI:10.13684/j.cnki.spkj.2021.11.020.
[7] 陈德慰. 熟制大闸蟹风味及冷冻加工技术的研究[D]. 无锡：江南大学, 2007.
[8] 施祁燕, 王锡昌, 史嘉男. 熟制中华绒螯蟹在冻藏过程中的品质变化[J]. 上海海洋大学学报, 2017, 26(05): 793-800.
[9] MI Hongbo, LI Yi, WANG Cong, et al. The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi[J]. Food Hydrocolloids, 2021, 112. DOI:10.1016/j.foodhyd.2020.106290
[10] FAN Wenjiao, SUN Junxiu, CHEN Yunchuan, et al. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage[J]. Food Chemistry, 2009, 115(1): 66-70. DOI:10.1016/j.foodchem.2008.11.060
[11] 中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 5009.228—2016食品安全国家标准食品中挥发性盐基氮的测定[S]. 北京: 中国标准出版社, 2016.
[12] 中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 4789.2—2016食品安全国家标准食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2016.
[13] LIANG Feng, ZHU Yajun, YE Tao, et al. Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels[J]. LWT - Food Science and Technology, 2020, 133. DOI:10.1016/j.lwt.2020.110098
[14] JIA Ru, JIANG Qingqing, KANDA M, et al. Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage[J]. Food Hydrocolloids, 2019, 90: 254-265. DOI:10.1016/j.foodhyd.2018.12.029
[15] TABILO-MUNIZAGA G, BARBOSA-CáNOVAS G V. Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white[J]. Food Research International, 2004, 37(8): 767-775. DOI:10.1016/s0963-9969(04)00087-0
[16] SONGSAENG S, SOPHANODORA P, KAEWSRITHONG J, et al. Quality changes in oyster (Crassostrea belcheri) during frozen storage as affected by freezing and antioxidant[J]. Food Chemistry, 2010, 123(2): 286-290. DOI:10.1016/j.foodchem.2010.04.033
[17] 金超, 赵艳. 三疣梭子蟹在4 ℃和0 ℃冷藏条件下的品质评价研究[J]. 食品工业科技, 2010, 31(09): 317-320. DOI:10.13386/j.issn1002-0306.2010.09.090
[18] 徐贞. 香辣蟹常温保鲜包装工艺及货架期[D]. 无锡：江南大学, 2017.
[19] 吴晨燕, 王晓艳, 王洋, 等. 熟制麻辣小龙虾冷藏和冻藏条件下的品质变化[J]. 肉类研究, 2018, 32(05): 52-56.
[20] 中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 2733-2015 食品安全国家标准鲜、冻动物性水产品[S]. 北京: 中国标准出版社, 2016.
[21] 王亚会. 中华绒螯蟹鲜活及死后品质变化[D]. 上海：上海海洋大学, 2016.
[22] International Commission on Microbiological Specifications for Food. Microorganisms in Foods 7: Microbiological Testing in Food Safety Management[M]. New York: Kluwer Academic /Plenum Publishers, 2002.
[23] 中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 10136—2015 食品安全国家标准动物性水产制品[S]. 北京: 中国标准出版社, 2016.
[24] LORENTZEN G, LIAN F, R?HME A A, et al. Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters[J]. LWT - Food Science and Technology, 2019, 108: 283-288. DOI:10.1016/j.lwt.2019.03.083
[25] SARNOSKI P J, O’KEEFE S F, JAHNCKE M L, et al. Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry[J]. Food Chemistry, 2010, 122(3): 930-935. DOI:10.1016/j.foodchem.2010.03.069
[26] SZMANKO T, LESIOW T, GORECKA J. The water-holding capacity of meat: A reference analytical method[J]. Food Chemistry, 2021, 357: 129727. DOI:10.1016/j.foodchem.2021.129727
[27] HUGHES J M, OISETH S K, PURSLOW P P, et al. A structural approach to understanding the interactions between colour, water-holding capacity and tenderness[J]. Meat Science, 2014, 98(3): 520-532. DOI:10.1016/j.meatsci.2014.05.022
[28] SUN Qinxiu, SUN Fangda, XIA Xiufang, et al. The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage[J]. Ultrason Sonochemistry, 2019, 51: 281-291. DOI:10.1016/j.ultsonch.2018.10.006
[29] WANG Wenting, PAN Teng, ZHANG Yaqi, et al. Ultrastructure of longissimus dorsi myofibrillar proteins and heat-induced gels as observed with atomic force microscopy: effects of pH values and sodium ions[J]. International Journal of Food Properties, 2019, 22(1): 34-41. DOI:10.1080/10942912.2019.1568256
[30] POWELL T H, HUNT M C, DIKEMAN M E. Enzymatic assay to determine collagen thermal denaturation and solubilization[J]. Meat Science, 2000, 54(4). DOI:10.1016/s0309-1740(99)00092-3
[31] 郭园园, 孔保华, 夏秀芳, 等.冷冻-解冻循环对鲤鱼肉物理化学特性的影响[J]. 食品科学, 2011, 32(13): 125-130. DOI？
[32] 秦辉. 中华绒螯蟹冻藏品质的研究[D]. 无锡：江南大学, 2008.
[33] 尤娟, 姜雪英, 尹涛, 等. 葡聚糖及其糖基化修饰对白鲢鱼糜凝胶特性的影响[J]. 中国食品学报, 2019, 19(12): 69-75. DOI:10.16429/j.1009-7848.2019.12.010
[34] JUNG S, GHOUL M, DE LAMBALLERIE-ANTON M. Influence of high pressure on the color and microbial quality of beef meat[J]. LWT-Food Science and Technology, 2003, 36(6): 625-631. DOI:10.1016/s0023-6438(03)00082-3
[35] GROSSI A, SOLTOFT-JENSEN J, KNUDSEN J C, et al. Synergistic cooperation of high pressure and carrot dietary fibre on
texture and colour of pork sausages[J]. Meat Science, 2011, 89(2): 195-201. DOI:10.1016/j.meatsci.2011.04.017