流化冰处理对南美白对虾冰藏期间品质与水分迁移变化的影响

doi:10.7506/spkx1002-6630-20180411-155

食品科学 ›› 2019, Vol. 40 ›› Issue (9): 248-255.doi: 10.7506/spkx1002-6630-20180411-155

流化冰处理对南美白对虾冰藏期间品质与水分迁移变化的影响

蓝蔚青1,2，胡潇予2，阮东娜1,3,*，刘书成4，谢晶2,*

1.农业农村部冷冻调理水产品加工重点实验室，福建厦门 361022；2.上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306；3.福建安井食品股份有限公司，福建厦门 361022；4.广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东湛江 524088

出版日期:2019-05-15 发布日期:2019-05-28
基金资助:
现代农业产业技术体系建设专项（CARS-47）；农业农村部冷冻调理水产品加工重点实验室开放课题（KLRCAPP2018-11）；2016年上海市科技兴农重点攻关项目（沪农科攻字（2016）第1-1号）；广东海洋大学广东省水产品加工与安全重点实验室开放课题（GDPKLAPPS1802）

Effect of Slurry Ice on the Quality and Water Mobility of Pacific White Shrimps (Litopenaeus vannamei) during Storage

LAN Weiqing1,2, HU Xiaoyu2, RUAN Dongna1,3,*, LIU Shucheng4, XIE Jing2,*

1. Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; 2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; 3. Fujian Anjoy Foods Co. Ltd., Xiamen 361022, China; 4. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

Online:2019-05-15 Published:2019-05-28

摘要/Abstract

摘要： 为研究流化冰对南美白对虾冰藏期间品质与水分迁移变化的影响，将新鲜样品分别进行流化冰（slurry ice，SI）与碎冰（crush ice，CI）处理后于4 ℃条件下贮藏，每天对对虾的质构、色差、总挥发性盐基氮（total volatile base-nitrogen，TVB-N）含量、硫代巴比妥酸反应物（thiobarbituric acid-reactive substances，TBARS）值、多酚氧化酶（polyphenol oxidase，PPO）活力、菌落总数进行测定，并结合低场核磁共振（low-field nuclear magnetic resonance，LF-NMR）与核磁成像技术比较两种方式对南美白对虾贮藏期间品质与水分迁移的影响。结果显示：SI组样品的弹性与咀嚼性均优于CI组，其与L*、a*值和PPO活力均显著相关（P＜0.05）；SI组样品经10 d贮藏，其TVB-N含量、TBARS值与菌落总数始终维持在较低水平，品质明显优于CI组。LF-NMR结果显示，两组样品在贮藏期内的水分迁移均有所增强，不易流动水含量A22从贮藏第3天开始显著变化（P＜0.05）；而T22和自由水含量A23则在整个贮藏期间呈现明显增长趋势，但SI能较好减缓样品的水分迁移与流失。可见，流化冰对南美白对虾的冰藏保鲜效果优于碎冰，其效果在贮藏中后期（3～5 d）更明显。与CI组样品对比，SI处理能使南美白对虾的冰藏货架期延长至少2 d。

关键词: 流化冰, 南美白对虾, 品质变化, 水分迁移

Abstract: In order to evaluate the effect of slurry ice on the storage quality and water mobility of shrimps (Litopenaeus vannamei), fresh samples were treated with slurry ice (SI) and crushed ice (CI), respectively and thereafter stored at 4 ℃. Several physicochemical indexes (texture profile analysis (TPA), color difference, total volatile basic nitrogen (TVB-N) content, thiobarbituric acid-reactive substances (TBARS), and polyphenol oxidase (PPO) activity) and total viable count (TVC)) were measured daily during storage. On this basis, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging were employed to compare the effects of different ice treatments on the quality and water mobility of shrimps during storage. The results showed that the SI-treated shrimps maintained better texture properties (hardness and chewiness) than the CI-treated samples and there were significant correlations between the texture properties and L* and a* values as well as PPO activity for both treated samples (P < 0.05). In addition, TVB-N, TBARS and TVC of the SI-treated samples could be maintained at lower levels during the 10 day storage period, and the quality of these samples was significantly better than that of the CI-treated samples. The LF-NMR results indicated that the water mobility in the two groups increased during the whole storage period; the immobile water content (A22) significantly changed from the third day of storage onwards (P < 0.05), and the transverse relaxation time of immobile water (T22) and the free water content (A23) gradually and markedly increased over the entire storage period. Meanwhile, the water mobility and water loss were significantly inhibited by SI. The effect of SI in preserving the quality of Litopenaeus vannamei was better than that of CI, especially during the middle and late stages of storage (from Day 3 to 5). Compared to CI, SI treatment could extend the shelf life of shrimps by at least 2 days.

Key words: slurry ice, Litopenaeus vannamei, quality change, water mobility

中图分类号:

TS254.4

蓝蔚青，胡潇予，阮东娜，刘书成，谢晶. 流化冰处理对南美白对虾冰藏期间品质与水分迁移变化的影响[J]. 食品科学, 2019, 40(9): 248-255.

LAN Weiqing, HU Xiaoyu, RUAN Dongna, LIU Shucheng, XIE Jing. Effect of Slurry Ice on the Quality and Water Mobility of Pacific White Shrimps (Litopenaeus vannamei) during Storage[J]. FOOD SCIENCE, 2019, 40(9): 248-255.

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流化冰处理对南美白对虾冰藏期间品质与水分迁移变化的影响

Effect of Slurry Ice on the Quality and Water Mobility of Pacific White Shrimps (Litopenaeus vannamei) during Storage

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