暂养净化及无水保活中太平洋牡蛎活力品质与呈味物质分析

doi:10.7506/spkx1002-6630-20211231-366

食品科学 ›› 2023, Vol. 44 ›› Issue (4): 224-231.doi: 10.7506/spkx1002-6630-20211231-366

暂养净化及无水保活中太平洋牡蛎活力品质与呈味物质分析

林恒宗，高加龙，梁志源，秦小明，范秀萍，林海生，曹文红，黄艳平

（广东海洋大学食品科技学院，国家贝类加工技术研发分中心（湛江），广东省水产品加工与安全重点实验室，水产品深加工广东普通高校重点实验室，广东湛江 524088）

发布日期:2023-03-01
基金资助:
“十三五”国家重点研发计划重点专项（2019YFD0901601）

Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage

LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping

(National Research and Development Branch Center for Shellfish Processing, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)

Published:2023-03-01

摘要/Abstract

摘要： 为探明太平洋牡蛎（Crassostrea gigas）采捕后不同流通阶段活力品质与呈味物质的变化规律，模拟产业流通实际，将活体太平洋牡蛎进行暂养净化、诱导休眠和无水保活，并在不同时间段取样，以腺苷三磷酸（adenosine triphosphate，ATP）关联物、核苷酸能荷值（adenylate energy charge，AEC）及游离氨基酸变化分析牡蛎活力品质的变化；以呈味化合物含量结合呈味强度值评价流通过程中牡蛎风味品质变化。结果显示，采捕后运输及环境胁迫对其活力、呈味物质有显著影响，通过24 h暂养净化，牡蛎活力品质均呈明显恢复，其中ATP、AEC、游离氨基酸总量较净化前明显上升（P＜0.05），机体活力达到新水平；诱导休眠至保活流通阶段，牡蛎受到低温、缺氧胁迫需调动更多能量物质以维持机体平衡，各项活力品质指标较净化前明显降低（P＜0.05），处于稳定的较低水平。呈味化合物中，牡蛎在暂养净化后鲜甜味氨基酸增加，苦味氨基酸下降，随着保活时间的延长，呈味氨基酸缓慢下降；鲜甜味核苷酸肌苷5’-单磷酸（inosine 5’-monophosphate，IMP）、单磷酸腺苷在整个流通中呈积累特征（P＜0.05）；有机酸总量整体呈波动下降趋势，其中乳酸含量在净化后显著高于净化前水平（P＜0.05），诱导休眠至保活终期呈下降趋势（P＜0.05），而琥珀酸及苹果酸含量在保活流通阶段呈上升趋势（P＜0.05）；对鲜味有辅助作用的Na＋、K＋在保活9 d后高于净化前水平；呈味化合物未发生整体性改变。通过滋味化合物呈味强度值分析得出，Asp、Glu、Arg、Ala、IMP、乳酸、琥珀酸、Na＋、K＋对活体牡蛎的呈味有突出贡献。研究表明，太平洋牡蛎采捕后通过“暂养净化24 h-梯度降温诱导休眠-生态冰温保活9 d”模式可维持较高的活力及风味品质。

关键词: 太平洋牡蛎；无水保活；活力品质；非挥发性物质；风味品质

Abstract: To explore the changes in the viability and taste compounds of Crassostrea gigas at different circulation stages after harvesting, the oysters were sampled at different times of depuration, induced dormancy and waterless live storage for evaluation of viability changes in terms of adenosine triphosphate (ATP) related compounds, adenylate energy charge (AEC) and free amino acids and evaluation of flavor quality changes with respect to contents and taste activity values (TAV) of taste compounds. The results showed that the viability and taste compounds of C. gigas were significantly influenced by postharvest transportation and environmental stress. All viability indicators were significantly restored by 24 h depuration, with ATP, AEC and the content of total free amino acids being significantly higher than before depuration (P < 0.05), indicating that the viability reached new levels. During the process from induced dormancy to waterless live storage, more energy substances were required to maintain the balance of the organism under low temperature and hypoxia stress, so all viability indicators were significantly lower than before depuration (P < 0.05) and remained stable at a lower level. Among the taste compounds, the content of umami amino acids increased and the content of bitter amino acids decreased in C. gigas after depuration, and the content of taste amino acids decreased slowly as the waterless live storage time increased. The umami?nucleotides inosine 5’-monphosphate (IMP) and adenosine 5’-monophosphate (AMP) were accumulated throughout the circulation process (P < 0.05); the total amount of organic acids showed a fluctuant downward trend, with the amount of lactic acid being significantly higher after than before depuration (P < 0.05) and showing a decreasing trend from dormancy to the end of waterless live storage (P < 0.05), while the amounts of succinic acid and malic acid showed an increasing trend during waterless live storage (P < 0.05). The levels of Na+ and K+, which play an auxiliary role in the umami taste of C. gigas, were higher after 9 days of waterless live storage than before depuration. The total amount of taste substances did not change overall. The TAV of taste compounds showed that Asp, Glu, Arg, Ala, IMP, lactic acid, succinic acid, Na+ and K+ contributed significantly to the taste of C. gigas. In conclusion, the viability and taste substances of C. gigas can be maintained at a high level by depuration for 24 hours + gradient cooling to induce dormancy + ecological ice temperature waterless live storage for 9 days after harvesting.

Key words: Crassostrea gigas; waterless live storage; viability; non-volatile compounds; flavor quality

中图分类号:

TS254.1

林恒宗，高加龙，梁志源，秦小明，范秀萍，林海生，曹文红，黄艳平. 暂养净化及无水保活中太平洋牡蛎活力品质与呈味物质分析[J]. 食品科学, 2023, 44(4): 224-231.

LIN Hengzong, GAO Jialong, LIANG Zhiyuan, QIN Xiaoming, FAN Xiuping, LIN Haisheng, CAO Wenhong, HUANG Yanping. Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage[J]. FOOD SCIENCE, 2023, 44(4): 224-231.

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暂养净化及无水保活中太平洋牡蛎活力品质与呈味物质分析

Changes in Viability and Taste Compounds of Crassostrea gigas during Depuration and Waterless Live Storage

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