海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用

doi:10.7506/spkx1002-6630-201516051

食品科学

海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用

马路凯，张宾*，王晓玲，邓尚贵，谢超，张梦蝶

浙江海洋学院食品与医药学院，浙江省海产品健康危害因素关键技术研究重点实验室，浙江舟山 316022

出版日期:2015-08-25 发布日期:2015-08-17
通讯作者: 张宾
基金资助:
国家国际科技合作专项（2012DFA30600）；国家自然科学基金青年科学基金项目（31201452）；
浙江省自然科学基金项目（LY14C200002）；舟山市科技计划项目（2013C11007；2013C41015）

Comparison of the Cryoprotective Effects of Trehalose, Alginate and Alginate-Derived Oligosaccharides on Cooked Shrimp (Litopenaeus vannamei)

MA Lukai, ZHANG Bin*, WANG Xiaoling, DENG Shanggui, XIE Chao, ZHANG Mengdie

Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, School of Food and Medicine,
Zhejiang Ocean University, Zhoushan 316022, China

Online:2015-08-25 Published:2015-08-17
Contact: ZHANG Bin

摘要/Abstract

摘要：

为探索海藻糖类在冷冻熟制水产品中的应用效果，以蒸煮南美白对虾为研究对象，以焦磷酸钠为阳性对照，研究海藻糖、海藻胶及寡糖对蒸煮虾仁的抗冻、保水作用。结果表明：－18 ℃冻藏6 周后，1.0 g/100 mL海藻糖、海藻胶寡糖浸泡处理，显著降低了冷冻蒸煮虾仁解冻和蒸煮损失率（P＜0.05），其与焦磷酸钠保水效果无显著性差异（P＞0.05）。在整个冻藏期内，0.5、1.0 g/100 mL海藻糖和海藻胶寡糖处理，虾仁肌肉a*值保持效果显著优于其他处理组（P＜0.05），表明该2 种糖类对蒸煮虾仁色泽具有较好的保护。随着冻藏时间延长，不同处理组虾仁水分含量、水分活度和质构特性均呈逐渐下降趋势，其中以海藻糖、海藻胶寡糖处理对虾仁水分、质构特性保持效果较好，且显著优于蒸馏水和焦磷酸钠组（P＜0.05）。经组织结构观察发现，1.0 g/100 mL海藻胶寡糖处理虾仁，肌纤维排列致密、无扭曲变形，且肌肉中无较大间隙或孔洞产生，表明海藻胶寡糖具有抑制肌肉间隙冰晶生长、保护肌肉组织完整性的作用。结果可为开发一种安全、高效、适用于冷冻蒸煮虾仁的无磷保水剂提供参考。

关键词: 南美白对虾, 蒸煮, 抗冻, 保水, 海藻糖, 海藻胶, 海藻胶寡糖

Abstract:

The aim of this work was to evaluate the cryoprotective effects and water-holding capacities of trehalose,
alginate and agal oligosaccharides on cooked white shrimp (Litopenaeus vannamei) during frozen storage using sodium
pyrophosphate as the positive control. The results indicated that the thawing and cooking loss of shrimp were significantly
(P < 0.05) decreased by trehalose and alginate-derived oligosaccharides treatments both at 1.0 g/100 mL after 6 weeks
of storage (−18 ℃), showing no significant difference when compared with sodium pyrophosphate treatment at the same
concentration. The a* value of cooked shrimp was maintained significantly (P < 0.05) better by 0.5 and 1.0 g/100 mL
trehalose and alginate-derived oligosaccharides during the whole frozen storage, which indicated that the two saccharides
had good cryoprotective effects on the color of cooked shrimp. In addition, the moisture content, water activity and texture
of cooked shrimp in all treatments gradually fell during 6-week frozen storage, while the moisture and texture properties
of samples treated with trehalose and alginate oligosaccharides were better than those of the other groups, and significantly
higher than those of the distilled water and sodium pyrophosphate treatment (P < 0.05). The microstructure analysis revealed
that the tissue structure of shrimps treated with 1.0 g/100 mL alginate oligosaccharides were compact, and showed no
distortion. Meanwhile there were no large holes on the cross-section, indicating that alginate oligosaccharides restrained ice
crystal growth and completely kept the muscular tissue structure. This study can lay the foundation for developing a safe,
natural and harmless non-phosphate additive suitable for the frozen cooked shrimp.

Key words: Litopenaeus vannamei, cooked, antifreeze, water retention, trehalose, alginate, alginate oligosaccharides

中图分类号:

TS254.4

马路凯，张宾，王晓玲，邓尚贵，谢超，张梦蝶. 海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用[J]. 食品科学, doi: 10.7506/spkx1002-6630-201516051.

MA Lukai, ZHANG Bin, WANG Xiaoling, DENG Shanggui, XIE Chao, ZHANG Mengdie. Comparison of the Cryoprotective Effects of Trehalose, Alginate and Alginate-Derived Oligosaccharides on Cooked Shrimp (Litopenaeus vannamei)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516051.

[1]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[2]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[3]	郭迅，曾名湧，董士远. 牡蛎蒸煮过程中的品质变化[J]. 食品科学, 2021, 42(5): 24-31.
[4]	曹云刚，李颖，郭安琪，熊幼翎. 绿茶提取物添加及脂肪替代对低脂猪肉香肠品质及脂质氧化稳定性的影响[J]. 食品科学, 2021, 42(4): 94-99.
[5]	周雅琪，黄佳茵，陈美玉，葛雨珺，李苑，胡亚芹. 亚牛磺酸对南美白对虾多酚氧化酶活性及酶构象的影响[J]. 食品科学, 2021, 42(4): 100-106.
[6]	徐姝，刘冬梅，王勇，陈东坡，周鹏. 蒸烤模式对南美白对虾食用品质的影响[J]. 食品科学, 2021, 42(3): 136-142.
[7]	李才明，陈荻，陆瑞琪，顾正彪，班宵逢，洪雁，程力，李兆丰. 可得然胶对米粉加工及食用品质的影响[J]. 食品科学, 2021, 42(16): 23-28.
[8]	王媛媛，李学鹏，王金厢，励建荣，李婷婷，郭晓华. 蒸煮方式对鳕鱼头汤呈味特性的影响[J]. 食品科学, 2021, 42(15): 58-65.
[9]	潘海博，覃璐琪，黄燕婷，梁晓琳，黄国宏，聂梦琳，饶川艳，梅丽华，李全阳. 人工神经网络结合遗传算法优化保护剂提高罗伊氏乳杆菌抗冻性能[J]. 食品科学, 2021, 42(14): 70-77.
[10]	吴金鸿，杨丹璐，周密，陈旭，蔡茜茜，施依，杨傅佳，汪少芸，许璟珅，张恒. 抗冻蛋白与冰-水界面层相互作用的理论机制研究进展[J]. 食品科学, 2021, 42(11): 244-252.
[11]	袁玉洁，张丝琪，卢慧，李贵勇，朱海平，陶有凤，陈虹，任万军. 基于食味计评价杂交籼稻食味品质[J]. 食品科学, 2021, 42(11): 63-70.
[12]	李敏涵，李洪军，李少博，余思洁，贺稚非. 抗冻保护剂在肉品及水产品贮藏保鲜中的应用研究进展[J]. 食品科学, 2021, 42(1): 294-301.
[13]	张凡，李书田，王显瑞，沈群. 不同品种小米蒸煮食味品质评价及比较[J]. 食品科学, 2020, 41(9): 23-29.
[14]	员冬玲，耿文广，杜锐，孙荣峰，王寿权，赵改菊. 南美白对虾过热蒸汽干燥特性及干燥数学模型[J]. 食品科学, 2020, 41(3): 62-67.
[15]	张玉荣，周显青，彭超，李建飞. 不同储藏年限稻谷的品质及鲜湿米粉加工适应性分析[J]. 食品科学, 2020, 41(23): 42-48.

海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用

Comparison of the Cryoprotective Effects of Trehalose, Alginate and Alginate-Derived Oligosaccharides on Cooked Shrimp (Litopenaeus vannamei)

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价