超高压杀菌处理和热处理对香港牡蛎肉品质的影响

Comparison of effect of ultra high pressure treatment and heat treatment on muscle quality of Crassostrea hongkongensis

以新鲜牡蛎为对照,比较超高压处理和热处理对香港牡蛎基本营养成分、肌肉、组织品质及呈味成分的影响。研究结果表明:超高压处理能够较好地保留牡蛎的营养成分;DSC(示差扫描)、光学显微镜和扫描电镜结果显示,超高压会使蛋白质发生变性,并使其结构变得更为紧密,而热处理后的牡蛎蛋白质发生严重变性;与新鲜牡蛎相比,超高压使游离氨基酸含量、ATP及其关联化合物(IMP除外)及有机酸显著增加(P<0.05),无机离子的含量显著降低(P<0.05),甜菜碱变化不显著,热处理的变化比超高压处理的变化更为明显。超高压处理与热处理相比,更有利保持牡蛎原有的营养和色泽。

Compared with untreated Crassostrea hongkongensis, the effect of ultra high pressure（UHP） and heat treatment on the nutrient components, quality and flavor components of Crassostrea hongkongensis were investigated. The results showed that UHP could retain more nutrient components than heat treatment. DSC and optical microscope and scanning electron microscopy results also showed that UHP treatment cause protein denaturation. , and make the structure more closely. Compared with heat treatment, the oyster protein after heat treatment severe serious degenera- tion. Compared with fresh oysters, UHP make free amino acids and nucleotides and related compounds （except IMP） significantly （P 〈0.05） , the amount of organic and inorganic ions decreased significantly, betaine did not change significantly （P 〈 0.05）. Changes in heat treatment is more obvious than changes in UHP treatment. Compared with heat treatment, Ultrahigh pressure processing can keep oyster original nutrition and colour.