基于保活和品质变化规律分析缢蛏(Sinonovacula constricta)贮藏过程中的代谢特性

The Metabolic Characteristics of Razor Clams(Sinonovacula constricta) During Storage Based on the Analysis of Survival Rate and Quality Change

研究缢蛏在不同温度条件下(-4±1℃,0±1℃,5±1℃,10±1℃,25±1℃)贮藏的存活率、基本营养成分(水分、糖原、粗脂肪、粗蛋白和灰分)、生化特性(挥发性盐基氮、p H、肌原纤维蛋白巯基含量及Ca^(2+)-ATPase活力)和菌落总数的变化规律及特征。结果表明:不同贮藏温度下,缢蛏的存活时间分别为0 d、11 d、9 d、5 d、3 d。不同温度条件贮藏过程中,缢蛏的水分和粗蛋白含量基本保持稳定,消耗能量物质时以糖原为主粗脂肪为辅。贮存11 d后,糖原下降幅度约为54.86%~69.45%,其次粗脂肪下降幅度约为21.69%~28.92%。p H呈先下降后上升的趋势。缢蛏的肌原纤维蛋白巯基含量和Ca2+-ATPase活性总体呈下降趋势。不同温度(0±1℃、5±1℃、10±1℃、25±1℃)贮藏期间,分别在11 d、9 d、7 d、5 d、2 d缢蛏TVB-N值接近海水贝类最大可接受限值15 mg/100g;缢蛏的菌落总数分别于7 d、5 d、3 d、2 d接近4.7 log(CFU/g)。研究表明,(0±1)℃无水保活期间缢蛏营养损失和生化特性变化均较缓慢,且保持良好的鲜活状态。

The changes of the various indicators of treated during storage under The effects of different temperatures（-4 ± 1℃, 0 ± 1℃, 5 ± 1℃, 10 ± 1℃, 25 ± 1℃） on the change rules and characteristics of survival rate, basic nutritional composition（moisture, glycogen, crude fat, crude protein and ash）, biochemical characteristics（total volatile basic nitrogen, p H, SH content and Ca2＋-ATPase activity of myofibrillar protein） and the total count of bacteria colonies in Razor Clams（Sinonovaculabsvula constricta）. The results showed that the survival time of Razor Clams（Sinonovaculabsvula constricta） was 0 d, 11 d, 9 d, 5 d and 3 d, respectively, under different temperatures. The contents of moisture and crude protein kept stable during storage under different temperatures, meanwhile glycogen and crude fat were firstly consumed as energy source in turn. After 11 days of storage, the reduction of glycogen and crude fat were about 54.86%-69.45% and 21.69%-28.92%, respectively. The p H value was decreased and then increased. The SH content and Ca^（2＋）-ATPase activity of myofibrillar protein tended to decrease. The TVB-N value was shown to be increased within the acceptable TVB-N threshold（15 mg/100 g） in Razor Clams on the 11 d, 9 d, 7 d, 5 d, 2 d of storage processes. The total count of bacteria colonies in 7 d, 5 d, 3 d, 2 d was closed to 4.7 log（CFU/g） under different temperature of 0 ± 1℃, 5 ± 1℃, 10 ± 1℃ and 25 ± 1℃. The results indicated that Razor Clams maintained fresh at temperature of（0 ± 1）℃ due to their nutrient loss and change of biochemical characteristics slowly during the keep-alive process.