冰温贮藏对鹰爪虾鲜度及蛋白质特性的影响

Effect of Ice-temperature Storage on Freshness Index and Protein Properties of White-hair Rough Shrimps

目的为了研究冰温贮藏对鹰爪虾的保鲜效果及品质的变化情况,以期为海捕虾的贮藏保鲜提供理论参考依据。方法以鹰爪虾为研究对象,对预冷后在冰温和冷藏条件下贮藏后其pH值、新鲜度(K值)、挥发性盐基氮(TVB-N)值、菌落总数(TVC)、质构及蛋白质特性变化(如巯基含量、肌动球蛋白含量和钙激活三磷酸腺苷(Ca^2+-ATPase)酶活性)等情况进行分析。对于冰温组的虾样,每间隔2 d测定其各项指标;对于冷藏组的虾样,每隔1d测定其各项指标。结果与冷藏组相比较发现,鹰爪虾在冰温贮藏过程中能够延缓pH值、TVB-N值、K值升高,抑制微生物的生长、TVC值的升高,延缓肌动球蛋白含量、巯基含量的降低,抑制Ca^2+-ATPase酶的失活,能有效地延长鹰爪虾的贮藏货架期。结论鹰爪虾在冷藏和冰温贮藏下的货架期分别为5 d和10 d,货架期延长了约5 d,因此冰温贮藏更易于海捕虾的贮藏。

The work aims to research the effect of ice-temperature storage on the preservation and quality changes of white-hair rough shrimps to provide a theoretical reference for the storage and preservation of shrimps.White-hair rough shrimps(trachypenaeus curvirostris)were selected as subjects to analyze the changes in pH,freshness(K-value),total volatile basic nitrogen(TVB-N),total viable count(TVC),texture and protein properties such as sulfhydryl group(SH)actomyosin,and the deactivation of calcium activated adenosine triphosphate(Ca^2+-ATPase)under ice-temperature and refrigerated conditions after precooling.The shrimp samples of the ice-temperature group were measured every 2 days,and the shrimp samples of refrigerated group were measured every 1 day.Compared with the samples of the refrigerated group,the results showed that trachypenaeus curvirostris stored in ice-temperature could delay the increase of pH,TVB-N and K value as well as TVC,inhibit the growth of microorganisms and microorganisms,effectively delay the decrease of actomyosin,SH and inhibit Ca^2+-ATPase inactivation,thus it could effectively prolong the shelf life of the shrimps.The shelf life of trachypenaeus curvirostris in refrigerated storage and ice-temperature storage is 5 days and 10 days respectively and the shelf life of shrimps is significantly prolonged by about another 5 days.So ice-temperature storage make it is easier to store shrimps.