生态冰温无水保活对凡纳滨对虾活力及肌肉品质的影响

Effects of Waterless Transportation of Ecological Ice Temperature on Mortality Profiles and Flesh Degradation of Shrimp Litopenaeus vannamei

【目的】探讨生态冰温无水保活过程对凡纳滨对虾(Litopenaeus vannamei)活力和肌肉品质的影响。【方法】模拟无水保活流通中充氧(体积分数99.5%)作业环境,结合生态冰温休眠温度(12±1)℃条件,分析生态冰温无水保活对凡纳滨对虾机体存活情况和肌肉感官、质构、理化和营养参数变化。【结果】活力分析显示,无水保活进程显著影响对虾存活率,9 h内可基本维持在95%以内,之后快速降低,至12 h存活率为0,半数存活时间为10.46 h。随保活时间延长,对虾肌肉色泽加深,风味成分中烃类和含硫化合物逐渐增加;硬度、弹性、咀嚼性、胶黏性随时间的延长而下降,复苏后虽有明显恢复,但仍较正常对照组分别下降了5.48%、32.14%、35.35%、14.39%;无水保活9 h可使肌肉持水力、蛋白质、脂肪、水分和游离氨基酸总量分别下降至(75.77±1.32)%、(18.98±0.44)g/100g、(0.75±0.01)g/100g、(74.75±1.14)g/100g和(122.65±4.86)mg/100g(P<0.05)。【结论】生态冰温无水保活不会对凡纳滨对虾食用品质造成恶劣影响,但其营养价值有一定程度的下降。

【Objective】To explore the effects and underlying mechanisms of waterless transportation at ecological ice temperature on the survival and flesh quality of shrimp Litopenaeus vannamei.【Methods】Simulating the oxygenation(volume fraction 99.5%)working environment in the waterless transportation,and at the ecological ice temperature dormancy temperature(12±1)℃,this study analyzed the survivability of of L.vannamei,explored the changes in flesh sensory,texture profiles,physicochemical and nutritional ingredients of L.vannamei during waterless transportation at ecological ice temperature.【Results】Survival analysis showed that waterless transportation process significantly affects survival profiles:95%could survive within duration time of 9 h;survivability plunged beyond 9 h,to 0 at 12 h.Overall,the medium survival time was 10.46 h.The gradual increases both in flesh chromaticity and volatile components containing hydrocarbon and sulfur compounds were observed while the textural properties of hardness,springiness,chewiness and gumminess decreased with the prolongation of waterless transportation.After relieved from stress combined,the shrimps in AC+WD(9 h)+R group exhibited the corresponding reduction of 5.48%,32.14%,35.35%,and 14.39%,respectivelyin the four textural properties,compared with those in NC group.In addition,the water-holding capacity in shrimp flesh at AC+WD(9 h)group decreased to(75.77±1.32)%and the contents of protein,fat,moisture and total amount of free amino acids significantly dropped to(18.98±0.44)g/100g,(0.75±0.01)g/100g,(74.75±1.14)g/100g,and(122.65±4.86)mg/100g,respectively(P<0.05).【Conclusion】The overall nutrition attributes attenuated to some extent although no significant degradation in flesh quality was observed due to waterless transportation at ecological ice temperature.