超高压前处理对虾仁冻藏期品质的影响

Effect of Ultra High Pressure Pretreatment on the Quality of Solenocera melantho Meat in Frozen Storage

为研究超高压辅助脱壳所得到的中华管鞭虾虾仁在冻藏期的品质变化,以虾仁色泽、质构、肌原纤维蛋白相对含量、表面疏水性、总巯基相对含量和Ca^(2+)-ATPase活性为指标,探讨超高压前处理对虾仁品质的影响。结果表明,冻藏6个月后虾仁L~*值、a~*值和b~*值均有所变化,与对照组相比,超高压前处理对虾仁L~*值的影响不显著,但能延缓冻藏后期a~*值的增加,对保持虾肉色泽的稳定有一定作用;超高压前处理对虾仁的咀嚼性和弹性影响不显著,但能增加虾仁的硬度。超高压前处理使冻藏初期虾仁肌原纤维蛋白的表面疏水性增加,而对其溶解性、巯基含量及Ca^(2+)-ATPase活性的影响不显著;冻藏后期由于虾仁蛋白冷冻变性,致使肌原纤维蛋白溶解性、巯基含量及Ca^(2+)-ATPase活性下降。综上所述,超高压辅助脱壳在一定程度上有利于保持冻虾仁的色泽和硬度。本研究结果为利用超高压技术辅助脱除中华管鞭虾虾壳,生产冷冻虾仁提供了新思路。

To study the quality change of frozen shrimp meat from Solenocera Melantho subjected to ultra high pressure(UHP)pretreatment,the color,texture of shrimp meat and the relative content of myofibrillar protein,surface hydrophobicity,total sulfhydryl(SH)content as well as Ca2+-ATPase activity of myofibrillar protein were analyzed.The results showed that the L*,a*and b*values of shrimp meat have changed after six months of frozen storage.Compared with the control group,the effects of UHP pretreatment on the L*values were not significant,but UHP pretreatment could delay the increase of a*value in the late frozen period and increase the color stability of shrimp meat.UHP pretreatment had no significant effect on the chewiness and elasticity,but increased the hardness of shrimp meat.In terms of impact on the myofibril protein from shrimp meat,UHP pretreatment increased the surface hydrophobicity in early freezing storage,but had no significant effect on the myofibril protein solubility,total SH content and Ca2+-ATPase activity.The decrease of solubility,total SH content and Ca2+-ATPase activity in the late frozen period was due to the freezing degeneration of myofibril protein.UHP pretreatment can maintain the color and hardness of frozen shrimp meat to a certain degree.The results can provide a application of using UHP to assist Solenocera Melantho shelling in the production of frozen shrimp.