The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD)...The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD),during storage at room temperature(25℃)by using sensory,physiochemical,and microbial assessment.Additionally,fluoride accumulation in this food product was used to evaluate its safety.Analysis showed that the addition of SD and SDD resulted in better sensory scores compared of that of CT samples(P<0.05).Accordingly,microorganism growth and total basic nitrogen(TVB-N)were maintained at a low level for the duration of storage with SD and SDD treatments.The total viable counts of SD and SDD reached(4.58±0.08)log(CFU g^(−1))and(4.20±0.11)log(CFUg^(−1)),respectively.The mold was found after 6 and 18 days for SD and SDD treatment,and the numbers reached 5.2×10^(6) and 8.5×10^(4) respectively at the end of shelf life.The TVB-N values from CT continuously increased during the whole storage.While TVB-N values from SD and SDD remained significantly less change(P<0.05)during the early 20 days of the storage,and the values reached(12.11±0.07)mg(100 g)^(−1) and(10.88±0.15)mg(100 g)^(−1) on day 33 and day 70,respectively.Importantly,SDD treatment effectively minimized the oxidation values and retained the color of ready-to-eat roasted Antarctic krill.Our results showed that the shelf life of ready-to-eat roasted Antarctic krill treated with SDD was extended by up to 52 days.Additionally,rats fed ready-to-eat roasted Antarctic krill showed accumulation of fluoride exclusively in the thighbone.The accumulation of fluoride residues in the thighbone showed concentration-dependent.The concentrations of fluoride residues in rats were(1760.03±38.21),(2371.52±42.15)mgkg^(−1) and(3615.44±30.53)mgkg^(−1),which were less than sodium fluoride feeding group(4621.01±28.67)mgkg^(−1).The results suggested that the SD and SDD treatments led to better quality and shelf life extension of ready-to-eat roasted Antarctic krill during storage at room temperature(25℃).Therefore,the ready-to-eat roasted Antarctic krill can be of great interest to the seafood industry.展开更多
文摘提出了同位素稀释-液相色谱-串联质谱法测定鱼、虾、蟹、贝4类水产品中甲霜灵残留量的方法。取样品(5±0.05)g,加入10 ng的内标甲霜灵-d 6,静置10 min,用10 mL含1%(体积分数)乙酸的乙腈溶液涡旋混合、离心。取上清液,于45℃氮吹至0.5 mL以下,加入7.5 mL 20%(体积分数,下同)乙腈溶液混匀,用7.5 mL正己烷去脂,Agela Cleanert S C_(18)固相萃取柱富集净化。所得溶液于45℃氮吹至干,用1 mL 20%乙腈溶液复溶,混匀后过0.22μm针式水相尼龙滤膜,滤液收集至进样小瓶中。以SHISEIDO CAPCELL PAK C_(18)色谱柱为固定相,以不同体积比的0.1%(体积分数)甲酸溶液和乙腈的混合液为流动相进行梯度洗脱,内标法定量。结果表明,甲霜灵标准曲线的线性范围为1.0~100.0μg·L^(-1),检出限(3S/N)为0.5μg·kg^(-1)。以不同品种水产品为空白基质,在1.0,2.0,10.0μg·kg^(-1)等3个浓度水平下,甲霜灵的回收率为93.8%~105%,测定值的相对标准偏差(n=6)均小于13%。
基金supported by the National Key R&D Program of China(Nos.2020YFD0901204,2017YFC1600706)the Natural Science Foundation of Shanghai(No.22ZR 1478500)。
文摘The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD),during storage at room temperature(25℃)by using sensory,physiochemical,and microbial assessment.Additionally,fluoride accumulation in this food product was used to evaluate its safety.Analysis showed that the addition of SD and SDD resulted in better sensory scores compared of that of CT samples(P<0.05).Accordingly,microorganism growth and total basic nitrogen(TVB-N)were maintained at a low level for the duration of storage with SD and SDD treatments.The total viable counts of SD and SDD reached(4.58±0.08)log(CFU g^(−1))and(4.20±0.11)log(CFUg^(−1)),respectively.The mold was found after 6 and 18 days for SD and SDD treatment,and the numbers reached 5.2×10^(6) and 8.5×10^(4) respectively at the end of shelf life.The TVB-N values from CT continuously increased during the whole storage.While TVB-N values from SD and SDD remained significantly less change(P<0.05)during the early 20 days of the storage,and the values reached(12.11±0.07)mg(100 g)^(−1) and(10.88±0.15)mg(100 g)^(−1) on day 33 and day 70,respectively.Importantly,SDD treatment effectively minimized the oxidation values and retained the color of ready-to-eat roasted Antarctic krill.Our results showed that the shelf life of ready-to-eat roasted Antarctic krill treated with SDD was extended by up to 52 days.Additionally,rats fed ready-to-eat roasted Antarctic krill showed accumulation of fluoride exclusively in the thighbone.The accumulation of fluoride residues in the thighbone showed concentration-dependent.The concentrations of fluoride residues in rats were(1760.03±38.21),(2371.52±42.15)mgkg^(−1) and(3615.44±30.53)mgkg^(−1),which were less than sodium fluoride feeding group(4621.01±28.67)mgkg^(−1).The results suggested that the SD and SDD treatments led to better quality and shelf life extension of ready-to-eat roasted Antarctic krill during storage at room temperature(25℃).Therefore,the ready-to-eat roasted Antarctic krill can be of great interest to the seafood industry.
文摘为研究不同烹饪方式对小龙虾(Procambarus clarkii)中恩诺沙星残留的影响,实验采用浸泡给药方式,获得小龙虾实际阳性样品,并将其制备成2 g的虾丸。分别采用水煮、清蒸、油炸和微波4种方式对其进行烹饪加工,采用高效液相色谱串联质谱法(high performance liquid chromatography tandem mass spectrometric,HPLC-MS/MS)测定加工前、后虾丸中恩诺沙星的含量。结果显示,4种烹饪方式条件下,小龙虾中恩诺沙星含量分别下降了32.0%~38.2%、8.6%~22.0%、40.6%~55.4%和22.1%~74.9%。研究认为,水煮、清蒸、油炸和微波4种烹饪方式均能够减少小龙虾肌肉中恩诺沙星的残留量,其中,采用微波加工方式烹饪处理后小龙虾中恩诺沙星残留下降最为显著。本研究可为开展小龙虾中恩诺沙星残留风险评估和科普宣传工作提供数据支撑。
