高密度CO2和热处理对近江牡蛎肉品质影响的比较

以新鲜近江牡蛎为对照,比较高密度二氧化碳(DPCD)和热处理对牡蛎营养成分、肌肉品质以及呈味成分的影响。研究结果表明:DPCD处理能够较好地保留牡蛎的营养成分;DPCD和热处理均会造成牡蛎的质量损失和肌肉蛋白质的变性,其中热处理更为严重;DPCD处理对pH无显著影响;除了AMP、IMP、GMP外,DPCD处理对牡蛎中其他呈味成分(呈味氨基酸、有机酸、糖原、阴离子等)含量的影响均小于热处理,传统的热处理则会造成大部分呈味成分的损失。 

Comparison of effect of dense phase carbon dioxide and heat treatment on muscle quality of Crassostrea rivularis

Compared with untreated Crassostrea rivularis, the effect of dense phase carbon dioxide (DPCD) and heat treatment on the nutrient components, muscle quality and flavor components of Crassostrea rivularis were investigated.The results showed that DPCD could retain more nutrient components than heat treatment.DPCD and heat treatment could lead to weight loss and protein denaturation of Crassostrea rivularis, but which was more apparent by heat treatment.However, pH was not changed.Except for AMP, IMP and GMP, the content of other flavor components (free amino acids, organic acid, and glycogen, Cl～-, PO₄～ (3-) ) decreased lightly by DPCD treatment.However, traditional cooking method of boiling water leaded to significantly loss of flavor components of Crassostrea rivularis.