| 超高压协同冷冻辅助脱壳对南美白对虾肌原纤维蛋白理化性质的影响 |
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| 引用本文： | 崔燕,宣晓婷,林旭东,尚海涛,康孟利,姚凌俏,凌建刚.超高压协同冷冻辅助脱壳对南美白对虾肌原纤维蛋白理化性质的影响[J].现代食品科技,2019,35(2):32-39. |
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| 作者姓名： | 崔燕 宣晓婷 林旭东 尚海涛 康孟利 姚凌俏 凌建刚 |
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| 作者单位： | 宁波市农业科学研究院农产品加工研究所,宁波市农产品保鲜工程重点实验室,浙江宁波315040;宁波市农业科学研究院农产品加工研究所,宁波市农产品保鲜工程重点实验室,浙江宁波315040;宁波市农业科学研究院农产品加工研究所,宁波市农产品保鲜工程重点实验室,浙江宁波315040;宁波市农业科学研究院农产品加工研究所,宁波市农产品保鲜工程重点实验室,浙江宁波315040;宁波市农业科学研究院农产品加工研究所,宁波市农产品保鲜工程重点实验室,浙江宁波315040;宁波市农业科学研究院农产品加工研究所,宁波市农产品保鲜工程重点实验室,浙江宁波315040;宁波市农业科学研究院农产品加工研究所,宁波市农产品保鲜工程重点实验室,浙江宁波315040 |
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| 基金项目： | “十三五”国家重点研发计划项目（2016YFD0400304）；宁波市农业重大项目（2016C11016；2017C110006；2015C110002） |
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| 摘 要： | 为研究超高压协同冷冻(FT-HHP)对虾仁品质的影响,采用不同超高压(200～400 MPa,1～5 min)协同冷冻处理南美白对虾,通过感官评定、肌原纤维蛋白含量、羰基含量、总巯基含量等分析,探究FT-HHP在辅助脱壳的同时对虾仁肌肉蛋白生化特性的影响。结果表明,FT-HHP有助于南美白对虾脱壳,300 MPa、1 min协同处理后脱壳效果较单一冷冻辅助脱壳显著提高24.31%。200 MPa(1～3 min)、300 MPa(1 min)协同处理组肌原纤维蛋白含量及羰基、总巯基含量较新鲜对照组无显著变化;而压力≥300 MPa、保压时间≥3 min时,肌原纤维蛋白氧化现象显著增加,虾仁呈现熟化外观。随着压力及保压时间的上升,Ca2+-ATPase活性下降,肌原纤维蛋白表面疏水性上升。综合脱壳效果及蛋白理化特性指标,300 MPa、1 min协同冷冻处理可有效提高脱壳效果,并保持虾仁的良好品质。研究结果为超高压协同冷冻辅助南美白对虾脱壳技术的应用提供了理论依据。
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| 关 键 词： | 超高压协同冷冻 脱壳 南美白对虾 肌原纤维蛋白 理化性质 |
| 收稿时间： | 2018/9/20 0:00:00 |
Effect of High Hydrostatic Pressure Combined with Freezing Treatment on Shucking and Physicochemical Properties of Myofibrillar Protein of Penaeus vannamei |
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| CUI Yan,XUAN Xiao-ting,LIN Xu-dong,SHANG Hai-tao,KANG Meng-li,YAO Ling-qiao and LING Jian-gang.Effect of High Hydrostatic Pressure Combined with Freezing Treatment on Shucking and Physicochemical Properties of Myofibrillar Protein of Penaeus vannamei[J].Modern Food Science & Technology,2019,35(2):32-39. |
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| Authors: | CUI Yan XUAN Xiao-ting LIN Xu-dong SHANG Hai-tao KANG Meng-li YAO Ling-qiao and LING Jian-gang |
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| Affiliation: | (Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo 315040, China),(Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo 315040, China),(Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo 315040, China),(Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo 315040, China),(Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo 315040, China),(Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo 315040, China) and (Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Key Laboratory of Preservation Engineering of Agricultural Products, Ningbo 315040, China) |
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| Abstract: | |
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| Keywords: | High hydrostatic pressure combined with freezing treatment (FT-HHP) shucking Penaeus vannamei myofibrillar protein physicochemical properties |
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