渔业现代化

渔业现代化 ›› 2023, Vol. 50 ›› Issue (3): 104-.

• • 上一篇    

鲜活小龙虾超高压剥壳预处理工艺比较及对虾仁品质的影响

  1. (1 广东海洋大学食品科技学院,广东 湛江,524088;
    2 中国水产科学研究院渔业机械仪器研究所,上海 200092)
  • 出版日期:2023-06-20 发布日期:2023-06-25
  • 通讯作者: 沈建(1971—)，男，研究员，研究方向：水产加工技术与装备。E-mail:shenjian@fmiri.ac.cn
  • 作者简介:李彩璐(1996—)，女,，硕士研究生，研究方向：水产品加工。E-mail:417667262@qq.com
  • 基金资助:
    “蓝色粮仓科技创新”国家重点研发计划项目（2019YFD0901800）

Comparison of ultra-high pressure pretreatment techniques before shucking of fresh crayfish and its effect on #br# the quality of meat#br#

  1. （1 Guangdong Ocean University Fishery Machinery，Zhanjiang 524088, China；
    2 Instrument Research Institute Chinese Academy of Fishery Sciences，Shanghai 200092, China）

  • Online:2023-06-20 Published:2023-06-25

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摘要： 为探究超高压剥壳预处理工艺对鲜活小龙虾脱壳效果及品质的影响，本研究组合不同压力（150、200、250、300 MPa）和保压时间（1、3、5、7 min）对鲜活小龙虾进行超高压脱壳预处理。脱壳效果评价指标选用脱壳时间和虾肉完整率。品质评价指标选用汁液流失率及可表示肌原纤维蛋白变性程度的肌原纤维蛋白含量、表面疏水性、总巯基含量、羰基含量、Ca2+-ATPase活性等指标。结果显示：超高压处理有助于小龙虾脱壳，小龙虾的脱壳时间随着压力的增大而缩短；除150 MPa、3 min处理组外，其他超高压处理组的虾仁完整率可达100%；适当的压力可以降低小龙虾的汁液流失率，200 MPa、1 min和300 MPa、5 min处理后的小龙虾虾肉汁液流失率最小，分别为7.25%和9.16%。随着压力的增大，肌原纤维蛋白含量、总巯基含量和Ca2+-ATPase活性下降，表面疏水性及羰基含量上升；300 MPa（1、3、5min）处理后的肌原纤维蛋白变性程度明显。综合分析脱壳效果及蛋白理化特性指标，本研究认为200 MPa、1 min处理能同时实现脱壳效果的提高和虾仁良好品质的保证，适宜于小龙虾的超高压脱壳。本研究结果可为超高压技术应用于小龙虾的生鲜脱壳提供技术参考。


关键词: 鲜活小龙虾, 超高压, 肌原纤维蛋白, 脱壳

Abstract: This study analyses the impact of high-pressure processing (HPP) on the shelling efficacy and meat quality of fresh crayfish. HPP at various pressures(150，200，250 and 300 MPa) and time(1，3，5，7 min) was used for assisted shelling of fresh crayfish. Evaluation of the shelling properties by shelling time and meat integrity. The quality of fresh crayfish was evaluated by the myofibrillar protein content, surface hydrophobicity, Ca2+-ATPase activity, carbonyl content, and total sulfhydryl content of myofibrillar protein, which could represent the degree of myofibrillar protein denaturation. The results showed that HPP is an effective method for fresh crayfish shucking. The shucking time of crayfish decreases with increasing pressure. meat integrity rate up to 100% in all UHP treatment groups except the 150 MPa, 3 min treatment group. Appropriate pressure reduced the drop loss of crayfish, and the drop loss of crayfish was 7.25% and 9.16%, respectively, With treatment of 200 MPa、1 min and 300 MPa、5 min. As the pressure increased, the myofibrillar protein content、Ca2+-ATPase activity, and total sulfhydryl content tended to decrease, but the surface hydrophobicity and carbonyl content tended to Increase. The myofibrillar protein denaturation of crayfish meat was obvious after 300 MPa(1、3、5 min) treatment． the treatment of 200 MPa (1 min), which can significantly improve shucking efficiency and maintain the good quality of crayfish. The results of this study can provide a technical reference for applying HHP to fresh crayfish shucking.


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