摘要
为研究不同贮藏条件对活品扇贝营养及品质的影响,将无水低温保活运输后的鲜活虾夷扇贝(Patinopecten yessoensis)置于海水贮藏和干露冰藏贮藏条件下分别贮藏96 h,测定贮藏过程中虾夷扇贝的营养成分、糖原、乳酸等含量变化,并对感官等进行评价。结果显示:随贮藏时间的延长,两组虾夷扇贝的水分、粗蛋白质和粗脂肪含量略微下降;糖原含量均呈下降趋势,贮藏96 h后干露冰藏组的糖原含量较海水贮藏组的高;干露冰藏贮藏组的乳酸含量呈上升趋势,海水贮藏组呈先升后降趋势,96 h后海水贮藏组较干露冰藏组的低;挥发性盐基氮(TVB-N)呈上升趋势,贮藏96 h后两组的TVB-N含量均未超过海产贝类TVB-N可接受限;贮藏48 h内干露冰藏组的感官品质较好,48 h后低于海水贮藏组。结合扇贝品质指标分析及感官评价,贮藏时间在48 h内,(0±2)℃干露冰藏贮藏下虾夷扇贝营养和风味损失较小;贮藏时间超过48 h,采用海水温度(10±1)℃、溶氧(8±0.5)mg/L的海水贮藏能更好保持虾夷扇贝的品质和风味,且存活率更高。
In order to study the effects of different storage conditions on the nutrition and quality of live Patinopecten yessoensis,fresh Patinopecten yessoensis kept alive and transported at a low temperature without water was stored in seawater and ice-covered conditions for 96 h respectively,the changes of nutrient content,glycogen and lactic acid of Patinopecten yessoensis during the storage were measured,and the sensory quality was evaluated.The results showed that contents of the moisture,crude protein and crude fat of Patinopecten yessoensis decreased slightly with the extension of storage time;the glycogen content showed a downward trend,but Patinopecten yessoensis stored in ice-covered condition had a higher glycogen content than that stored in seawater after storage for 96 h;the lactic acid content of Patinopecten yessoensis stored in ice-covered condition showed an upward trend while that stored in seawater showed up-trend first and down-trend later,and after storage for 96 h,Patinopecten yessoensis stored in seawater had a lower lactic acid content than that stored in ice-covered condition;TVB-N showed an upward trend,and TVB-N content of the two groups did not exceed the acceptable limit of marine shellfish after storage for 96 h;within 48 h of storage,Patinopecten yessoensis stored in ice-covered condition had good sensory quality,but it was lower than that stored in seawater after storage for 48 h.Combined with quality index analysis and sensory evaluation,within 48 h of storage,Patinopecten yessoensis stored in ice-covered condition at(0±2)℃has less loss of nutrition and flavor;after storage for 48 h,the quality and flavor of Patinopecten yessoensis can be better maintained and the survival rate is higher when it is stored in seawater with temperature of(10±1)℃and dissolved oxygen of(8±0.5)mg/L.
作者
陈文秀
欧阳杰
徐文其
倪锦
谈佳玉
沈建
CHEN Wenxiu;OUYANG Jie;XU Wenqi;NI Jin;TAN Jiayu;SHEN Jian(Collage of Food Science&Technology,Shanghai Ocean University,Shanghai,200120,China;Fishery Machinery and Instrument Research Institute,Chinese Academy of Fishery Sciences,Shanghai,200092,China)
出处
《渔业现代化》
CSCD
2019年第6期83-89,共7页
Fishery Modernization
基金
国家现代农业产业技术体系(CARS-49-06B)
关键词
虾夷扇贝
流通终端
贮藏
海水贮藏
覆冰干露贮藏
品质变化
Patinopecten yessoensis
final circulation
storage
seawater storage
ice-covered storage
quality change
