食品科学2017，Vol.38Issue(7)：43-48,6.DOI:10.7506/spkx1002-6630-201707008
超高压辅助中华管鞭虾脱壳及对其肌肉品质的影响
Shelling of Solenocera melantho Using Ultra High Pressure and Its Effect on the Quality of Muscle
摘要
Abstract
With the aim to study the effect of ultra high pressure (UHP) on the shelling and quality of shrimp meat,Solenocera melantho was subjected to UHP treatment (100-500 MPa),and evaluated for salt-soluble protein content,total sulfhydryl content and Ca2+-ATPase activity of myofibrillar protein,as well as the color,texture and ultrastructure of shrimp muscle.The results indicated that UHP at 200 and 300 MPa could improve the shelling efficiency while maintaining the integrity and quality of shrimp meat,but shrimp meat showed some degree of curing at 400 and 500 MPa.Compared with the control group,the hardness,springiness and chewiness of shrimp meat increased by 35.37％,7.46％ and 24.93％ respectively,the surface hydrophobicity rose,but the salt-soluble proteins content,total sulfhydryl content and Ca2+-ATPase activity of myofibrillar protein had no significant differences at 200 MPa.After treated with 300,400 and 500 MPa,the salt soluble protein content,total sulfhydryl content and Ca2+-ATPase activity of myofibrillar protein decreased.Taking into account both shelling efficiency and the influence of UHP on the biochemical characteristics of shrimp protein,a pressure of 200 MPa was suitable to treat S.melantho.These results can provide a full support for the industrial application of UHP in the shucking of S.melantho in the production of frozen shrimp.关键词
中华管鞭虾/超高压/脱壳/肌原纤维蛋白Key words
Solenocera melantho/ultra high pressure/shelling/myofibrillar protein分类
轻工纺织引用本文复制引用
王芝妍,杨文鸽,周果,徐大伦,楼乔明,张进杰,崔燕..超高压辅助中华管鞭虾脱壳及对其肌肉品质的影响[J].食品科学,2017,38(7):43-48,6.基金项目
宁波市重大科技专项(2015C110002) （2015C110002）
宁波大学研究生科研创新基金重点项目(G16025) （G16025）
国家自然科学基金面上项目(31371793) （31371793）
