食品工业科技2018，Vol.39Issue(6)：286-290,307,6.DOI:10.13386/j.issn1002-0306.2018.06.053
海藻糖类抗冻保水剂对冻藏南美白对虾(Litopenaeus vannamei)品质的影响
Effects of trehalose antifreeze agent on quality of Litopenaeus vannamei during frozen storage
摘要
Abstract
The effects of trehalose on peeled shrimp(Litopenaeus vannamei)during frozen storage was investigated by monitoring thawing loss,color,myoflbrillar protein content,Ca2+-ATPase activity and performing microscopic structural analysis.0.5％ and 1.0％ (w/v)trehalose,sodium alginate and alginate oligosaccharide solutions were used as antifreeze water retention agent,distilled water and 0.5％ and 1.0％ (w/v) sodium pyrophosphate were negative control group and positive control group,respectively,and stored at-18 ℃ for 6 weeks.The results showed that trehalose,alginate oligosaccharide and sodium pyrophosphate had significant inhibitory effect on the thawing loss of shrimp (p ＜ 0.05) compared with the control group.L* values revealed that these saccharides had a positive effect on color stability during frozen storage.In addition,the results of chemical analyses showed that trehalose and alginate oligosaccharide treatments effectively maintained an increased myofibrillar protein content and Ca2+-ATPase activity in frozen shrimp.The content of myofibril reached 104.2 and 103.2 ng/g,and Ca2+-ATPase activity reached 0.141 μmol Pi/mg· min and 0.142 μmol Pi/mg· min,respectively.In addition,hematoxylin and eosin staining and SDS-PAGE confirmed that these cryoprotective saccharides slowed the degradation of muscle proteins and the damage to muscle tissue structures.The muscle fibers of shrimp muscle were intact,and there was no large gap between the muscles.The tissue integrity of the frozen shrimp was better maintained,and the strength of the myosin and actin bands were not significantly reduced.The results of comprehensive study showed that trehalose and alginate oligosaccharide antifreeze had good antifreeze effect during the freezing process of Litopenaeus van namei,which could better guarantee the quality and quality of frozen shrimp and gained as a better alternative to the phosphatepreserving agent of frozen aquatic products.关键词
南美白对虾/海藻糖/海藻酸钠/抗冻效果Key words
Litopenaeus vannamei/trehalose/alginate/cryoprotective effect分类
轻工纺织引用本文复制引用
白冬,郑炜,梁佳,俞群娣,黄菊,谢超..海藻糖类抗冻保水剂对冻藏南美白对虾(Litopenaeus vannamei)品质的影响[J].食品工业科技,2018,39(6):286-290,307,6.基金项目
浙江省自然基金项目(LQ16C200005) （LQ16C200005）
浙江省公益技术研究农业项目(LGN18C200032) （LGN18C200032）
舟山市科技计划项目浙江海洋大学专项(2016C41003). （2016C41003）
