肉类研究2024，Vol.38Issue(9)：36-41,6.DOI:10.7506/rlyj1001-8123-20240511-115
不同辐照处理对克氏原螯虾虾黄品质变化的影响
Effect of Different Irradiation Treatments on the Quality of Crayfish Hepatopancreas
摘要
Abstract
To investigate the effect of sterilization on the quality of crayfish hepatopancreas,hepatopancreas samples from whole crayfish and hepatopancreas irradiated with 60Co γ-ray(6 kGy)and non-irradiated hepatopancreas were evaluated for color,browning index,5-hydroxymethylfurfural(5-HMF)content,peroxide value(POV),thiobarbituric acid reactive substances(TBARS)value,total phenol content,and pyrrole content.The results showed that there was no significant difference in whiteness between the irradiated whole crayfish group and the non-sterilized group(P＞0.05),but the former had significantly higher brightness(L*)and significantly lower redness(a*)value compared to the latter(P＜0.05).After irradiation,the absorbance at 294 nm and browning degree of crayfish hepatopancreas increased,but the fluorescence intensity and 5-HMF content decreased,indicating that irradiation could trigger the Maillard reaction but then decompose the reaction products.The POV,TBARs value,pyrrole content,and total phenol content of both irradiated groups were higher than those of the non-sterilized group.Notably,a significant increase in these parameters was observed for the irradiated whole crayfish group(P＜0.05)indicating a higher degree of oxidation.Overall,irradiation can maintain the color of crayfish hepatopancreas well,but also promote the Maillard reaction and lipid oxidation,especially for whole crayfish.关键词
克氏原螯虾虾黄/60Co辐照/美拉德反应/品质Key words
crayfish hepatopancreas/60Co irradiation/Maillard reaction/quality分类
轻工纺织引用本文复制引用
谭宏渊,黄琪,鲁怡婷,刘煊,涂子仪,魏凌云,乔宇..不同辐照处理对克氏原螯虾虾黄品质变化的影响[J].肉类研究,2024,38(9):36-41,6.基金项目
湖北省技术创新专项揭榜制科技项目(2023BEB030) （2023BEB030）
湖北省科技创新人才计划-科技人才服务企业项目(2023DJC100) （2023DJC100）
武汉工程大学研究生教育创新基金项目(CX2023155) （CX2023155）
