食品工业科技2025，Vol.46Issue(6)：155-163,9.DOI:10.13386/j.issn1002-0306.2024050392
琼胶寡糖对冻藏南美白对虾肌肉品质特性的影响
Effects of Agar Oligosaccharides on Muscle Quality Characteristics of Litopenaeus vannamei during Frozen Storage
摘要
Abstract
Objective:The effects of agar oligosaccharides on the quality characteristics of Litopenaeus vannamei were investigated during frozen storage.Methods:Fresh L.vannamei were immersed in distilled water,1.5％and 3.0％agarose oligosaccharides,1.5％and 3.0％sodium tripolyphosphate solution,respectively.The thawing loss rate,cooking loss rate,pH,L*value,water activity,water content,texture characteristics,myofibrillar protein content,Ca2+-ATPase activity,carbonyl content,chemical bond content,active sulfhydryl content and total sulfhydryl content were measured on the 0,20,40,60,80,and 100 d of frozen storage.Results:With the increase of frozen storage time,the cooking loss rate,thawing loss rate,L value,carbonyl content and hydrophobic bond content of L.vannamei increased by 14.52％～37.66％,35.33％～71.01％,4.98％～17.71％,78.96％～142.72％and 156.58％～271.23％,respectively.The springiness,chewiness,water activity,water content,myofibrillar protein content,ionic bond content,hydrogen bond content,active sulfhydryl group,and total sulfhydryl group content decreased by 24.47％～50.49％,39.56％～66.05％,2.13％～4.67％,4.13％～10.08％,15.30％～25.33％,46.32％～66.50％,31.79％～66.83％,41.97％～60.77％and 30.29％～44.84％,respectively.The pH showed a trend of decreasing first and then increasing.Among them,the results of each index in the agar oligosaccharide and sodium tripolyphosphate groups were better than those in the distilled water group,and the effect was the best when the concentration was 3％.Conclusion:Agar oligosaccharides can significantly inhibit the deterioration of muscle quality of L.vannamei during frozen storage.This study provides ideas and theoretical support for the development and application of new phosphorus-free antifreeze.关键词
南美白对虾/琼胶寡糖/品质特性/肌原纤维蛋白Key words
Litopenaeus vannamei/agar oligosaccharides/quality characteristics/myofibrillar protein分类
轻工纺织引用本文复制引用
倪继龙,焦龙,王家星,宋佳,武天昕,水珊珊,张宾..琼胶寡糖对冻藏南美白对虾肌肉品质特性的影响[J].食品工业科技,2025,46(6):155-163,9.基金项目
国家重点研发计划项目课题(2021YFD2100504) （2021YFD2100504）
国家自然科学基金项目(32301972&&U23A20263) （32301972&&U23A20263）
国家级大学生创新创业训练计划重点领域项目(202310340045) （202310340045）
浙江省省属高校科研院所基本科研业务费(2024J003). （2024J003）
