沈春蕾,张小利,赵金丽,魏婉莹,张宾.糖醇对冻藏南美白对虾的品质保障作用[J].包装工程,2019,40(1):15-23.
SHEN Chun-lei,ZHANG Xiao-li,ZHAO Jin-li,WEI Wan-ying,ZHANG Bin.Effect of Sugar Alcohols on the Quality of Shrimp (Litopenaeus Vannamei) during Frozen Storage[J].Packaging Engineering,2019,40(1):15-23. |
| 糖醇对冻藏南美白对虾的品质保障作用 |
| Effect of Sugar Alcohols on the Quality of Shrimp (Litopenaeus Vannamei) during Frozen Storage |
| 投稿时间：2018-09-20 修订日期：2019-01-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.01.003 |
| 中文关键词: 木糖醇 甘露糖醇 异麦芽糖醇 南美白对虾 品质特性 冻藏 |
| 英文关键词: xylitol mannitol isomalt litopenaeus vannamei quality characteristics frozen storage |
| 基金项目:国家自然科学基金（31871871）；浙江省自然科学基金（LY18C200008） |
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| 中文摘要: |
| 目的 探讨木糖醇、甘露糖醇和异麦芽糖醇对冻藏南美白对虾的抗冻保水作用。方法 以南美白对虾虾仁为研究对象，采用木糖醇、甘露糖醇及异麦芽糖醇浸泡处理虾仁，将其在?18 ℃条件下冻藏84 d，随后测定虾仁肌肉解冻损失率、pH值、明度、质构特性、肌原纤维蛋白含量、Ca2+-ATPase活性、总巯基含量及肌肉组织微观结构。结果 在冻藏过程中，与蒸馏水处理相比较，木糖醇、甘露糖醇和异麦芽糖醇浸泡处理能够有效降低虾仁的解冻损失率，且对冻虾仁的色泽、咀嚼性和弹性等具有很好的保护作用。同时，经3种糖醇处理后显著减缓了冷冻虾仁的肌原纤维蛋白含量、Ca2+-ATPase活性及总巯基含量的下降速率。观察肌肉微观组织发现，3种糖醇对维持虾仁肌肉组织完整、抑制冰晶生长具有明显的作用。结论 3种糖醇类物质有效保持了冻藏南美白对虾虾仁的品质特性，可为低甜味、低热量的无磷保水剂开发提供参考。 |
| 英文摘要: |
| The work aims to explore the anti-freeze and water-preservation effects of xylitol, mannitol and isomalt on frozen litopenaeus vannamei. With litopenaeus vannamei shrimps as the study object, the shrimps were soaked in xylitol, mannitol and isomaltol, respectively and frozen at ?18 ℃ for 84 days. Subsequently, the thawing loss rate, pH value, lightness, texture charac-teristics, myofibrillar protein content, Ca2+-ATPase activity, total sulfhydryl content and tissue microstructure of shrimp muscle were evaluated. The results indicated that, the xylitol, mannitol and isomalt soaking treatments could effectively reduce the thawing loss rate of shrimps and showed good protective effects on the color, chewiness and elasticity of frozen shrimps in the process of cold storage, compared with the distilled water treatment. In addition, after these three sugar-alcohol soaking treatments, the decline rate of myofibrillar protein content, Ca2+-ATPase activity and total sulfhydryl content in frozen shrimp were significantly slowed. The microstructure of muscle tissue revealed that the three sugar-alcohols had a significant positive effect on maintaining the integ-rity of the shrimp muscle tissue and inhibiting the growth of ice crystals. These three sugar alcohols have effectively maintained the quality characteristics of frozen litopenaeus vannamei, which can provide a reference for the development of a non-phosphorus water retention agent with low sweet taste and low calorie. |
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