超高压处理对南美白对虾多酚氧化酶活性和品质的影响
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摘要
以南美白对虾为研究对象,以菌落总数、多酚氧化酶活性、损失率、质构(硬度、弹性)和虾青素含量作为评价指标,研究超高压处理对其品质的影响。结果表明,随着超高压压力和保压时间的增加,超高压对于微生物和多酚氧化酶活性的钝化效果逐渐增大,超过350 MPa/10 min超高压处理能有效钝化多酚氧化酶活性,但超高压对微生物的灭活效果较差, 550 MPa/20 min超高压处理不能完全灭活微生物;超高压处理后对虾的失重率较低(<3.5%);超高压处理后对虾硬度增加,弹性降低,虾青素含量增加。超高压处理后的对虾更适合冷冻保藏。
The Litopenaeus vannamei was used as the research object, and total bacterial count, polyphenol oxidase activity, weight loss ratio, texture(hardness and elasticity) and astaxanthin content were periodically assessed, to investigate the effect of hydrostatic pressure treatment on polyphenol oxidase activity and quality of Litopenaeus vannamei. The results showed that the total bacterial count, the passivation effect of hydrostatic pressure treatment on microorganism and polyphenol oxidase activity increased gradually with increase of ultrahigh pressure and holding time, more than 350 MPa/10 min ultrahigh pressure treatment could effectively passivate polyphenol oxidase activity, but the effect of ultra-high pressure on inactivation of microorganisms was bad, 550 MPa/20 min ultra-high pressure treatment could not completely inactivated microorganisms. The weight loss ratio of Litopenaeus vannamei was lower(<3.5%) after treatment. After super high pressure treatment, the hardness of shrimps increased, springness decreased, and astaxanthin content increased. After ultrahigh pressure treatment, shrimps were more suitable for frozen preservation.
The Litopenaeus vannamei was used as the research object, and total bacterial count, polyphenol oxidase activity, weight loss ratio, texture(hardness and elasticity) and astaxanthin content were periodically assessed, to investigate the effect of hydrostatic pressure treatment on polyphenol oxidase activity and quality of Litopenaeus vannamei. The results showed that the total bacterial count, the passivation effect of hydrostatic pressure treatment on microorganism and polyphenol oxidase activity increased gradually with increase of ultrahigh pressure and holding time, more than 350 MPa/10 min ultrahigh pressure treatment could effectively passivate polyphenol oxidase activity, but the effect of ultra-high pressure on inactivation of microorganisms was bad, 550 MPa/20 min ultra-high pressure treatment could not completely inactivated microorganisms. The weight loss ratio of Litopenaeus vannamei was lower(<3.5%) after treatment. After super high pressure treatment, the hardness of shrimps increased, springness decreased, and astaxanthin content increased. After ultrahigh pressure treatment, shrimps were more suitable for frozen preservation.
引文
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[23]MCKENNA D R,NANKE K E,OLSON D G.The effects of irradiation,high hydrostatic pressure,and temperature during pressurization on the characteristics of cookedreheated salmon and catfish fillets[J].Journal of Food Science,2003,68(1):368-377.
[24]黄万有.超高压加工凡纳滨对虾的技术研究[D].湛江:广东海洋大学,2014.
[25]谢乐生,杨瑞金,朱振乐.熟制对虾虾仁超高压杀菌主要参数进行探讨[J].水产学报,2007,31(4):525-531.
[26]甘晓玲.超高压处理对南美白对虾虾仁的品质影响[D].杭州:浙江大学,2012.
[27]RAMIREZ-SUAREZ J C,MORRISSEY M T.Effect of high pressure processing(HPP)on shelf life of albacore tuna(Thunnus alalunga)minced muscle[J].Innovative Food Science&Emerging Technologies,2006,7(1):19-27.
[28]CRUZ-ROMERO M,KELLY A L,KERRY J P.Effects of high-pressure treatment on the microflora of oysters(Crassostrea gigas)during chilled storage[J].Innovative Food Science&Emerging Technologies,2008,9(4):441-447.
[2]张蕾,陆海霞,励建荣.超高压处理对凡纳滨对虾品质的影响[J].食品研究与开发,2010,31(12):1-6.
[3]钱韻芳,谢晶,吴文惠.虾类保藏过程中酚氧化酶酶促黑变作用机理及其抑制方法的研究进展[J].食品工业科技,2012,33(22):400-405.
[4]JANTAKOSON T,KIJROONGROJANA K,BENJAKULS.Effect of high pressure and heat treatments on black tiger shrimp(Penaeus monodon Fabricius)muscle protein[J].International Aquatic Research,2012(4):19-31.
[5]MANHEEM K,BENJAKUL S,KIJROONGROJANA K,et al.Effect of pre-cooking times on enzymes,properties,and melanosis of Pacific white shrimp during refrigerated storage[J].International Aquatic Research,2013,5(1):1-11.
[6]OKPALA C O R,CHOO W S,DYKES G A.Quality and shelf life assessment of Pacific white shrimp(Litopenaeus vannamei)freshly harvested and stored on ice[J].LWT-Food Science and Technology,2014,55(1):110-116.
[7]LóPEZ-CABALLERO M E,PéREZ-MATEOS M,BORDERíAS J A,et al.Extension of the shelf life of prawns(Penaeus japonicus)by vacuum packaging and high-pressure treatment[J].Journal of Food Protection,2000,63(10):1381-1388.
[8]朱松明,苏光明,王春芳,等.水产品超高压加工技术研究与应用[J].农业机械学报,2014,45(1):168-177.
[9]ZHOU R,LI Y,YAN L,et al.Effect of edible coatings on enzymes,cell-membrane integrity,and cell-wall constituents in relation to brittleness and firmness of Huanghua pears(Pyrus pyrifolia Nakai,cv Huanghua)during storage[J].Food Chemistry,2011,124(2):569-575.
[10]SIMPSON B K,MARSHALL M R,OTWELL W S.Phenol oxidase from shrimp(Penaeus setiferus):Purification and some properties[J].Journal agricultural and Food Chemistry,1987,35(6):918-921.
[11]ERDO?DU F,BALABAN M O,CHAU K V.Mathematical model to predict yield loss of medium and lage tiger shrimp(Penaeua monodon)duing cooking[J].Journal of Food Process Engineering,1999,22(5):383-394.
[12]孙协军,胡浩,李秀霞,等.超声波辅助法提取中国对虾虾青素[J].包装与食品机械,2015,33(5):13-18.
[13]HOOVER D G,METRICK C,PAPINEAU A M,et al.Biologicaleffects of high hydrostatic pressure on foodmicroorganisms[J].Food Technology,1989,43:99-107.
[14]ROBERTS T,VANSCHOTHORST M,SHARPE A,et al.The international commission on microbiological specifications for foods(ICMSF):Update[J].Food Control,1996,7(2):99-101.
[15]OSMAN E.High hydrostatic pressure inactivation kinetics of Salmonella typhimurium[J].International Journal of High Pressure Research,2009,29(29):129-140.
[16]DE HEIJ W B,VAN SCHEPDAEL L,MOEZELAAR R,et al.High-pressure sterilization:Maximizing the benefits of adiabatic heating[J].Food Technology-Champaign Then Chicago,2003,57(3):37-41.
[17]FURUKAWA S,NOMA S,SHIMODA M,et al.Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure[J].International Journal of Food Science&Technology,2002,37(5):573-577.
[18]MOERMAN F,MERTENS B,DEMEY L,et al.Reduction of Bacillus subtilis,Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperaturehigh hydrostatic pressure pasteurization[J].Meat Science,2001,59(2):115-125.
[19]BUYUKCAN M,BOZOGLU F,ALPAS H.Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure[J].International Journal of Food Science&Technology,2008(44):1495-1502.
[20]HUANG W,BI X,XIAO Z,et al.Comparative study of enzymes,phenolics,carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time[J].Innovative Food Science&Emerging Technologies,2013,18(2):74-82.
[21]GOMES M R A,LEDWARD D A.Effect of high-pressure treatment on the activity of some polyphenoloxidases[J].Food Chemistry,1996,56(95):1-5.
[22]CHEECHAROEN J,KIJROONGROJANA K,BENJAKUL S.Improvement of physical properties of black tiger shrimp(Penaeus monodon)meat gel induced by high pressure and heat treatment[J].Journal of Food Biochemistry,2011,35(3):976-996.
[23]MCKENNA D R,NANKE K E,OLSON D G.The effects of irradiation,high hydrostatic pressure,and temperature during pressurization on the characteristics of cookedreheated salmon and catfish fillets[J].Journal of Food Science,2003,68(1):368-377.
[24]黄万有.超高压加工凡纳滨对虾的技术研究[D].湛江:广东海洋大学,2014.
[25]谢乐生,杨瑞金,朱振乐.熟制对虾虾仁超高压杀菌主要参数进行探讨[J].水产学报,2007,31(4):525-531.
[26]甘晓玲.超高压处理对南美白对虾虾仁的品质影响[D].杭州:浙江大学,2012.
[27]RAMIREZ-SUAREZ J C,MORRISSEY M T.Effect of high pressure processing(HPP)on shelf life of albacore tuna(Thunnus alalunga)minced muscle[J].Innovative Food Science&Emerging Technologies,2006,7(1):19-27.
[28]CRUZ-ROMERO M,KELLY A L,KERRY J P.Effects of high-pressure treatment on the microflora of oysters(Crassostrea gigas)during chilled storage[J].Innovative Food Science&Emerging Technologies,2008,9(4):441-447.