摘要
为探究无水贮藏温度对克氏原螯虾保活期间品质的影响,本文分析了不同无水贮藏温度下克氏原螯虾保活期间存活率、肌肉品质、生理指标的变化。结果显示,无水贮藏72 h时,4~16℃组的克氏原螯虾的存活率仍有80%~90%;24℃组降至40%;32℃组为0。虾尾肌肉的水分含量、持水率、硬度和弹性随着贮藏温度的升高与贮藏时间的延长显著下降(P<0.05),乳酸的生成降低了肌肉的pH。4、24与32℃组超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、总抗氧化能力(T-AOC)酶活力及丙二醛(MDA)含量随着贮藏时间的延长显著升高(P<0.05),8~16℃组的氧化应激响应较低于4、24和32℃组。酸性磷酸酶(ACP)和碱性磷酸酶(AKP)以及溶菌酶(LZM)活性在4、24与32℃贮藏条件下显著升高(P<0.05),8~16℃组的变化相对平稳。研究表明,无水贮藏中保持适当低温条件,在12~16℃范围内,可提高克氏原螯虾存活率和肌肉品质,这与机体保持较低的氧化应激水平及维持良好的免疫机制有关,本实验结果可为克氏原螯虾无水贮运提供理论依据。
In order to investigate the effects of temperature on the quality of Procambarus clarkiii during waterless preservation,the changes in survival rates,muscle flesh quality,and physiological indicators of Procambarus clarkiii were analyzed under different waterless storage temperatures.The results showed that the survival rates of Procambarus clarkii in those of 4~16℃groups were 80%~90%after 72 h of waterless preservation,the 24℃group dropped to 40%,and the 32℃ group had reached zero.The moisture content,water-holding capacity,muscle hardness,and elasticity of muscle decreased significantly with the increase in temperature and time(P<0.05).The muscle pH was decreased by the production of lactic acid.The activities of superoxide dismutase(SOD),catalase(CAT),total antioxidant capacity(T-AOC),and malondialdehyde(MDA)content in 4,24 and 32℃groups were increased significantly with the extension of storage time(P<0.05),the oxidative stress response value of 8~16℃groups was lower than those of 4,24 and 32℃groups.The activities of acid phosphatase(ACP),alkaline phosphatase(AKP),and lysozyme(LZM)were increased significantly in 4,24,and 32℃groups(P<0.05),and the changes were relatively stable in those of 8~16℃groups.The results indicated that the survival rates and muscle quality of Procambarus clarkii might be improved by keeping the appropriate low temperature in the range of 12~16℃during waterless preservation,which was related to the maintenance of low oxidative stress levels and good immune mechanisms.The results would provide a theoretical basis for the waterless storage and transportation of Procambarus clarkiii.
作者
马舒恬
董诗瑜
陈梅
董鑫磊
周昕仪
陈尚里
刘小玲
MA Shutian;DONG Shiyu;CHEN Mei;DONG Xinlei;ZHOU Xinyi;CHEN Shangli;LIU Xiaoling(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)
出处
《食品工业科技》
CAS
北大核心
2023年第9期371-379,共9页
Science and Technology of Food Industry
基金
广西科技重大专项(桂科AA20302019-7)。
关键词
克氏原螯虾
无水贮藏
温度
质地
生理指标
Procambarus clarkii
waterless preservation
temperature
texture
physiological indicators
作者简介
马舒恬(1998−),女,硕士研究生,研究方向:水产品贮运保鲜,E-mail:1604765152@qq.com;通信作者:刘小玲(1972−),女,博士,教授,研究方向:水产品的开发与利用,E-mail:1106133912@qq.com。
