Effect of Salt Concentration on Muscle Quality of Ready-to-eat Shrimp (<i>Solenocera crassicornis</i>) During Chilled Storage

WU Yingru; LIAO Yueqin; DU Qi; ZHOU Ting; SHUI Shanshan; ZHANG Bin

doi:10.13386/j.issn1002-0306.2022030221

Volume 44 Issue 2

Jan. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(2): 90-97. > DOI: 10.13386/j.issn1002-0306.2022030221

WU Yingru, LIAO Yueqin, DU Qi, et al. Effect of Salt Concentration on Muscle Quality of Ready-to-eat Shrimp (Solenocera crassicornis) During Chilled Storage[J]. Science and Technology of Food Industry, 2023, 44(2): 90−97. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030221.

Citation:

PDF (8608 KB)

Effect of Salt Concentration on Muscle Quality of Ready-to-eat Shrimp (Solenocera crassicornis) During Chilled Storage

WU Yingru^1,,
LIAO Yueqin¹,
DU Qi¹,
ZHOU Ting¹,
SHUI Shanshan^{1, 2, ,},
ZHANG Bin^1, ,

1.
College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China
2.
Zhejiang Marine Development Research Institute, Zhoushan 316021, China

More Information

Received Date: March 17, 2022
Available Online: November 16, 2022

Graphical Abstract

Abstract

Abstract

The effects of NaCl concentrations (0%, 2%, 4% and 6%) on the changes in muscle quality of ready-to-eat shrimp (Solenocera crassicornis) were investigated during 50 days of chilled storage. During 0~50 day of chilled storage, the color, texture, moisture content, water-holding capacity, pH, total volatile base nitrogen (TVB-N) content, total bacterial count, TBA values, and histological changes were determined in the shrimp muscle tissues pre-treated with different NaCl solutions. The results showed that 4% and 6% NaCl treatments significant (P<0.05) inhibited the deterioration changes in the color and texture properties of shrimp muscle and retarded the increased in the TVB-N content, TBA value, and the total bacterial count, when they were compared with the control samples (0% NaCl) during chilled storage. The water-holding capacity of shrimp muscle soaked with NaCl solution increased significantly (P<0.05) during the storage, and the higher concentrations of NaCl treatments maintained the better water-holding capacity of shrimp muscle. As the storage period increased, the water content of shrimp samples increased firstly and then decreased, when the pH values decreased firstly and then increased. While, the shrimp samples soaked with NaCl solutions showed the lower water content and pH than those in the control samples (P<0.05). After 40 days of chilled storage, the higher NaCl concentrations greatly inhibited the deterioration of myofibrils in the shrimp muscle tissues compared with the control samples. The histological structure of the muscle tissues soaked in 4% NaCl solutions was relatively well maintained, and the tighter muscle fibers could be observed in the tissues compared with the control and other NaCl soaked samples. In summary, 4% NaCl soaking treatment could efficiently maintain the muscle quality of ready-to-eat shrimp during chilled storage. The results of this study would provide a theoretical basis and technical support for the development and shelf-life control of ready-to-eat shrimp products.
- Solenocera crassicornis,
- NaCl concentration,
- chilled storage,
- muscle,
- quality change

FullText(HTML)

References (46)

References

[1]	王潇, 张继光, 徐坤华, 等. 3种海捕虾肌肉营养成分分析与品质评价[J]. 食品与发酵工业,2014,40(8):209−214. [WANG X, ZHANG J G, XU K H, et al. Analysis and quality evaluation of nutrition in the muscle of three kinds of marine shrimps[J]. Food and Fermentation Industries,2014,40(8):209−214.
[2]	李思敏. 低温物流中海捕虾的品质变化与货架期预测[D]. 杭州: 浙江工商大学, 2020: 2−4. LI S M. Quality change and shelf life forecast of sea shrimp in low temperature logistics[D]. Hangzhou: Zhejiang Gongshang University, 2020: 2−4 .
[3]	PAOLO B M, CLAUDIA P, NICOLA M, et al. Assessment of microbial populations in the manufacture of vacuum-packaged ready-to-eat roast beef and in a related production plant[J]. Journal of Food Protection,2019,82(1):58−64. doi: 10.4315/0362-028X.JFP-18-147
[4]	NIAMNUY C, DEVAHASTIN S, SOPONRONNARIT S. Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution[J]. Food Chemistry,2007,108(1):165−175.
[5]	NIAMNUY C, DEVAHASTIN S, SOPONRONNARIT S. Quality changes of shrimp during boiling in salt solution[J]. Journal of Food Science,2007,72(5):S289−97. doi: 10.1111/j.1750-3841.2007.00349.x
[6]	RENATA S, MARIESZ R, MARIAN G, et al. The effect of citric acid, NaCl, and CaCl₂ on qualitative changes of horse meat in cold storage[J]. Processes,2020,8(9):1099. doi: 10.3390/pr8091099
[7]	RIOS-MERA J D, SALDAÑA E, CRUZADO-BRAVO M L M, et al. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers[J]. Meat Science,2020,161(C):107992.
[8]	DIMAKOPOULOU-PAPAZOGLOU D, KATSANIDIS E. Effect of maltodextrin, sodium chloride, and liquid smoke on the mass transfer kinetics and storage stability of osmotically dehydrated beef meat[J]. Food and Bioprocess Technology,2017,10(11):2034−2045. doi: 10.1007/s11947-017-1973-5
[9]	关睿, 李琳, 王建辉, 等. 不同食盐添加量对冷藏草鱼品质的影响[J]. 食品科学技术学报,2020,38(5):100−108,126. [GUAN R, LI L, WANG J H, et al. Effects of different levels of salt addition on quality of grass carp during cold storage[J]. Journal of Food Science and Technology,2020,38(5):100−108,126. doi: 10.3969/j.issn.2095-6002.2020.05.013
[10]	瞿丞, 贺稚非, 王兆明, 等. 不同食盐添加量腌制对鸡肉脂质氧化、蛋白质氧化及食用品质的影响[J]. 食品科学,2020,41(16):77−85. [QU C, HE Z F, WANG Z M, et al. Effects of different salt concentrations on lipid oxidation, protein oxidation and eating quality of cured chicken meat[J]. Food Science,2020,41(16):77−85. doi: 10.7506/spkx1002-6630-20190504-012
[11]	李心悦. 南美白对虾即食虾仁加工关键技术研究[D]. 保定: 河北农业大学, 2014: 33−34. LI X Y. Research on the key technologies of Litopenaeus vannamei instant shrimp processing[D]. Baoding: Hebei Agricultural University, 2014: 33−34.
[12]	刘欣荣, 申亮, 齐凤生, 等. 微冻保鲜对红鳍东方鲀贮藏品质的影响[J]. 食品与发酵工业,2020,46(18):128−135. [LIU X R, SHEN L, QI F S, et al. Effects of micro-frozen storage on the quality of Takifugu rubripes[J]. Food and Fermentation Industries,2020,46(18):128−135.
[13]	国家卫生和计划生育委员会. GB 5009.3-2016 食品中水分的测定[S]. 北京: 中国标准出版社, 2016: 9. National Health and Family Planning. GB 5009.3-2016 Determination of moisture in foods[S]. Beijing: China Standard Press, 2016: 9.
[14]	李志鹏, 周晓娇, 水珊珊, 等. 低温贮藏中华管鞭虾肌肉品质及组织蛋白酶H活性变化[J]. 食品工业科技,2021,42(22):306−313. [LI Z P, ZHOU X J, SHUI S S, et al. Influence of cold storage on the quality of muscle and the activity of cathepsin H in red shrimp (Solenocera crassicornis)[J]. Science and Technology of Food Industry,2021,42(22):306−313.
[15]	国家卫生和计划生育委员会. GB/T 5009.237-2016 食品pH值的测定[S]. 北京: 中国标准出版社, 2016: 3. National Health and Family Planning. GB/T 5009.237-2016 Determination of pH in foods[S]. Beijing: China Standard Press, 2016: 9.
[16]	国家卫生和计划生育委员会. GB 5009.228-2016食品中挥发性盐基氮的测定[S]. 北京: 中国标准出版社, 2016: 3. National Health and Family Planning. GB 5009.228-2016 Determination of volatile basic nitrogen in foods[S]. Beijing: China Standard Press, 2016: 3.
[17]	国家卫生和计划生育委员会. GB 4789.2-2016食品中菌落总数的测定[S]. 北京: 中国标准出版社, 2016: 3. National Health and Family Planning. GB 4789.2-2016 Determination of total bacterial counts in foods [S]. Beijing: China Standard Press, 2016: 3.
[18]	祁雪儿, 毛俊龙, 姚慧, 等. 蛋白质氧化对中华管鞭虾肌肉品质特性的影响[J]. 食品科学,2021,42(18):15−21. [QI X E, MAO J L, YAO H, et al. Effect of protein oxidation on the quality attributes of Solenocera crassicornis muscle[J]. Food Science,2021,42(18):15−21.
[19]	瞿桂香, 马文慧, 钱文霞, 等. 不同剂量电子束辐照即食小龙虾的品质分析[J]. 食品科技,2020,45(10):155−161. [QU G X, MA W H, QIAN W X, et al. Quality changes of instant crayfish irradiated by different electron-bean[J]. Food Science and Technology,2020,45(10):155−161.
[20]	于亚文, 田童童, 张建. 不同冷藏温度对白斑狗鱼品质变化的影响[J]. 食品研究与开发,2016,37(21):176−182. [YU Y W, TIAN T T, ZHANG J. The quality change of fresh Esox lucius under the different temperatures during cold storage[J]. Food Research and Development,2016,37(21):176−182.
[21]	胡晓梦. 低温等离子体对中华管鞭虾品质影响及保鲜机理的研究[D]. 舟山: 浙江海洋大学, 2021: 20−23. HU X M. Study on the effect of cold plasma on the quality and fresh-keeping mechanism of Solenocera crassicornis[D]. Zhoushan: Zhejiang Ocean University, 2021: 20−23.
[22]	NIAMNUY C, DEVAHASTIN S, SOPONRONNARIT S, et al. Kinetics of astaxanthin degradation and color changes of dried shrimp during storage[J]. Journal of Food Engineering,2008,87(4):591−600. doi: 10.1016/j.jfoodeng.2008.01.013
[23]	石径. 中华管鞭虾冻藏过程中品质变化规律及机理研究[D]. 北京: 中国农业大学, 2018: 22−23. SHI J. Studies on quality changes and mechanism of mud shrimp (Solenocera crassicornis) during frozen storage[D]. Beijing: China Agricultural University, 2018: 22−23.
[24]	ZHANG X, LAN W Q, XIE J. Combined citric acid and rosemary extract to maintain the quality of chilled Pacific white shrimp (Litopenaeus vannamei) [J]. Journal of Food Processing and Preservation, 2021, 45(7).
[25]	YARNPAKDEE S, BENJAKUL S, KRISTINSSON H G, et al. Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel[J]. Food Chemistry,2012,135(4):2474−2482. doi: 10.1016/j.foodchem.2012.07.037
[26]	CEN S J, FANG Q, TONG L, et al. Effects of chitosan-sodium alginate-nisin preservatives on the quality and spoilage microbiota of Penaeus vannamei shrimp during cold storage[J]. International Journal of Food Microbiology,2021,349:109227. doi: 10.1016/j.ijfoodmicro.2021.109227
[27]	任章睿, 熊善柏, 胡杨, 等. 真空浸渍处理对调理草鱼片品质的影响[J]. 食品安全质量检测学报,2020,11(12):3831−3839. [REN Z R, XIONG S B, HU Y, et al. Effect of vacuum impregnation on quality of seasoned grass carp fillets[J]. Journal of Food Safety and Quality,2020,11(12):3831−3839.
[28]	CHEN L H, JIAO D X, LIU H M, et al. Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage[J]. Food Control,2022:132.
[29]	陶文斌. 低钠盐轻腌对养殖大黄鱼品质及风味影响研究[D]. 上海: 上海海洋大学, 2019: 28−31. TAO W B. Study on the effects of low-sodium salt on the quality and flavor of Larimichthys crocea during salting[D]. Shanghai: Shanghai Ocean University, 2019: 28−31.
[30]	刘广娟, 徐泽权, 邢世均, 等. 磷酸盐对PSE猪肉食用品质和微观结构的影响[J]. 中国农业科技导报,2021,23(3):114−121. [LIU G J, XU Z Q, XING S J, et al. Effects of phosphate on eating quality and micro structure of PSE pork[J]. Journal of Agricultural Science and Technology,2021,23(3):114−121.
[31]	NGUYEN M V, ARASOON S, THORARINSDOTTIR K A, et al. Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting[J]. Journal of Food Engineering,2010,100(2):225−231. doi: 10.1016/j.jfoodeng.2010.04.003
[32]	吴健锋, 张立彦. 食盐对猪肉脱水过程中物理特性及微观结构的影响[J]. 食品科学,2018,39(14):67−72. [WU J F, ZHANG L Y. Effect of sodium chloride on physical properties and microstructure of pork during dehydration[J]. Food Science,2018,39(14):67−72. doi: 10.7506/spkx1002-6630-201814010
[33]	ZHANG Y W, WU J J, JAMALI M A, et al. Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine an d L-histidine[J]. LWT-Food Science and Technology,2017,85:16−21. doi: 10.1016/j.lwt.2017.06.059
[34]	张珊, 林慧敏, 邓尚贵. 低压静电场对凡纳滨对虾保鲜效果的研究[J]. 食品科技,2020,45(10):141−147. [ZHANG S, LIN H M, DENG S G. Effect of low voltage electrostatic field on fresh-keeping of Litopenaeus vannamei[J]. Food Science and Technology,2020,45(10):141−147. doi: 10.13684/j.cnki.spkj.2020.10.024
[35]	徐慧倩, 严金红, 缪文华, 等. 低温等离子体对南美白对虾冷藏期间品质保持的效果[J]. 现代食品科技,2021,37(4):116−123,138. [XU H Q, YAN J H, MIAO W H, et al. Effect of cold atmospheric plasma on quality maintenance of Penaeus vannamei during cold storage[J]. Modern Food Science and Technology,2021,37(4):116−123,138.
[36]	国家卫生和计划生育委员会. GB 2733-2015 鲜、冻动物性水产品[S]. 北京: 中国标准出版社, 2016: 3. National Health and Family Planning. GB 2733-2015 Fresh and frozen animal aquatic products [S]. Beijing: China Standard Press, 2016: 3.
[37]	吴晨燕, 王晓艳, 王洋, 等. 熟制麻辣小龙虾冷藏和冻藏条件下的品质变化[J]. 肉类研究,2018,32(5):52−56. [WU Y C, WANG X Y, WANG Y, et al. Quality change of cooked spicy crayfish during refrigerated and frozen storage[J]. Meat Research,2018,32(5):52−56.
[38]	张溪, 蓝蔚青, 谢晶, 等. 不同减菌预处理对鲜南美白对虾虾仁冷藏期间品质变化的影响[J]. 食品与发酵工业,2020,46(12):158−165. [ZHANG X, LAN W Q, XIA J, et al. Effects of different sterilization pretreatments on the quality of freshly peeled shrimps (Litopenaeus vannamei) during refrigerated storage[J]. Food and Fermentation Industries,2020,46(12):158−165. doi: 10.13995/j.cnki.11-1802/ts.023557
[39]	顾赛麒, 郑皓铭, 戴王力, 等. 不同食盐添加量对腌制草鱼品质和风味的影响[J]. 浙江工业大学学报,2020,48(4):455−465. [GU S L, ZHENG H M, DAI W L, et al. Effects of salt content on the quality and flavor of salted grass carp[J]. Journal of Zhejiang University of Technology,2020,48(4):455−465.
[40]	王静玉, 曲映红, 刘志东, 等. 不同贮藏条件下南美白对虾中生物胺的变化[J]. 食品与发酵工业,2021,47(6):42−48. [WANG J Y, QU Y H, LIU Z D, et al. Changes of biogenic amines in white shrimp (Litopenaeus vannamei) at different storage conditions[J]. Food and Fermentation Industries,2021,47(6):42−48. doi: 10.13995/j.cnki.11-1802/ts.025637
[41]	国家卫生和计划生育委员会. GB 10136-2015动物性水产制品[S]. 北京: 中国标准出版社, 2016: 3. National Health and Family Planning. GB 10136-2015 Animal aquatic products [S]. Beijing: China Standard Press, 2016: 3.
[42]	XIE C, ZHANG B, MA L K, et al. Cryoprotective effects of trehalose, alginate, and its oligosaccharide on quality of cooked-shrimp (Litopenaeus vannamei) during frozen storage[J]. Journal of Food Processing and Preservation,2017,41(2):1745−4549.
[43]	崔宏博, 薛勇, 宿玮, 等. 即食南美白对虾贮藏过程中水分状态的变化研究[J]. 中国食品学报,2012,12(6):198−203. [CUI H B, XUE Y, SU W, et al. Study on moisture status change of ready-to-eat shrimp during storage[J]. Journal of Chinese Institute of Food Science and Technology,2012,12(6):198−203.
[44]	HSU W H, LAI Y G, WU S C. Effects of the anti-microbial peptide pardaxin plus sodiumerythorbate dissolved in different gels on the quality of Pacific white shrimp under refrigerated storage[J]. Food Control,2013(73):712−719.
[45]	FULLADOSA E, GUERRERO L, ILLANA A, et al. Instrumental texture analysis on the surface of dry-cured ham to define the end of the process[J]. Meat Science,2020,172:108334−108334.
[46]	瞿丞. 食盐添加量和干燥温度对风鸡加工过程中理化特性的影响[D]. 重庆: 西南大学, 2020: 36-38. QU C. Effect of salt content and drying temperature on physicochemical properties of dry-cured chicken during processing[D]. Chongqing: Southwest University, 2020: 36-38.

Supplements (0)

Cited By

Cited by

Periodical cited type(15)

1.	黄素艳，曹荣，刘楠，孙永，周德庆，王珊珊. 提取方式对微拟球藻蛋白理化性质和功能特性的影响. 食品工业科技. 2025(01): 87-96 . 本站查看
2.	张梦桦，田青，惠明，张首玉. 甘薯蛋白的提取工艺优化及其性质研究. 中国调味品. 2025(02): 220-228 .
3.	朱运坤，杨敏，赵仲凯，杨洁，王亮，张民伟. 核桃蛋白提取方法研究进展. 食品安全质量检测学报. 2024(08): 107-113 .
4.	薛建娥，王英翰，洪金明，尹志，王奕凡，白建. 响应面优化核桃蛋白的提取及性质研究. 食品工业. 2024(05): 49-54 .
5.	吴萍，周际松，邓乾春，董娟，金伟平，尚伟，刘昌盛，彭登峰. 核桃蛋白的结构、营养价值、制备、功能特性及在食品中的应用. 食品科学. 2024(15): 329-337 .
6.	缪福俊，李文玕，刘润民，王高升，郭刚军，宁德鲁. 澳洲坚果分离蛋白的酶法纯化工艺优化及功能特性分析. 中国油脂. 2024(08): 64-68 .
7.	孙娜. 微生物发酵核桃粕在食品生产中的应用. 食品工业. 2024(08): 152-156 .
8.	朱志远，许石骏，黄子渝，耿树香，宁德鲁，叶永丽，孙秀兰. 挤压工艺对核桃蛋白高水分挤压组织化特性影响. 中国粮油学报. 2024(08): 105-113 .
9.	黄思，张霞，牟泓羽，吴宽，马志星，凌云，赵存朝. 贯筋藤酶解核桃分离蛋白及其体内抗疲劳作用. 食品工业科技. 2024(22): 305-313 . 本站查看
10.	宋露露，李云飞，刘鑫源，徐睿绮，郑郭芳，秦楠. 阿胶中驴血清白蛋白的提取纯化、功能特性及抗氧化活性分析. 食品工业科技. 2024(23): 179-188 . 本站查看
11.	刘战霞，李斌斌，赵月，魏长庆，付旖旎，王霆，吴洪斌，付熙哲. 核桃蛋白/肉苁蓉多糖稳定白藜芦醇Pickering乳液的制备及其稳定性. 食品科学. 2024(23): 2328-2334 .
12.	张斌，李聪方，杨莉，马芳，马子尧，王立杰，葛梦尧，董娟. 亚麻籽胶糖基化改性核桃蛋白及性质分析. 中国粮油学报. 2024(12): 88-96 .
13.	龚频，岳山，王小娟，杨文娟，姚文博，陈福欣. 酶法制备蛹虫草多肽工艺优化及其体外抗氧化活性研究. 陕西科技大学学报. 2023(05): 50-56 .
14.	王露露，明佳佳，杨涛，徐晨凤，肖园园，张驰，邓伶俐，商龙臣. 基于神经网络和响应面法对比优化富硒绿豆芽蛋白提取工艺研究. 食品与发酵工业. 2023(24): 148-155 .
15.	刘聪，尹乐斌，邹文广，罗雪韵，杨学为. 响应面法优化辣椒籽蛋白提取工艺及其功能性质研究. 邵阳学院学报(自然科学版). 2023(06): 78-87 .