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中国精品科技期刊2020
周婷,水珊珊,李志鹏,等. 基于内源酶活性变化的冷藏哈氏仿对虾肌肉品质研究[J]. 食品工业科技,2022,43(24):338−346. doi: 10.13386/j.issn1002-0306.2022020169.
引用本文: 周婷,水珊珊,李志鹏,等. 基于内源酶活性变化的冷藏哈氏仿对虾肌肉品质研究[J]. 食品工业科技,2022,43(24):338−346. doi: 10.13386/j.issn1002-0306.2022020169.
ZHOU Ting, SHUI Shanshan, LI Zhipeng, et al. Muscle Quality of Sword Prawn (Parapenaeopsis hardwickii) during Cold Storage Based on Changes of Endogenous Enzyme Activity[J]. Science and Technology of Food Industry, 2022, 43(24): 338−346. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020169.
Citation: ZHOU Ting, SHUI Shanshan, LI Zhipeng, et al. Muscle Quality of Sword Prawn (Parapenaeopsis hardwickii) during Cold Storage Based on Changes of Endogenous Enzyme Activity[J]. Science and Technology of Food Industry, 2022, 43(24): 338−346. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020169.

基于内源酶活性变化的冷藏哈氏仿对虾肌肉品质研究

Muscle Quality of Sword Prawn (Parapenaeopsis hardwickii) during Cold Storage Based on Changes of Endogenous Enzyme Activity

  • 摘要: 目的:探究冷藏条件下哈氏仿对虾内源酶活性及肌肉品质特性的变化情况。方法:以哈氏仿对虾为对象,在0 ℃冷藏0、2、4、6 d,比较分析完整虾组和去头虾组肌肉的质构、TCA-可溶性肽、肌原纤维蛋白含量及其小片化指数以及虾头与肌肉中各种内源酶活性的变化规律。结果:随着冷藏时间的延长,两组虾肌肉中TCA-可溶性肽含量及肌原纤维小片化指数均呈现上升趋势;肌原纤维蛋白含量呈下降趋势,完整虾组和去头虾组肌肉在冷藏6 d后分别降低了56.65%和44.63%;而两组虾肉的硬度和弹性也始终呈现出下降趋势。在冷藏过程中,完整虾组虾头中胰蛋白酶活性逐渐下降,而其肌肉中活性则不断增加,去头虾组肌肉中该酶活缓慢下降,完整虾组虾头及肌肉、去头虾组肌肉中分别变化了16.9%、68.8%和15.2%;钙蛋白酶活性在两组肌肉中均随冷藏时间延长而不断下降,其中以完整虾组肌肉下降幅度较明显;在冷藏过程中组织蛋白酶B、D、H及L活性变化情况有所不同,其中去头虾组肌肉中4种组织蛋白酶活性整体高于完整虾组;两组虾肌肉中4种组织蛋白酶的活性在各亚细胞组份中,随着冷藏时间延长而逐渐下降,且完整虾组中活性高于去头虾组。结论:在冷藏过程中,去头虾组肌肉的品质特性优于完整虾组,且完整虾组中各种内源酶活性相对高于去头虾组,因此以去虾头方式进行贮藏更利于对虾肉品质的保障。

     

    Abstract: Objective: To investigate the changes of endogenous enzyme activity and muscle quality characteristics of Sword prawn (Parapenaeopsis hardwickii) under cold storage. Methods: Sword prawn (Parapenaeopsis hardwickii) was taken as the research object. The muscle texture, TCA-soluble peptide, myofibril protein content and myofibril fragmentation index, as well as the activities of endogenous enzymes in the head and muscle of intact and headless shrimp were compared and analyzed at 0°C for 0, 2, 4 and 6 d. Results: With the extension of cold storage time, the content of TCA-soluble peptide and myofibril fragmentation index in muscle of both groups showed an increasing trend. The myofibril protein content gradually decreased, their content in muscle of whole shrimp group and headless shrimp group reduced by 56.65% and 44.63%, respectively, after 6 d of cold storage. While the hardness and elasticity of shrimp in both groups always decreased. During cold storage, the trypsin activity in the head of whole shrimp group decreased gradually, while the activity in the muscle of whole shrimp group increased continuously. The trypsin activity in the muscle of decapitated shrimp group reduced slowly, and the trypsin activity in the head and muscle of whole shrimp group and the muscle of decapitated shrimp group changed by 16.9%, 68.8%, and 15.2%, respectively. In shrimp muscle, the calpain activity decreased with the extension of cold storage time, and the decrease rate was higher in whole shrimp group. The changes of the activities of cathepsin B, D, H and L were different during cold storage. The cathepsin activities in decapitated shrimp were higher than those in whole shrimp. The activities of cathepsins in each muscle subcellular structure of the two groups decreased gradually during cold storage. And the activities in whole shrimp group were higher than those in decapitated shrimp group. Conclusion: The muscle quality characteristics of the headless shrimp group were better than those of the whole shrimp group, and the endogenous enzyme activities in whole shrimp group were relatively higher than those in decapitated shrimp group during cold storage. Therefore, decapitated shrimp storage is more conducive to protect shrimp meat quality.

     

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