| 捕后暂养对虾夷扇贝闭壳肌硬化的影响 |
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| 引用本文： | 田元勇,刘金洋,刘慧慧,张龙,刘俊荣.捕后暂养对虾夷扇贝闭壳肌硬化的影响[J].水产学报,2017,41(6):888-895. |
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| 作者姓名： | 田元勇 刘金洋 刘慧慧 张龙 刘俊荣 |
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| 作者单位： | 大连海洋大学食品科学与工程学院,辽宁 大连,116023 |
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| 基金项目： | 国家自然科学基金面上(31671790)；国家自然科学基金面上(31271980)；辽宁省教育厅科学研究一般项目(L2015082) |
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| 摘 要： | 虾夷扇贝的捕后处置对闭壳肌的硬化产生重大影响,而硬化又是影响闭壳肌生食品质的重要因素。为延长虾夷扇贝死后硬化发生时间,通过宰杀前暂养,缓解捕后胁迫对后期闭壳肌贮藏特性的影响。将采捕后的虾夷扇贝分为3组(对照组、暂养3 d组和暂养7 d组),然后去壳取闭壳肌进行0~7 d冰藏,分析闭壳肌在贮藏过程中的僵直情况、ATP关联物、K值、p H值、糖原及水溶性蛋白等指标的变化。结果显示,不论是否经过暂养,冰藏3 d内K值均低于5%,可以满足生食要求。经过暂养,闭壳肌中ATP的含量略有升高,暂养7 d组暂养3 d组对照组。在贮藏0~2 d内,暂养组的ATP含量基本保持不变,可抑制肌肉收缩并减少汁液流失。暂养组的糖原含量和水溶性蛋白含量低于对照组。研究表明,30 ku蛋白在暂养组中的消失时间比对照组提前了1~2 d。扇贝采捕过程中应尽可能减少胁迫,采捕后应尽快加工,以免影响商品的品质及货架期。
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| 关 键 词： | 虾夷扇贝 捕后处置 闭壳肌 生食 硬化 |
| 收稿时间： | 2017/1/8 0:00:00 |
| 修稿时间： | 2017/4/11 0:00:00 |
Effects of post-harvest handling on rigor of the Patinopecten yessoensis adductors |
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| TIAN Yuanyong,LIU Jinyang,LIU Huihui,ZHANG Long and LIU Junrong.Effects of post-harvest handling on rigor of the Patinopecten yessoensis adductors[J].Journal of Fisheries of China,2017,41(6):888-895. |
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| Authors: | TIAN Yuanyong LIU Jinyang LIU Huihui ZHANG Long and LIU Junrong |
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| Institution: | College of Food Science and Engineering,Dalian Ocean University,College of Food Science and Engineering,Dalian Ocean University,College of Food Science and Engineering,Dalian Ocean University,College of Food Science and Engineering,Dalian Ocean University,College of Food Science and Engineering,Dalian Ocean University |
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| Abstract: | The post-harvest handling of Patinopecten yessoensis has a significant effect on the rigor mortis which is an important factor affecting the quality of the adductor muscle. The effect of preservation on the storage of the adductor muscle was studied to delay rigor mortis. Three treatments of live storage were designed, including control with non-p preserved, preserved 3 days and preserved 7 days with circulating seawater-preserved at 10 ℃. Then the scallops were shucked and the adductor muscles were stored in ice for 7 d respectively. Rigor mortis, biochemical metabolites including ATP related compounds, K value, glycogen, the content and composition of soluble protein and pH of muscle tissues were examined during ice storage. The results showed that regardless of whether the preservation support, K value was less than 5% in 3-day ice storage, and it can meet the requirements of sashimi. With preservation, the content of ATP increased slightly (7 d group>3 d group>control group). The content of ATP maintained stability in 2-day-ice storage, which can inhibit muscle contraction to reduce the loss of fluid. The content of glycogen and soluble protein in preserved group was lower than control group. In addition, the 30 ku protein from the preserved treatment group disappeared 1–2 days earlier than from the control group. |
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| Keywords: | scallop handling adductor muscle sashimi rigor mortis |
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