| 无水运输—湿藏销售中虾夷扇贝活力和呈味特性变化 |
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| 引用本文： | 闫丽新,田元勇,姜明慧,刘俊荣,徐昙烨.无水运输—湿藏销售中虾夷扇贝活力和呈味特性变化[J].水产科学,2022,41(1):44-51. |
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| 作者姓名： | 闫丽新 田元勇 姜明慧 刘俊荣 徐昙烨 |
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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： | 国家重点研发计划项目(2018YFD0901001);国家自然科学基金资助项目(31671790). |
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| 摘 要： | 为减少虾夷扇贝带水运输成本和风味损失,探讨"无水运输—湿藏销售"的可行性,以糖原、磷酸精氨酸、腺苷三磷酸(ATP)关联物以及核苷酸能荷分析扇贝活力的变化,以味觉活性化合物含量,味觉活度值及感官的方法评价流通过程中的呈味变化.试验结果表明,无水运输24 h后,糖原含量、磷酸精氨酸含量、核苷酸能荷分别由初始的49.86 m...
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| 关 键 词： | 虾夷扇贝 无水运输 呈味特性 感官评价 |
Characteristics Changes in Activity and Taste Properties in Yesso Scallop Patinopecten yessoensis:from Waterless Transportation to Wet Storage Selling |
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| YAN Lixin,TIAN Yuanyong,JIANG Minghui,LIU Junrong,XU Tanye.Characteristics Changes in Activity and Taste Properties in Yesso Scallop Patinopecten yessoensis:from Waterless Transportation to Wet Storage Selling[J].Fisheries Science,2022,41(1):44-51. |
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| Authors: | YAN Lixin TIAN Yuanyong JIANG Minghui LIU Junrong XU Tanye |
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| Institution: | (College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China) |
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| Abstract: | In order to reduce the water transportation cost and flavor loss of Yesso scallop Patinopecten yessoensis,the feasibility of“waterless transportation-wet storage selling”was explored.The changes in the scallop activity were analyzed by using glycogen,arginine phosphate,and adenosine triphosphate(ATP)related compounds and adenylate energy charge(AEC)value.The changes in taste properties in supply chain process were evaluated by taste activity compound content,taste activity value(TAV)and sensory method.The results showed that after 24 hours of air exposure transportation,glycogen,arginine phosphate and AEC values were decreased significantly from 49.86 mg/g,8.65μmol/g,and 90.67%to 37.68 mg/g,6.26μmol/g,and 89.28%(P<0.05),and ATP content did not change significantly(P>0.05).During the process of reimmersion in artificial seawater,the contents of glycogen,ATP and arginine phosphate all were returned to their initial values,while the AEC value was decreased to 89.37%in the later stage of recovery,still higher than 75%.After 24 hours of waterless transportation,contents of glycine,alanine and arginine in the taste properties compounds were increased significantly from the initial 12.83 mg/g,0.64 mg/g,and 6.13 mg/g to 13.47 mg/g,0.94 mg/g,and 7.31 mg/g(P<0.05),but the glutamic acid content did not change significantly(P>0.05).Finally,principal component analysis of sensory evaluation showed that there was no significant difference in scallop quality during supply chain(P>0.05).Therefore,the good quality of scallop can be maintained through the mode of“waterless transportation 1 d-wet storage selling 2 d”. |
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| Keywords: | Patinopecten yessoensis waterless transportation taste property sensory evaluation |
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