| 高密度CO_2处理虾仁营养组成和水分子状态的变化规律 |
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| 引用本文： | 陈亚励,屈小娟,刘书成,吉宏武,郝记明,黄万有,郭明慧.高密度CO_2处理虾仁营养组成和水分子状态的变化规律[J].农业工程学报,2014,30(13):268-275. |
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| 作者姓名： | 陈亚励 屈小娟 刘书成 吉宏武 郝记明 黄万有 郭明慧 |
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| 作者单位： | 广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东普通高等学校水产品深加工重点实验室，湛江 524088;广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东普通高等学校水产品深加工重点实验室，湛江 524088;广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东普通高等学校水产品深加工重点实验室，湛江 524088;广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东普通高等学校水产品深加工重点实验室，湛江 524088;广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东普通高等学校水产品深加工重点实验室，湛江 524088;广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东普通高等学校水产品深加工重点实验室，湛江 524088;广东海洋大学食品科技学院，广东省水产品加工与安全重点实验室，广东普通高等学校水产品深加工重点实验室，湛江 524088 |
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| 基金项目： | 国家自然科学基金项目（31371801）；广东省教育厅创新课题（2012KJCX0062）；现代农业产业技术体系专项基金（CARS-47）；广东省水产蛋白改性技术研究团队专项经费（2011A020102005） |
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| 摘 要： | 为了探讨高密度CO2(dense phase carbon dioxide,DPCD)处理对虾仁肌肉品质的影响,以未处理的新鲜虾仁为对照,研究了DPCD处理过程中虾仁营养组成和水分子状态的变化规律。结果表明:在温度35~55℃和压力5~25 MPa的条件下处理10~50 min,与未处理虾仁相比,虾仁的水分、粗蛋白、粗脂肪和灰分含量均显著下降(P0.05),尤其是脂肪含量下降幅度最大;随着DPCD处理强度增加,虾仁肌浆蛋白和肌原纤维蛋白含量显著降低(P0.05),肌基质蛋白含量显著增加(P0.05);随着DPCD处理强度增加,虾仁结合水自由度升高,而不易流动水和自由水的自由度下降,且结合水和自由水的比例显著升高(P0.05),不易流动水的比例显著下降(P0.05)。DPCD在55℃和15 MPa处理虾仁30 min,虽然可以达到完全杀菌效果,但是水分、粗蛋白、粗脂肪、灰分质量分数分别下降了7%、3%、25%和11%,肌浆蛋白和肌原纤维蛋白发生较大变性,自由水比例显著增加(P0.05)。研究结果将为DPCD技术在对虾加工中的应用提供参考。
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| 关 键 词： | 品质控制 二氧化碳 蛋白质 高密度CO2 低场核磁 肌肉品质 水分子 营养成分 |
| 收稿时间： | 3/3/2014 12:00:00 AM |
| 修稿时间： | 2014/5/27 0:00:00 |
Changes in nutritious component and water molecule of peeled shrimp during dense phase carbon dioxide treatment |
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| Chen Yali,Qu Xiaojuan,Liu Shucheng,Ji Hongwu,Hao Jiming,Huang Wanyou and Guo Minghui.Changes in nutritious component and water molecule of peeled shrimp during dense phase carbon dioxide treatment[J].Transactions of the Chinese Society of Agricultural Engineering,2014,30(13):268-275. |
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| Authors: | Chen Yali Qu Xiaojuan Liu Shucheng Ji Hongwu Hao Jiming Huang Wanyou and Guo Minghui |
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| Institution: | College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China;College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China |
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| Abstract: | |
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| Keywords: | quality control carbon dioxide proteins dense phase carbon dioxide low field nuclear magnetic resonance muscle qualities water molecules nutritious components |
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