贮藏温度对炝蟹品质的影响
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摘要
为阐明不同贮藏温度下炝蟹品质的变化和食用安全性,本试验以三疣梭子蟹为材料制作炝蟹,探讨冻藏(-18℃)和冷藏(4℃)条件下炝蟹感官品质、菌落总数(TVC)、挥发性盐基氮(TVB-N)和生物胺的变化规律,并对其生物胺与其他品质指标进行相关性分析。结果表明,贮藏温度对炝蟹感官品质TVC、TVB-N等指标的劣变具有显著的影响。-18℃冻藏和4℃冷藏条件下,炝蟹感官品质分别于第10天和第6个月超出可接受限值;随着贮藏时间的延长,4℃冷藏条件下炝蟹TVC值显著增加,但至贮藏16 d时仍小于5 lg(CFU·g-1),TVB-N值于贮藏12 d时超出一级鲜度临界值;-18℃冻藏过程中炝蟹TVC值略有增加,但变化不显著,TVB-N值于第6个月超出一级鲜度临界值。4℃冷藏过程中炝蟹中共检测出8种生物胺,而-18℃冻藏过程中共检测出5种生物胺。此外,色胺、腐胺和酪胺是炝蟹贮藏过程中产生的主要生物胺,且与其他品质均具有显著相关性。本研究结果为炝蟹在贮藏过程中的安全性和货架期预测提供了理论依据。
To expound the quality and edible safety of the bloated crabs under different storage temperature,Portunus trituberculatus was used to make bloated crabs,and the changes of sensory qualities,biogenic amines,total viable counts( TVC),volatile base nitrogen( TVB-N) and biagenic amines at frozen storage(-18℃) and refrigerated( 4℃)conditions were studied. In addition,the correlation analysis between biogenic amines and other quality indexes was also investigated. The results indicated that the storage temperature had a significant influence on quality indexes of bloated crab. Sensory quality of bloated crabs exceeded acceptable limits under 4℃ and-18℃ on 10 th day and 6 th month,respectively. With the prolongation of storage time,the TVC value increased remarkably under 4℃ compared with-18℃freezing condition,but it still less than 5 lg( CFU·g-1) until 16 th day. Under the storage conditions of 4℃ and-18℃,the TVB-N value of the bloated crabs exceeded the first-order freshness range on 12 th day and 6 th month,respectively.Eight biogenic amines were detected in bloated crabs at 4℃,while only five biogenic amines were detected under-18℃frozen storage. Furthermore,tryptamine,putrescine and tyramine were the main biogenic amines produced during the storage of bloated crabs. The results of this study would provide a theoretical basis for the safety and shelf life prediction of bloated crabs during storage.
To expound the quality and edible safety of the bloated crabs under different storage temperature,Portunus trituberculatus was used to make bloated crabs,and the changes of sensory qualities,biogenic amines,total viable counts( TVC),volatile base nitrogen( TVB-N) and biagenic amines at frozen storage(-18℃) and refrigerated( 4℃)conditions were studied. In addition,the correlation analysis between biogenic amines and other quality indexes was also investigated. The results indicated that the storage temperature had a significant influence on quality indexes of bloated crab. Sensory quality of bloated crabs exceeded acceptable limits under 4℃ and-18℃ on 10 th day and 6 th month,respectively. With the prolongation of storage time,the TVC value increased remarkably under 4℃ compared with-18℃freezing condition,but it still less than 5 lg( CFU·g-1) until 16 th day. Under the storage conditions of 4℃ and-18℃,the TVB-N value of the bloated crabs exceeded the first-order freshness range on 12 th day and 6 th month,respectively.Eight biogenic amines were detected in bloated crabs at 4℃,while only five biogenic amines were detected under-18℃frozen storage. Furthermore,tryptamine,putrescine and tyramine were the main biogenic amines produced during the storage of bloated crabs. The results of this study would provide a theoretical basis for the safety and shelf life prediction of bloated crabs during storage.
引文
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[18] Dionysius D A,Hoek K S,Milne J M,Slaltery S L. Trypsin-like enzyme from sand crab(Portunus pelagicus):Purification and characterization[J]. Journal of Food Science, 2010, 58(4):780-784
[19] Zhang X L,Xie J,Hao K,Zhao H Q. Effects of different cold storage conditions on quality of salmon[J]. Science&Technology of Food Industry,2016,37(17):316-321
[20]王亚会.中华绒螯蟹鲜活及死后品质变化[D].上海:上海海洋大学,2016
[21]雷志方,谢晶,尹乐,李彦妮,高磊,尹磊.温度和姜精油对金枪鱼品质影响及生物胺相关性[J].食品科学,2017,38(3):45-52
[22] International Commission on Microbiological Specifications for Food.Microorganisms in Foods 7:Microbiological Testing in Food Safety Management[M]. New York:Kluwer Academic/Plenum Publishers,2002
[23]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. GB 10136-2015食品安全国家标准动物性水产制品[S].北京:中国标准出版社,2015
[24] Sarnoski P J,O’Keefe S F,Jahncke M L,Mallikarjunan,P,Flick,G J. Analysis of crab meat volatiles as possible spoilage indicators for blue crab(Callinectes sapidus)meat by gas chromatography-mass spectrometry[J]. Food Chemistry,2010,122(3):930-935
[25]艾元宝,喻玲玲,刘森.亚精胺诱导自噬在衰老相关疾病中的作用[J].科技视界,2016(11):268-268
[26]冯杰,王徐媛,傅玲琳,王翀,王海燕,王彦波.不同贮藏温度下养殖大黄鱼生物胺等品质变化规律研究[J].食品研究与开发,2018(2):5-12
[27] Laly S J,Kumar K N A,Sankar T V,Ninan G. Quality of monosex tilapia under ice storage:Gutting effects on the formation of biogenic amines, biochemical, and microbiological characteristics[J].International Journal of Food Properties,2016,20(6):1368-1377
[28]zogul F,zogul Y,Kuley E. Nucleotide degradation and biogenic amine formation of wild white grouper(Epinephelus aeneus)stored in ice and at chill temperature(4℃)[J]. Food Chemistry,2008,108(3):933-941
[29] Okpala C O R,Choo W S,Dykes G A. Quality and shelf life assessment of Pacific white shrimp(Litopenaeus vannamei)freshly harvested and stored on ice[J]. LWT-Food Science and Technology,2014,55(1):110-116
[30] Anacleto P,Teixeira B,Marques P,Pedro S,Nunes M L,Marques A. Shelf-life of cooked edible crab(Cancer pagurus)stored under refrigerated conditions[J]. LWT-Food Science and Technology,2011,44(6):1376-1382
[31]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. GB 2733-2015食品安全国家标准鲜、冻动物性水产品[S].北京:中国标准出版社,2015
[32]杜木英,陈宗道,阚建全,Judit BECZNER,Agnes BARATH,Anna HALASZ,青稞酒发酵过程中生物胺动态变化[J].食品科学,2012,33(3):163-167
[33]陈玉峰,吴燕燕,李来好,杨贤庆,邓建朝,林婉玲.腌干鱼贮藏过程生物胺的变化及其货架期研究[J].核农学报,2016,30(8):1548-1557
[2]农业部渔业局.中国渔业统计年鉴2016[M].北京:中国农业出版社,2016:49-59
[3]尹利端,韩北忠,黄晶晶,彭坚,黄静.萝卜泡菜发酵过程中食盐对微生物变化的影响[J].中国酿造,2005,24(3):19-21
[4]孟勇,张阳,黄鸿兵,张美琴,吴光红.中华绒螯蟹在不同温度条件下贮藏过程中生物胺的变化[J].食品科学,2013,34(16):331-335
[5]周果,崔燕,杨文鸽,凌建刚,俞静芬,王芝妍.冰温贮藏对梭子蟹品质影响及其货架期模型的建立[J].核农学报,2017,31(4):719-727
[6]郑平安,孙静,全晶晶,张亮,刘文,李晔,张春丹,苏秀榕.贮藏温度对鲐鱼品质的影响研究[J].核农学报,2013,27(1):75-80
[7] Liu X,Huang Z,Jia S,Zhang J,Li K,Luo Y. The roles of bacteria in the biochemical changes of chill-stored bighead carp(Aristichthys nobilis):Proteins degradation, biogenic amines accumulation,volatiles production, and nucleotides catabolism[J]. Food Chemistry,2018,255:174-181
[8]金超,赵艳.三疣梭子蟹在4℃和0℃冷藏条件下的品质评价研究[J].食品工业科技,2010,31(9):317-320
[9]张金彪.常见野杂鱼中的生物胺分析及其对中华绒螯蟹(Eriocheir sinensis)存活、生长和体内累积的影响[D].上海:上海海洋大学,2012
[10] Hu Y,Huang Z,Li J,Yang H. Concentrations of biogenic amines in fish,squid and octopus and their changes during storage[J]. Food Chemistry,2012,135(4):2604-2611
[11] Hernandez-Orte P,Pena-Gallego A C L,Astrain J,Baron C,Pardo I, Polo L, Ferrer S, Cacho J, Ferreira V. Biogenic amine determination in wine fermented in oak barrels:Factors affecting formation[J]. Food Research International,2008,41(7):697-706
[12] Anupama T K,Laly S J,Kumar K A,Sankar T V,Ninan G.Biochemical and microbiological assessment of Crucifix crab(Charybdis feriatus)stored at 4℃[J]. Journal of Aquatic Food Product Technology,2018,27(4):531-541
[13] ISO. ISO 8586-2012 Sensory analysis. General guidelines for the selection,training and monitoring of selected assessors and expert sensory assessors[S]. Geneve(Switzerland):ISO,2012
[14] Lorentzen G,Rotabakk B T,Olsen S H,Skuland A V,Siikavuopio S I. Shelf life of snow crab clusters(Chionoecetes opilio)stored at 0and 4℃[J]. Food Control,2016,59:454-460
[15]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. GB 4789.2-2016食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016
[16]中华人民共和国国家计划生育委员会. GB 5009.228-2016食品安全国家标准食品中挥发性盐基氮的测定S].北京:中国标准出版社,2016
[17]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. GB 5009.208-2016食品安全国家标准食品中生物胺的测定[S].北京:中国标准出版社,2016
[18] Dionysius D A,Hoek K S,Milne J M,Slaltery S L. Trypsin-like enzyme from sand crab(Portunus pelagicus):Purification and characterization[J]. Journal of Food Science, 2010, 58(4):780-784
[19] Zhang X L,Xie J,Hao K,Zhao H Q. Effects of different cold storage conditions on quality of salmon[J]. Science&Technology of Food Industry,2016,37(17):316-321
[20]王亚会.中华绒螯蟹鲜活及死后品质变化[D].上海:上海海洋大学,2016
[21]雷志方,谢晶,尹乐,李彦妮,高磊,尹磊.温度和姜精油对金枪鱼品质影响及生物胺相关性[J].食品科学,2017,38(3):45-52
[22] International Commission on Microbiological Specifications for Food.Microorganisms in Foods 7:Microbiological Testing in Food Safety Management[M]. New York:Kluwer Academic/Plenum Publishers,2002
[23]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. GB 10136-2015食品安全国家标准动物性水产制品[S].北京:中国标准出版社,2015
[24] Sarnoski P J,O’Keefe S F,Jahncke M L,Mallikarjunan,P,Flick,G J. Analysis of crab meat volatiles as possible spoilage indicators for blue crab(Callinectes sapidus)meat by gas chromatography-mass spectrometry[J]. Food Chemistry,2010,122(3):930-935
[25]艾元宝,喻玲玲,刘森.亚精胺诱导自噬在衰老相关疾病中的作用[J].科技视界,2016(11):268-268
[26]冯杰,王徐媛,傅玲琳,王翀,王海燕,王彦波.不同贮藏温度下养殖大黄鱼生物胺等品质变化规律研究[J].食品研究与开发,2018(2):5-12
[27] Laly S J,Kumar K N A,Sankar T V,Ninan G. Quality of monosex tilapia under ice storage:Gutting effects on the formation of biogenic amines, biochemical, and microbiological characteristics[J].International Journal of Food Properties,2016,20(6):1368-1377
[28]zogul F,zogul Y,Kuley E. Nucleotide degradation and biogenic amine formation of wild white grouper(Epinephelus aeneus)stored in ice and at chill temperature(4℃)[J]. Food Chemistry,2008,108(3):933-941
[29] Okpala C O R,Choo W S,Dykes G A. Quality and shelf life assessment of Pacific white shrimp(Litopenaeus vannamei)freshly harvested and stored on ice[J]. LWT-Food Science and Technology,2014,55(1):110-116
[30] Anacleto P,Teixeira B,Marques P,Pedro S,Nunes M L,Marques A. Shelf-life of cooked edible crab(Cancer pagurus)stored under refrigerated conditions[J]. LWT-Food Science and Technology,2011,44(6):1376-1382
[31]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局. GB 2733-2015食品安全国家标准鲜、冻动物性水产品[S].北京:中国标准出版社,2015
[32]杜木英,陈宗道,阚建全,Judit BECZNER,Agnes BARATH,Anna HALASZ,青稞酒发酵过程中生物胺动态变化[J].食品科学,2012,33(3):163-167
[33]陈玉峰,吴燕燕,李来好,杨贤庆,邓建朝,林婉玲.腌干鱼贮藏过程生物胺的变化及其货架期研究[J].核农学报,2016,30(8):1548-1557