糖醇对冻藏南美白对虾的品质保障作用
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摘要
目的探讨木糖醇、甘露糖醇和异麦芽糖醇对冻藏南美白对虾的抗冻保水作用。方法以南美白对虾虾仁为研究对象,采用木糖醇、甘露糖醇及异麦芽糖醇浸泡处理虾仁,将其在-18℃条件下冻藏84 d,随后测定虾仁肌肉解冻损失率、pH值、明度、质构特性、肌原纤维蛋白含量、Ca~(2+)-ATPase活性、总巯基含量及肌肉组织微观结构。结果在冻藏过程中,与蒸馏水处理相比较,木糖醇、甘露糖醇和异麦芽糖醇浸泡处理能够有效降低虾仁的解冻损失率,且对冻虾仁的色泽、咀嚼性和弹性等具有很好的保护作用。同时,经3种糖醇处理后显著减缓了冷冻虾仁的肌原纤维蛋白含量、Ca~(2+)-ATPase活性及总巯基含量的下降速率。观察肌肉微观组织发现,3种糖醇对维持虾仁肌肉组织完整、抑制冰晶生长具有明显的作用。结论 3种糖醇类物质有效保持了冻藏南美白对虾虾仁的品质特性,可为低甜味、低热量的无磷保水剂开发提供参考。
The work aims to explore the anti-freeze and water-preservation effects of xylitol, mannitol and isomalt on frozen litopenaeus vannamei. With litopenaeus vannamei shrimps as the study object, the shrimps were soaked in xylitol, mannitol and isomaltol, respectively and frozen at-18 ℃ for 84 days. Subsequently, the thawing loss rate, pH value, lightness, texture characteristics, myofibrillar protein content, Ca~(2+)-ATPase activity, total sulfhydryl content and tissue microstructure of shrimp muscle were evaluated. The results indicated that, the xylitol, mannitol and isomalt soaking treatments could effectively reduce the thawing loss rate of shrimps and showed good protective effects on the color, chewiness and elasticity of frozen shrimps in the process of cold storage, compared with the distilled water treatment. In addition, after these three sugar-alcohol soaking treatments, the decline rate of myofibrillar protein content, Ca~(2+)-ATPase activity and total sulfhydryl content in frozen shrimp were significantly slowed. The microstructure of muscle tissue revealed that the three sugar-alcohols had a significant positive effect on maintaining the integrity of the shrimp muscle tissue and inhibiting the growth of ice crystals. These three sugar alcohols have effectively maintained the quality characteristics of frozen litopenaeus vannamei, which can provide a reference for the development of a non-phosphorus water retention agent with low sweet taste and low calorie.
The work aims to explore the anti-freeze and water-preservation effects of xylitol, mannitol and isomalt on frozen litopenaeus vannamei. With litopenaeus vannamei shrimps as the study object, the shrimps were soaked in xylitol, mannitol and isomaltol, respectively and frozen at-18 ℃ for 84 days. Subsequently, the thawing loss rate, pH value, lightness, texture characteristics, myofibrillar protein content, Ca~(2+)-ATPase activity, total sulfhydryl content and tissue microstructure of shrimp muscle were evaluated. The results indicated that, the xylitol, mannitol and isomalt soaking treatments could effectively reduce the thawing loss rate of shrimps and showed good protective effects on the color, chewiness and elasticity of frozen shrimps in the process of cold storage, compared with the distilled water treatment. In addition, after these three sugar-alcohol soaking treatments, the decline rate of myofibrillar protein content, Ca~(2+)-ATPase activity and total sulfhydryl content in frozen shrimp were significantly slowed. The microstructure of muscle tissue revealed that the three sugar-alcohols had a significant positive effect on maintaining the integrity of the shrimp muscle tissue and inhibiting the growth of ice crystals. These three sugar alcohols have effectively maintained the quality characteristics of frozen litopenaeus vannamei, which can provide a reference for the development of a non-phosphorus water retention agent with low sweet taste and low calorie.
引文
[1]ZHANG B,WU H X,YANG H C,et al.Cryoprotective Roles of Trehalose and Alginate Oligosaccharides during Frozen Storage of Peeled Shrimp(Litopenaeus Vannamei)[J].Food Chemistry,2017,228:257-264.
[2]GON?ALVES A A,RIBEIRO J L D.Do Phosphates Improve the Seafood Quality?Reality and Legislation[J].Pan-American Journal of Aquatic Sciences,2008,3(3):237-247.
[3]RAWDKUEN S,JONGIAREONRAK A,PHATCHARAT S,et al.Assessment of Protein Changes in Farmed Giant Catfish(Pangasianodon Gigas)Muscles during Refrigerated Storage[J].International Journal of Food Science&Technology,2010,45(5):985-994.
[4]马路凯,张宾,王晓玲,等.响应面法优化无磷复合抗冻剂研究[J].食品安全质量检测学报,2015(3):914-922.MA Lu-kai,ZHANG Bin,WANG Xiao-ling,et al.Study on Optimization of Phosphorus Free Compound Antifreeze by Response Surface Method[J].Journal of Food Safety Quality Inspection,2015(3):914-922.
[5]薛勇,薛长湖,李兆杰,等.海藻糖对冻藏过程中鳙肌原纤维蛋白冷冻变性的影响[J].中国水产科学,2006,13(4):637-641.XUE Yong,XUE Chang-hu,LI Zhao-jie,et al.Effect of Trehalose on Freezing Denaturation of Myofibrillar Protein in Bighead Carp[J].Chinese Fisheries Science,2006,13(4):637-641.
[6]HOSSAIN M A,ALIKHAN M A,ISHIHARA T,et al.Effect of Proteolytic Squid Hydrolysate on the State of Water and Denaturation of Lizardfish(Saurida Wanieso)Myofibrillar Protein during Freezing[J].Innovative Food Science&Emerging Technologies,2004,5(1):73-79.
[7]YONGSAWATDIGUL J,PARK J W.Thermal Denaturation and Aggregation of Threadfin Bream Actomyosin[J].Food Chemistry,2003,83(3):409-416.
[8]荣建华,张亮子,谢淑丽,等.冷冻对脆肉鲩和草鱼肉微观结构和质构特性的影响[J].食品科学,2015,36(12):243-248.RONG Jian-hua,ZHANG Liang-zi,XIE Shu-li,et al.Effects of Freezing on Microstructure and Texture of Grass Carp and Grass Carp[J].Food Science,2015,36(12):243-248.
[9]崔宏博,薛勇,宿玮,等.南美白对虾即食虾仁加工工艺和贮藏研究[J].食品科学,2012,33(4):257-261.CUI Hong-bo,XUE Yong,SU Wei,et al.Study on Processing Technology and Storage of Ready-to-eat Shrimp of Penaeus Vannamei[J].Food Science,2012,33(4):257-261.
[10]LAEMMLI U K.Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4[J].Nature,1970,227:680-685.
[11]余小领,李学斌,闫利萍,等.不同冻结和解冻速率对猪肉保水性和超微结构的影响[J].农业工程学报,2007,23(8):261-265.YU Xiao-ling,LI Xue-bin,YAN Li-ping,et al.Effects of Different Freezing and Thawing Rates on Water Retention and Ultrastructure of Pork[J].Journal of Agricultural Engineering,2007,23(8):261-265.
[12]SHAMSHAD S I,KHER-UN-NISA,RIAZ M,et al.Shelf Life of Shrimp(Penaeus Merguiensis)Stored at Different Temperatures[J].Journal of Food Science,2010,55(5):1201-1205.
[13]刘金昉,刘红英,齐凤生,等.复合生物保鲜剂结合冰温贮藏对南美白对虾的保鲜效果[J].食品科学,2014,35(20):286-290.LIU Jin-fang,LIU Hong-ying,QI Feng-sheng,et al.Effects of Compound Bological Preservative Combined with Ice Temperature on Preservation of Penaeus Vannamei[J].Food Science,2014,35(20):286-290.
[14]林婉玲,杨贤庆,侯彩玲,等.浸渍冻结对凡纳滨对虾冻藏过程中品质的影响[J].食品科学,2014,35(10):223-229.LIN Wan-ling,YANG Xian-qing,HOU Cai-ling,et al.Effect of Impregnation Freezing on Quality of Penaeus Vannamei during Freezing Storage[J].Food Science,2014,35(10):223-229.
[15]XIONG G Q,WEI C,YE Y X,et al.Effects of Konjac Glucomannan on Physicochemical Properties of Myofibrillar Protein and Surimi Gels from Grass Carp(Ctenopharyngodon Idella)[J].Food Chemistry,2009,116(2):413-418.
[16]邹明辉,李来好,郝淑贤,等.凡纳滨对虾虾仁在冻藏过程中品质变化研究[J].南方水产,2010,6(4):37-42.ZOU Ming-hui,LI Lai-hao,HAO Shu-xian,et al.Study on the Quality Change of Prawns and Shrimp during Freezing Storage[J].South Aquatic Products,2010,6(4):37-42.
[17]SOMJIT K,RUTTANAPORNWAREESAKUL Y,HARA K,et al.The Cryoprotectant Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on Denaturation and Unfrozen Water of Lizardfish Surimi during Frozen Storage[J].Food Research International,2005,38:345-355.
[18]ROURA S I,MONTECCHIA C,GOLDEMBERG A L,et al.Biochemical and Physicochemical Properties of Actomyosin from Pre-and Post-spawned Hake(Merluccius Hubbsi)Stored on Ice[J].Journal of Food Science,2010,55(3):688-692.
[19]郭圆圆,孔保华.冷冻贮藏引起的鱼肉蛋白质变性和物理化学特性的变化[J].食品科学,2011,32(7):335-340.GUO Yuan-yuan,KONG Bao-hua.Changes of Protein Denaturation and Physicochemical Properties Induced by Freezing Storage[J].Food Science,2011,32(7):335-340.
[20]DEAN R T,FU S,STOCKER R,et al.Biochemistry and Pathology of Radical-mediated Protein Oxidation[J].Biochemical Journal,1997,324:1-18.
[21]SRIKET P,BENJAKUL S,VISESSANGUAN W,et al.Comparative Studies on the Effect of the Freeze-thawing Process on the Physicochemical Properties and Microstructures of Black Tiger Shrimp(Penaeus Monodon)and White Shrimp(Penaeus Vannamei)Muscle[J].Food Chemistry,2007,104(1):113-121.
[22]HERRERA J R,MACKIE I M.Cryoprotection of Frozen-stored Actomyosin of Farmed Rainbow Trout(Oncorhynchus Mykiss)by Some Sugars and Polyols[J].Food Chemistry,2004,84(1):91-97.
[23]BENJAKUL S,VISESSANGUAN W,THONGKAEWC,et al.Comparative Study on Physicochemical Changes of Muscle Proteins from Some Tropical Fish during Frozen Storage[J].Food Research International,2003,36(8):787-795.
[24]李艳青,孔保华,夏秀芳,等.漂洗和冻藏对鲤鱼肌原纤维蛋白理化特性的影响[J].中国食品学报,2016,16(6):161-166.LI Yan-qing,KONG Bao-hua,XIA Xiu-fang,et al.Effects of Rinsing and Freezing Storage on Physicochemical Properties of Carp Myofibrillar Protein[J].Chinese Journal of Food,2016,16(6):161-166.
[25]CHANTARASATAPOM P,YOKSAN R,VISESSANGUANW,et al.Water-based Nano-sized Chitin and Chitosan as Seafood Additive Through a Case Study of Pacific White Shrimp(Litopenaeus Vannamei)[J].Food Hydrocolloids,2013,32(2):341-348.
[26]GONCALVES A A,RIBEIRO J L D.Optimization of the Freezing Process of Red Shrimp(Pleoticus Muelleri)Previously Treated with Phosphates[J].International Journal of Refrigeration,2008,31(7):1134-1144.
[27]MA L K,ZHANG B,DENG S G,et al.Comparison of the Cryoprotective Effects of Trehalose,Alginate,and Its Oligosaccharides on Peeled Shrimp(Litopenaeus Vannamei)during Frozen Storage[J].Journal of Food Science,2015,80(3):540-546.
[28]薛梅.蛋白质氧化对牛肉成熟过程肌原纤维蛋白降解和食用品质的影响[D].南京:南京农业大学,2012.XUE Mei.Effects of Protein Oxidation on Myofibrillar Protein Degradation and Food Quality during Beef Maturation[D].Nanjing:Nanjing Agricultural University,2012.
[2]GON?ALVES A A,RIBEIRO J L D.Do Phosphates Improve the Seafood Quality?Reality and Legislation[J].Pan-American Journal of Aquatic Sciences,2008,3(3):237-247.
[3]RAWDKUEN S,JONGIAREONRAK A,PHATCHARAT S,et al.Assessment of Protein Changes in Farmed Giant Catfish(Pangasianodon Gigas)Muscles during Refrigerated Storage[J].International Journal of Food Science&Technology,2010,45(5):985-994.
[4]马路凯,张宾,王晓玲,等.响应面法优化无磷复合抗冻剂研究[J].食品安全质量检测学报,2015(3):914-922.MA Lu-kai,ZHANG Bin,WANG Xiao-ling,et al.Study on Optimization of Phosphorus Free Compound Antifreeze by Response Surface Method[J].Journal of Food Safety Quality Inspection,2015(3):914-922.
[5]薛勇,薛长湖,李兆杰,等.海藻糖对冻藏过程中鳙肌原纤维蛋白冷冻变性的影响[J].中国水产科学,2006,13(4):637-641.XUE Yong,XUE Chang-hu,LI Zhao-jie,et al.Effect of Trehalose on Freezing Denaturation of Myofibrillar Protein in Bighead Carp[J].Chinese Fisheries Science,2006,13(4):637-641.
[6]HOSSAIN M A,ALIKHAN M A,ISHIHARA T,et al.Effect of Proteolytic Squid Hydrolysate on the State of Water and Denaturation of Lizardfish(Saurida Wanieso)Myofibrillar Protein during Freezing[J].Innovative Food Science&Emerging Technologies,2004,5(1):73-79.
[7]YONGSAWATDIGUL J,PARK J W.Thermal Denaturation and Aggregation of Threadfin Bream Actomyosin[J].Food Chemistry,2003,83(3):409-416.
[8]荣建华,张亮子,谢淑丽,等.冷冻对脆肉鲩和草鱼肉微观结构和质构特性的影响[J].食品科学,2015,36(12):243-248.RONG Jian-hua,ZHANG Liang-zi,XIE Shu-li,et al.Effects of Freezing on Microstructure and Texture of Grass Carp and Grass Carp[J].Food Science,2015,36(12):243-248.
[9]崔宏博,薛勇,宿玮,等.南美白对虾即食虾仁加工工艺和贮藏研究[J].食品科学,2012,33(4):257-261.CUI Hong-bo,XUE Yong,SU Wei,et al.Study on Processing Technology and Storage of Ready-to-eat Shrimp of Penaeus Vannamei[J].Food Science,2012,33(4):257-261.
[10]LAEMMLI U K.Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4[J].Nature,1970,227:680-685.
[11]余小领,李学斌,闫利萍,等.不同冻结和解冻速率对猪肉保水性和超微结构的影响[J].农业工程学报,2007,23(8):261-265.YU Xiao-ling,LI Xue-bin,YAN Li-ping,et al.Effects of Different Freezing and Thawing Rates on Water Retention and Ultrastructure of Pork[J].Journal of Agricultural Engineering,2007,23(8):261-265.
[12]SHAMSHAD S I,KHER-UN-NISA,RIAZ M,et al.Shelf Life of Shrimp(Penaeus Merguiensis)Stored at Different Temperatures[J].Journal of Food Science,2010,55(5):1201-1205.
[13]刘金昉,刘红英,齐凤生,等.复合生物保鲜剂结合冰温贮藏对南美白对虾的保鲜效果[J].食品科学,2014,35(20):286-290.LIU Jin-fang,LIU Hong-ying,QI Feng-sheng,et al.Effects of Compound Bological Preservative Combined with Ice Temperature on Preservation of Penaeus Vannamei[J].Food Science,2014,35(20):286-290.
[14]林婉玲,杨贤庆,侯彩玲,等.浸渍冻结对凡纳滨对虾冻藏过程中品质的影响[J].食品科学,2014,35(10):223-229.LIN Wan-ling,YANG Xian-qing,HOU Cai-ling,et al.Effect of Impregnation Freezing on Quality of Penaeus Vannamei during Freezing Storage[J].Food Science,2014,35(10):223-229.
[15]XIONG G Q,WEI C,YE Y X,et al.Effects of Konjac Glucomannan on Physicochemical Properties of Myofibrillar Protein and Surimi Gels from Grass Carp(Ctenopharyngodon Idella)[J].Food Chemistry,2009,116(2):413-418.
[16]邹明辉,李来好,郝淑贤,等.凡纳滨对虾虾仁在冻藏过程中品质变化研究[J].南方水产,2010,6(4):37-42.ZOU Ming-hui,LI Lai-hao,HAO Shu-xian,et al.Study on the Quality Change of Prawns and Shrimp during Freezing Storage[J].South Aquatic Products,2010,6(4):37-42.
[17]SOMJIT K,RUTTANAPORNWAREESAKUL Y,HARA K,et al.The Cryoprotectant Effect of Shrimp Chitin and Shrimp Chitin Hydrolysate on Denaturation and Unfrozen Water of Lizardfish Surimi during Frozen Storage[J].Food Research International,2005,38:345-355.
[18]ROURA S I,MONTECCHIA C,GOLDEMBERG A L,et al.Biochemical and Physicochemical Properties of Actomyosin from Pre-and Post-spawned Hake(Merluccius Hubbsi)Stored on Ice[J].Journal of Food Science,2010,55(3):688-692.
[19]郭圆圆,孔保华.冷冻贮藏引起的鱼肉蛋白质变性和物理化学特性的变化[J].食品科学,2011,32(7):335-340.GUO Yuan-yuan,KONG Bao-hua.Changes of Protein Denaturation and Physicochemical Properties Induced by Freezing Storage[J].Food Science,2011,32(7):335-340.
[20]DEAN R T,FU S,STOCKER R,et al.Biochemistry and Pathology of Radical-mediated Protein Oxidation[J].Biochemical Journal,1997,324:1-18.
[21]SRIKET P,BENJAKUL S,VISESSANGUAN W,et al.Comparative Studies on the Effect of the Freeze-thawing Process on the Physicochemical Properties and Microstructures of Black Tiger Shrimp(Penaeus Monodon)and White Shrimp(Penaeus Vannamei)Muscle[J].Food Chemistry,2007,104(1):113-121.
[22]HERRERA J R,MACKIE I M.Cryoprotection of Frozen-stored Actomyosin of Farmed Rainbow Trout(Oncorhynchus Mykiss)by Some Sugars and Polyols[J].Food Chemistry,2004,84(1):91-97.
[23]BENJAKUL S,VISESSANGUAN W,THONGKAEWC,et al.Comparative Study on Physicochemical Changes of Muscle Proteins from Some Tropical Fish during Frozen Storage[J].Food Research International,2003,36(8):787-795.
[24]李艳青,孔保华,夏秀芳,等.漂洗和冻藏对鲤鱼肌原纤维蛋白理化特性的影响[J].中国食品学报,2016,16(6):161-166.LI Yan-qing,KONG Bao-hua,XIA Xiu-fang,et al.Effects of Rinsing and Freezing Storage on Physicochemical Properties of Carp Myofibrillar Protein[J].Chinese Journal of Food,2016,16(6):161-166.
[25]CHANTARASATAPOM P,YOKSAN R,VISESSANGUANW,et al.Water-based Nano-sized Chitin and Chitosan as Seafood Additive Through a Case Study of Pacific White Shrimp(Litopenaeus Vannamei)[J].Food Hydrocolloids,2013,32(2):341-348.
[26]GONCALVES A A,RIBEIRO J L D.Optimization of the Freezing Process of Red Shrimp(Pleoticus Muelleri)Previously Treated with Phosphates[J].International Journal of Refrigeration,2008,31(7):1134-1144.
[27]MA L K,ZHANG B,DENG S G,et al.Comparison of the Cryoprotective Effects of Trehalose,Alginate,and Its Oligosaccharides on Peeled Shrimp(Litopenaeus Vannamei)during Frozen Storage[J].Journal of Food Science,2015,80(3):540-546.
[28]薛梅.蛋白质氧化对牛肉成熟过程肌原纤维蛋白降解和食用品质的影响[D].南京:南京农业大学,2012.XUE Mei.Effects of Protein Oxidation on Myofibrillar Protein Degradation and Food Quality during Beef Maturation[D].Nanjing:Nanjing Agricultural University,2012.