蓝蔚青,张炳杰,张溪,谢晶

• 1:上海海洋大学食品学院
• 2:上海水产品加工及贮藏工程技术研究中心
• 3:上海海洋大学食品科学与工程国家级实验教学示范中心

摘要(Abstract)：

【目的】研究微酸性电解水(SAEW)结合迷迭香提取物(RE)-柠檬酸(CA)复合保鲜剂处理对凡纳滨对虾(Litopenaeusvannamei)冷藏期间蛋白特性变化影响,探讨此法用于虾类贮藏保鲜的效果。【方法】将样品分别经SAEW、质量分数4%RE+质量分数1%CA(RC)、SAEW结合RC(SAEW+RC)和无菌水(CK)处理10 min后,自然沥干15 min,装入PE保鲜袋于(4±1)℃冰箱中保藏,每2 d测定样品的pH值、总挥发性盐基氮(TVB-N)、总巯基含量、Ca~(2+)-ATPase活性、化学键、肌原纤维小片化指数(MFI)与内源荧光强度(IFI)等指标,并结合聚丙烯酰胺凝胶电泳(SDS-PAGE)进行综合分析。【结果】复合处理能延缓凡纳滨对虾贮藏期间pH与TVB-N值的升高,抑制总巯基含量下降,CK、RC、SAEW与SAEW+RC组样品的Ca~(2+)-ATPase活力分别由初始0.16、0.17、0.17与0.17μmol/(mg·min)降至0.12、0.13、0.12与0.14μmol/(mg·min),MFI值较初始值上升1.88、1.73、1.76和1.54倍,可见SAEW+RC对延缓Ca~(2+)-ATPase活性下降与MFI值的上升有较好作用。同时,SAEW+RC处理还能减缓蛋白质分解、氧化和变性,保持蛋白质化学键与IFI值的相对稳定。【结论】微酸性电解水结合复合保鲜剂处理能较好抑制凡纳滨对虾冷藏期间的蛋白质氧化分解,延缓其品质劣变。

关键词(KeyWords)： 微酸性电解水;迷迭香提取物;柠檬酸;凡纳滨对虾;蛋白特性

Abstract:

Keywords:

基金项目(Foundation): “十三五”国家重点研发计划重点专项(2019YFD0901602);; 现代农业产业技术体系建设专项（CARS-47-G26）;; 上海水产品加工及贮藏工程技术研究中心能力提升项目（19DZ2284000）

作者(Author): 蓝蔚青,张炳杰,张溪,谢晶

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