张旭飞,罗晓琳,吉宏武,刘书成,任惠峰,毛伟杰

• 1: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//广东省海洋生物制品工程实验室//广东省海洋食品工程技术研究中心//水产品深加工广东普通高等学校重点实验室
• 2:海洋食品精深加工关键技术省部共建协同创新中心大连工业大学
• 3:东京海洋大学

摘要(Abstract)：

【目的】研究水煮加热过程中凡纳滨对虾(Litopenaeusvannamei)颜色与虾青素、体外抗氧化性之间的相关性。【方法】利用计算机视觉系统(CVS)和色差仪两种方法对标准色卡进行测定,确定CVS参数,对加热过程中颜色进行连续化测定;测定水煮加热中虾青素含量和DPPH自由基清除率、ABTS自由基清除率及羟基自由基清除率,对其进行相关性分析。【结果】在水煮加热过程中,CVS可以代替色差仪对颜色进行连续化测定。前300 s内L、a、b值均增加,且与加热时间呈线性相关;360 s后a、b值无显著变化(P> 0.05),L值呈下降趋势。虾青素的含量在300s时达到最高后呈下降趋势。随着加热时间的延长,凡纳滨对虾清除DPPH自由基的能力增强。羟基自由基清除率和ABTS自由基清除率呈先增大后趋于平稳的趋势。在300s之内,L、a、b值与虾青素含量、自由基清除率显著相关,相关系数大于0.7。【结论】CVS可以代替色差仪对加热过程中对虾的色泽进行测定,且颜色值与虾青素含量、自由基清除率呈高度相关。

关键词(KeyWords)： 凡纳滨对虾;水煮加热;颜色;计算机视觉系统;虾青素;体外抗氧化活性

Abstract:

Keywords:

基金项目(Foundation): 南海区虾类生态工程化养殖模式和精深加工技术集成示范(SQ2020YFD090053-05);; 国家重点研发计划资助(2019YFD0902003);; 广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)

作者(Author): 张旭飞,罗晓琳,吉宏武,刘书成,任惠峰,毛伟杰

参考文献(References)：

• [1]王铵静,杨奇慧,谭北平,等.大豆酶解蛋白对凡纳滨对虾幼虾生长性能、血清生化指标、非特异性免疫力和抗病力的影响[J].广东海洋大学学报, 2018, 38(1):14-21.
• [2] PAN C, ISHIZAKI S, NAGASHIMA Y, et al. Isolation and cDNA cloning of a novel red colour-related pigment-binding protein derived from the shell of the shrimp, Litopenaeus vannamei[J]. Food Chemistry, 2018,241(15):104-112.
• [3] VERHAEGHE T, POUCKE C V, VLAEMYNCK G, et al.Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp(Crangon crangon)[J]. Food Chemistry, 2018, 254(15):359-366
• [4]孙鲁浩,毛伟杰,张伟鸿,等.不同加热方式下凡纳滨对虾品质的比较分析[J].现代食品科技, 2018, 34(9):165-170.
• [5]毛伟杰,朱丽钰,孙鲁浩,等.微波—红外联合加热对凡纳滨对虾品质的影响[J].水产学报, 2020, 44(2):314-320.
• [6]杨澍.南美白对虾中虾青素类化合物在贮藏及加工过程中变化规律的研究[D].青岛:中国海洋大学, 2015.
• [7] LI D Y, YUAN Z, LIU Z Q, et al. Effect of oxidation and Maillard reaction on color deterioration of ready-to-eat shrimps during storage[J]. LWT-Food Science and Technology, 2020, 131:109696.
• [8]肖朝耿,谌迪,吴江雁,等.不同加热方式对南美白对虾品质变化的影响[J].核农学报, 2019, 33(3):538-544.
• [9]王红珠,崔永杰.基于计算机视觉的番茄颜色检测研究[J].农业技术与装备, 2017, 325(1):49-51.
• [10] FEDOROV F S, YAQIN A, KRASNIKOV D V, et al.Detecting cooking state of grilled chicken by electronic nose and computer vision techniques[J]. Food Chemistry,2021, 345(4):128747.
• [11]曹雷鹏,樊玉霞,黄轶群,等.基于计算机视觉的鲶鱼肉色泽测定系统[J].食品科学, 2017, 38(15):135-139.
• [12] TAHERI-GARAVAND A, FATAHI S, OMID M, et al.Meat quality evaluation based on computer vision technique:a review–Science Direct[J]. Meat science,2019, 156:183-195.
• [13] HOSSEINPOUR S, RAFIEE S, MOHTASEBI S S, et al.Application of computer vision technique for on-line monitoring of shrimp color changes during drying[J].Journal of Food Engineering, 2013, 115(1):99-114.
• [14] DENG J J, MAO H H, FANG W, et al. Enzymatic conversion and recovery of protein, chitin, and astaxanthin from shrimp shell waste[J]. Journal of Cleaner Production, 2020, 271:122655.
• [15]张昭.计算机视觉竹块色泽分类方法研究[D].咸阳:西北农林科技大学, 2010.
• [16]赵慧,雷玉洁,张永迪,等.基于计算机视觉的午餐肉颜色测定系统研究[J].食品安全质量检测学报, 2015,6(6):256-261.
• [17] HU J X, LU W H, LV M, et al. Extraction and purification of astaxanthin from shrimp shells and the effects of different treatments on its content[J]. Revista Brasileira De Farmacognosia, 2019, 29(1):24-29.
• [18]刘涵,陈晓枫,刘晓娟,等.不同几何构型虾青素的体外抗氧化作用及对秀丽隐杆线虫氧化应激的保护作用[J].食品科学, 2019, 40(3):178-185.
• [19] XIE P J, HUANG L X, ZHANG C H, et al. Phenolic compositions, and antioxidant performance of olive leaf and fruit(Olea europaea L.)extracts and their structure–activity relationships[J]. Journal of Functional Foods, 2015, 16:460-471.
• [20]顾赛麒,戴王力,鲍嵘斌,等.煮制工艺对中国对虾品质的影响[J].食品科学, 2020, 41(2):276-283.
• [21]董志俭,王庆军,孙丽平,等.热处理方式对南美白对虾虾青素含量、氨基酸组成及脂肪酸组成的影响[J].食品工业科技, 2017, 38(23):14-18; 28.
• [22] CHOUBERT G, BACCAUNAUD M. Effect of moist or dry heat cooking procedures on carotenoid retention and colour of fillets of rainbow trout(Oncorhynchus mykiss)fed astaxanthin or canthaxanthin[J]. Food Chemistry,2010, 119(1):265-269.
• [23]蔡燕萍.南美白对虾即食虾仁的加工及品质变化研究[D].杭州:浙江工业大学, 2012.
• [24] NIAMNUY C, DEVAHASTIN S, SOPONRONNARIT S, et al. Kinetics of astaxanthin degradation and color changes of dried shrimp during storage[J]. Journal of Food Engineering, 2008, 87(4):591-600.
• [25] LIU X B, OSAWA T. Cis astaxanthin and especially9-Cis astaxanthin exhibits a higher antioxidant activity in vitro compared to the all-trans isomer[J]. Biochemical&Biophysical Research Communications, 2007, 357(1):187-193.
• [26]张丽瑶,张华敏,王志祥,等.光照、加热对虾青素稳定性和抗氧化性的影响[J].药学研究, 2018, 37(2):84-87.
• [27] CODEX STAN 92-1981, standard for quick frozen shrimp or prawns[S]. Food and agriculture organization of the united nations:World health organization, 2014.
• [28]羌宇.类胡萝卜素体外抗氧化、抗肿瘤活性及其构效关系初步研究[D].南昌:南昌大学, 2020.
• [29] GOTO S, KOGURE K, ABE K, et al. Efficient radical trapping at the surface and inside the phospholipid membrane is responsible for highly potent antiperoxidative activity of the carotenoid astaxanthin[J].Biochimica et Biophysica Acta(BBA)-Biomembranes,,2001, 1512(2):251-258.
• [30] VERHAEGHE T, VAN POUCKE C, VLAEMYNCK G,et al. Kinetics of drosopterin release as indicator pigment for heat-induced color changes of brown shrimp(Crangon crangon)[J]. Food Chemistry, 2018, 254(4):359-366.