| 贮藏时间和加热温度对凡纳滨对虾虾仁ATP关联化合物及品质的影响 |
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| 引用本文： | 孙鲁浩,毛伟杰,吉宏武,刘书成,高静,邵海艳.贮藏时间和加热温度对凡纳滨对虾虾仁ATP关联化合物及品质的影响[J].广东海洋大学学报,2020(1):78-86. |
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| 作者姓名： | 孙鲁浩 毛伟杰 吉宏武 刘书成 高静 邵海艳 |
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| 作者单位： | ;1.广东海洋大学食品科技学院 |
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| 基金项目： | 国家自然科学基金(31301513);广东普通高等学校水产品高值化加工与利用创新团队项目(GDOU2016030503) |
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| 摘 要： | 【目的】研究贮藏时间和加热温度对凡纳滨对虾(Litopenaeus vannamei)虾仁三磷酸腺苷(ATP)关联化合物及虾仁品质的影响。【方法】利用高效液相色谱法分析凡纳滨对虾中6种ATP关联化合物,通过比较不同贮藏时间的凡纳滨对虾虾仁在加热过程中的ATP关联化合物,分析加热前后虾仁的感官品质,以及鱼虾类鲜度指标K值、G值、P值的变化。【结果与结论】随贮藏时间的增加,ATP、二磷酸腺苷(ADP)、腺苷酸(AMP)含量呈下降趋势,肌苷酸(IMP)先上升后下降,次黄嘌呤(HX)和肌苷(HXR)上升;随着加热温度的增加,ATP和ADP下降,AMP增长,IMP、HX、HXR先增加后降低。贮藏2 d后的生虾和贮藏3 d后再加热的虾仁均将达到最大感官可接受上限。随着贮藏时间的增加,加热前后K值、G值和P值线性增加,但生虾的G值与鲜度的相关性较差,不适宜作为鲜度指标,K值和P值可作为生虾的鲜度指标。加热后的K值、G值、P值与贮藏时间、感官质量评定值(QI值)的线性回归方程的决定系数较好,表明K值、G值、P值可以用来表征熟虾的品质。
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| 关 键 词： | 凡纳滨对虾 ATP关联化合物 鲜度 K值 G值 P值 品质 |
Effects of Storage Period and Heating Time on ATP-related Compounds and Quality Changes in Litopenaeus vannamei |
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| SUN Lu-hao,MAO Wei-jie,JI Hong-wu,LIU Shu-cheng,GAO Jing,SHAO Hai-yan.Effects of Storage Period and Heating Time on ATP-related Compounds and Quality Changes in Litopenaeus vannamei[J].Journal of Zhanjiang Ocean University,2020(1):78-86. |
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| Authors: | SUN Lu-hao MAO Wei-jie JI Hong-wu LIU Shu-cheng GAO Jing SHAO Hai-yan |
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| Institution: | (Food Science and Technology College,Guangdong Ocean University,Zhanjiang 524088,China) |
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| Abstract: | 【Objective】To study the effects of storage time and heating temperature on the related compounds of adenosine triphosphates(ATP)and the quality of Litopenaeus vannamei muscle.【Method】Six related compounds of ATP in L.vannamei were analyzed by high performance liquid chromatography,and the changes of sensory quality,K value,G value and P value(fish and shrimp freshness index)before and after heating were analyzed by comparing the ATP-related compounds in L.vannamei during storage.【Result and Conclusion】With the increase of storage time,levels for ATP,adenosine diphosphate(ADP)and adenosine monophosphate(AMP)decreased,and levels for inosinic acid(IMP)increased initially and then decreased,levels of hypoxanthine(HX)and muscle.Glycosides(HXR)rise;As the heating temperature increases,ATP and ADP decreased,AMP increases,IMP,HX,and HXR increased first and then decreased.Raw shrimp after 2 days of storage and shrimp reheated after 3-4 days of storage reached the maximum acceptable upper limit of sensory.With the increase of storage time,the K value,G value and P value increased linearly before and after heating.However,the correlation between the G value and the freshness of raw shrimp is poor,and it is not suitable to be used as an indicator of freshness.The K value and P value can be used as the freshness index of raw shrimp.The linear regression values of K value,G value,P value and QI value(sensory quality evaluation value)after heating are better,which indicate that K value,G value and P value can be used to characterize the quality of cooked shrimp. |
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| Keywords: | Litopenaeus vannamei storage period ATP-related compounds K value G value P value quality |
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