文献类型：期刊文献

中文题名：稳定态二氧化氯协同溶菌酶对牡蛎肉鲜度品质及风味的影响

英文题名：Effects of Stabilized Chlorine Dioxide in Synergy with Lysozyme on Freshness Quality and Flavor of Oysters

作者：李柳侦[1];夏小雨[1,2];曹文红[1,2];秦小明[1,2];林海生[1,2];陈忠琴[1,2];郑惠娜[1,2];朱国萍[1,2];高加龙[1,2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]国家贝类加工技术研发分中心(湛江),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,广东普通高校水产品深加工重点实验室,广东湛江524088

年份：2025

卷号：45

期号：3

起止页码：115

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：北大核心2023、、北大核心

基金：“十四五”国家重点研发计划(2024YFD2401901);贝类产业技术体系(CARS-49)。

语种：中文

中文关键词：牡蛎;稳定态二氧化氯;溶菌酶;贮藏;鲜度品质;风味

外文关键词：oysters;stabilized chlorine dioxide;lysozyme;refrigeration;freshness quality;flavor

中文摘要：【目的】探究稳定态二氧化氯协同溶菌酶处理对牡蛎(Crassostrea hongkongensis)肉的保鲜效果,为开发复合高效牡蛎肉保鲜技术提供数据基础。【方法】采用单因素实验和正交实验,优化得到稳定态二氧化氯协同溶菌酶处理牡蛎肉的最佳条件;在最佳条件下处理牡蛎肉后进行贮藏,以未经过任何处理的牡蛎肉作为对照,通过感官评价、菌落总数、挥发性盐基氮(TVB-N)值、质构、pH值以及色差等指标,评价处理后的牡蛎肉在4℃贮藏期间鲜度品质的变化,同时结合电子鼻和气相色谱-离子迁移谱(GC-IMS)分析稳定态二氧化氯协同溶菌酶处理对4℃贮藏期间牡蛎肉风味的影响。【结果】稳定态二氧化氯协同溶菌酶处理牡蛎肉的最佳条件为稳定态二氧化氯质量浓度40 mg/L、浸泡时间25 min,牡蛎肉质量与稳定态二氧化氯体积比1 g∶7 mL;溶菌酶质量浓度0.4 g/L,牡蛎肉质量与溶菌酶体积比1.00 g∶0.70 mL;在贮藏期间,牡蛎肉感官评价和pH值呈下降趋势,其中协同处理组下降趋势有所减缓,与对照组相比差异显著(P <0.05);菌落总数和TVB-N值在贮藏期间呈上升趋势,与对照组相比和单独处理组相比,协同处理后杀菌效果增强,菌落总数显著低于其他三组(P <0.05),而TVB-N值在整个贮藏期内均未达到腐败标准;与对照组相比,协同处理使牡蛎肉货架期延长2~4 d。此外,协同处理增强牡蛎肉的硬度,有效维持弹性,且不会对色差和感官品质造成不良影响;风味分析表明,协同处理可有效保持牡蛎肉中的酯类香气物质,抑制醛类物质的形成,改变了酮类物质的种类,保持和丰富牡蛎肉在贮藏期间的风味物质。【结论】稳定态二氧化氯协同溶菌酶处理延缓了牡蛎肉鲜度品质的劣变,使牡蛎肉在4℃下的货架期延长2~4 d,且不会对牡蛎肉色泽和感官品质造成不良影响,还能保持和丰富牡蛎肉贮藏期间的风味,是一种复合高效牡蛎肉保鲜技术。

外文摘要：【Objective】To explore the effect of stabilized chlorine dioxide combined with lysozyme on oysters preservation,and provide data basis for the development of compound and efficient oysters preservation technology.【Method】Single factor experiment and orthogonal experiment were used to optimize the optimal conditions of stabilized chlorine dioxide combined with lysozyme in the treatment of oysters;Oysters were stored after treatment with stabilized chlorine dioxide combined with lysozyme in good conditions.The oysters without any treatment were used as a control.The changes of freshness and quality of the treated oysters during refrigeration at 4℃were evaluated by sensory evaluation,total number of colonies,TVB-N value,texture,pH value,color difference and other indicators.At the same time,the effects of stabilized chlorine dioxide combined with lysozyme treatment on the flavor of oysters during refrigeration at 4℃were analyzed by electronic nose and gas chromatography ion mobility spectrometry(GC-IMS).【Results】The optimal conditions for treating oysters with stabilized chlorine dioxide and lysozyme are as follows∶the mass concentration of stabilized chlorine dioxide is 40 mg/L,the soaking time is 25 min,and the ratio of oysters mass to the volume of stabilized chlorine dioxide(g/mL)is 1∶7.The mass concentration of lysozyme is 0.4 g/L.The ratio of oysters mass to the volume of lysozyme(g/mL)is 1.00∶0.70;During the refrigeration period,the sensory evaluation and pH value of oysters showed a downward trend.Among them,the downward trend in the co-treatment group slowed down,and the difference was significant compared with the control group(P<0.05).The total number of colonies and the TVB-N value showed an upward trend refrigeration storage.Compared with the control group and the individual treatment group,the sterilization effect was enhanced after the synergistic treatment.The total number of colonies was significantly lower than that of the other three groups(P<0.05),while the TVB-N value did not reach the spoilage standard throughout the refrigeration period.Compared with the control group,the co-processing extended the shelf life of oysters by 2 to 4 days.In addition,the collaborative processing enhances the hardness of oysters,effectively maintained its elasticity,and did not have adverse effects on color difference and sensory quality.Flavor analysis indicated that the co-processing could also effectively preserve the ester aroma substances in oysters,inhibit the formation of aldehyde substances,change the types of ketone substances,and maintain and enrich the flavor substances of oysters during refrigeration.【Conclusion】The treatment of stabilized chlorine dioxide combined with lysozyme delays the deterioration of the freshness and quality of oysters,extends the shelf life of oysters at 4℃by 2 to 4 days,and does not have adverse effects on the color and sensory quality of oysters.It can also maintain and enrich the flavor of oysters during refrigeration.It is a compound and highly efficient preservation technology for oysters.