文献类型：期刊文献

中文题名：高密度CO_2处理虾仁营养组成和水分子状态的变化规律

英文题名：Changes in nutritious component and water molecule of peeled shrimp during dense phase carbon dioxide treatment

作者：陈亚励[1];屈小娟[1];刘书成[1];吉宏武[1];郝记明[1];黄万有[1];郭明慧[1]

机构：[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,广东普通高等学校水产品深加工重点实验室,湛江524088

年份：2014

卷号：30

期号：13

起止页码：268

中文期刊名：农业工程学报

外文期刊名：Transactions of the Chinese Society of Agricultural Engineering

收录：CSTPCD、、北大核心2011、EI(收录号：20142917960273)、Scopus(收录号：2-s2.0-84904196870)、北大核心、CSCD、CSCD2013_2014

基金：国家自然科学基金项目(31371801);广东省教育厅创新课题(2012KJCX0062);现代农业产业技术体系专项基金(CARS-47);广东省水产蛋白改性技术研究团队专项经费(2011A020102005)

语种：中文

中文关键词：品质控制;二氧化碳;蛋白质;高密度CO2;低场核磁;肌肉品质;水分子;营养成分

外文关键词：quality control; carbon dioxide; proteins; dense phase carbon dioxide; low field nuclear magnetic resonance; muscle qualities; water molecules; nutritious components

中文摘要：为了探讨高密度CO2（dense phase carbon dioxide,DPCD）处理对虾仁肌肉品质的影响,以未处理的新鲜虾仁为对照,研究了DPCD处理过程中虾仁营养组成和水分子状态的变化规律。结果表明：在温度35~55℃和压力5~25 MPa的条件下处理10-50 min,与未处理虾仁相比,虾仁的水分、粗蛋白、粗脂肪和灰分含量均显著下降（P〈0.05）,尤其是脂肪含量下降幅度最大;随着DPCD处理强度增加,虾仁肌浆蛋白和肌原纤维蛋白含量显著降低（P〈0.05）,肌基质蛋白含量显著增加（P〈0.05）;随着DPCD处理强度增加,虾仁结合水自由度升高,而不易流动水和自由水的自由度下降,且结合水和自由水的比例显著升高（P〈0.05）,不易流动水的比例显著下降（P〈0.05）。DPCD在55℃和15 MPa处理虾仁30 min,虽然可以达到完全杀菌效果,但是水分、粗蛋白、粗脂肪、灰分质量分数分别下降了7%、3%、25%和11%,肌浆蛋白和肌原纤维蛋白发生较大变性,自由水比例显著增加（P〈0.05）。研究结果将为DPCD技术在对虾加工中的应用提供参考。

外文摘要：Dense phase carbon dioxide（DPCD） is a non-thermal processing technology, which affects microorganisms and enzymes through molecular effects of CO2 under pressures below 50 MPa and 60℃. DPCD has had less of a significant effect on the quality of food and has been applied to the process of meats, vegetables, seeds and food powders, fruits, spices and herbs, and fish. Currently, most of research are more focused on microorganisms and enzymes that are inactivated by DPCD. However, some research indicated that DPCD has an effect on the quality of meat and its products, mainly related to muscle pH value, color, water holding capacity, texture, etc. The nutritional composition of meat and its products also has a decisive effect on their qualities. Water is the highest content in meat and its products composition. Water can directly affect color, tenderness, juiciness, flavor, and the processing characteristics of meat and its products. Water content and its distribution showed dynamic changes in the processing and storage of meat and its products, which is an important factor in determining quality and shelf life. Litopenaeus vannamei is a favorite of consumers in aquatic products due to tender meat and high nutritional value. In our previous study, Litopenaeus vannamei was treated for sterilization and inactivation of polyphenol oxidase by DPCD. In order to further investigate the effect of DPCD on shrimp muscle quality, peeled shrimp were used as the studied object. The effects of temperature（35-55℃）, pressure（5-25 MPa）, and time（10-60 min） on nutritious components and water molecules of shrimp muscle were studied. The results showed as follows： when using the untreated peeled shrimp, the content of nutritious components（moisture, crude protein, crude fat, and ash）, especially fat, significantly decreased（P〈0.05） after DPCD treatment. With the increasing of DPCD treatment intensity, fat was extracted and water was dried out by DPCD. Partially ionized minerals and small molecular compounds containing nitrogen（e.g. free amino acids） were carried out with CO2 in the unloading process. While using the untreated peeled shrimp, the contents of myofibrillar and sarcoplasmic protein decreased significantly（P〈0.05） and the content of insoluble protein increased significantly（P〈0.05） with exposure to time, temperature, and pressure when DPCD was increasing. The reason for that was myofibrillar and sarcoplasmic protein were denatured and transformed to insoluble protein by DPCD. The results of low field nuclear magnetic resonance（LF-NMR） showed that peeled shrimp contained four kinds of water molecules with different mobility. With exposure to time, temperature, and pressure when DPCD was increasing, the degree of freedom of bound water increased while the degree of freedom of immobilized water and free water decreased. Nonetheless, the content of bound water and free water increased significantly（P〈0.05） while the content of immobilized water decreased significantly（P〈0.05）, when the peeled shrimp was treated for 30 min at 15 MPa and 55℃ of DPCD. Microorganism and PPO from Litopenaeus vannamei were inactivated, but the content of moisture, crude protein, crude fat, and ash decreased by 7%、3%、25%, and 11%, respectively. Sarcoplasmic and myofibrillar protein were denatured, and the free water ratio increased significantly（P〈0.05）. The research results will provide a reference for the application of DPCD in shrimp processing.