文献类型：期刊文献

中文题名：超声协同品质改良剂对冻藏牡蛎肉品质的影响

英文题名：Effect of Ultrasound Combined with Quality Improver on Quality of Frozen Oyster Meat

作者：莫思远[1];崔俊伟[1,4];曹文红[1,2];林海生[1,2];高加龙[1,2];谭明堂[1,2];陈忠琴[1,2];陈铭[1,2];秦小明[1,3];郑惠娜[1,2]

机构：[1]广东省水产品加工与安全重点实验室/广东海洋大学食品科技学院,广东湛江524088;[2]广东海洋大学深圳研究院,广东深圳518108;[3]南方海洋科学与工程广东省实验室(湛江)/湛江蚝产业技术研究院,广东湛江524057;[4]山东灯塔水母海洋科技有限公司,山东乳山264512

年份：2026

卷号：46

期号：2

起止页码：125

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：国家重点研发专项(2024YFD2401805);广东省现代农业产业技术体系贝藻创新项目(2025CXTD23);现代农业产业技术体系羡慕(CARS-49);湛江湾实验室人才团队引进项目-广福一号新品系养殖示范与湛江蚝产业链提升关键技术研发。

语种：中文

中文关键词：牡蛎;超声;品质改良剂;冻藏;品质

外文关键词：Crassostrea sp.;ultrasound;quality improver;frozen storage;quality

中文摘要：【目的】分析超声协同品质改良剂对冻藏牡蛎(Crassostrea sp.)肉的品质改良作用,为牡蛎精深加工提供理论依据。【方法】基于超声协同品质改良剂浸泡处理冻藏牡蛎肉,对比鲜肉组(新鲜牡蛎)、对照组(冻藏30 d牡蛎)、冻前处理组(超声协同品质改良剂处理后冻藏30 d牡蛎)和冻后处理组(冻藏30 d后超声协同品质改良剂处理牡蛎)的蒸煮损失率、色泽、质构、水分分布、挥发性盐基氮(TVB-N)、微观结构等指标,系统分析协同处理方式对冻藏牡蛎肉品质的影响。【结果】与对照组样品相比,超声协同品质改良剂处理的牡蛎蒸煮损失率、pH和TVB-N值显著降低(P<0.05),质构特性、含水量分布、气味分布及微观结构均有所改善。其中,冻前处理组和冻后处理组蒸煮损失率分别为33.72%±0.43%、31.21%±1.95%,硬度分别为(527.55±18.46)g、(558.96±34.71)g,蒸煮损失率、硬度及内聚性在两个处理组间均无显著差异(P>0.05)。冻后处理组白度、弹性、咀嚼性、回复性指标均优于冻前处理组,更接近新鲜组。其中冻后处理组弹性为(0.19±0.00 N),咀嚼性为(16.86±0.60)g,冻前处理组弹性为(0.16±0.01)N,咀嚼性为(14.87±1.43)g。冻后处理组pH(5.18±0.02)和TVB-N值[(34.81±0.58)mg/kg]分别显著低于冻前处理组的5.347±0.04、(67.90±0.58)mg/kg,和新鲜组的6.12±0.01、(56.47±1.32)mg/kg,α=0.05。微观结构显示,对照组肌纤维松散破损、孔隙增多,微观结构劣变严重;两种改良处理均能缓解结构破坏,其中冻后处理组肌纤维恢复效果更佳,组织更致密且孔隙更少,整体结构最接近新鲜组,冻前处理组改善效果相对有限。冻前处理组的水分分布及气味特性优于冻后处理组并接近新鲜组。【结论】超声协同品质改良剂处理能显著提升冻藏牡蛎肉的品质,冻藏前超声协同品质改良剂处理组主要着重于预防冻藏前牡蛎品质,冻藏后超声协同品质改良剂处理则着重于对牡蛎冻藏后的品质修复。

外文摘要：【Objective】This study aims to analyze the effect of ultrasound combined with a quality improver on the quality of frozen oyster(Crassostrea sp.)meat,providing a theoretical basis for the deep processing of oysters.【Method】Frozen oyster meat was treated with ultrasound-assisted quality improver soaking.The indicators such as cooking loss rate,color,texture,water distribution,TVB-N,and microstructure in four groups,including a fresh meat group(fresh oysters),a control group(oysters frozen for 30 days),a pre-freezing treatment group(oysters treated with ultrasound and quality improver then frozen for 30 days),and a post-freezing treatment group(oysters frozen for 30 days then treated with ultrasound and quality improver),were analyzed to evaluate the effect of the treatment on the quality of frozen oyster meat.【Result】Compared with control samples,oysters treated with ultrasound combined with a quality improver showed significantly lower cooking loss,pH,and TVB-N values(P<0.05).Their texture properties,water distribution,odor profile,and microstructure were also improved.The pre-treatment group had a cooking loss of 33.72%±0.43%,and the post-treatment group had 31.21%±1.95%.Their hardness values were(527.55±18.46)g and(558.96±34.71)g,respectively.Cooking loss,hardness,and cohesiveness showed no significant differences between the two treatment groups(P>0.05).The post-treatment group outperformed the pre-treatment group in whiteness,springiness,chewiness,and resilience,and approached the fresh meat group more closely.Springiness in the post-treatment group was(0.19±0.00)N,and chewiness was(16.86±0.60)g.In the pre-treatment group,springiness was(0.16±0.01)N,and chewiness was(14.87±1.43)g.The posttreatment group showed significantly lower pH(5.18±0.02)and TVB-N values[(34.81±0.58)mg/kg]compared to the pre-treatment group[pH 5.347±0.04;TVB-N(67.90±0.58)mg/kg]and the fresh meat group[pH 6.12±0.01;TVB-N(56.47±1.32)mg/kg],α=0.05.Microstructural observations revealed that in the control group,muscle fibers were loose and damaged,with increased porosity,indicating severe structural deterioration.Both treatments alleviated structural damage.The posttreatment group showed better recovery of muscle fibers,with denser tissue and fewer pores,and the overall structure was closest to that of the fresh meat group.The pre-treatment group showed relatively limited improvement.The pre-treatment group exhibited better water distribution and odor characteristics than the post-treatment group,approaching those of the fresh meat group.【Conclusion】Ultrasound combined with a quality improver significantly enhances the quality of frozen oyster meat.The ultrasonic-assisted quality improver treatment before freezing mainly prevents quality loss of oysters before freezing,while the ultrasonic-assisted quality improver treatment after freezing restores quality of oysters after freezing.