超高压处理对南美白对虾褐变的影响

Effects of ultrahigh pressure treatment on Browning of white prawn in South America

中文关键词:  关键词：超高压  南美白对虾  丝氨酸蛋白酶  多酚氧化酶  褐变

英文关键词:Key words: Penaeus vannamei  ultrahigh pressure  serine protease  polyphenol oxidase  browning

中文摘要:

      摘 要：以南美白对虾为实验研究对象，研究超高压处理对南美白对虾褐变的影响。通过不同压力（150 MPa、200 MPa、250 MPa、300 MPa），不同保压时间（10 min、15 min、20 min）研究对虾褐变与多酚氧化酶、丝氨酸蛋白酶活性的影响。结果表明：超高压处理对于南美白对虾的褐变有一定的影响，其中压力为300 MPa，保压时间10 min时，南美白对虾体表褐变程度最低，两种酶的活性最高；用300 MPa，10 min超高压处理后，发现对虾随冷藏时间的增加，酶的活性增强，褐变的程度增大。其中压力为200 MPa，保压时间10 min时，南美白对虾体表褐变程度相对较高，两种酶的活性最低；用200 MPa，10 min超高压处理后，发现对虾随冷藏时间的增加，酶的活性受到钝化，褐变的程度较低。

英文摘要:

      Abstract：The effects of ultrahigh pressure treatment on Browning of white prawn in South America were studied. By different pressure (150 MPa and 200 MPa and 250 MPa and 300 MPa), different pressure maintaining time (10 min, 15 min, 20 min) prawns Browning and polyphenol oxidase, the influence of serine protease activity.Results show that ultra-high pressure treatment for South America white shrimp Browning has a certain impact, the pressure of 300 MPa, 10 min, the holding time in South America white shrimp minimum surface Browning degree, the activity of two enzymes supreme; After treatment with 300 MPa and 10 min, it was found that with the increase of frozen time, the activity of the enzyme increased and Browning increased. When the pressure was 200 MPa and the time of holding pressure was 10 min, the Browning degree of South American white shrimp was relatively high and the activity of the two enzymes was the lowest. After treatment with 200 MPa and 10 min, it was found that the activity of the enzyme was passivated and Browning was low.