空间电场-微冻贮藏过程中红虾蛋白质特性的变化

Changes of protein characteristics of Solenocera crassicornis during space electric field-partial freezing storage

中文关键词:  空间电场  微冻  红虾  相关性分析  蛋白质特性

英文关键词:space electric field  microfreezing  Solenocera crassicornis  correlation analysis  protein properties

中文摘要:

      目的 研究空间电场-微冻贮藏过程中红虾蛋白特性的变化。方法 将新鲜红虾置于装有2 kV-50 Hz、3 kV-50 Hz电场装置的冰箱中微冻(?5℃)贮藏, 以虾肉pH、挥发性盐基氮(total volatile base nitrogen, TVB-N)含量、肌原纤维蛋白含量、羰基含量、Ca2+-ATPase活性、总巯基含量和溴酚蓝结合量作为品质指标, 并对鲜度与蛋白质特性指标进行相关性分析。结果 贮藏25 d时2 kV组、3 kV组和对照组3组虾肉挥发性盐基氮分别上升至23.75、21.98和31.34 mg/100g；蛋白质含量相对于初始值分别减少了37.30%、32.72%和46.89%；羰基含量分别上升为7.86、7.04和9.24 nmol/(mg·prot); Ca2+-ATPase活性分别下降为为初始值的35.90%、50.00%和30.77%；总巯基含量分别减少了52.40%、48.30%和58.78%; 溴酚蓝结合量分别增加至14.53、13.12和17.03 μg。结论 施加空间电场能够有效维持红虾在微冻贮藏过程中的鲜度品质和蛋白质特性稳定性, 其中3 kV电场的保鲜效果更佳。

英文摘要:

      Objective To study the changes of protein properties of Solenocera crassicornis during space electric field-microfreezing storage. Methods Fresh red shrimp were stored in a refrigerator which equipped with 2 kV-50 Hz and 3 kV-50 Hz electric field devices at a micro freezing (?5℃), and the pH of shrimp meat, total volatile base nitrogen (TVB-N) content, myofibrillary protein content, carbonyl content, Ca2+-ATPase activity, total sulfhydryl content and bromophenol blue binding content were taken as quality indicators. The correlation between freshness and protein characteristics was analyzed. Results TVB-N of shrimp meat in 2 kV group, 3 kV group and control group increased to 23.75, 21.98 and 31.34 mg/100 g, respectively after 25 days storage. Compared with the initial value, protein content decreased by 37.30%, 32.72% and 46.89%, respectively. The carbonyl content increased to 7.86, 7.04 and 9.24 nmol/(mg·prot), respectively. Ca2+-ATPase activity decreased to 35.90%, 50.00% and 30.77% of the initial value, respectively. The total sulfhydryl content decreased by 52.40%, 48.30% and 58.78%, respectively. The binding amount of bromophenol blue increased to 14.53, 13.12 and 17.03 μg, respectively. Conclusion The application of space electric field can effectively maintain the freshness quality and stability of protein characteristics of red shrimp during micro freezing storage, and the effect of 3 kV electric field is better.