过氧乙酸和二氧化氯清洗剂对熟制小龙虾贮藏品质的影响

Effects of peroxyacetic acid and chlorine dioxide detergents on storage quality of cooked Procambarus clarkii

中文关键词:  小龙虾  过氧乙酸  二氧化氯  清洗  贮藏

英文关键词:Procambarus clarkii  peroxyacetic acid  chlorine dioxide  purification  storage

中文摘要:

      目的 研究过氧乙酸和二氧化氯清洗剂对熟制小龙虾贮藏品质的影响。方法 将小龙虾分别置于自来水(对照)、0.3%的过氧乙酸(peroxyacetic acid, PA)、100 mg/L的二氧化氯(chlorine dioxide, ClO2)中鼓泡清洗, 清洗后的小龙虾熟制后在4℃贮藏, 以菌落总数、挥发性盐基氮(total volatile basic nitrogen, TVB-N)、硫代巴比妥酸(thiobarbituric acid reactive substance, TBARs)、质构、色度、羰基含量、巯基含量为指标, 分析清洗剂对熟制小龙虾贮藏品质和蛋白质氧化的影响。结果 贮藏24 d, 对照组、PA组和ClO2组TVB-N值分别是35.03、29.39和30.74 mg/100 g, TBARs值分别是0.15、0.16、0.17 mg/kg; 在贮藏过程中, 结合水占比下降, 不易流动水和自由水上升, 羰基含量上升, 总巯基含量下降, 肌肉内部硬度上升; 菌落总数结果表明PA和ClO2清洗能使小龙虾货架期延长6 d; 与ClO2组相比, PA组的小龙虾尾肉硬度值偏大, 蛋白羰基含量上升速率快。结论 综合菌落总数和理化指标结果考虑, 推荐使用100 mg/L的ClO2进行小龙虾加工前清洗为宜。

英文摘要:

      Objective To study the effects of peroxyacetic acid and chlorine dioxide cleaning agents on the storage quality of cooked Procambarus clarkii. Methods The Procambarus clarkii were bubbled and cleaned in tap water (control), 0.3% peroxyacetic acid (PA) and 100 mg/L chlorine dioxide (ClO2), respectively. The cleaned Procambarus clarkii were cooked and stored at 4°C. The effects of cleaning agents on the storage quality and protein oxidation of cooked Procambarus clarkii were analyzed by the indexes of total bacterial count, volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARs), texture, chromaticity, carbonyl content and sulfhydryl content. Results After 24 days of storage, the TVB-N values were 35.03, 29.39 and 30.74 mg/100 g and TBARs values were 0.15, 0.16 and 0.17 mg/kg in the control, PA and ClO2 groups, respectively. During storage, the percentage of bound water decreased, less mobile water and free water increased, carbonyl content increased, total sulfhydryl content decreased, and internal muscle hardness increased. The results of the total number of colonies showed that the purification of PA and ClO2 could extend the shelf life of Procambarus clarkii by 6 d. Compared with the ClO2 group, the hardness value of Procambarus clarkii tail meat in the PA group was higher, and the protein carbonyl content increased rapidly. Conclusion Considering the results of total number of bacteria and physicochemical indexes, it is recommended to use ClO2 of 100 mg/L to purify Procambarus clarkii before processing.