文章摘要
虾夷扇贝易逝期干露处置与活品复水性
Delayed influence of quality-determination-period emersion on the recovery of live scallop (Patinopecten yessoensis) re-immersed
投稿时间:2019-06-09  修订日期:2019-09-08
DOI:
中文关键词: 虾夷扇贝  捕后  易逝期  干露  复水
英文关键词: scallop(Patinopecten yessoensis)  post-harvest  quality determination period  emmersed  re-immersed
基金项目:蓝色粮仓科技创新(2018YFD0901001)国家自然科学基金资助项目(31671790)
作者单位E-mail
周晏琳 大连海洋大学食品科学与工程学院 767387310@qq.com 
刘俊荣 大连海洋大学食品科学与工程学院 ljunrong@dlou.edu.cn 
田元勇 大连海洋大学食品科学与工程学院  
闫丽新 大连海洋大学食品科学与工程学院  
王选飞 大连海洋大学食品科学与工程学院  
徐昙烨 大连海洋大学食品科学与工程学院  
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中文摘要:
      为探索捕后初期处置对虾夷扇贝活品品质的延迟效应,将捕后分易逝期及后易逝期两个阶段进行研究,分别模拟海上及陆基两个处置环节。易逝期处置条件为冷却干露,分别设置12 h,24 h及48 h三个处理组,即E12,E24及E48;后易逝期处置是将经易逝期的活体重新置于海水中复水24 h,分别为E12’及E24’。以失重率、存活率、闭壳肌pH、糖原、ATP关联化合物、AEC值及超氧化物歧化酶(SOD)活性等为指标,对活品品质进行跟踪分析。结果表明:①易逝期干露处置的扇贝品质有不同程度下降:E48全部死亡;E12和 E24具有100%的存活率,糖原含量在易逝期初期快速下降,由初始点的18.95 mg/g,至12h 降至14.66 mg/g。②易逝期处置对扇贝活体有延迟效应:复水12 h内,体重和糖原显著恢复,同时SOD活性的显著下降表明了应激状态的缓解;随着复水时间延长,各项生化指标揭示活体再次进入应激状态E12’的活品货架期明显优于E24’。研究表明:扇贝从采捕至陆基暂养净化存在一个品质易逝期,易逝期处置对后易逝期的活品品质有延迟效应。经易逝期处置的扇贝可恢复,短时间12 h的易逝期处置更有助于扇贝恢复。有效控制易逝期条件参数,复水后活品可表现出很好的恢复性;易逝期胁迫程度越大,即便在易逝期结束时仍具有良好指标,但在后易逝期会呈现持续衰竭趋势,其活力品质及活品货架期亦将会受影响。
英文摘要:
      To explore the delayed influence of post-harvest treatment on the quality change of live scallops, the experiment is performed in two post-harvest stages, including a quality determination period(QDP)corresponding to on-board handling and post quality determination period (P-QDP)corresponding to land-based treatment. There are three chilled-emersing treatments of different duration during the QDP: 12 h(E12), 24 h(E24) and 48 h(E48). In the P-QDP scallops are re-immersed into sea water for 24 h (E12’ and E24’). The quality of live scallops is measured by mass loss rate, survival rate, pH, glycogen content, ATP and ATP-related compounds, AEC value and SOD activity. The results show that the quality of QDP scallops depletes in different degrees: E48 present a 100% mortality and the survival rate in 24 h is 100%. Glycogen content declines sharply from 18.95 mg/g (Initial) to 14.66 mg/g (12 h). The QDP has a delayed influence on live scallop in the P-QDP: all indicators show E12’ and E24’ can recover temporarily but the shelf-life of E12’ is superior to E24’. The study shows that there is a quality determination period post-harvest during which the handling has delayed influence on the recovery of live scallop after re-immersing. The post-harvest scallops can be recovered and 12 h treatment in the QDP is helpful for recovery. If treatment conditions are effectively chosen during the QDP, live scallops would have better recovery after re-immersing, otherwise if over stressed during the early post-harvest stage i.e. QDP, even if indicators are good by the end of the period, depletion would continue in the P-QDP, affecting vitality and shelf-life of live products.
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