微酸性电解水结合复合保鲜剂对凡纳滨对虾冷藏期间蛋白特性影响

【目的】研究微酸性电解水(SAEW)结合迷迭香提取物(RE)-柠檬酸(CA)复合保鲜剂处理对凡纳滨对虾(Litopenaeus vannamei)冷藏期间蛋白特性变化影响,探讨此法用于虾类贮藏保鲜的效果。【方法】将样品分别经SAEW、质量分数4%RE+质量分数1%CA(RC)、SAEW结合RC(SAEW+RC)和无菌水(CK)处理10 min后,自然沥干15 min,装入PE保鲜袋于(4±1)℃冰箱中保藏,每2 d测定样品的pH值、总挥发性盐基氮(TVB-N)、总巯基含量、Ca²⁺-ATPase活性、化学键、肌原纤维小片化指数(MFI)与内源荧光强度(IFI)等指标,并结合聚丙烯酰胺凝胶电泳(SDS-PAGE)进行综合分析。【结果】复合处理能延缓凡纳滨对虾贮藏期间pH与TVB-N值的升高,抑制总巯基含量下降,CK、RC、SAEW与SAEW+RC组样品的Ca²⁺-ATPase活力分别由初始0.16、0.17、0.17与0.17μmol/(mg·min)降至0.12、0.13、0.12与0.14μmol/(mg·min),MFI值较初始值上升1.88、1.73、1.76和1.54倍,可见SAEW+RC对延缓Ca²⁺-ATPase活性下降与MFI值的上升有较好作用。同时,SAEW+RC处理还能减缓蛋白质分解、氧化和变性,保持蛋白质化学键与IFI值的相对稳定。【结论】微酸性电解水结合复合保鲜剂处理能较好抑制凡纳滨对虾冷藏期间的蛋白质氧化分解,延缓其品质劣变。

Effects of Slightly Acidic Electrolyzed Water Combined with Compound Preservative on the Protein Characteristics of Pacific white shrimp(Litopenaeus vannamei) During Refrigerated storage

【Objective】The effects of slightly acidic electrolyzed water combined with compound preservative on the protein characteristics of Pacific white shrimp(Litopenaeus vannamei)during refrigerated storage were measured.【Methods】Samples were impregnated with slightly acidic electrolyzed water(SAEW),compound preservatives(rosemary extract+citric acid,RC),slightly acidic electrolyzed water and a compound preservative(SAEW+RC)and sterile water(CK)treatment for 10 min.The samples were drained for 15 min,and put in PE bags and stored in a refrigerator at(4±1)℃.Different indexes,such as pH,TVB-N,total sulfhydryl content,Ca²⁺-ATPase activity,chemical bond,MFI and IFI,and also in combination with SDS-PAGE,were analyzed respectively.【Results】SAEW+RC treatment could delay the increase of pH and TVB-N value,inhibit the decrease of total sulfhydryl content.The Ca²⁺-ATPase activity of CK,RC,SAEW and SAEW+RC samples were decreased from 0.16,0.17,0.17 and 0.17μmol/(mg·min)to 0.12,0.13,0.12 and 0.14μmol/(mg·min)respectively.The MFI value had increased by 1.88,1.73,1.76 and 1.54 times respectively compared with the initial value.It can be seen that SAEW+RC has a beneficial effect on delaying the decline of Ca²⁺-ATPase activity and the raise the MFI value.At the same time,it can also slow down protein decomposition,oxidation and denaturation,and maintain the relative stability of protein chemical bond and IFI value.【Conclusion】slightly acidic electrolyzed water combined with compound preservative treatment could inhibit the oxidation and decomposition of protein,delay the quality lost of pacific white shrimp during refrigerated storage.