断头与脉冲电场和壳寡糖预处理相结合对虾蛄（Harpiosquilla raphidea）贮藏期间肌肉新鲜度和理化特性的影响

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-07-27 DOI:10.1111/ijfs.17389

Mallikarjun Chanchi Prashanthkumar, Xinru Fan, Qiancheng Zhao, Umesh Patil, Jirakrit Saetang, Soottawat Benjakul

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引用次数: 0

摘要

摘要研究了经脉冲电场（PEF）处理后在 2% 壳寡糖（D-P-COS）中浸泡的去头螳螂虾（HMS）和整个 HMS（U-W）的肌纤维蛋白（MP）在冰水中储存 3 天期间的新鲜度和理化特性。与 U-W 相比，D-P-COS 的 K 值、新鲜指数的增加率较低。在 MP 的理化特性方面，U-W 的 MP 在 3 天的储存过程中 ATPase 活性逐渐降低，而 D-P-COS 的 MP 没有发生显著变化。两种样品中的 MP 的表面疏水性和羰基含量在 3 天内都有所增加，但 D-P-COS 的增加更为明显。二次构象变化受斩首、处理和储存时间的影响。斩首和处理可保持新鲜度，但会略微增强 HMS MP 的理化变化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Effects of decapitation in combination with pulsed electric field and chitooligosaccharide pretreatment on freshness and physicochemical properties of muscle in Harpiosquillid mantis shrimp (Harpiosquilla raphidea) during storage

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Freshness and physicochemical properties of myofibrillar protein (MP) from decapitated Harpiosquillid mantis shrimp (HMS) treated with pulsed electric field (PEF), followed by soaking in 2% chitooligosaccharide (D-P-COS) and whole HMS (U-W) during storage in iced water of 3 days were investigated. Lower rate of increase in K-value, freshness index, in D-P-COS was observed in comparison with U-W. For physicochemical properties of MP, MP from U-W had gradual decrease in ATPase activity throughout the storage of 3 days, whereas no drastic alteration was attained in MP from D-P-COS. Surface hydrophobicity and carbonyl contents of MP from both samples upsurged up to 3 days, nevertheless the increases were more pronounced in D-P-COS. The secondary conformation changes were affected by decapitation, treatment and storage time. Decapitation and treatments maintained freshness, however, slightly enhanced physicochemical changes of MP from HMS.

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.