超高压辅助脱壳处理对泥蚶肉品质的影响

为研究超高压对泥蚶脱壳率及其肌肉品质的影响,以鲜活泥蚶为材料,初步确定合适的辅助泥蚶脱壳的超高压处理参数,并在这些参数条件下,考察超高压对泥蚶肌肉色差、质构、菌落总数和氨基酸组成及其营养评价的影响。结果表明,泥蚶经300 MPa保压5 min(300/5),350 MPa分别保压3、5 min(350/3、350/5),或400 MPa保压1 min(400/1)处理,其脱壳率均达到100%,同时具有较高感官质量。在上述4组优化参数下,超高压组泥蚶肉的白度较对照组显著提高,但超高压组间的总色差值无显著差异;其硬度值提高,黏附性、弹性、内聚性和恢复度值均有所减少;泥蚶的菌落总数从5.3×10⁴ CFU·g^-1 降至10~100 CFU·g^-1;泥蚶肉氨基酸总量随压力增加而逐渐降低,其中400/1组色氨酸未检出,氨基酸总量比新鲜泥蚶肉下降7.58%,且除400/1组外,其余组泥蚶肉的蛋白均为优质蛋白。传统漂烫、超高压处理均不改变泥蚶肉第一、第二限制性氨基酸种类,分别为甲硫氨酸和色氨酸。综合超高压处理对泥蚶脱壳及泥蚶肉品质的影响,合适的工艺参数为300 MPa保压5 min以及350 MPa保压3~5 min。本研究结果为超高压脱壳技术在泥蚶加工中的应用提供了一定的理论指导。

The Effects of High Pressure Assisted Shucking on the Quality of Tegillarca granosa Meat

In order to study the effect of ultrahigh pressure(UHP)on shelling rate and meat quality of Tegillarca granosa, the appropriate UHP treatment parameters for fresh T. granasa were prelimirarily determined, and the shelling rate, sensory quality, microbial indexes and amino acid composition and its nutritional evaluation were investigated. The results showed that under the conditions of 300 MPa for 5 min (300/5),350 MPa for 3 min or 5 min (350/3, 350/5),400 MPa for 1 min (400/1), the shucking rates reached 100% with high sensory quality. Under these 4 optimized parameters, the whitness of T. granosa meat improved, while there was no significant difference than that in control group. The hardness of texture was also improved, and the adhesiveness, springiness, cohesiveness and resilience were reduced comparing to the control group. After UHP treatment, the aerobic plate count of T. granosa decreased from 5.3×10⁴ CFU·g^-1 to 10~100 CFU·g^-1, and the total amount of amino acids gradually decreased along with incrase of pressure, especially group of 400/l with fell of 7.58% and tryptophan was not detected. Except 400/1 group, the proteins in the other groups of T. granosa meat were all high quality protein. UHP and heat treatment did not change the first and second restrictive amino acid types of the T. granosa meat, which were still methionine and tryptophan respectively. Considering the effect of UHP on shucking and meat quality of T. granosa, the appropriate process parameters were 300 MPa for 5min or 350 MPa for 3~5 min. This research can provide theoretical guidance for processing T. granosa with UHP.