超高压处理和贮藏温度对罗氏沼虾（）脂肪酸和非挥发性呈味活性物质的影响。
Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish ().
机构信息
State Key Laboratory of Marine Resources Utilization in South China Sea, Hainan University, Haikou 570228, China.
Ocean College, Hainan University, Haikou 570228, China.
出版信息
Molecules. 2022 Aug 11;27(16):5098. doi: 10.3390/molecules27165098.
The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 °C and −20 °C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO43− contents, but the FAA, Ca2+ and Cl− contents increased in HHP-treated crayfish compared to untreated crayfish at 0 d. Storage at −20 °C could restrain the fatty acids and flavor contents compared to those stored at 4 °C. The GMP, AMP, citric acid and PO43− contents decreased, and Ca2+ and Cl− contents increased after storage at 4 °C for 15 d (p < 0.05). HHP at 200 and 400 MPa increased EUC on 0 d. No significant changes in EUC were observed after storage at −20 °C for 15 d, significant decreases were noted at 4 °C than the crayfish stored for 0 d (p < 0.05), except for the untreated group. Generally, HHP at 200 or 400 MPa, and storage at −20 °C is beneficial according to the shelling rates and EUC of crayfish.
研究了高静压（处理压力分别为 200、400 和 600 MPa）和贮藏温度（4°C 和 -20°C）对红螯螯虾脂肪酸和风味化合物的影响。与未经高压处理的螯虾相比，高压处理（200、400 MPa）在 0 天可降低多不饱和脂肪酸（PUFA）、GMP、IMP 和 AMP、柠檬酸和乳酸以及 PO43−的含量，但可增加游离氨基酸（FAA）、Ca2+和 Cl−的含量。与 4°C 贮藏相比，-20°C 贮藏可抑制脂肪酸和风味物质的含量变化。4°C 贮藏 15 天后，GMP、AMP、柠檬酸和 PO43−的含量降低，Ca2+和 Cl−的含量升高（p < 0.05）。200 和 400 MPa 的高压处理在 0 天可提高欧盟综合评估得分（EUC）。-20°C 贮藏 15 天后 EUC 无显著变化，但与 0 天贮藏的螯虾相比，4°C 贮藏时 EUC 显著降低（p < 0.05），未经处理的组除外。总体而言，根据脱壳率和 EUC，200 或 400 MPa 的高压处理和-20°C 贮藏是有益的。
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