State Key Laboratory of Marine Resources Utilization in South China Sea, Hainan University, Haikou 570228, China.
Ocean College, Hainan University, Haikou 570228, China.
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。
