三种培养模式对小龙虾肉在部分冻结贮藏过程中品质变化的影响。
Effect of three culture patterns on quality changes of crayfish meats during partial freezing storage.
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; National R&D Center of Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China; Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China.
出版信息
Food Chem. 2023 Jul 15;414:135683. doi: 10.1016/j.foodchem.2023.135683. Epub 2023 Feb 18.
The quality changes and main metabolites of rice-crayfish (DT), intensive crayfish (JY), and lotus pond crayfish (OT) under three culture patterns during partial freezing were studied. Compared with the DT and JY groups, the OT samples had higher thiobarbituric acid reactive substances (TBARS), K values and color values. The microstructure of the OT samples deteriorated most obviously during storage, and they had the lowest water-holding capacity and the worst texture. Furthermore, differential metabolites of crayfish under different culture patterns were identified by UHPLC-MS, and the most abundant differential metabolites of the OT groups were found. The main differential metabolites include alcohols polyols and carbonyl compounds; amines; amino acids, peptides, and analogues; carbohydrates and carbohydrate conjugates; fatty acids and conjugates. In conclusion, based on the analysis of existing data, the OT groups were considered to be the most serious deterioration during partial freezing compared with the other two culture patterns.
研究了三种养殖模式下稻田小龙虾（DT）、精养小龙虾（JY）和莲藕池小龙虾（OT）在部分冻结过程中的品质变化和主要代谢物。与 DT 和 JY 组相比，OT 样品的硫代巴比妥酸反应物质（TBARS）、K 值和颜色值更高。OT 样品在储存过程中的微观结构恶化最明显，持水能力最低，质地最差。此外，通过 UHPLC-MS 鉴定了不同养殖模式下小龙虾的差异代谢物，并发现 OT 组的差异代谢物最多。主要的差异代谢物包括醇、多元醇和羰基化合物；胺类；氨基酸、肽和类似物；碳水化合物和碳水化合物缀合物；脂肪酸和缀合物。总之，基于现有数据的分析，OT 组在部分冻结过程中的恶化程度被认为比其他两种养殖模式更为严重。
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