液氮冷冻预处理对冻藏期间三疣梭子蟹肉质的影响
Effect of liquid nitrogen freezing pretreatment on the meat quality of gazami crab (Portunus trituberculatus) during frozen storage.
作者信息
Ren Yanmei, Liang Rongxiang, Mao Xiangzhao
机构信息
State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao, 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, 266404, PR China.
State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, 266237, PR China; Qingdao Key Laboratory of Food Biotechnology, Qingdao, 266404, PR China; Key Laboratory of Biological Processing of Aquatic Products, China National Light Industry, Qingdao, 266404, PR China.
出版信息
Food Chem. 2025 Mar 15;468:142367. doi: 10.1016/j.foodchem.2024.142367. Epub 2024 Dec 5.
Liquid nitrogen freezing (LNF) pretreatment is an effective means of maintaining seafood quality during frozen storage. To improve the meat quality of gazami crab (Portunus trituberculatus) during frozen storage, this study investigated the effects of LNF temperatures on the meat quality of gazami crab. Fresh crab was pre-treated with different LNF temperatures (-60 °C, -80 °C, -100 °C, -120 °C), and then freeze in refrigerator at -18 °C. The changes in protein structure and meat quality of gazami crab during long-term frozen storage were measured. The results showed that -100 °C LNF more effectively inhibited the oxidative deterioration of crab meat during storage, which is lower than the optimal LNF temperature for shell free aquatic products such as fish, extending the shelf life of frozen gazami crab to 4 months. This study enriches the application parameters of LNF in freezing industry of crustacean aquatic products, providing guidance for exploring the optimal LNF temperature of aquatic products.
液氮冷冻（LNF）预处理是在冷冻储存期间保持海产品质量的有效手段。为了在冷冻储存期间改善三疣梭子蟹（Portunus trituberculatus）的肉质，本研究调查了液氮冷冻温度对三疣梭子蟹肉质的影响。将新鲜的螃蟹用不同的液氮冷冻温度（-60℃、-80℃、-100℃、-120℃）进行预处理，然后在-18℃的冰箱中冷冻。测定了三疣梭子蟹在长期冷冻储存期间蛋白质结构和肉质的变化。结果表明，-100℃的液氮冷冻更有效地抑制了螃蟹肉在储存期间的氧化变质，该温度低于鱼类等无壳水产品的最佳液氮冷冻温度，将冷冻三疣梭子蟹的保质期延长至4个月。本研究丰富了液氮冷冻在甲壳类水产品冷冻行业中的应用参数，为探索水产品的最佳液氮冷冻温度提供了指导。
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