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1 6 10 Vol. 6 No Journal of Food Safety and Quality Oct., 2015 陈伟婵 1 1,, 曾少葵 2*, 吴文龙 (1., ; 2. ( ), ) 1 摘要 : 目的 (Chlamys nobilis) 方法 -18, 结果 60 d,,, 81% 结论 d,, 关键词 : ; ; Effect of frozen storage time on physicochemical properties of the adductor and skirt of scallops CHEN Wei-Chan 1, ZENG Shao-Kui 1, 2*, WU Wen-Long 1 (1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang , China; 2. National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang , China) ABSTRACT: Objective To study the effect of frozen storage time on physicochemical properties of scallops (Chlamys nobilis). Methods The changes of physicochemical properties such as the proximate components, amino acid composition and protein components, the content of total volatile bases nitrogen (TVB-N) and peroxide value were detected during the frozen storage at -18. Results After frozen storage for 60 d, there was no significant change in the content of the proximate composition, water-soluble protein, salt-soluble protein and amino acid composition in the adductor and skirt of scallops. Their volatile basic nitrogen (TVB-N) content increased with the storage time. The peroxide value was added by 81%. Conclusion Except peroxide value, the physicochemical properties of scallop have not changed significantly during storage at -18 for 60 d. KEY WORDS: Chlamys nobilis; frozen storage; physicochemical properties 1 引言 (Chlamys nobilis),,,,,,, ,,, [1] 基金项目 : (CARS-48) ( ) Fund: Supported by Modern Agro-industry Technology Research System of China (CARS-48) and Undergraduate Innovation Project of Guangdong Province ( ) * 通讯作者 :,, zsk1105@126.com *Corresponding author: ZENG Shao-Kui, Professor, Guangdong Ocean University, No. 40, Jiefangdong Road, Zhanjiang 52425, China. zsk1105@126.com

2 10, : 3999 ; [2] ; [3], d, 2 材料与方法 2.1 原料, 7.0 cm±0.3 cm, 6.1 cm±0.4 cm, 7, ( ),, d 仪器与试剂 L-8800 CR22G( ); K1100( ); SoxtecTM2050( ) Sigma Chemical, 2.3 方法基本成分测定 [4-8] 蛋白质组分分离测定 Saito [9] 5 g 25 ml 4 2 h, (10000 r/min, 10 min),,, 50 ml, 1 mol/l NaOH 25 ml 4 2 h, (10000 r/min, 10 min),, 50 ml, 挥发性盐基氮测定 [10] 3 5 g, 40% 1 ml 25 ml 10 ml, 5 min (TVB-N) 过氧化值测定 [11] 2 3 g, 30 ml, 1.00 ml,, 5 min 75 ml, 0.02 mol/l,, 1% 1 ml, 氨基酸组成分析 6 mol/l HCl, L-8800 ) 17 [12] 数据处理 SAS8.0, ± ( x SD ) 3 结果与分析 3.1 基本成分变化, 1 1, 60 d 2.5% 2.9%, Ben-Gigirey [13], -18 9, 12,,,,,,,, 60 d 3.2 蛋白质组分变化 2 2,,,

3 Fig. 1 1 Change of proximate components during the frozen storage Fig. 2 2 (a) (b) Change of water-soluble (a) and salt-soluble (b) protein contents during the frozen storage,, [13], [14] 3.3 挥发性盐基氮含量变化 (TVB-N) 3 3, TVB-N 15 d, TVB-N 2, TVB-N 15 mg/100 g, 15~20 mg/100 g, 60 d

4 10, : 4001 Fig. 4 4 Changes of POV during the frozen storage 3 Fig. 3 Changes of TVB-N contents during the frozen storage 3.4 过氧化值变化 (POV) 4 15 d, 45 d,,, 3.5 氨基酸组成变化 1 表 1 氨基酸组成变化 Table 1 Changes of amino acid composition (g/100 g) 0 d 15 d 30 d 45 d 60 d 0 d 15 d 30 d 45 d 60 d Asp Thr Ser Glu Pro Gly Ala Cys Val Met Ile Leu Tyr Phe Lys His Arg TAA EAA EAA/TAA% TAA: ; EAA:

5 ,, Ile, Leu, Lys, Met, Cys, Phe, Tyr, Thr Val 4 结论 d,,, -18, 参考文献 [1],,. [J]., 2001, 4(20): Miao S, Feng ZZ, Peng ZX. The effects of different storage temperatures on the quality and practical-storage-life of frozen scallop [J]. Refrigeration, 2001, 4(20): [2],,,. [J]., 2012, 33(4): Wang XL, Zhu BW, Dong XP, et al. Partial biochemical properties of scallop (Patinopecten yessoensis) mince during frozen storage [J]. Food Sci, 2012, 33(4): [3],,,. [J]., 2014, 39(2): Cui RY, Jiao XQ, Zu TH, et al. Effects of different freezing processes on biomacromolecules and structure of Argopecten irradiams muscle [J]. Food Sci Technol, 2014, 39(2): [4] GB/T [S]. GB/T Determination of moisture in foods [S]. [5] GB [S]. GB/T Determination of protein in foods [S]. [6] GB/T [S]. GB/T Determination of fat in foods [S]. [7] GB/T [S]. GB/T Determination of total sugar in meat product [S]. [8] GB/T [S]. GB/T Determination of ash in foods [S]. [9] Saito T. Effect of thermal on extraction of proteins from meats [J]. B Japan Soc Sci Fish, 1983, 49(10): [10],,. [J]., 2005, 1(6): Chen PJ, Li LD, Huang K. Determination of total volatile basic nitrogenin in aquatic products by nitrogen autoanalyzer [J]. South China Fish Sci, 2005, 1(6): [11] GB/T [S]. GB/T Determination of peroxide value in oils of animals and plants [S]. [12] GB/T [S]. GB/T Determination of amino acid in food [S]. [13] Ben-Gigirey, Villa, Barros-Velazquez. Chemical changes and visual appearance of albacore tuna as related to frozen storage [J]. J Food Sci, 1999, 64(1): [14] Owusu Ansha YJ, Hultin H. Effect of insitu formaldehyde production on solubility and cross-linking of protein of minced red hake muscle during frozen storage [J]. J Food Biochem, 1987, (1l): 作者简介 ( 责任编辑 : 白洪健 ) 陈伟婵, 主要研究方向为水产品加工及贮藏工程 @qq.com 曾少葵, 教授, 主要研究方向为水产品加工及贮藏工程 zsk1105@126.com

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i i ii 1 2 3 4 % N) 5 50.0 AMINO ACID #64 [modified by Administrator] IntAmp_1 nc 40.0 30.0 20.0 10.0 0.0-10.0 1 - ala - 10.483 2 - thr - 11.107 3 - gly - 11.872 4 - val - 13.458 5 - ser - 14.903 6 - pro