6 10 Vol. 6 No. 10 2015 10 Journal of Food Safety and Quality Oct., 2015 陈伟婵 1 1,, 曾少葵 2*, 吴文龙 (1., 524088; 2. ( ), 524088) 1 摘要 : 目的 (Chlamys nobilis) 方法 -18, 结果 60 d,,, 81% 结论 -18 60 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 524088, China; 2. National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, 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),,,,,,, 2013 160.8,,, [1] 基金项目 : (CARS-48) (201410566052) Fund: Supported by Modern Agro-industry Technology Research System of China (CARS-48) and Undergraduate Innovation Project of Guangdong Province (201410566052) * 通讯作者 :,, E-mail: zsk1105@126.com *Corresponding author: ZENG Shao-Kui, Professor, Guangdong Ocean University, No. 40, Jiefangdong Road, Zhanjiang 52425, China. E-mail: zsk1105@126.com
10, : 3999 ; [2] ; [3], -18 60 d, 2 材料与方法 2.1 原料, 7.0 cm±0.3 cm, 6.1 cm±0.4 cm, 7, ( ),, -18 0 15 30 45 60 d 0 2.2 仪器与试剂 L-8800 CR22G( ); K1100( ); SoxtecTM2050( ) Sigma Chemical, 2.3 方法 2.3.1 基本成分测定 [4-8] 2.3.2 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, 2.3.3 挥发性盐基氮测定 [10] 3 5 g, 40% 1 ml 25 ml 10 ml, 5 min (TVB-N) 2.3.4 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, 2.3.5 氨基酸组成分析 6 mol/l HCl, L-8800 ) 17 [12] 2.3.6 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,,,
4000 6 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
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 1.39 1.32 1.32 1.38 1.33 1.02 0.84 0.93 0.65 Thr 0.48 0.43 0.28 Ser 0.34 0.27 Glu 2.36 2.32 2.24 2.34 2.23 1.67 1.58 1.43 1.41 1.11 Pro 0 0.37 0.30 1 6 0.45 Gly 1.71 1.85 1.58 1.62 1.43 1.08 0.96 0.86 Ala 0.78 0.84 0.74 0.70 0.69 0.64 9 0.39 Cys 0.13 0.06 0.02 Val 0 0.48 6 0.28 0.34 0.29 Met 0.38 0.39 0.30 0.32 0.10 0.09 0.17 Ile 8 0.6 6 9 5 0.45 0.4 0.4 0.26 Leu 1.10 1.08 0.96 0.72 0.70 8 0.62 Tyr 0.43 0.24 0.07 0.06 0.22 Phe 0.32 0.17 0.21 Lys 1.05 1.02 8 0.62 5 His 0.22 0.21 0.20 0.16 0.14 0.11 0.12 0.11 Arg 1.15 1.14 1.16 0.83 0.76 0.68 0.60 TAA 13.89 13.63 13.16 12.97 12.18 9.37 9.05 8.18 8.06 6.73 EAA 5.24 5.21 5.06 5.02 4.48 3.70 2.93 2.28 2.61 2.29 EAA/TAA% 37.72 38.22 38.45 38.70 36.78 39.49 32.38 27.87 32.38 34.03 TAA: ; EAA:
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