过氧乙酸和二氧化氯清洗剂对熟制小龙虾贮藏品质的影响_罗小莹.pdf

第 14 卷 第 11 期 食 品 安 全 质 量 检 测 学 报 Vol.14 No.11 2023 年 6 月 Journal of Food Safety and Quality Jun.,2023 基金项目:湖北省揭榜制科技项目(2022BEC030)、湖北省重点研发计划项目(KJCXQS2022000503)、湖北省农机装备补短板核心技术应用攻关项目(HBSNYT202221)、淡水鱼虾肌肉蛋白质胶体特性与品质调控关键技术项目(W2020JSKF0584)Fund:Supported by the Hubei Province Jiebang Science and Technology Project(2022BEC030),the Key Research and Development Program of China(KJCXQS2022000503),the Hubei Province Agricultural Machinery Equipment Short Board Core Technology Application Research Project(HBSNYT202221),and the Colloidal Properties and Quality Control Key Technology of Freshwater Fish and Shrimp Muscle Protein(W2020JSKF0584)*通信作者:汪 兰,博士,研究员,主要研究方向为畜禽水产品保鲜加工与综合利用。E-mail:lilywang_ 杨玉平,硕士,工程师,主要研究方向为食品质量与安全。E-mail:*Corresponding author:WANG Lan,Ph.D,Professor,Institute of Agro-products Processing and Nuclear Agricultural Technology,Shizishan Street,Hongshan District,Wuhan 430064,China.E-mail:lilywang_ YANG Yu-Ping,Master,Engineer,Wuhan Institute for Drug and Medical Device Control,Gaoxin Avenue,Wuhan 430075,China.E-mail: 过氧乙酸和二氧化氯清洗剂对熟制小龙虾 贮藏品质的影响 罗小莹1,2,李述刚1,3,褚 上1,吴文锦2,熊光权2,乔 宇2,汪 兰2*,杨玉平4*,康 骏5,章登华6(1.湖北工业大学生物工程与食品学院,武汉 430064;2.湖北省农业科学院农产品加工与核农技术研究所,武汉 430064;3.合肥工业大学食品与生物工程学院,合肥 230000;4.武汉药品医疗器械检验所,武汉 430075;5.湖北潜网生态小龙虾产业园集团有限公司,潜江 433100;6.湖北楚虾王食品科技有限公司,潜江 433100)摘摘 要要:目的目的 研究过氧乙酸和二氧化氯清洗剂对熟制小龙虾贮藏品质的影响。方法方法 将小龙虾分别置于自来水(对照)、0.3%的过氧乙酸(peroxyacetic acid,PA)、100 mg/L 的二氧化氯(chlorine dioxide,ClO2)中鼓泡清洗,清洗后的小龙虾熟制后在 4贮藏,以菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid reactive substance,TBARs)、质构、色度、羰基含量、巯基含量为指标,分析清洗剂对熟制小龙虾贮藏品质和蛋白质氧化的影响。结果结果 贮藏 24 d,对照组、PA 组和 ClO2组 TVB-N值分别是 35.03、29.39 和 30.74 mg/100 g,TBARs 值分别是 0.15、0.16、0.17 mg/kg;在贮藏过程中,结合水占比下降,不易流动水和自由水上升,羰基含量上升,总巯基含量下降,肌肉内部硬度上升;菌落总数结果表明 PA和 ClO2清洗能使小龙虾货架期延长 6 d;与 ClO2组相比,PA 组的小龙虾尾肉硬度值偏大,蛋白羰基含量上升速率快。结论结论 综合菌落总数和理化指标结果考虑,推荐使用 100 mg/L 的 ClO2进行小龙虾加工前清洗为宜。关键词关键词:小龙虾;过氧乙酸;二氧化氯;清洗;贮藏 Effects of peroxyacetic acid and chlorine dioxide detergents on storage quality of cooked Procambarus clarkii LUO Xiao-Ying1,2,LI Shu-Gang1,3,CHU Shang1,WU Wen-Jin2,XIONG Guang-Quan2,QIAO Yu2,WANG Lan2*,YANG Yu-Ping4*,KANG Jun5,ZHANG Deng-Hua6(1.School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430064,China;2.Institute of Agro-products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064,China;3.School of Food and Biological Engineering,Hefei University of Technology,Hefei 230000,China;4.Wuhan Institute for Drug and Medical Device Control,Wuhan 430075,China;5.Hubei Qianwang Ecological Crayfish Industrial Park Group Corporation,Qianjiang 433100,China;6.Hubei Chu Crayfish King Food Technology Co.,Ltd.,Qianjiang 433100,China)DOI:10.19812/ki.jfsq11-5956/ts.2023.11.009第 11 期 罗小莹,等:过氧乙酸和二氧化氯清洗剂对熟制小龙虾贮藏品质的影响 71 ABSTRACT:Objective To study the effects of peroxyacetic acid and chlorine dioxide cleaning agents on the storage quality of cooked Procambarus clarkii.Methods The Procambarus clarkii were bubbled and cleaned in tap water(control),0.3%peroxyacetic acid(PA)and 100 mg/L chlorine dioxide(ClO2),respectively.The cleaned Procambarus clarkii were cooked and stored at 4C.The effects of cleaning agents on the storage quality and protein oxidation of cooked Procambarus clarkii were analyzed by the indexes of total bacterial count,volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substance(TBARs),texture,chromaticity,carbonyl content and sulfhydryl content.Results After 24 days of storage,the TVB-N values were 35.03,29.39 and 30.74 mg/100 g and TBARs values were 0.15,0.16 and 0.17 mg/kg in the control,PA and ClO2 groups,respectively.During storage,the percentage of bound water decreased,less mobile water and free water increased,carbonyl content increased,total sulfhydryl content decreased,and internal muscle hardness increased.The results of the total number of colonies showed that the purification of PA and ClO2 could extend the shelf life of Procambarus clarkii by 6 d.Compared with the ClO2 group,the hardness value of Procambarus clarkii tail meat in the PA group was higher,and the protein carbonyl content increased rapidly.Conclusion Considering the results of total number of bacteria and physicochemical indexes,it is recommended to use ClO2 of 100 mg/L to purify Procambarus clarkii before processing.KEY WORDS:Procambarus clarkii;peroxyacetic acid;chlorine dioxide;purification;storage 0 引 言 小龙虾别名克氏原鳌虾(Procambarus clarkii),是中国重要的淡水经济虾类,因其营养价值高,味道鲜美独特而深受消费者喜爱1。目前小龙虾的生长环境主要为江河、湖泊、池塘和稻田等,这容易使其表面携带大量微生物和泥沙2。因此,在食用或加工之前仔细清洗小龙虾是至关重要的。目前,小龙虾的清洗方法主要包括家庭清洗和现代技术(酸性电解水3、超声波清洗和臭氧水清洗4等),但这些方法存在清洗效果差、安装和维护成本高的缺点,限制了其工业化应用。为了提高杀菌效果,最大限度地减少对小龙虾营养和感官特性的不利影响,迫切需要在采后加工前开发有效、安全的清洗方法。过氧乙酸(peroxyacetic acid,PA)是一种具有广谱抗菌活性的高效消毒剂,主要用于农业、食品加工和医疗设施5。PA 的作用机制是通过羟基自由基氧化破坏微生物蛋白质和酶,从而达到杀菌效果6,PA 的分解产物是乙酸、过氧化氢和氧气,不会导致溶液中产生有毒残留物7。PA 作为一种有效的抗菌剂已成功应用于生鲜农产品的杀菌处理。例如,DAKWA等8发现,用80 mg/L的PA清洗完整的菠菜后,细菌多样性减少。ZHAO 等9观察到,用 200 mg/L 的 PA 溶液浸泡鲭鱼鱼片 10 min,可使无害李斯特菌、大肠杆菌和荧光假单胞菌的灭活率更高。二氧化氯(chlorine dioxide,ClO2)是一种水溶性强氧化剂,被广