摘要
【目的】研究温度对无水保活香港牡蛎(Crassostrea hongkongensis)存活状态、微生物以及营养品质的影响。【方法】对在4℃、10℃和15℃条件下保活不同时间的牡蛎存活率、菌落总数和大肠菌群数以及主要营养成分含量进行测定。【结果】4℃条件下保活9 d后牡蛎存活率仍可达到95%,高于10℃和15℃的存活率;在保活前期,牡蛎菌落总数与大肠菌群数变化不大,当4℃保活6 d后,10℃保活5 d后和15℃保活4 d后微生物数量急剧上升,超过了国际微生物标准委员会新鲜双壳贝类的微生物限量标准;在保活过程中,牡蛎的水分含量变化差异不显著(P>0.05),随着保活时间的延长,蛋白质含量稍有下降,而脂肪含量和糖原含量则消耗较多,乳酸含量逐渐上升;与4℃相比,10℃和15℃条件下保活的牡蛎脂肪和糖原的消耗更多。【结论】4℃条件下牡蛎保活时间更长,营养物质损失相对较低,更利于牡蛎保活流通。
【Objective】To assess the effect of temperatures on the survival status,microorganisms and nutritional quality of oyster Crassostrea hongkongensis.【Method】The survival rate,total bacterial count,number of coliform group and basic nutritional compositions of oyster during waterless keep alive at 4℃,10℃and 15℃were determined.【Result】The survival rate of oysters was 95%after 9 days keep alive at 4℃,which was higher than those observed at 10℃and 15℃.At the early stage of waterless keep alive,the total bacterial count and number of coliform group in oysters changed little.After 6 days keep alive at 4℃,5 days keep alive at 10℃and 4 days keep alive at 15℃,the number of microorganisms increased sharply and exceeded the limit of the International Committee on Microbial Standards for fresh bivalve shellfish.During the waterless keep alive period,the moisture content of oysters did not change much,the protein content decreased slightly,the fat content and glycogen content were consumed more with the extension of the keep alive time,while the content of lactic acid increased gradually.The consumptions of fat and glycogen in oysters during keep alive at 10℃and 15℃were higher than those at 4℃.【Conclusion】The keep alive time of oyster was longer and nutrient loss was relatively lower at 4℃,which is more appropriate for keeping alive and circulation of Crassostrea hongkongensis.
作者
高加龙
章超桦
秦小明
曹文红
郑惠娜
林海生
GAO Jia-long;ZHANG Chao-hua;QIN Xiao-ming;CAO Wen-hong;ZHENG Hui-na;LIN Hai-sheng(College of Food Science and Technology,Guangdong Ocean University,National Research and Development Branch Center for Shellfish Processing(Zhanjiang),Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing(Dalian Polytechnic University),Dalian 116034,China)
出处
《广东海洋大学学报》
CAS
2020年第5期111-117,共7页
Journal of Guangdong Ocean University
基金
“十三五”国家重点研发计划重点专项(2019YFD0901601)
广东省科技计划项目(2015B020205003)
广东省应用型科技研发专项资金项目(2016B020235002)
贝类产业技术体系(CARS-49)
广西科技重大专项(桂科AA16380014)
广东普通高等学校水产品高值化加工与利用创新团队项目(GDOU2016030503)。
关键词
香港牡蛎
无水保活
微生物
营养成分
Crassostrea hongkongensis
waterless keep alive
microbiology
nutritional compositions
