无水贮藏温度对克氏原螯虾保活期品质的影响

马舒恬; 董诗瑜; 陈梅; 董鑫磊; 周昕仪; 陈尚里; 刘小玲

doi:10.13386/j.issn1002-0306.2022080088

无水贮藏温度对克氏原螯虾保活期品质的影响

doi: 10.13386/j.issn1002-0306.2022080088

广西大学轻工与食品工程学院，广西南宁 530004

基金项目: 广西科技重大专项（桂科AA20302019-7）。

详细信息

作者简介:
马舒恬（1998−），女，硕士研究生，研究方向：水产品贮运保鲜，E-mail：1604765152@qq.com

通讯作者:
刘小玲（1972−），女，博士，教授，研究方向：水产品的开发与利用，E-mail：1106133912@qq.com

中图分类号: TS254.4
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- 文章访问数: 29
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出版历程
- 收稿日期: 2022-08-10
- 刊出日期: 2023-05-01

Effects of Temperature on the Quality of Procambarus clarkii during Waterless Preservation

College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China

摘要

摘要: 为探究无水贮藏温度对克氏原螯虾保活期间品质的影响，本文分析了不同无水贮藏温度下克氏原螯虾保活期间存活率、肌肉品质、生理指标的变化。结果显示，无水贮藏72 h时，4~16 ℃组的克氏原螯虾的存活率仍有80%~90%；24 ℃组降至40%；32 ℃组为0。虾尾肌肉的水分含量、持水率、硬度和弹性随着贮藏温度的升高与贮藏时间的延长显著下降（P<0.05），乳酸的生成降低了肌肉的pH。4、24与32 ℃组超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、总抗氧化能力（T-AOC）酶活力及丙二醛（MDA）含量随着贮藏时间的延长显著升高（P<0.05），8~16 ℃组的氧化应激响应较低于4、24和32 ℃组。酸性磷酸酶（ACP）和碱性磷酸酶（AKP）以及溶菌酶（LZM）活性在4、24与32 ℃贮藏条件下显著升高（P<0.05），8~16 ℃组的变化相对平稳。研究表明，无水贮藏中保持适当低温条件，在12~16 ℃范围内，可提高克氏原螯虾存活率和肌肉品质，这与机体保持较低的氧化应激水平及维持良好的免疫机制有关，本实验结果可为克氏原螯虾无水贮运提供理论依据。
- 克氏原螯虾 /
- 无水贮藏 /
- 温度 /
- 质地 /
- 生理指标
Abstract: In order to investigate the effects of temperature on the quality of Procambarus clarkiii during waterless preservation, the changes in survival rates, muscle flesh quality, and physiological indicators of Procambarus clarkiii were analyzed under different waterless storage temperatures. The results showed that the survival rates of Procambarus clarkii in those of 4~16 ℃ groups were 80%~90% after 72 h of waterless preservation, the 24 ℃ group dropped to 40%, and the 32 °C group had reached zero. The moisture content, water-holding capacity, muscle hardness, and elasticity of muscle decreased significantly with the increase in temperature and time (P<0.05). The muscle pH was decreased by the production of lactic acid. The activities of superoxide dismutase (SOD), catalase (CAT), total antioxidant capacity (T-AOC), and malondialdehyde (MDA) content in 4, 24 and 32 ℃ groups were increased significantly with the extension of storage time (P<0.05), the oxidative stress response value of 8~16 ℃ groups was lower than those of 4, 24 and 32 ℃ groups. The activities of acid phosphatase (ACP), alkaline phosphatase (AKP), and lysozyme (LZM) were increased significantly in 4, 24, and 32 ℃ groups (P<0.05), and the changes were relatively stable in those of 8~16 ℃ groups. The results indicated that the survival rates and muscle quality of Procambarus clarkii might be improved by keeping the appropriate low temperature in the range of 12~16 ℃ during waterless preservation, which was related to the maintenance of low oxidative stress levels and good immune mechanisms. The results would provide a theoretical basis for the waterless storage and transportation of Procambarus clarkiii.
- Procambarus clarkii /
- waterless preservation /
- temperature /
- texture /
- physiological indicators

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图 1 克氏原螯虾存活率的变化

注：不同大写字母代表同一贮藏时间下不同温度样品间差异显著（P<0.05）；不同小写字母代表同一温度下不同时间样品间差异显著（P<0.05）；图3~图5同。

Figure 1. Changes of survival rate of Procambarus clarkii

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图 2 克氏原螯虾肌肉伪彩图（A）与横向弛豫图（B）的变化

Figure 2. Changes of pseudo color map (A) and transverse relaxation spectra (B) of Procambarus clarkii muscle

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图 3 克氏原螯虾肌肉乳酸与pH的变化

Figure 3. Changes of lactic acid and pH in muscle of Procambarus clarkii

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图 4 克氏原螯虾肝胰腺抗氧化能力的变化

Figure 4. Changes of Procambarus clarkii on hepatopancreas antioxidant enzymes

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图 5 克氏原螯虾肝胰腺非特异性免疫酶的变化

Figure 5. Changes of nonspecific immune enzymes in the hepatopancreas of Procambarus clarkii

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表 1 克氏原螯虾肌肉水分含量的变化（%）

Table 1. Changes of muscle moisture content of Procambarus clarkii (%)

组别（℃）	无水贮藏时间（h）
组别（℃）	0	24	48	72
4	83.80±0.98^Aa	81.32±0.47^ABb	81.18±0.78^ABb	80.13±1.63^Ab
8	83.80±0.98^Aa	82.43±0.30^Aab	81.22±1.34^ABbc	80.01±0.93^Ac
12	83.80±0.98^Aa	82.78±0.24^Aab	82.33±0.55^Ab	81.18±0.39^Ac
16	83.80±0.98^Aa	81.77±0.56^ABb	81.36±1.11^ABb	81.27±1.00^Ab
24	83.80±0.98^Aa	80.69±1.47^BCb	80.12±0.35^Bb	79.74±0.60^Ab
32	83.80±0.98^Aa	79.47±1.04^Cb	75.82±1.20^Cc	−
注：同列不同大写字母代表同一贮藏时间下不同温度样品间差异显著（P<0.05）；同行不同小写字母代表同一温度下不同时间样品间差异显著（P<0.05）；表1~表3同。

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表 2 克氏原螯虾持水率与蒸煮损失率的变化

Table 2. Changes in water holding capacity and cooking loss rate of Procambarus clarkii

指标	组别（℃）	无水贮藏时间（h）
指标	组别（℃）	0	24	48	72
持水率（%）	4	90.38±0.81^Aa	89.55±4.41^Aa	85.02±0.57^Aab	83.41±3.95^Ab
	8	90.38±0.81^Aa	89.12±2.09^Aab	83.93±1.45^Abc	82.80±4.94^Ac
	12	90.38±0.81^Aa	90.21±0.23^Aa	85.03±3.23^Aa	84.67±6.06^Aa
	16	90.38±0.81^Aa	88.50±1.93^Aa	86.20±2.63^Aa	85.11±4.60^Aa
	24	90.38±0.81^Aa	89.90±1.95^Aa	83.85±2.11^Aa	83.80±10.9^Aa
	32	90.38±0.81^Aa	84.66±6.03^Aab	82.66±3.04^Ab	−
蒸煮损失率（%）	4	17.13±0.71^Ac	29.51±0.72^Cab	30.96±1.11^Ba	28.20±0.77^Bb
	8	17.13±0.71^Ad	25.94±0.65^Dc	29.04±0.73^Cb	32.11±0.97^Aa
	12	17.13±0.71^Ad	23.03±0.44^Ec	25.48±0.32^Db	27.13±0.20^Ba
	16	17.13±0.71^Ac	25.53±0.25^Dab	26.35±0.19^Da	24.48±1.01^Db
	24	17.13±0.71^Ac	32.70±0.32^Ba	27.96±0.43^Cb	32.11±2.36^Aa
	32	17.13±0.71^Ab	34.18±0.54^Aa	34.03±0.92^Aa	−

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表 3 克氏原螯虾肌肉硬度、弹性、咀嚼性的变化

Table 3. Changes in muscle hardness, elasticity, and chewability of Procambarus clarkii

指标	组别（℃）	无水贮藏时间（h）
指标	组别（℃）	0	24	48	72
硬度（N）	4	46.68±4.04^Aa	46.23±6.05^ABa	27.69±3.87^Cb	32.79±4.72^ABb
	8	46.68±4.04^Aa	47.24±6.39^ABa	36.90±8.48^ABCa	36.53±10.33^ABa
	12	46.68±4.04^Aa	49.43±6.14^Aa	39.95±3.69^Ab	38.38±3.76^Ab
	16	46.68±4.04^Aa	47.37±4.03^ABa	34.84±6.20^ABCb	27.83±4.23^ABb
	24	46.68±4.04^Aa	45.05±5.42^ABab	39.43±2.83^ABb	28.73±0.53^ABc
	32	46.68±4.04^Aa	37.32±3.31^Bab	28.42±7.31^BCb	−
弹性（mm）	4	2.04±0.22^Aa	1.72±0.07^ABab	1.47±0.35^Bb	1.49±0.07^Ab
	8	2.04±0.22^Aa	1.75±0.14^ABab	1.59±0.15^ABb	1.59±0.17^Ab
	12	2.04±0.22^Aa	1.64±0.11^ABbc	1.86±0.07^Aab	1.55±0.07^Ac
	16	2.04±0.22^Aa	1.89±0.43^Aab	1.48±0.06^Bb	1.58±0.11^Aab
	24	2.04±0.22^Aa	1.64±0.22^ABb	1.73±0.22^Aab	1.38±0.08^Bb
	32	2.04±0.22^Aa	1.41±0.18^Bb	1.42±0.25^Bb	−
咀嚼性（mJ）	4	26.17±10.71^Aa	22.00±2.77^Aab	11.03±8.79^Bb	13.07±2.95^Bab
	8	26.17±10.71^Aa	22.33±5.68^Aa	16.27±5.72^ABa	16.70±8.31^ABa
	12	26.17±10.71^Aa	20.97±3.82^Aa	23.93±5.91^Aa	15.70±3.86^ABa
	16	26.17±10.71^Aa	28.27±14.83^Aa	13.50±1.30^ABb	11.57±2.96^Bb
	24	26.17±10.71^Aa	20.10±9.56^Aa	19.20±9.27^ABa	9.63±1.94^Bb
	32	26.17±10.71^Aa	14.13±6.91^Ab	9.83±5.28^Bb	−

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表 4 克氏原螯虾肌肉品质变化的相关性分析

Table 4. Correlation analysis of muscle quality changes of Procambarus clarkii

	存活率	水分含量	持水率	蒸煮损失率	硬度	弹性	咀嚼性
存活率	1
水分含量	0.303^*	1
持水率	0.305^*	0.239	1
蒸煮损失率	−0.408^**	−0.533^**	−0.242	1
硬度	0.448^**	0.444^**	0.302^*	−0.255	1
弹性	0.423^**	0.386^**	0.153	−0.279^*	0.560^**	1
咀嚼性	0.408^**	0.364^**	0.136	−0.226	0.771^**	0.814^**	1
注：*P<0.01，极显著相关；P<0.05，显著相关。

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