CAJ | 학술논문

在4℃条件下,采用充氧保湿处理海湾扇贝Argopecten irradians 无水保活20 d,测定无水保活过程中海湾扇贝的营养成分、糖原、乳酸含量,以及总挥发性盐基氮( TVB-N)、游离脂肪酸( FFA)、硫代巴比妥酸( TBA)和盐可萃取性蛋白氮( EPN)等指标的变化。结果表明：在低温充氧保湿条件下,随保活时间的延长,海湾扇贝的水分、粗蛋白质和粗脂肪含量略微下降,粗灰分含量上升,但均无显著性差异(P>0·05)；糖原含量和EPN值呈下降趋势,且在11~20 d的保活过程中均显著降低(P<0·05)；乳酸含量呈上升趋势,且在11~20 d的保活过程中显著升高( P<0·05)； TVB-N值呈上升趋势,且在15~20 d的保活过程中显著升高( P<0·05),但保活20 d时的TVB-N含量仍低于鲜、冻动物性水产品卫生标准( GB2733—2005)中对海产贝类的TVB-N可接受限0·15 mg/g；FFA、 TBA值均呈上升趋势,但上升趋势平缓,变化幅度小,且无显著性差异(P>0·05)。研究表明,在充氧保湿条件下,低温无水保活20 d的海湾扇贝营养损失和品质风味变化均较小,且保持着良好的鲜活状态。
재4℃조건하,채용충양보습처리해만선패Argopecten irradians 무수보활20 d,측정무수보활과정중해만선패적영양성분、당원、유산함량,이급총휘발성염기담( TVB-N)、유리지방산( FFA)、류대파비타산( TBA)화염가췌취성단백담( EPN)등지표적변화。결과표명：재저온충양보습조건하,수보활시간적연장,해만선패적수분、조단백질화조지방함량략미하강,조회분함량상승,단균무현저성차이(P>0·05)；당원함량화EPN치정하강추세,차재11~20 d적보활과정중균현저강저(P<0·05)；유산함량정상승추세,차재11~20 d적보활과정중현저승고( P<0·05)； TVB-N치정상승추세,차재15~20 d적보활과정중현저승고( P<0·05),단보활20 d시적TVB-N함량잉저우선、동동물성수산품위생표준( GB2733—2005)중대해산패류적TVB-N가접수한0·15 mg/g；FFA、 TBA치균정상승추세,단상승추세평완,변화폭도소,차무현저성차이(P>0·05)。연구표명,재충양보습조건하,저온무수보활20 d적해만선패영양손실화품질풍미변화균교소,차보지착량호적선활상태。
The changes in levels of glycogen, lactic acid, total volatile basic nitrogen ( TVB-N) , free fatty acid ( FFA) , thiobarbituric acid ( TBA) and salt extractable protein nitrogen ( EPN) were determined in keeping-alive bay scallop Argopecten irradians preserved under conditions of moisture-aerobic treatment ( free water) for 20 d at temperature of 4 ℃. The results showed that moisture, and contents of crude protein and crude fat were decreased slightly, and ash content increased in the keeping-alive bay scallop during free water moisture-aerobic treatment as time elapse, without significant difference (P>0. 05). Both glycogen content and EPN values were found to be sig-nificantly decreased during 11-20 d keeping-alive process (P<0. 05). The lactic acid contents, however, were significantly elevated(P<0. 05), especially during 11-20 d keeping-alive process. TVB-N value was shown to be significantly increased during 15-20 d keeping-alive process ( P<0 . 05 ) , within the acceptable TVB-N threshold (0. 15 mg/g) in seafood shellfish in China on the 20th day of the keeping-alive process. Both FFA and TBA val-ues were shown to be increased gently, without significant difference(P>0. 05). The findings indicated that there were little nutritional loss and changes in quality and flavor, maintaining a good fresh condition, in the keeping-a-live bay scallop during free water at low temperature.