儿茶素对虾滑贮藏和食用品质的影响

Effects of Catechins on Storage and Edible Quality of Shrimp Paste

摘要:

为研究儿茶素添加量对虾滑贮藏期间脂肪和蛋白质氧化、微生物侵染程度、色泽以及硬度的影响，以不同时间点样品所含过氧化值（peroxide value，POV）和硫代巴比妥酸（thiobarbituric acid，TBA）值、蛋白质的羰基和巯基含量（质量摩尔浓度）分析儿茶素对虾滑脂肪和蛋白质氧化的抑制作用；以挥发性盐基氮（volatile base nitrogen，TVB-N）值和菌落总数（N）表征微生物对虾滑的侵染程度，以虾滑白度、硬度、pH和感官评分来判断虾滑食用品质的变化。结果表明，儿茶素的添加能够延缓虾滑POV、TBA值、羰基质量摩尔浓度的升高以及巯基质量摩尔浓度的下降，抑制微生物生长繁殖；贮藏期间虾滑的白度值呈先上升后下降的趋势，硬度呈上升趋势；pH无显著变化。结果表明，儿茶素添加量在0.20 g/kg及以上时，能够改善虾滑贮藏期间的品质，具有较好的应用前景。

Abstract:

To study the effect of catechins concentration on the lipid and protein oxidation, microbial infection degree, color and hardness during the storage period of shrimp paste, the peroxide value (POV), thiobarbituric acid value (TBA), and the carbonyl and sulfhydryl content (mass molar concentration) of protein for samples at different time points were analyzed to examine the inhibitory effects of catechins on the oxidation of lipid and protein in shrimp paste. The degree of microbial infection of shrimp paste was characterized by the level of volatile base nitrogen (TVB-N) and the total colony count. Changes in the edible quality of shrimp paste were determined by the whiteness value, hardness, pH and sensory score. The results showed that the addition of catechins could delay the increase of shrimp paste’s POV value, TBA value, carbonyl molar concentration and the decrease of sulfhydryl molar concentration, while inhibiting the growth and reproduction of microorganisms. During storage, the whiteness of shrimp paste showed an initial increase followed by a decrease, while the hardness showed an increasing trend. There was no significant change in pH value. The results show that the addition of catechins at 0.20 g/kg and above could improve the quality of shrimp paste during storage, indicating a good application prospect.