文章摘要
宋敏杰;李婷婷;任丽琨;谢晶;励建荣.贮藏和解冻方式对大菱鲆嘌呤含量的影响[J].中国食品学报,2020,20(7):143-150
贮藏和解冻方式对大菱鲆嘌呤含量的影响
Effects of Storage and Thawing Methods on the Content of Purine in Turbot
  
DOI:
中文关键词: 贮藏  解冻  高效液相色谱  嘌呤
英文关键词: storage  thawing  HPLC  purine
基金项目:国家自然科学基金项目(31471639,31301572);国家重点研发计划项目(2017YFD0400106)
作者单位
宋敏杰;李婷婷;任丽琨;谢晶;励建荣 渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁省食品安全重点实验室辽宁省高等学校生鲜食品产业技术研究院大连民族大学生命科学学院上海海洋大学食品科技学院 
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中文摘要:
      为研究不同贮藏温度和解冻方式对大菱鲆嘌呤含量的影响,将大菱鲆分别置于4 ℃和-18 ℃贮藏,并将-18 ℃的样品以流水和40 ℃温水浸泡两种方式解冻。采用高效液相色谱法测定不同贮藏温度和解冻方式的大菱鲆鱼肉、皮和内脏中的嘌呤含量,探究大菱鲆体内嘌呤含量变化。结果表明:相较于4 ℃冷藏,经-18 ℃冷冻贮藏的鱼肉中嘌呤总含量更低,而采用流水解冻的方式在一定程度上抑制黄嘌呤的生成。此外,相较于鱼皮及内脏,鱼肉中的嘌呤含量最低。随着贮藏时间的延长,鱼肉中的嘌呤总含量呈先升后降的趋势,而鱼皮中嘌呤总含量随贮藏时间的延长而减少。内脏中的嘌呤含量是鱼各部位中最高的,并且在4 ℃贮藏条件下其含量逐渐升高。
英文摘要:
      In this study, turbot was stored in refrigerators at 4 ℃ and -18 ℃, the effects of different storage temperatures and thawing methods on purine content in turbot were analyzed carefully. The frozen turbot at -18 ℃ was thawed by flowing water and 40 ℃ warm water. The purine content in the skin and viscera of turbot meat was detected by HPLC. It was found that the total purine content in fish stored at -18 ℃ was lower than that stored at 4 ℃, and the use of flowing water to thaw fish could inhibit xanthine production to some extent. In addition, compared with fish skin and viscera, fish had the lowest purine content. With the increasing of storage time, the total purine content in fish meat increased first and then decreased, the total purine content in fish skin decreased with the extension of storage time. And the purine content in the viscera was the highest in all parts of the fish, and the content gradually increased at the storage of 4 ℃.
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