CN101393192A - 一种冷冻虾仁的质量分级方法 - Google Patents

一种冷冻虾仁的质量分级方法 Download PDF

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CN101393192A
CN101393192A CNA2007100460486A CN200710046048A CN101393192A CN 101393192 A CN101393192 A CN 101393192A CN A2007100460486 A CNA2007100460486 A CN A2007100460486A CN 200710046048 A CN200710046048 A CN 200710046048A CN 101393192 A CN101393192 A CN 101393192A
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shrimp meat
quality grading
freezing shrimp
quality
grading method
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陈舜胜
张丽丽
谢晶
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Shanghai Ocean University
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Abstract

一种冷冻虾仁的质量分级方法，该质量分级方法依据冷冻虾仁的乳酸脱氢酶活性的大小并结合冷冻虾仁的感观得分进行质量分级，具体包括以下步骤：1)取样；2)肌原纤维蛋白的提取及测定；3)测定所述乳酸脱氢酶活性值；4)依据所述冷冻虾仁的乳酸脱氢酶活性的大小并结合所述冷冻虾仁的感官得分进行质量分级。据此至少可以将冷冻虾仁分为三个质量等级，差(测不出)、中(测得出，但值小)和优良(测得出，且值大)。

Description

一种冷冻虾仁的质量分级方法
技术领域
本发明涉及水产品质量分级方法，尤其涉及一种冷冻虾仁质量分级的方法。
背景技术
冷冻虾仁作为一种高蛋白低脂肪的产水产食品，越来越受到人们的喜爱。
国内冷冻虾仁的生产主要集中在江浙一带，虾来源有海捕虾及养殖虾，规格较为齐全，但没有健全的质量分级或者评价方法。冷冻虾仁售价与质量之间似乎也无必然联系。我国冷冻虾仁的质量评价既无国家标准，也未有研究提出合适的系列指标。建立一套合适、易行的冷冻虾仁质量分级方法对规范、完善我国冷冻虾仁市场将会有积极作用。
发明内容
本发明提出以乳酸脱氢酶(LDH)这一指标来进行冷冻虾仁的质量分级。LDH作为指示早期鱼肉的质量变化是合适的，因其变化早于细菌腐败。将LDH应用在冷冻虾仁的质量分级中有以下几点理由：1)虾仁冷冻保藏过程中，发生细菌腐败的可能性及程度都要小；2)LDH存在于虾仁肉质中，且有一定含量；3)LDH受到温度、时间等的影响会发生变化，作为一种酶，它可以从某方面反映出蛋白变性的情况。
通过测定大量冷冻虾仁(包括市场所购及工艺过程中的样品)的LDH数据，以及参照感官实验等发现，在质量较差的虾仁中，LDH活性无明显变化，测不出值，而较好的虾仁其LDH不仅可以测出，而且还较高。据此至少可以将冷冻虾仁分为三个质量等级，差(测不出)、中(测得出，但值小)和优良(测得出，且值大)。冷冻虾仁的质量分级方法依据冷冻虾仁的乳酸脱氢酶活性的大小并结合冷冻虾仁的感官得分进行质量分级，具体包括以下步骤：1)取样；2)肌浆蛋白的提取及测定；3)测定所述乳酸脱氢酶活性值；4)依据所述冷冻虾仁的乳酸脱氢酶活性的大小并结合所述冷冻虾仁的感官得分进行质量分级。
具体实施方式
本发明的测定步骤可参照以下过程进行：
1)取样(不需要解冻)。
2)肌浆蛋白的提取及测定：
提取：5g冷冻虾仁(不需要去冰衣)，加30ml预先冷却的50mMTris-HCl(pH＝7.5)缓冲溶液，用均质机在15000rpm转速下均质3次，每次1min，每次均质后间隔30s(在外围不时加冰，以保持匀质物低温状态)。所得匀浆物用冷冻离心机离心(4℃，10800rpm，10min)，所得上清液即为肌浆蛋白溶液，也作为LDH粗酶液。装在棕色瓶中，置于4℃冰箱备用。测定要及时进行，不超过两天。
测定：选LDH粗酶液原液，稀释2倍，稀释5倍(用预先冷却的50mMTris-HCl(pH＝7.5)缓冲溶液稀释)的混合液，各1ml，均加入4ml缩二脲，摇匀，室温下放置30min，在560nm下测定光吸收值。空白为1ml 50mM Tris-HCl(pH＝7.5)缓冲溶液，加4ml缩二脲试剂。按照缩二脲法定蛋白公式算出各肌浆蛋白浓度值，取三个值的平均值，得到肌浆蛋白粗酶液的浓度。
3)LDH的测定：
溶液配制：NADH溶液：称7mgNADH置于试管中，加50mM Tris-HCl(pH＝7.5)缓冲溶液2ml，摇匀。现用现配。丙酮酸钠溶液：称10mg丙酮酸钠，加50mMTris-HCl(pH＝7.5)缓冲溶液116ml，使其完全溶解。
测定：将丙酮酸溶液及NADH溶液放在25℃水浴中预热。取2只石英比色杯，在1只比色杯中加入50mM Tris-HCl(pH＝7.5)缓冲溶液3ml，置于紫外分光光度计中，在340nm处将光吸收调节至零；另一只比色杯用于测定LDH活力，依次加入丙酮酸钠溶液2.9ml，NADH溶液0.1ml，加盖摇匀后，测定340nm光吸收值(A)。取出比色杯，加入经稀释的酶液10μl，立即计时，摇匀后，每隔0.5min测A340nm，连续测定3min，以A对时间作图，取反应最初线性部分，计算A340nm/min减少值。加入酶液的稀释度(或加入量)应控制A340nm/min下降值在0.1—0.2之间。
Figure A200710046048D00041
计算值用比活力(U/mg)表示，比活力＝每毫升活力单位(U/ml提取液)/提取液蛋白浓度(mg/ml)(提取液即粗酶液)
从各大超市及生产线上购(取)得十一种冷冻虾仁，虾仁规格基本一致。下表列出了各虾仁样品的乳酸脱氢酶(LDH)测定值，并列出感官总得分以供参考(其中感官评价项目从冷冻虾仁冰衣状态、外观形态、色泽、气味到蒸煮后虾仁的质地、气味、色泽和滋味，评分从-3(最差)～3(最好)共七个档次，对感官进行全面评价。感官小组成员共七人)。
Figure A200710046048D00051
参考工艺过程中测定的冷冻罗氏沼虾虾仁(保藏了2—3月)的LDH值(2.6—4.0U/mg of Pr)认为，上述市售虾仁可分为：优良(LDH>2.0U/mg of Pr)，中等(0<LDH<2.0U/mg of Pr)和差(LDH测不出)。这样，优良样品有1号，6号和11号；中等样品有3号和7号；差的样品有2，4，5，8，9，10。与感官得分多少基本一致。

Claims (3)

1.一种冷冻虾仁的质量分级方法，其特征在于：该所述质量分级方法依据所述冷冻虾仁的乳酸脱氢酶活性的大小并结合所述冷冻虾仁的感官得分进行质量分级，具体包括以下步骤：
1)取样；
2)肌原纤维蛋白的提取及测定
3)测定所述乳酸脱氢酶活性值
4)依据所述冷冻虾仁的乳酸脱氢酶活性的大小并结合所述冷冻虾仁的感官得分进行质量分级。
2.如权利要求1所述的冷冻虾仁的质量分级方法，其特征在于：所述乳酸脱氢酶反映冷冻水产品保藏过程的质量变化。
3.如权利要求1所述的冷冻虾仁的质量分级方法，其特征在于：所述冷冻虾仁的质量等级分为差、中等、优良三个等级。
CNA2007100460486A 2007-09-17 2007-09-17 一种冷冻虾仁的质量分级方法 Pending CN101393192A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101637279B (zh) * 2009-08-19 2012-03-21 湛江国联水产开发股份有限公司 一种冻裹油生虾仁加工工艺

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101637279B (zh) * 2009-08-19 2012-03-21 湛江国联水产开发股份有限公司 一种冻裹油生虾仁加工工艺

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