谷贵章1，曾 坤1，杨 帆1，冯秋芳1，王新财1，张进杰2*
（1.湖州市食品药品检验研究院，湖州313000；2.宁波大学食品与药学学院，宁波315000）
摘要：研究0℃下超声预处理对冻藏炝蟹品质的影响，为其长期保鲜提供数据支撑。在0℃、40kHz超声频率下对炝蟹分别进行200、300、400、500W超声处理5min；随后于－18℃条件下将其冻藏15、30、45、60、75、90、105、120d，对照组不超声；对比分析不同超声功率下腺嘌呤核苷三磷酸（Adenosine Triphosphate，ATP）关联物含量、K值、感官评分及呈味核苷酸总含量的变化。试验结果表明，当超声功率≥300W时，超声预处理能有效抑制ATP关联物腺嘌呤核苷二磷酸（Adenosine Diphosphate，ADP）、腺嘌呤核苷酸（Adenosine Monophosphate，AMP）、次黄嘌呤核苷酸（Inosinic Acid，IMP）的降解及次黄嘌呤核苷（Inosine，HxR）、次黄嘌呤（Hypoxanthine，Hx）的生成，且超声功率越大，抑制效果越佳；当超声功率为400W时，炝蟹在120d内各时间点的感官评分均最高，且其最佳鲜度的保持时间可由45d延长至75d。－18℃冻藏前进行0℃、40kHz、400W超声预处理5min能够更好地保持炝蟹的品质。
关键词：超声；预处理；冻藏；炝蟹；保鲜
中图分类号：TS254.4 文献标识码：A 文章编号：1674-506X（2025）04-0067-0007
Effects of 0 ℃ Ultrasonic Pretreatment on the Quality of Salted-crab during Frozen Storage
GU Guizhang1，ZENG Kun1，YANG Fan1，FENG Qiufang1，WANG Xincai1，ZHANG Jinjie2*
(1.Huzhou Institute for Food and Drug Control，Huzhou 313000，China；
2.College of Food and Pharmaceutical Sciences，Ningbo University，Ningbo 315000，China)
Abstract: Study the effects of 0 ℃ ultrasonic pretreatment on the quality of salted-crab during frozen storage，and provide data support for its long-term preservation. With control group not ultrasonically treated，salted-crabs were ultrasonically treated at 200，300，400 and 500 W at 0 ℃，40 kHz ultrasonic frequency for 5 min and then frozen at －18 ℃ for 15，30，45，60，75，90，105 and 120 d. The changes of adenosine triphosphate （ATP）related compounds’contents，K value，sensory score and total content of flavor nucleotides were comparatively analyzed at different ultrasonic powers. The test results showed that when the ultrasonic power was ≥300 W ultrasonic pretreatment could effectively inhibit the degradation of adenosine diphosphate （ADP）， adenosine monophosphate （AMP） and inosinic acid （IMP），and the production of inosine （HxR） and hypoxanthine （Hx），and the higher the ultrasonic power，the better the inhibition effect. When the ultrasonic power was 400 W，the sensory scores of salted-crab were all the highest of each time point within 120 d，and its optimal preservation time could extend from 45d to 75d. 0℃，40kHz，400W ultrasonic pretreatment for 5min before －18℃ frozen storage could better maintain the quality of salted-crab.
Keywords: ultrasound；pretreatment；frozen storage；salted-crab；preservation
doi: 10.3969/j.issn.1674-506X.2025.04-010
