摘要
目的对比高压静电场(High voltage electrostatic field,HVEF)、食盐处理,以及食盐与HVEF联合处理对鮰鱼冷藏(4℃)品质的影响,以期为鮰鱼片保鲜提供新方法。方法将鱼肉样品分别进行腌制处理(盐处理组)、HVEF处理(电处理组)和联合处理(盐+电处理组),以未进行任何处理的鱼肉为对照组,研究不同处理方式对鮰鱼冷藏过程中菌落总数、pH值、白度、微观结构、剪切力、离心失水率、硫代巴比妥酸(Thiobarbituric acid,TBA)值及总挥发性盐基氮(Total volatile basic nitrogen,TVB−N)值的影响。结果随着冷藏时间的延长,鮰鱼肉的菌落总数、离心失水率、TBA值、TVB−N值整体呈上升趋势。在贮藏第7天时对照组样品已腐败,其菌落总数达到7.3 lg(CFU/g),超过最高安全限度,最高安全限度为7 lg(CFU/g),而处理组样品的菌落总数均小于5.5 lg(CFU/g)。与贮藏第7天时的盐处理组相比,高压静电场处理组样品的剪切力、白度、TBA值、TVB−N值相对较高。在贮藏第7天时,联合处理组样品的菌落总数、离心失水率、TBA值、TVB−N值均低于其他处理组,并显示出较紧密的肌纤维结构,品质更好。结论HVEF处理联合食盐腌制能有效延缓斑点叉尾鮰在冷藏期间的品质劣变进程,为HVEF在保持预调理淡水鱼品质中的应用提供了理论基础。
The work aims to compare the effects of high voltage electrostatic field,the salt treatment and the combined treatment of salt and HVEF on the cold storage(4℃)quality of channel catfish in order to provide a new method for the preservation of channel catfish fillets.Fish samples were treated with salt(salt treatment group),HVEF(electric treatment group)and the combined method(salt+electric treatment group).With the fish samples not treated as the control group,the effects of different treatments on the total bacterial count,pH value,whiteness,microstructure,shear force,centrifugal water loss rate,thiobarbituric acid(TBA)and total volatile base nitrogen(TVB-N)were studied.The tal bacterial count,centrifugal water loss rate,TBA value and TVB-N value of channel catfish increased with the exten-sion of cold storage time.On the 7th day of storage,the control group samples were rotten,and the total bacterial count reached 7.3 lg(CFU/g),which exceeded the maximum safety limit(7 lg(CFU/g)),while the total bacterial count of each treated group was less than 5.5 lg(CFU/g).Compared with the salt treatment group on the 7th day,the electric treatment group showed relatively high shear force,whiteness,TBA value and TVB-N value.On the 7th day,the total bacterial count,centrifugal water loss rate,TBA value and TVB-N value of the combined treatment group were lower than those of other treatment groups,and the samples in the combined treatment group showed tighter muscle fiber structure and better quality.In summary,HVEF combined with salt can effectively alleviate the quality deterioration of channel catfish during cold storage,which provides a theoretical basis for the application of HVEF in maintaining the quality of preconditioned freshwater fish.
作者
高天麒
夏雨婷
吴伟伦
王江添琦
汪超
汪兰
石柳
熊光权
GAO Tian-qi;XIA Yu-ting;WU Wei-un;WANG Jiang-tian-qi;WANG Chao;WANG Lan;SHI Liu;XIONG Guang-quan(College of Bioengineering and Food Science,Hubei University of Technology,Wuhan 430068,China;Key Laboratory of Cold Chain Logistics Technology for Agro-product of the Ministry of Agriculture andRural Affairs,P.R.China,Institute for Products Processing and Nuclear-Agriculture Technology,Wuhan 430064,China)
出处
《包装工程》
CAS
北大核心
2023年第7期138-148,共11页
Packaging Engineering
基金
现代农业产业技术体系专项资金(CARS−46)
湖北省青年拔尖人才培养计划
湖北省农业科技创新中心重大科技研发专项(2020−620−000−002−03)
湖北省自然科学基金杰青项目(2022CFA095)。
关键词
斑点叉尾鮰
高压静电场
食盐腌制
冷藏
品质特性
channel catfish
high voltage electrostatic field
salt treatment
cold storage
quality characteristics
