文献类型：期刊文献

中文题名：超高压处理对冷藏鲈鱼片品质及组织结构变化的影响

英文题名：Effect of High Pressure Processing on Quality and Structure of Lateolabrax Japonicus Fillets during Cold Storage

作者：赵宏强[1];吴金鑫[1];张苑怡[1];蓝蔚青[1];刘书成[2];孙晓红[1];谢晶[1]

机构：[1]上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心;[2]广东海洋大学食品科技学院

年份：2017

卷号：31

期号：4

起止页码：494

中文期刊名：高压物理学报

外文期刊名：Chinese Journal of High Pressure Physics

收录：北大核心2014、CSCD2017_2018、北大核心、CSCD

基金：农业部海水鱼产业体系保鲜与贮运岗位科学家资助项目;广东海洋大学广东省水产品加工与安全重点实验室开放课题(GDPKLAPPS1504);上海市科委工程中心能力提升项目(16DZ2280300)

语种：中文

中文关键词：超高压;鲈鱼;冷藏;品质变化;结构变化

外文关键词：high pressure processing （HPP） ; Lateolabrax japonicus ; cold storage; quality change; structural change

中文摘要：为研究超高压处理对冷藏鲈鱼片品质及组织结构变化的影响,将新鲜鲈鱼片经不同超高压(200、250、300MPa,保压时间9min)处理后,置于4℃条件下贮藏。分别于0、4、8、11、13、15d进行样品的理化指标(pH值、硬度、持水力、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值)和微生物指标(菌落总数)测定,并结合低场核磁共振技术表征其水分迁移状态,辅以外观及微观结构观察,进行指标间的相关性分析,以综合评价超高压处理对冷藏鲈鱼片品质及组织结构变化的影响。结果显示:随着贮藏时间的延长,样品的pH值呈先降后升的变化趋势,压力大小与pH值变化正相关,与硬度值、持水力负相关;超高压处理能抑制样品的TBA值、TVB-N值及菌落总数的上升,压力越高,抑制效果越显著。低场核磁共振技术结合持水力数据显示:超高压处理后鱼肉水分迁移变化明显;随着压力的增大,鱼肉样品表面呈乳白色,蒸煮效果显著。观察样品肌肉组织的微观结构得出,经超高压处理后,鱼体肌肉组织变得模糊,肌纤维结构紧致无序,其中300MPa处理组样品呈明显凝胶状。超高压处理能抑制样品的脂肪氧化和微生物生长,但会对样品外观、色泽及持水力产生不利影响。进行指标间的相关性分析得到,TVB-N、TBA值和菌落总数能作为判断鲈鱼鲜度的重要指标。比较各组别间的结果差异性,以250MPa、9min超高压处理的综合评价效果相对较好,能使鲈鱼片的冷藏货架期至少延长4d。

外文摘要：In the present work,to investigate the effects of high pressure processing （HPP） treatment on the quality and structure of the perch （Lateolabrax japonicas） fillets during cold storage,we treated samples with different HPP conditions （200,250 and 300 MPa for 9 min） and then stored them at 4℃ respectively after having them washed and drained. To evaluate the structure of Lateolabrax japonicas fillets, we measured their physiochemical parameters, including pH value, hardness, water holding capacity （WHC）,thiobar-bituric acid （TBA） value and total volatile basic nitrogen （TVB-N） value,and their microorganism parameter-total viable count （TVC） at 0,4,8,11,13,15 d, and estimated the water transfer by low field-nuclear magnetic resonance （LF-NMR）, observed the appearance and microstructure, and analyzed the correlation among the parameters of each group respectively. The results show that the pressure is positively correlated with the change of hardness, TBA, TVB-N, TVC value and negatively correlated with the pH value and WHC. The higher the pressure,the stronger the effects. The results of LF-NMR combined with the WHC analysis also prove the water mobility of the samples and the severe loss of free water under HPP treatments,and the samples exhibited a remarkably milky and cooking-like appearance. The results of microstructural observation for the HPP treated samples indicate that the tissue of the fish muscle becomes blurred and the structure of the muscle fibers compact disorderly,especially for the 300 MPa treated sample. It is shown that HPP can extend the shelf life of Lateolabraxjaponicus fillets during cold storage for at least 4 d and the optimal condition is 250 MPa,9 min on the whole.