超高压处理和贮藏对养殖大黄鱼中微生物、酶及风味的影响

doi:10.7506/spkx1002-6630-201321043

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 209-216.doi: 10.7506/spkx1002-6630-201321043

超高压处理和贮藏对养殖大黄鱼中微生物、酶及风味的影响

杨华1,2,3，梅清清1，张慧恩1,2,3

1.浙江万里学院生物与环境学院，浙江宁波 315100；2.宁波市农产品加工技术重点实验室，浙江宁波 315100；
3.浙江省水产品加工技术重点实验室，浙江宁波 315100

收稿日期:2013-04-25 修回日期:2013-10-14 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 杨华 E-mail:andyyan78@sina.com.cn
基金资助:
国家星火计划项目(2011GA701001)；浙江省自然科学基金项目(LY12C20001)；
浙江省水产品加工技术研究联合重点实验室开放基金项目(2011E10002-06)；宁波市自然科学基金项目(2012A610148)

Effect of High Hydrostatic Pressure and Storage on Microorganisms, Enzymes and Flavor Compounds in Cultured Yellow Croaker (Pseudosciaena crocea)

YANG Hua1,2,3，MEI Qing-qing1，ZHANG Hui-en1,2,3

1. College of Biological and Environmental Science, Zhejiang Wanli University, Ningbo 315100, China；
2. Ningbo Key Laboratory of Agricultural Products Processing Technology, Ningbo 315100, China；
3. Zhejiang Key Laboratory of Aquatic Products Processing, Ningbo 315100, China

Received:2013-04-25 Revised:2013-10-14 Online:2013-11-15 Published:2013-10-28
Contact: YANG Hua E-mail:andyyan78@sina.com.cn

摘要/Abstract

摘要：

以养殖大黄鱼为研究对象，研究超高压作用对养殖大黄鱼鱼肉中的微生物、酶和风味组分的影响。结果表明：在超高压作用下降低了鱼肉组织中酶的活力：超高压对微生物有杀灭和抑制效果；通过固相微苹取技术(SPME)及气相色谱-质谱联用法(GC-MS)分析贮藏过程中超高压处理对养殖大黄鱼风味组分的影响表明：无超高压作用下贮藏12d后养殖大黄鱼主要腥臭物质三甲胺和吲哚等的含量分别为(15.91±1.02)%和(2.11±0.23)%，但在贮藏12d后，超高压(500MPa)处理后的大黄鱼中主要腥臭物质三甲胺和吲哚等的含量为(1.98±0.02)%和0。

关键词: 大黄鱼, 超高压, 微生物, 酶, 风味

Abstract:

This study was carried out to explore the effect of high hydrostatic pressure (HHP) on quality changes
(microorganisms, enzymes and flavor components) of cultured yellow croaker. Through microbial analysis and enzymatic
characterization, it was found that HHP could inhibit bacterial growth and enzyme activities in yellow croaker. SPME
coupled with GC-MS was used to analyze the effect of HHP on the flavor components of yellow croaker. The results
indicated that the contents of flavor components, such as trimethylamine and indole, were (15.91 ± 1.02)% and (2.11 ±
0.23)%, respectively, without HHP after 12 days storage and they were reduced to (1.98 ± 0.02)% and 0, respectively, with
500 MPa HHP after 12 days.

Key words: Pseudosciaena crocea, high hydrostatic pressure, microorganisms, enzyme, flavor

中图分类号:

TS254.4

杨华1,2,3，梅清清1，张慧恩1,2,3. 超高压处理和贮藏对养殖大黄鱼中微生物、酶及风味的影响[J]. 食品科学, 2013, 34(21): 209-216.

YANG Hua1,2,3，MEI Qing-qing1，ZHANG Hui-en1,2,3. Effect of High Hydrostatic Pressure and Storage on Microorganisms, Enzymes and Flavor Compounds in Cultured Yellow Croaker (Pseudosciaena crocea)[J]. FOOD SCIENCE, 2013, 34(21): 209-216.

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超高压处理和贮藏对养殖大黄鱼中微生物、酶及风味的影响

Effect of High Hydrostatic Pressure and Storage on Microorganisms, Enzymes and Flavor Compounds in Cultured Yellow Croaker (Pseudosciaena crocea)

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