食品科学

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超高压处理对养殖大黄鱼风味及品质的影响

杨 华1,2,3,陆森超1,张慧恩1,刘丽君1,戚向阳1   

  1. 1.浙江万里学院生物与环境学院,浙江 宁波 315100;2.宁波大学海洋学院,浙江 宁波 315211;
    3.浙江省水产品加工技术研究联合重点实验室,浙江 杭州 310018
  • 出版日期:2014-08-25 发布日期:2014-08-25
  • 基金资助:

    2011年国家星火计划重大项目(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);
    2013年浙江省青年学科带头人攀登计划项目(PD2013329)

Effects of High Hydrostatic Pressure Processing on the Flavor and Quality of Cultured Yellow Croaker (Pseudosciaena crocea)

YANG Hua1,2,3, LU Sen-chao1, ZHANG Hui-en1, LIU Li-jun1, QI Xiang-yang1   

  1. 1. Faculty of Biological and Environmental Science, Zhejiang Wanli University, Ningbo 315100, China;
    2. School of Marine Sciences, Ningbo University, Ningbo 315211, China;
    3. State Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310018, China
  • Online:2014-08-25 Published:2014-08-25

摘要:

以养殖大黄鱼为研究对象,研究经超高压处理后养殖大黄鱼的营养成分、风味、色差、质构及微结构的变化。结果表明:超高压处理降低水分活度,对水分含量的影响是先升后降,提高了蛋白质含量,粗脂肪含量有明显变化(P<0.05)。从营养成分上分析可得400 MPa、10 min的高压处理较为合适。经高压处理后,鱼肉的挥发性成分基本保留。压强、保压时间、贮藏时间对鱼肉的色泽均有影响,但在300 MPa、10 min处理条件下鱼肉的总色差与原材料无明显差异(P>0.05);鱼肉的硬度、黏聚性、弹性、咀嚼性随处理压强的增高也不断增大;通过扫描电镜观察,超高压处理过的养殖大黄鱼肌肉结构明显与原材料鱼肉结构不同。

关键词: 养殖大黄鱼, 超高压, 营养成分, 风味, 色差, 质构, 微结构

Abstract:

In this paper, cultured Pseudosciaena crocea muscle was examined for changes in nutritional components, flavor,
color difference, texture and microstructure after ultra high pressure (UHP) treatment. The results showed that the water
activity was reduced after UHP treatment, the moisture content was increased firstly and then decreased. The protein content
was also increased and the crude fat content was changed significantly (P < 0.05). In terms of nutritional components,
400 MPa (10 min) was the optimal treatment condition. The UHP treatment had little effect on the volatile composition
of the fish. The color was influenced by all pressure, dwelling time and storage time. After 10 min of UHP treatment at
300 MPa, no significant change in color difference was observed compared to the untreated control (P > 0.05). The
hardness, cohesiveness, elasticity and chewing of the fish was positively dependent on pressure. Scanning electron
microscopic (SEM) observation confirmed that the structure of cultured Pseudosciaena crocea muscle with high pressure
treatment differed significantly from that of the control.

Key words: cultured Pseudosciaena crocea, high hydrostatic pressure, nutritional components, flavor, color, texture, microstructure

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