超高压处理对养殖大黄鱼保鲜效果的影响

doi:10.7506/spkx1002-6630-201424064

食品科学

超高压处理对养殖大黄鱼保鲜效果的影响

杨华1,2,3，陆森超1，刘丽君1，张慧恩1，戚向阳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:2014-12-25 发布日期:2014-12-29
基金资助:
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）；
浙江省青年学科带头人攀登项目（PD2013329）

Effect of High Hydrostatic Pressure (HHP) Treatment on Quality Preservation of Cultured Large Yellow Croakers (Pseudosciaena crocea) during Storage at 4 ℃

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

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:2014-12-25 Published:2014-12-29

摘要/Abstract

摘要：

研究超高压处理对养殖大黄鱼保鲜效果的影响，经不同超高压（100、200、300、400、500 MPa，保压时间10、15 min）处理后，研究其pH值、aw、挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、硫代巴比妥酸（thiobarbituric acid，TBA）值、三甲胺（trimethylamine，TMA）值、菌落总数的变化。其次，研究大黄鱼在4 ℃冷藏期间pH值、aw、TVB-N值、TBA值、TMA值、菌落总数的变化情况。结果表明，超高压处理后大黄鱼的pH值随着压力的升高而增加；aw随压力的升高而减小；TVB-N值随着压力的增加呈减小的趋势；TBA值随着压力的上升而增大；TMA值略有上升但幅度不大；菌落总数随压力增加明显降低。实验组的大黄鱼pH值和aw在4 ℃贮藏期先升后降；500 MPa、15 min 处理后45 d，大黄鱼的TVB-N值和TMA值增加，含量分别不超过35 mg/100 g和5 mg/100 g，TVB-N值和TMA值得到了有效控制；第45天500 MPa、15 min处理组大黄鱼的菌落总数为5.7×104 CFU/mL。因此，压强500 MPa保压时间15 min为养殖大黄鱼最适合的保鲜条件。

关键词: 养殖大黄鱼, 超高压, 保鲜, 效果

Abstract:

The effect of high hydrostatic pressure (HHP) treatment in preserving the quality of cultured large yellow croakers
was studied in this paper. Changes in pH, aw, TVB-N, TBA, TMA and TVC were analyzed after HHP treatments under
various conditions s (100, 200, 300, 400 or 500 MPa for 10 or 15 min) and after subsequent storage at 4 ℃. The results
showed that increased pressure could result in an increase in pH and TBA, a reduction in aw and TVB-N, a slight rise in
TMA and a significant decrease TVC in cultured yellow croakers. During 45 days of cold storage, pH and aw in HHP treated
cultured yellow croakers increased firstly and then decreased. HHP treatment at 500 MPa for 15 min could effectively
control TVB-N and TMA, which were increased to a level not exceeding 35 and 5 mg/100 g at the end of storage (45 days),
respectively. Meanwhile, this treatment resulted in a TVC value of 5.7 × 104 CFU/mL in large yellow croakers. Based on
these results, HHP treatment at 500 MPa for 15 min is optimal for preserving the quality of large yellow croakers.

Key words: cultured Pseudosciaena crocea, high hydrostatic pressure, preservation, effect

中图分类号:

TS254.1

杨华1,2,3，陆森超1，刘丽君1，张慧恩1，戚向阳1. 超高压处理对养殖大黄鱼保鲜效果的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201424064.

YANG Hua1,2,3, LU Sen-chao1, LIU Li-jun1, ZHANG Hui-en1, QI Xiang-yang1. Effect of High Hydrostatic Pressure (HHP) Treatment on Quality Preservation of Cultured Large Yellow Croakers (Pseudosciaena crocea) during Storage at 4 ℃[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424064.

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超高压处理对养殖大黄鱼保鲜效果的影响

Effect of High Hydrostatic Pressure (HHP) Treatment on Quality Preservation of Cultured Large Yellow Croakers (Pseudosciaena crocea) during Storage at 4 ℃

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