食品科学 ›› 2019, Vol. 40 ›› Issue (15): 225-230.doi: 10.7506/spkx1002-6630-20180816-170

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肉桂醛协同超高压处理对牙鲆鱼片冷藏期间品质变化的影响

徐永霞,尹一鸣,赵洪雷,李学鹏,朱文慧,李秋莹,谢 晶,励建荣   

  1. 1.渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013;2.上海海洋大学食品学院,上海 201306
  • 出版日期:2019-08-15 发布日期:2019-08-26
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400106);国家自然科学基金青年科学基金项目(31701631);辽宁省博士启动基金项目(20170520347);辽宁省海洋与渔业厅项目(201713)

Effect of Cinnamaldehyde Combined with Ultra-High Pressure Treatment on the Quality of Paralichthys olivaceus Fillets during Cold Storage

XU Yongxia, YIN Yiming, ZHAO Honglei, LI Xuepeng, ZHU Wenhui, LI Qiuying, XIE Jing, LI Jianrong   

  1. 1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
  • Online:2019-08-15 Published:2019-08-26

摘要: 研究了肉桂醛、超高压(200 MPa、保压10 min)以及肉桂醛-超高压复合处理对牙鲆鱼片4 ℃贮藏过程中品质变化的影响,通过定期测定菌落总数、持水性、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸(thiobarbituric acid,TBA)值、K值及质构特性等指标的变化规律,并与未经处理的空白组样品比较,探讨肉桂醛和超高压处理对牙鲆鱼片货架期的影响。结果表明:各处理对牙鲆鱼片保鲜均有效果,其中肉桂醛和超高压协同处理的保鲜效果最佳,能显著抑制牙鲆鱼片冷藏过程中细菌的生长,延缓TVB-N含量、TBA值、K值的上升以及持水性的降低(P<0.05),且有效减缓鱼片冷藏期间硬度、弹性、咀嚼度等质构特性的下降,其货架期比空白组延长约8 d,比肉桂醛和超高压单独处理组延长4 d左右。

关键词: 牙鲆, 肉桂醛, 超高压, 冷藏, 品质

Abstract: The individual and combined effects of cinnamaldehyde and ultra-high pressure (200 MPa for 10 min) on the quality of Paralichthys olivaceus fillets during cold storage at 4 ℃ were investigated in this paper. In order to evaluate the effect on the shelf life, the changes in total bacterial count, water-holding capacity, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) content, K value and texture profile analysis were measured periodically for the treatment and the control groups. The results showed that the quality of the treatment groups was preserved significantly better than that of the control group. The combined treatment with cinnamaldehyde and ultra-high pressure provided the best quality preservation by significantly inhibiting the growth of bacteria, delaying the increase of TVB-N content, TBA value and K value and the decrease of water-binding capacity (P < 0.05), and effectively retarding the decrease in texture properties such as hardness, springiness and chewiness during the refrigeration of fillets. This combination extended the shelf life by approximately 8 days compared with the control group and by 4 days compared with either treatment alone.

Key words: Paralichthys olivaceus, cinnamaldehyde, ultra-high pressure, refrigeration, quality

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