食品科学 ›› 2021, Vol. 42 ›› Issue (1): 157-162.doi: 10.7506/spkx1002-6630-20191202-005

• 食品工程 • 上一篇    下一篇

超高压处理对冷藏带鱼鱼丸保鲜效果的影响

罗华彬,盛珍珍,司永利,陈燕婷,林露,高星,杨文鸽   

  1. (宁波大学食品与药学学院,浙江省动物蛋白食品精深加工技术重点实验室,浙江 宁波 315211)
  • 发布日期:2021-01-18
  • 基金资助:
    浙江省公益技术研究计划项目(LGN18C200020);国家级大学生创新创业训练项目(201811646017); 浙江省大学生科技创新项目(2018R405044)

Effect of Ultra-high Pressure on Quality Preservation of Hairtail Fish Balls during Refrigerated Storage

LUO Huabin, SHENG Zhenzhen, SI Yongli, CHEN Yanting, LIN Lu, GAO Xing, YANG Wenge   

  1. (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China)
  • Published:2021-01-18

摘要: 为延长带鱼鱼丸保质期,以带鱼鱼丸为原料,分别在250、300、350 MPa压力下处理5 min,以冷藏期间鱼丸菌落总数、总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量、pH值为指标,并结合感官评价、色值、凝胶强度及质地剖面分析,探究超高压处理对冷藏带鱼鱼丸保鲜效果的影响。结果表明:超高压处理可显著降低贮藏期内鱼丸菌落总数、TVB-N含量,延缓pH值的增加;超高压处理对鱼丸色泽无负面影响,同时能较好保持鱼丸冷藏期间感官特性、色值、凝胶强度、硬度及弹性。对照组和超高压组鱼丸的菌落总数分别在冷藏的第21天和第56天超出105 CFU/g;随冷藏时间延长,对照组鱼丸感官评分明显下降,贮藏14 d后产生异味,第21天时感官已不可接受;超高压组鱼丸感官评分在贮藏35 d内均无明显变化,其中300 MPa处理5 min组在冷藏49 d后感官评分仍在5 分以上,但第56天时感官不可接受。综合考虑,对带鱼鱼丸进行300 MPa超高压处理5 min,可延长其冷藏货架期约35 d。该结果可以为超高压技术在鱼糜制品保鲜中的应用提供依据。

关键词: 超高压;带鱼鱼丸;保鲜;货架期

Abstract: To extend the shelf life of hairtail fish balls, this work was undertaken to evaluate the effect of ultra-high pressure (UHP) on the quality preservation of hairtail (Trichiurus haumela) fish balls during refrigerated storage. Hairtail fish balls were treated at 250, 300 or 350 MPa for 5 min. The total bacterial count (TBC), total volatile base nitrogen (TVB-N) content, pH, sensory score, color values, gel strength, and textural parameters of fish balls were measured during refrigerated storage. The results indicated that UHP treatment could significantly decrease the TBC and TVB-N content, and slowed down the increase in pH of fish balls. Furthermore, UHP treatment had no negative effects on the color while maintaining the sensory properties, color values, gel strength, hardness and springiness of fish balls during refrigerated storage. TBC in the control and UHP-treated samples exceeded 105 CFU/g on days 21 and 56, respectively. The sensory score of fish balls in the control group decreased significantly with storage time, off-odor appeared on day 14, and the sensory quality became unacceptable on day 21. There was no significant change in the sensory score of the UHP-treated group within 35 days of storage. The sensory score of the sample treated at 300 MPa for 5 min was still more than 5 on day 49, but became unacceptable on day 56. Overall, the shelf life of fish balls could be extended by approximately 35 days upon UHP treatment at 300 MPa for 5 min, which will provide a basis for the application of UHP to the quality preservation of surimi products.

Key words: ultra-high pressure; hairtail fish balls; preservation; shelf life

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