超高压处理对冷藏鲈鱼片品质及组织结构变化的影响

赵宏强; 吴金鑫; 张苑怡; 蓝蔚青; 刘书成; 孙晓红; 谢晶

doi:10.11858/gywlxb.2017.04.019

超高压处理对冷藏鲈鱼片品质及组织结构变化的影响

doi: 10.11858/gywlxb.2017.04.019

赵宏强^1,,
吴金鑫¹,
张苑怡¹,
蓝蔚青^1,*, ,,
刘书成²,
孙晓红¹,
谢晶^1,*, ,

1.
上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，上海 201306
2.
广东海洋大学食品科技学院，广东湛江 524088

基金项目:

农业部海水鱼产业体系保鲜与贮运岗位科学家资助项目

广东海洋大学广东省水产品加工与安全重点实验室开放课题 GDPKLAPPS1504

上海市科委工程中心能力提升项目 16DZ2280300

详细信息

作者简介:
赵宏强(1990—), 男，硕士研究生，主要从事水产品保鲜技术研究.E-mail:374990969@qq.com

通讯作者:
蓝蔚青(1977—), 男，博士，高级工程师，主要从事食品冷冻与冷藏研究.E-mail:wqlan@shou.edu.cn

谢晶(1968—), 女，博士，教授，博士生导师，主要从事食品冷冻与冷藏研究. E-mail:jxie@shou.edu.cn

中图分类号: O521.9;S983
计量
- 文章访问数: 6648
- HTML全文浏览量: 2195
- PDF下载量: 501
出版历程
- 收稿日期: 2017-04-03
- 修回日期: 2017-04-17

Effect of High Pressure Processing on Quality and Structure of Lateolabrax Japonicus Fillets during Cold Storage

1.
College of Food Science & Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China
2.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

摘要

摘要: 为研究超高压处理对冷藏鲈鱼片品质及组织结构变化的影响，将新鲜鲈鱼片经不同超高压(200、250、300MPa，保压时间9min)处理后，置于4℃条件下贮藏。分别于0、4、8、11、13、15d进行样品的理化指标(pH值、硬度、持水力、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值)和微生物指标(菌落总数)测定，并结合低场核磁共振技术表征其水分迁移状态，辅以外观及微观结构观察，进行指标间的相关性分析，以综合评价超高压处理对冷藏鲈鱼片品质及组织结构变化的影响。结果显示：随着贮藏时间的延长，样品的pH值呈先降后升的变化趋势，压力大小与pH值变化正相关，与硬度值、持水力负相关；超高压处理能抑制样品的TBA值、TVB-N值及菌落总数的上升，压力越高，抑制效果越显著。低场核磁共振技术结合持水力数据显示：超高压处理后鱼肉水分迁移变化明显；随着压力的增大，鱼肉样品表面呈乳白色，蒸煮效果显著。观察样品肌肉组织的微观结构得出，经超高压处理后，鱼体肌肉组织变得模糊，肌纤维结构紧致无序，其中300MPa处理组样品呈明显凝胶状。超高压处理能抑制样品的脂肪氧化和微生物生长，但会对样品外观、色泽及持水力产生不利影响。进行指标间的相关性分析得到，TVB-N、TBA值和菌落总数能作为判断鲈鱼鲜度的重要指标。比较各组别间的结果差异性，以250MPa、9min超高压处理的综合评价效果相对较好，能使鲈鱼片的冷藏货架期至少延长4d。
- 超高压 /
- 鲈鱼 /
- 冷藏 /
- 品质变化 /
- 结构变化
Abstract: In the present work, to investigate the effects of high pressure processing (HPP) treatment on the quality and structure of the perch (Lateolabrax japonicas) fillets during cold storage, we treated samples with different HPP conditions (200, 250 and 300MPa for 9min) and then stored them at 4℃ respectively after having them washed and drained.To evaluate the structure of Lateolabrax japonicas fillets, we measured their physiochemical parameters, including pH value, hardness, water holding capacity (WHC), thiobar-bituric acid (TBA) value and total volatile basic nitrogen (TVB-N) value, and their microorganism parameter—total viable count (TVC) at 0, 4, 8, 11, 13, 15d, and estimated the water transfer by low field-nuclear magnetic resonance (LF-NMR), observed the appearance and microstructure, and analyzed the correlation among the parameters of each group respectively.The results show that the pressure is positively correlated with the change of hardness, TBA, TVB-N, TVC value and negatively correlated with the pH value and WHC.The higher the pressure, the stronger the effects.The results of LF-NMR combined with the WHC analysis also prove the water mobility of the samples and the severe loss of free water under HPP treatments, and the samples exhibited a remarkably milky and cooking-like appearance.The results of microstructural observation for the HPP treated samples indicate that the tissue of the fish muscle becomes blurred and the structure of the muscle fibers compact disorderly, especially for the 300MPa treated sample.It is shown that HPP can extend the shelf life of Lateolabrax japonicus fillets during cold storage for at least 4d and the optimal condition is 250MPa, 9min on the whole.
- high pressure processing (HPP) /
- Lateolabrax japonicus /
- cold storage /
- quality change /
- structural change

HTML全文

图 1 超高压处理对冷藏鲈鱼片pH值变化的影响

Figure 1. Effect of HPP on pH value in Lateolabrax japonicas fillets during cold storage

下载: 全尺寸图片幻灯片

图 2 超高压处理对冷藏鲈鱼片持水力变化的影响

Figure 2. Effect of HPP on WHC of Lateolabrax japonicas fillets during cold storage

下载: 全尺寸图片幻灯片

图 3 超高压处理对冷藏鲈鱼片TVB-N值变化的影响

Figure 3. Effect of HPP on TVB-N value of Lateolabrax japonicas fillets during cold storage

下载: 全尺寸图片幻灯片

图 4 超高压处理对冷藏鲈鱼片TVC值变化的影响

Figure 4. Effect of HPP on TVC value of Lateolabrax japonicas fillets during cold storage

下载: 全尺寸图片幻灯片

图 5 超高压处理对冷藏鲈鱼片弛豫时间(T₂)的影响

Figure 5. Effect of HPP for T₂ relaxation time in Lateolabrax japonicas fillets during cold storage

下载: 全尺寸图片幻灯片

图 6 超高压处理后冷藏鲈鱼片的核磁共振伪彩图(0d)

Figure 6. Effect of HPP on pseudo color of ¹H MRI of Lateolabrax japonicas fillets (0d)

下载: 全尺寸图片幻灯片

图 7 超高压处理对冷藏鲈鱼片外观的影响(0d)

Figure 7. Effect of HPP on appearance of Lateolabrax japonicas fillets during cold storage (0d)

下载: 全尺寸图片幻灯片

图 8 超高压处理对冷藏鲈鱼片微观结构变化的影响(0d，放大率：6000)

Figure 8. Effect of HPP on microstructure of Lateolabrax japonicas fillets during cold storage (0d, magnification:6000)

下载: 全尺寸图片幻灯片

表 1 超高压处理对冷藏鲈鱼片硬度变化的影响

Table 1. Effect of HPP on hardness of Lateolabrax japonicas fillets during cold storage

Storage days/ (d)	Hardness/(N)
Storage days/ (d)	0.1MPa	200MPa HPP	250MPa HPP	300MPa HPP
0	12.31±0.49^aC	16.15±0.68^aB	16.93±0.70^aAB	18.18±0.96^aA
4	11.19±1.21^aB	12.68±1.33^bcB	15.31±0.71^bA	16.08±0.53^bA
8	11.27±2.41^aB	13.79±1.57^bAB	15.02±0.78^bA	16.52±1.20^bA
11	10.34±0.73^abC	11.37±0.73^cBC	12.07±0.71^cB	13.45±0.77^cA
13	8.64±0.50^bA	8.74±0.93^dA	9.10±1.10^dA	10.17±0.77^dA
15	6.64±0.07^bAB	7.64±0.90^dA	6.13±0.92^eB	7.69±0.19^eA

下载: 导出CSV

表 2 超高压处理对冷藏鲈鱼片TBA值变化的影响

Table 2. Effect of HPP on TBA value of Lateolabrax japonicas fillets during cold storage

Storage days/ (d)	TBA value/(mg/kg)
Storage days/ (d)	0.1MPa	200MPa HPP	250MPa HPP	300MPa HPP
0	0.37±0.03^dA	0.43±0.10^cA	0.43±0.04^bA	0.46±0.15^bcA
4	0.59±0.02^cdA	0.51±0.03^cA	0.68±0.04^bA	0.25±0.09^cB
8	0.78±0.06^bcA	0.62±0.06^bcA	0.62±0.03^bA	0.40±0.05^bcB
11	0.81±0.02^bcA	0.77±0.07^bA	0.61±0.09^bA	0.63±0.05^abA
13	1.01±0.06^bA	0.82±0.12^bA	0.80±0.23^bA	0.79±0.03^aA
15	2.10±0.22^aA	1.29±0.05^aB	1.24±0.14^aBC	0.83±0.03^aC

下载: 导出CSV

表 3 样品贮藏期间各指标相关性的分析

Table 3. Correlation analysis among parameters of each group during cold storage

Group	Variables	TVB-N	pH	TBA	WHC	TVC	Hardness
0.1MPa	TVB-N	1.000	0.822^**	0.806^**	0.935^**	0.951^**	-0.579*
	pH		1.000	0.784^**	-0.652^**	0.765^**	-0.280
	TBA			1.000	-0.691^**	0.829^**	-0.701^**
	WHC				1.000	-0.921^**	0.682^**
	TVC					1.000	-0.672^**
	Hardness						1.000
200MPa	TVB-N	1.000	0.667^**	0.834^**	-0.835^**	0.927^**	-0.777^**
	pH		1.000	0.654^**	-0.294^**	0.522^**	-0.699^**
	TBA			1.000	-0.729^**	0.811^**	-0.717^**
	WHC				1.000	-0.924^**	0.627^**
	TVC					1.000	-0.748^**
	Hardness						1.000
250MPa	TVB-N	1.000	0.546*	0.645^**	-0.835^**	0.880^**	-0.390^**
	pH		1.000	0.232^**	0.017	0.251	-0.468
	TBA			1.000	-0.627^**	0.718^**	-0.431
	WHC				1.000	-0.907^**	-0.109
	TVC					1.000	-0.355
	Hardness						1.000
300MPa	TVB-N	1.000	0.428	0.758^**	-0.600^**	0.793^**	-0.522*
	pH		1.000	0.581*	0.340	0.112	-0.512*
	TBA			1.000	-0.331	0.588*	-0.391
	WHC				1.000	-0.848^**	0.267
	TVC					1.000	-0.125
	Hardness						1.000

下载: 导出CSV

参考文献(37)

[1]	邓锦峰, 王安利, 周初霞, 等.鲈鱼的营养研究进展[J].饲料工业, 2006, 27(10):59-60. doi: 10.3969/j.issn.1001-991X.2006.10.017
[2]	许世闯, 徐宝才, 奚秀秀, 等.超高压技术及其在食品中的应用进展[J].河南工业大学学报(自然科学版), 2016, 37(5):111-116. http://d.old.wanfangdata.com.cn/Periodical/zzlsxyxb201605020 XU S C, XU B C, XI X X, et al.Ultrahigh pressure technology and its application progress in food[J]. Journal of Henan University of Technology (Natural Science Edition), 2016, 37(5):111-116. http://d.old.wanfangdata.com.cn/Periodical/zzlsxyxb201605020
[3]	夏远景, 薄纯智, 张胜勇, 等.超高压食品处理技术[J].食品与药品, 2006, 8(2A):62-67. http://d.old.wanfangdata.com.cn/Periodical/sdspkj200602022 XIA Y J, BO C Z, ZHANG S Y, et al.High pressure technology for food processing[J]. Food and Drug, 2006, 8(2A):62-67. http://d.old.wanfangdata.com.cn/Periodical/sdspkj200602022
[4]	CRUZ-ROMERO M, KELLY A L, KERRY J P.Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas)[J]. Innovat Food Sci Emerg Tech, 2007, 8(1):30-38. doi: 10.1016/j.ifset.2006.05.002
[5]	KARIM N U, KENNEDY T, LINTON M, et al.Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice[J]. Food Control, 2011, 22:476-484. doi: 10.1016/j.foodcont.2010.09.030
[6]	杨茜, 谢晶.超高压对冷藏带鱼段的保鲜效果[J].食品与发酵工业, 2015, 41(6):200-206. http://d.old.wanfangdata.com.cn/Periodical/spyfx201506038
[7]	ERKAN N, ÜRETENER G, ALPAS H, et al.The effect of different high pressure conditions on the quality and shelf life of cold-smoked fish[J]. Innovat Food Sci Emerg Tech, 2011, 12(2):104-110. doi: 10.1016/j.ifset.2010.12.004
[8]	TRUONG B Q, BUCKOW R, NGUYEN M H, et al.High pressure processing of barramundi (Lates calcarifer) muscle before freezing:the effects on selected physicochemical properties during frozen storage[J]. J Food Eng, 2016, 169:72-78. doi: 10.1016/j.jfoodeng.2015.08.020
[9]	RUIZ-CAPILLAS C, MORAL A.Sensory and biochemical aspects of quality of whole bigeye tuna (Thunnus obesus) during bulk storage in controlled atmospheres[J]. Food Chem, 2005, 89(3):347-354. doi: 10.1016/j.foodchem.2004.02.041
[10]	李念文, 汤元睿, 谢晶, 等.物流过程中大眼金枪鱼(Thunnus obesus)的品质变化[J].食品科学, 2013, 34(14):319-323. doi: 10.7506/spkx1002-6630-201314067 LI N W, TANG Y R, XIE J, et al.Physicochemical quality properties of thunnus obesus during logistical process[J]. Food Science, 2013, 34(14):319-323. doi: 10.7506/spkx1002-6630-201314067
[11]	SALIH A M, SMITH D M, PRICE J F, et al.Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry[J]. Poultry Sci, 1987, 66(9):1483-1488. doi: 10.3382/ps.0661483
[12]	食品安全国家标准: 食品中挥发性盐基氮的测定: GB 5009.228－2016[S].北京: 中华人民共和国农业部, 2016.
[13]	食品安全国家标准: 食品微生物学检验菌落总数测定: GB 4789.2－2010[S].北京: 中华人民共和国卫生部, 2010.
[14]	姜晓文, 韩剑众.生鲜猪肉持水性的核磁共振研究[J].食品工业科技, 2009(7):128-130. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=SciencePaper201303040000611887 JIANG X W, HAN J Z.LF-NMR studies of water-holding capacity in fresh meat[J]. Science and Technology of Food Industry, 2009(7):128-130. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=SciencePaper201303040000611887
[15]	LIU J J, ZHU K K, YE T, et al.Influence of konjac glucomannan on gelling properties and water state in egg white protein gel[J]. Food Res Int, 2013, 51:437-443 doi: 10.1016/j.foodres.2013.01.002
[16]	马海建, 施文正, 宋洁, 等.超高压处理对草鱼鱼肉品质的影响[J].现代食品科技, 2015, 31(12):283-290. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=D01094246 MA H J, SHI W Z, SONG J, et al.Effects of ultra-high pressure treatment on the quality of grass carp[J]. Modern Food Science and Technology, 2015, 31(12):283-290. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=D01094246
[17]	王婷, 车旭, 杜若源, 等.银杏叶提取液对冰藏鲳鱼品质变化的影响[J].食品工业科技, 2016, 37(3):323-328. http://d.old.wanfangdata.com.cn/Periodical/spgykj201603072 WANG T, CHE X, DU R Y, et al.Effect of ginkgo biloba leaves extract on the quality of pomfret (Pampus argenteus) during ice storage[J]. Science and Technology of Food Industry, 2016, 37(3):323-328. http://d.old.wanfangdata.com.cn/Periodical/spgykj201603072
[18]	徐永霞, 刘滢, 张朝敏, 等.超高压处理对冷藏鲈鱼品质的影响[J].食品与发酵工业, 2015, 41(1):85-89. http://d.old.wanfangdata.com.cn/Periodical/spyfx201501017
[19]	郑捷, 尚校兰, 刘安军.超高压处理对海鲈鱼鱼肉凝胶形成作用的研究[J].食品科学, 2013, 34(19):88-92. doi: 10.7506/spkx1002-6630-201319020 ZHENG J, SHANG X L, LIU A J.Effect of high pressure treatment on gel formation of sea bass skeletal muscle[J]. Food Science, 2013, 34(19):88-92. doi: 10.7506/spkx1002-6630-201319020
[20]	RAMIREZ-SUAREZ J C, MORRISSEY M T.Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle[J]. Innovat Food Sci Emerg Tech, 2006(7):19-27. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=b8983ccaf6b611d305b27b64f6861d57
[21]	李学英, 刘会省, 杨宪时, 等.冻藏温度对南极磷虾品质变化的影响[J].现代食品科技, 2014, 30(6):191-195. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=SciencePaper201407310000017579 LI X Y, LIU H X, YANG X S, et al.Effects of temperature on the quality of Antarctic krill (Euphausia superba) during frozen storage[J]. Modern Food Science and Technology, 2014, 30(6):191-195. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=SciencePaper201407310000017579
[22]	甘晓玲.超高压处理对南美白对虾虾仁的品质影响[D].杭州: 浙江大学, 2012.
[23]	LAKSHMANAN R, PARKINSON J A, PIGGOTT J R.High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar)[J]. LWT-Food Sci Tech, 2007, 40(3):544-551. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=aab6e14f3ea69e640d7c04a713eb811c
[24]	雒莎莎.超高压处理对鳙鱼品质的影响[D].杭州: 浙江大学, 2012: 25-26.
[25]	TEIXEIRA B, MARQUES A, MENDES R, et al.Effects of high-pressure processing on the quality of sea bass (Dicentrarchus Labrax) fillets during refrigerated storage[J]. Food Bioprocess Tech, 2014, 7(5):1333-1343. doi: 10.1007/s11947-013-1170-0
[26]	SENTURK T, ALPAS H.Effect of high hydrostatic pressure treatment (HHPT) on quality and shelf life of Atlantic mackerel (Scomber scombrus)[J]. Food Bioprocess Tech, 2013, 6(9):2306-2318. doi: 10.1007/s11947-012-0943-1
[27]	刘明爽, 李婷婷, 马艳, 等.真空包装鲈鱼片在冷藏与微冻贮藏过程中的新鲜度评价[J].食品科学, 2016, 37(2):201-213. http://d.old.wanfangdata.com.cn/Periodical/spkx201602037 LIU M S, LI T T, MA Y, et al.Freshness evaluation of vacuum packaged perch fillets during refrigeration and partial freezing[J]. Food Science, 2016, 37(2):201-213. http://d.old.wanfangdata.com.cn/Periodical/spkx201602037
[28]	International Commission on Microbiological Specifications for Foods (ICMSF).Microorganisms in foods 6: microbial ecology of food commodities[M]. 2nd ed.US: Springer, 2005.
[29]	BINDU J, GINSON J, KAMALAKANTH C K, et al.Physicochemical changes in high pressure treated Indian whiteprawn (Fenneropenaeus indicus) during chill storage[J]. Innovat Food Sci Emerg Tech, 2013, 17:37-42. doi: 10.1016/j.ifset.2012.10.003
[30]	夏敏敏.超高压处理对海参泡发及其品质的影响[D].济南: 齐鲁工业大学, 2014: 36-37. http://cdmd.cnki.com.cn/Article/CDMD-10431-1014246673.htm
[31]	AL-DAQAL M M, BAZARAA W A.Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria[J]. J Food Prot, 1999, 62(1):51-56. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=899397450f0959bdcfe1e54af126e665
[32]	HUANG H W, LUNG H M, YANG B B, et al.Responses of microorganisms to high hydrostatic pressure processing[J]. Food Control, 2014, 40:250-259. doi: 10.1016/j.foodcont.2013.12.007
[33]	HSU C P, HUANG H W, WANG C Y.Effects of high-pressure processing on the quality of chopped raw octopus[J]. LWT-Food Sci Tech, 2014, 56(2):303-308. doi: 10.1016/j.lwt.2013.11.025
[34]	SHAO J H, DENG Y M, JIA N, et al.Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition[J]. Food Chem, 2016, 200(1):308-314. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=823b904371dff3cb2708847f3d3f5bc0
[35]	李侠, 孙圳, 杨方威, 等.适宜冻结温度保持牛肉蛋白稳定性抑制水分态变[J].农业工程学报, 2015, 31(23):238-245. doi: 10.11975/j.issn.1002-6819.2015.23.032 LI X, SUN Z, YANG F W, et al.Appropriate freezing temperature to maintain beef protein stability and inhibit myowater state changes[J]. Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(23):238-245. doi: 10.11975/j.issn.1002-6819.2015.23.032
[36]	CHEFTEL J C, CULIOLI J.Effects of high pressure on meat:a review[J]. Meat Sci, 1997, 46(3):211-236. doi: 10.1016/S0309-1740(97)00017-X
[37]	杨华, 陆森超, 张慧恩, 等.超高压处理对养殖大黄鱼风味及品质的影响[J].食品科学, 2014, 35(16):244-249. doi: 10.7506/spkx1002-6630-201416047 YANG H, LU S C, ZHANG H E, et al.Effects of high hydrostatic pressure processing on the flavor and quality of cultured yellow croaker (Pseudosciaena crocea)[J]. Food Science, 2014, 35(16):244-249. doi: 10.7506/spkx1002-6630-201416047