超高压结合竹醋液处理对冷藏鲈鱼片品质和蛋白特性的影响

蓝蔚青 陈梦玲 孙晓红 赵宏强 谢晶

蓝蔚青, 陈梦玲, 孙晓红, 赵宏强, 谢晶. 超高压结合竹醋液处理对冷藏鲈鱼片品质和蛋白特性的影响[J]. 高压物理学报, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609
引用本文: 蓝蔚青, 陈梦玲, 孙晓红, 赵宏强, 谢晶. 超高压结合竹醋液处理对冷藏鲈鱼片品质和蛋白特性的影响[J]. 高压物理学报, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609
LAN Weiqing, CHEN Mengling, SUN Xiaohong, ZHAO Hongqiang, XIE Jing. Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage[J]. Chinese Journal of High Pressure Physics, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609
Citation: LAN Weiqing, CHEN Mengling, SUN Xiaohong, ZHAO Hongqiang, XIE Jing. Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage[J]. Chinese Journal of High Pressure Physics, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609

超高压结合竹醋液处理对冷藏鲈鱼片品质和蛋白特性的影响

doi: 10.11858/gywlxb.20180609
基金项目: 农业部海水鱼产业体系(CARS-47);2016年上海市科技兴农重点攻关项目(沪农科攻字(2016)第1-1号);上海市科委平台能力建设项目(16DZ2280300);上海市科委公共服务平台建设项目(17DZ2293400)
详细信息
    作者简介:

    蓝蔚青(1977-),男,博士,高级工程师,主要从事水产品保鲜技术研究.E-mail: wqlan@shou.edu.cn

    通讯作者:

    孙晓红(1978-),女,博士,教授,主要从事食品品质控制技术研究.E-mail: xhsun@shou.edu.cn

    谢 晶(1968-),女,博士,教授,主要从事水产品保鲜技术研究.E-mail: jxie@shou.edu.cn

  • 中图分类号: S983; O521.9

Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage

  • 摘要: 为分析超高压结合竹醋液处理对冷藏鲈鱼片品质变化与蛋白特性的影响,将鲈鱼片分别用0%、1%、2%和3%竹醋液浸渍后,进行250 MPa、9 min超高压处理,随后置于4 ℃贮藏。分别在第0、4、8、12、14、16、18 d对各组样品进行理化指标(色差、pH值、电导率、TVB-N值)、感官及蛋白质特性(肌动球蛋白含量、总巯基含量、TCA可溶性寡肽溶出量)分析,综合评价不同处理方式对冷藏鲈鱼片品质与蛋白特性的影响。分析结果表明:超高压结合3%竹醋液处理后,鲈鱼片的TVB-N值在贮藏末期(18 d)达(31.88±1.33) mgN/100 g,明显低于超高压冷藏对照组样品(44.77±1.89) mgN/100 g;此外,该处理方式还能延缓样品pH值变化和电导率的升高;蛋白特性指标显示该处理同时显著减缓了样品中蛋白质的降解变性,并维持其良好特性。因此,超高压结合竹醋液处理能够明显改善鲈鱼片的综合品质并维持其蛋白特性,其中超高压结合3%竹醋液处理的效果最优,能使冷藏鲈鱼片的货架期至少延长4 d。

     

  • 图  超高压结合竹醋液处理对冷藏鲈鱼片pH值的影响

    Figure  1.  Effects of HHP with BV on the change of pH value in Lateolabrax japonicas fillets during refrigerated storage

    图  超高压结合竹醋液处理对冷藏鲈鱼片电导率的影响

    Figure  2.  Effects of HHP with BV on the change of electrical conductivity value in Lateolabrax japonicas fillets during refrigerated storage

    图  超高压结合竹醋液处理对冷藏鲈鱼片TVB-N值变化的影响

    Figure  3.  Effects of HHP with BV on the change of TVB-N value in Lateolabrax japonicas fillets during refrigerated storage

    图  超高压结合竹醋液处理对冷藏鲈鱼片感官分值变化的影响

    Figure  4.  Effects of HHP with BV on the change of sensory score in Lateolabrax japonicas fillets during refrigerated storage

    图  超高压结合竹醋液处理对冷藏鲈鱼片盐溶性蛋白含量变化的影响

    Figure  5.  Effects of HHP with BV on the change of salt soluble actomyosin content in Lateolabrax japonicas fillets during refrigerated storage

    图  超高压结合竹醋液处理对冷藏鲈鱼片总巯基含量变化的影响

    Figure  6.  Effects of HHP with BV on the change of total –SH value in Lateolabrax japonicas fillets during refrigerated storage

    图  超高压结合竹醋液处理对冷藏鲈鱼片TCA 可溶性肽含量变化的影响

    Figure  7.  Effects of HHP with BV on the change of TCA-soluble peptide content in Lateolabrax japonicas fillets during refrigerated storage

    表  1  鲈鱼QIM感官评价表

    Table  1.   QIM scheme for sensory evaluation standards of Lateolabrax japonicus

    QI value Sensory description
    Color Odour Texture
    0 Normal color Neutral Rubbery
    1 Color turned white Slight Fishy Malleable
    2 Pale color Heavily fishy Soft
    下载: 导出CSV

    表  2  超高压结合竹醋液处理对冷藏鲈鱼片色差变化的影响

    Table  2.   Effect of HHP with BV on the change of L* value of Lateolabrax japonicas fillets during refrigerated storage

    Storage time/d L* value
    HHP HHP+1%BV HHP+2%BV HHP+3%BV
    0 54.72±1.375bcC 62.31±0.382abA 59.75±0.144aB 59.96±0.168bcB
    4 61.59±4.758abA 57.95±1.846bA 56.81±1.621aA 60.10±1.387bcA
    8 61.28±6.349abA 60.27±1.353abA 59.56±2.768aA 56.55±2.180cA
    12 62.64±0.526aAB 58.47±0.210bB 60.99±3.173aB 66.14±3.486aA
    14 53.57±1.326cC 64.70±1.812aA 58.97±3.627aB 65.74±1.006aA
    16 60.14±5.480abcA 62.53±2.249abA 57.99±1.134aA 60.67±4.771abcA
    18 61.65±1.522abA 60.43±6.603abA 57.88±1.680aA 59.71±4.329abA
    下载: 导出CSV
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