Effect of High Pressure Processing on Quality and Structure of Lateolabrax Japonicus Fillets during Cold Storage
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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。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.
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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) 0.1MPa 200MPa HPP 250MPa HPP 300MPa HPP 0 12.31±0.49aC 16.15±0.68aB 16.93±0.70aAB 18.18±0.96aA 4 11.19±1.21aB 12.68±1.33bcB 15.31±0.71bA 16.08±0.53bA 8 11.27±2.41aB 13.79±1.57bAB 15.02±0.78bA 16.52±1.20bA 11 10.34±0.73abC 11.37±0.73cBC 12.07±0.71cB 13.45±0.77cA 13 8.64±0.50bA 8.74±0.93dA 9.10±1.10dA 10.17±0.77dA 15 6.64±0.07bAB 7.64±0.90dA 6.13±0.92eB 7.69±0.19eA 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) 0.1MPa 200MPa HPP 250MPa HPP 300MPa HPP 0 0.37±0.03dA 0.43±0.10cA 0.43±0.04bA 0.46±0.15bcA 4 0.59±0.02cdA 0.51±0.03cA 0.68±0.04bA 0.25±0.09cB 8 0.78±0.06bcA 0.62±0.06bcA 0.62±0.03bA 0.40±0.05bcB 11 0.81±0.02bcA 0.77±0.07bA 0.61±0.09bA 0.63±0.05abA 13 1.01±0.06bA 0.82±0.12bA 0.80±0.23bA 0.79±0.03aA 15 2.10±0.22aA 1.29±0.05aB 1.24±0.14aBC 0.83±0.03aC 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 -
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