杂交鲟和金鲳鱼块非冻贮藏过程鲜度变化研究
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摘要
目的考察杂交鲟和釐鲳鱼块非冻贮藏过程中鲜度和品质变化规律,确定最适非冻贮藏条件。方法取中段新鲜鲟鱼肉,去皮后切块;冰鲜釐鲳鱼,取肉切块。将2种鱼块分别在4、-1和-3℃迚行贮藏,定期取样,采用微量扩散法测定鱼肉中的挥发性盐基氮(total volatile basic nitrogen, TVB-N)、高效液相色谱法测定ATP相关化合物含量、电极法测pH、分光光度计法测定硫代巴比妥酸值(thiobarbituric acid reactive substances, TBARS)值,来评价鱼肉鲜度。结果新鲜鲳鱼初始TVB-N、肌苷(inosine,Hx R)、次黄嘌呤(hypoxanthine,Hx)、肌苷酸(inosine monophosphate,IMP)含量及K值均比鲟鱼高,两者初始p H和TBARS值相近。根据TVB-N值, 4、-1和-3℃条件下鲟鱼和鲳鱼块的货架期分别为9 d(鲳鱼一级鲜度期为4 d)、33～36 d(鲳鱼一级鲜度期为15～18 d)、40～45 d以上(鲳鱼一级鲜度期为33～36 d);但根据K值,鲟鱼的货架期则比上述对应温度下的货架期长而鲳鱼货架期则明显缩短。总体上,鲟鱼各鲜度指标变化均比较缓慢,鲳鱼鲜度在4、-1℃的下降速度均比鲟鱼快,但在-3℃则与鲟鱼接近。随着贮藏温度的降低,两鱼贮藏品质均有明显提升,只有脂肪氧化程度无明显降低。对于鲳鱼,-3℃贮藏品质显著优于4和-1℃,而鲟鱼块在-1和-3℃的贮藏品质差异则不如鲳鱼明显。结论 K值不适合用于评价鲟鱼的鲜度,但能够在TVB-N基础上迚一步将一级鲜度期鲳鱼的鲜度迚行更为准确的鲜度分级。新鲜鲳鱼贮藏品质相对鲟鱼而言更易劣变,鲳鱼块的最适非冻贮藏条件为-3℃,而-1℃则是适于鲟鱼的非冻贮藏斱式。
Objective To investigate the freshness change of hybrid sturgeon(HS) and golden pompano(GP) fillet,compare the storage quality profile during non-frozen storage and determine the optimal storage condition for both 2 species of fish. Methods Middle part of fresh HS was cut, peeled and divided into fillets. Iced GP was also filleted. All the fillets were stored at 4,-1,-3 ℃, respectively. Samples were taken regularly to evaluate the freshness. TVB-N was assayed by micro diffusion method. ATP relevant compound was quantified by HPLC, pH was determined by electrode and TBARS was assayed by spectrophotometric method. Results Initial levels of TVB-N, HxR, Hx, IMP, and K value in GP fillet were higher than those of HS. The initial pH and TBARS value of 2 species were similar. At 4,-1,-3 ℃, the shelf of HS and GP fillet was 9 d(first grade period lasted 4 d for GP), 33-36 d(first grade period lasted 15-18 d for GP), and more than 40-45 d(first grade period lasted 33-36 d for GP), respectively. But according to K value, shelf life of HS was much longer, but shelf life of GP was shortened obviously comparing with that of the above corresponding data. On a whole, changes of the above freshness indexes in HS were relatively steady comparing with those of GP. At 4 and-1 ℃, freshness deterioration rate of GP fillet was much quicker than HS, but similar with HS at-3 ℃. With the decrease of storage temperature, storage quality of both 2 species increased obviously except the lipid oxidation level. For GP, storage quality at-3 ℃ was much better than that at 4 and-1 ℃. The quality difference between-1 and-3 ℃ for HS was not so obvious as that of GP. Conclusion K value might not fit for the freshness evaluation of HS, but could grade more correctively the freshness of GP fillet during the period of first grade judged according to TVB-N value. Quality of fresh GP was more prone to deterioration comparing with HS, optimal condition of non-frozen storage for GP was-3 ℃, and-1 ℃ was fit for non-frozen storage of HS.
Objective To investigate the freshness change of hybrid sturgeon(HS) and golden pompano(GP) fillet,compare the storage quality profile during non-frozen storage and determine the optimal storage condition for both 2 species of fish. Methods Middle part of fresh HS was cut, peeled and divided into fillets. Iced GP was also filleted. All the fillets were stored at 4,-1,-3 ℃, respectively. Samples were taken regularly to evaluate the freshness. TVB-N was assayed by micro diffusion method. ATP relevant compound was quantified by HPLC, pH was determined by electrode and TBARS was assayed by spectrophotometric method. Results Initial levels of TVB-N, HxR, Hx, IMP, and K value in GP fillet were higher than those of HS. The initial pH and TBARS value of 2 species were similar. At 4,-1,-3 ℃, the shelf of HS and GP fillet was 9 d(first grade period lasted 4 d for GP), 33-36 d(first grade period lasted 15-18 d for GP), and more than 40-45 d(first grade period lasted 33-36 d for GP), respectively. But according to K value, shelf life of HS was much longer, but shelf life of GP was shortened obviously comparing with that of the above corresponding data. On a whole, changes of the above freshness indexes in HS were relatively steady comparing with those of GP. At 4 and-1 ℃, freshness deterioration rate of GP fillet was much quicker than HS, but similar with HS at-3 ℃. With the decrease of storage temperature, storage quality of both 2 species increased obviously except the lipid oxidation level. For GP, storage quality at-3 ℃ was much better than that at 4 and-1 ℃. The quality difference between-1 and-3 ℃ for HS was not so obvious as that of GP. Conclusion K value might not fit for the freshness evaluation of HS, but could grade more correctively the freshness of GP fillet during the period of first grade judged according to TVB-N value. Quality of fresh GP was more prone to deterioration comparing with HS, optimal condition of non-frozen storage for GP was-3 ℃, and-1 ℃ was fit for non-frozen storage of HS.
引文
[1]农业农村部渔业渔政管理局,全国水产技术推广总站,中国水产学会编制.中国渔业统计年鉴[M].北京:中国农业出版社,2017.Ministry of agriculture and rural fisheries bureau.National fishery technical extension center.Chinese society of fisheries compiled.Chinese fishery statistical yearbook[M].Beijing:Chinese Agriculture Press,2017.
[2]王念民,杨贵强,彭涛,等.三种鲟鱼及其杂交种肌肉营养成分分析[J].吉林农业大学学报,2010,(s1):53-56.Wang NM,Yang GQ,Peng T,et al.Analysis on muscle nutritive components of three kinds of sturgeons and their hybrids[J].J Jilin Agric Univ,2010,(s1):53-56.
[3]戴梓茹,钟秋平,林美芳,等.釐鲳鱼营养成分分析与评价[J].食品工业科技,2013,34(1):347-350Dai XR,Zhong QP,Lin MF,et al.Nutritional component analysis and quality evaluation of golden pompano[J].Sci Technol Food Ind,2013,34(1):347-350
[4]GB 5009.228-2016食品安全国家标准食品中挥发性盐基氮的测定[S].GB 5009.228-2016 National food safety standard-Determination of the total volatile basic nitrogen in fishery products[S].
[5]SC/T 3048-2014中华人民共和国水产行业标准鱼类鲜度指标K值的测定高效液相色谱法[S].SC/T 3048-2014 National aquatic industry standard-Determination of Kvalue as fishery freshness index-High performance liquid chromatography[S].
[6]Li D,Qin N,Zhang L,et al.Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp(Cyprinus carpio)fillets stored at 4℃:An in vivo study[J].Food Chem,2016,(211):812-818.
[7]GB 5009.237-2016食品安全国家标准食品pH值的测定[S].GB 5009.237-2016 National food safety standard-Determination of the pHof food[S].
[8]Khan MA,Parrish CC,Shahidi F.Quality indicators of cultured Newfoundland blue mussels(Mytilus edulis)during storage on ice:microbial growth,pH,lipid oxidation,chemical composition characteristics,and microbial fatty acid contents[J].J Agric Food Chem,2005,53(18):7067-7073.
[9]杨宪时,许钟,肖琳琳.水产食品特定腐败菌与货架期的预测和延长[J].水产学报,2004,28(1):106-111.Yang XS,Xu Z,Xiao LL.Specific spoilage organisms from aquatic product and prediction and prolongation of the shelf life[J].J Fish Chin,2004,28(1):106-111.
[10]季晓彤,年益莹,薛鹏,等.二氧化氯对鲳鱼微冻贮藏品质的影响[J].肉类研究,2018,32(2):46-51.Ji XT,Nian YY,Xue P,et al.Effect of chlorine dioxide on pomfret quality during superchilled storage[J].Meet Res,2018,32(2):46-51.
[11]李学英,杨宪时,郭全友,等.大黄鱼腐败菌腐败能力的初步分析[J].食品工业科技,2009,30(6):316-319.Li XY,Yang XS,Guo QY,et al.Preliminary analysis on the ability to spoilage of Pseudosciaena crocea'spoilage bacteria[J].Sci Technol Food Ind,2009,30(6):316-319.
[12]Ge Y,Zhu J,Ye X,Yang Y.Spoilage potential characterization of Shewanella and Pseudomonas isolated from spoiled large yellow croaker(Pseudosciaena crocea)[J].Lett Appl Microbiol,2016,(64):86-93
[13]SC/T 3103-2010中华人民共和国水产行业标准鲜、冻鲳鱼[S].SC/T 3103-2010 National aquatic industry standard-Fresh and frozen pomfret[S].
[14]GB 2733-2015食品安全国家标准鲜、冻动物性水产品[S].GB 2733-2015 National food safety standard-Hygienic standard for fresh and frozen marine products of animal origin[S].
[15]郝淑贤,石红,李来好,等.鲟鱼肉营养成分分析及其应用技术[J].食品科学,2008,29(9):318-320Hao SX,Shi H,Li LH,et al.Analysis of nutritional composition of sturgeon muscle and processing technology of dried fish floss[J].Food Sci,2008,29(9):318-320
[16]高杨,周国兴,王洋,等.鲟鱼片5℃托盘冷藏过程微生物理化及感官指标的变化[J].农产品加工创新版,2010,7(215):37-40Gao Y,Zhou GX,Wang Y,et al.Microbiological,chemical and sensory changes of sturgeon fillets during 5℃aerobically tray packaged storage[J].Farm Prod Process(Innov Ed),2010,7(215):37-40
[17]Saito T.A new method for estimating the freshness of fish[J].B Jpn Soc Sci Fish,1959,(24):749-750.
[18]Cheng JH,Sun DW,Zeng XA,et al.Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets:A review[J].Crit Rev Food Sci Nutr,2015,55(7):1012-1225.
[19]Hong H,Regenstein JM,Luo Y.The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle:A review[J].Crit Rev Food Sci Nutr,2017,57(9):1787-1798.
[20]Ehira S.Freshness-lowering rates of cod and sea bream viewed from changes in bacterial count,total volatile base-and trimethylamine-nitrogen,and ATP related compounds[J].B Jpn Soc Sci Fish,1974,40:479-487.
[21]Lin D,Morrissey MT.Iced storage characteristics of Northern squawfish(Ptychocheilus oregonensis)[J].J Aquat Food Prod Technol,1994,3(2):25-43.
[22]Olafsdottir G,Martinsdóttir E,Oehlenschl?ger J,et al.Methods to evaluate fish freshness in research and industry[J].Trends Food Sci Technol,1997,8(8):258-265.
[23]Huss HH.Quality and quality changes in fresh fish[M].Rome:Food and Agriculture Organization of the United Nations,1995.
[24]Jones NR,Murray J,Livingston EI,et al.Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill-stored fish[J].J Sci Food Agric,1964,15(11):763-774.
[25]Spinelli J,Eklund M,Miyauchi D.Measurement of hypoxanthine in fish as a method of assessing freshness[J].J Food Sci,1964,29(6):710-714.
[26]Lawal AT,Adeloju SB.Mediated xanthine oxidase potentiometric biosensors for hypoxanthine based on ferrocene carboxylic acid modified electrode[J].Food Chem,2012,135(4):2982-2987.
[27]Thandavan K,Gandhi S,Sethuraman S,et al.Development of electrochemical biosensor with nano-interface for xanthine sensing-Anovel approach for fish freshness estimation[J].Food Chem,2013,139(1-4):963-969.
[28]Mukundan MK,Antony PD,Nair MR.A review on autolysis in fish[J].Fish Res,1986,4(3-4):259-269.
[29]Rezaei M,Hosseini SF.Quality assessment of farmed rainbow trout(Oncorhynchus mykiss)during chilled storage[J].J Food Sci,2008,73(6):H93-H96.
[30]Fogarty C,Whyte P,Brunton N,et al.Spoilage indicator bacteria in farmed Atlantic salmon(Salmo salar)stored on ice for 10 days[J].Food Microbiol,2019,(77):38-42.
[31]Visciano P,Schirone M,Tofalo R,et al.Biogenic amines in raw and processed seafood[J].Front Microbiol,2012,(3):188.
[32]Svendsen A,Borch K,Barfoed M,et al.Biochemical properties of cloned lipases from the Pseudomonas family[J].Biochim Biophys Acta,1995,1259(1):9-17.
[33]Priyanka P,Kinsella G,Henehan GT,et al.Isolation,purification and characterization of a novel solvent stable lipase from Pseudomonas reinekei[J].Protein Expr Purif,2019,(153):121-130.
[34]郭萌萌,何晨,张诗苑,等.釐鲳鱼不同组织脂肪酸组成比较[J].食品工业科技,2018,39(9):45-50.Guo MM,He C,Zhang SY,et al.Fatty acids composition in different tissues of Trachinotus ovatus[J].Sci Technol Food Ind,2018,39(9):45-50.
[35]户业丼,程波,余东良,等.施氏鲟鱼肉营养成分的分析[J].食品研究与开发,2006,27(4):167-168.Hu YL,Cheng B,Yu DL,et al.Evaluation on nutritive compositions of Aclpenser schrenckii in musle[J].Food Res Dev,2006,27(4):167-168.
[36]Hedayatifard M,Moeeni S.Quantitative and qualitative identification of the fatty acids in Persian sturgeon tissue(Acipenser persicus)and effect of long term freezing on them[J].J Agric Sci,2004,14(3):123-132.
[37]徐璐.即食鲟鱼肉干制品加工工艺研究[D].大连:大连工业大学,2017.Xu L.Study on processing technology of instant sturgeon dried meat products[D].Dalian:Dalian Polytechnic University,2017
[38]Pourshamsian K,Ghomi MR,Nikoo M.Fatty acid and proximate composition of farmed great sturgeon(Huso huso)affected by thawing methods,frying oils and chill storage[J].Adv Stud Biol,2012,4(2):67-76.
[39]Hosseini SV,Abedian-Kenari A,Rezaei M,et al.Influence of the dietary addition of butylated-hydroxytoluene and lipid level on the flesh lipid quality of beluga sturgeon(Huso huso)during frozen storage[J].J Aquat Food Prod Technol,2014,23(4):394-408.
[2]王念民,杨贵强,彭涛,等.三种鲟鱼及其杂交种肌肉营养成分分析[J].吉林农业大学学报,2010,(s1):53-56.Wang NM,Yang GQ,Peng T,et al.Analysis on muscle nutritive components of three kinds of sturgeons and their hybrids[J].J Jilin Agric Univ,2010,(s1):53-56.
[3]戴梓茹,钟秋平,林美芳,等.釐鲳鱼营养成分分析与评价[J].食品工业科技,2013,34(1):347-350Dai XR,Zhong QP,Lin MF,et al.Nutritional component analysis and quality evaluation of golden pompano[J].Sci Technol Food Ind,2013,34(1):347-350
[4]GB 5009.228-2016食品安全国家标准食品中挥发性盐基氮的测定[S].GB 5009.228-2016 National food safety standard-Determination of the total volatile basic nitrogen in fishery products[S].
[5]SC/T 3048-2014中华人民共和国水产行业标准鱼类鲜度指标K值的测定高效液相色谱法[S].SC/T 3048-2014 National aquatic industry standard-Determination of Kvalue as fishery freshness index-High performance liquid chromatography[S].
[6]Li D,Qin N,Zhang L,et al.Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp(Cyprinus carpio)fillets stored at 4℃:An in vivo study[J].Food Chem,2016,(211):812-818.
[7]GB 5009.237-2016食品安全国家标准食品pH值的测定[S].GB 5009.237-2016 National food safety standard-Determination of the pHof food[S].
[8]Khan MA,Parrish CC,Shahidi F.Quality indicators of cultured Newfoundland blue mussels(Mytilus edulis)during storage on ice:microbial growth,pH,lipid oxidation,chemical composition characteristics,and microbial fatty acid contents[J].J Agric Food Chem,2005,53(18):7067-7073.
[9]杨宪时,许钟,肖琳琳.水产食品特定腐败菌与货架期的预测和延长[J].水产学报,2004,28(1):106-111.Yang XS,Xu Z,Xiao LL.Specific spoilage organisms from aquatic product and prediction and prolongation of the shelf life[J].J Fish Chin,2004,28(1):106-111.
[10]季晓彤,年益莹,薛鹏,等.二氧化氯对鲳鱼微冻贮藏品质的影响[J].肉类研究,2018,32(2):46-51.Ji XT,Nian YY,Xue P,et al.Effect of chlorine dioxide on pomfret quality during superchilled storage[J].Meet Res,2018,32(2):46-51.
[11]李学英,杨宪时,郭全友,等.大黄鱼腐败菌腐败能力的初步分析[J].食品工业科技,2009,30(6):316-319.Li XY,Yang XS,Guo QY,et al.Preliminary analysis on the ability to spoilage of Pseudosciaena crocea'spoilage bacteria[J].Sci Technol Food Ind,2009,30(6):316-319.
[12]Ge Y,Zhu J,Ye X,Yang Y.Spoilage potential characterization of Shewanella and Pseudomonas isolated from spoiled large yellow croaker(Pseudosciaena crocea)[J].Lett Appl Microbiol,2016,(64):86-93
[13]SC/T 3103-2010中华人民共和国水产行业标准鲜、冻鲳鱼[S].SC/T 3103-2010 National aquatic industry standard-Fresh and frozen pomfret[S].
[14]GB 2733-2015食品安全国家标准鲜、冻动物性水产品[S].GB 2733-2015 National food safety standard-Hygienic standard for fresh and frozen marine products of animal origin[S].
[15]郝淑贤,石红,李来好,等.鲟鱼肉营养成分分析及其应用技术[J].食品科学,2008,29(9):318-320Hao SX,Shi H,Li LH,et al.Analysis of nutritional composition of sturgeon muscle and processing technology of dried fish floss[J].Food Sci,2008,29(9):318-320
[16]高杨,周国兴,王洋,等.鲟鱼片5℃托盘冷藏过程微生物理化及感官指标的变化[J].农产品加工创新版,2010,7(215):37-40Gao Y,Zhou GX,Wang Y,et al.Microbiological,chemical and sensory changes of sturgeon fillets during 5℃aerobically tray packaged storage[J].Farm Prod Process(Innov Ed),2010,7(215):37-40
[17]Saito T.A new method for estimating the freshness of fish[J].B Jpn Soc Sci Fish,1959,(24):749-750.
[18]Cheng JH,Sun DW,Zeng XA,et al.Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets:A review[J].Crit Rev Food Sci Nutr,2015,55(7):1012-1225.
[19]Hong H,Regenstein JM,Luo Y.The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle:A review[J].Crit Rev Food Sci Nutr,2017,57(9):1787-1798.
[20]Ehira S.Freshness-lowering rates of cod and sea bream viewed from changes in bacterial count,total volatile base-and trimethylamine-nitrogen,and ATP related compounds[J].B Jpn Soc Sci Fish,1974,40:479-487.
[21]Lin D,Morrissey MT.Iced storage characteristics of Northern squawfish(Ptychocheilus oregonensis)[J].J Aquat Food Prod Technol,1994,3(2):25-43.
[22]Olafsdottir G,Martinsdóttir E,Oehlenschl?ger J,et al.Methods to evaluate fish freshness in research and industry[J].Trends Food Sci Technol,1997,8(8):258-265.
[23]Huss HH.Quality and quality changes in fresh fish[M].Rome:Food and Agriculture Organization of the United Nations,1995.
[24]Jones NR,Murray J,Livingston EI,et al.Rapid estimations of hypoxanthine concentrations as indices of the freshness of chill-stored fish[J].J Sci Food Agric,1964,15(11):763-774.
[25]Spinelli J,Eklund M,Miyauchi D.Measurement of hypoxanthine in fish as a method of assessing freshness[J].J Food Sci,1964,29(6):710-714.
[26]Lawal AT,Adeloju SB.Mediated xanthine oxidase potentiometric biosensors for hypoxanthine based on ferrocene carboxylic acid modified electrode[J].Food Chem,2012,135(4):2982-2987.
[27]Thandavan K,Gandhi S,Sethuraman S,et al.Development of electrochemical biosensor with nano-interface for xanthine sensing-Anovel approach for fish freshness estimation[J].Food Chem,2013,139(1-4):963-969.
[28]Mukundan MK,Antony PD,Nair MR.A review on autolysis in fish[J].Fish Res,1986,4(3-4):259-269.
[29]Rezaei M,Hosseini SF.Quality assessment of farmed rainbow trout(Oncorhynchus mykiss)during chilled storage[J].J Food Sci,2008,73(6):H93-H96.
[30]Fogarty C,Whyte P,Brunton N,et al.Spoilage indicator bacteria in farmed Atlantic salmon(Salmo salar)stored on ice for 10 days[J].Food Microbiol,2019,(77):38-42.
[31]Visciano P,Schirone M,Tofalo R,et al.Biogenic amines in raw and processed seafood[J].Front Microbiol,2012,(3):188.
[32]Svendsen A,Borch K,Barfoed M,et al.Biochemical properties of cloned lipases from the Pseudomonas family[J].Biochim Biophys Acta,1995,1259(1):9-17.
[33]Priyanka P,Kinsella G,Henehan GT,et al.Isolation,purification and characterization of a novel solvent stable lipase from Pseudomonas reinekei[J].Protein Expr Purif,2019,(153):121-130.
[34]郭萌萌,何晨,张诗苑,等.釐鲳鱼不同组织脂肪酸组成比较[J].食品工业科技,2018,39(9):45-50.Guo MM,He C,Zhang SY,et al.Fatty acids composition in different tissues of Trachinotus ovatus[J].Sci Technol Food Ind,2018,39(9):45-50.
[35]户业丼,程波,余东良,等.施氏鲟鱼肉营养成分的分析[J].食品研究与开发,2006,27(4):167-168.Hu YL,Cheng B,Yu DL,et al.Evaluation on nutritive compositions of Aclpenser schrenckii in musle[J].Food Res Dev,2006,27(4):167-168.
[36]Hedayatifard M,Moeeni S.Quantitative and qualitative identification of the fatty acids in Persian sturgeon tissue(Acipenser persicus)and effect of long term freezing on them[J].J Agric Sci,2004,14(3):123-132.
[37]徐璐.即食鲟鱼肉干制品加工工艺研究[D].大连:大连工业大学,2017.Xu L.Study on processing technology of instant sturgeon dried meat products[D].Dalian:Dalian Polytechnic University,2017
[38]Pourshamsian K,Ghomi MR,Nikoo M.Fatty acid and proximate composition of farmed great sturgeon(Huso huso)affected by thawing methods,frying oils and chill storage[J].Adv Stud Biol,2012,4(2):67-76.
[39]Hosseini SV,Abedian-Kenari A,Rezaei M,et al.Influence of the dietary addition of butylated-hydroxytoluene and lipid level on the flesh lipid quality of beluga sturgeon(Huso huso)during frozen storage[J].J Aquat Food Prod Technol,2014,23(4):394-408.