水产品腐败机理及控制方法研究进展
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摘要
酶类的水解作用是水产品贮藏过程中腐败变质的主要因素。本文综述了水产品在低温贮藏中的腐败机理及控制方法,分别对前后两个阶段占主导作用的因素内源酶和胞外酶进行了分析,讨论了控制冰点与气调包装结合法、腌制与低温贮藏法、冰温干燥法等延长水产品贮藏期的方法,并对提高水产品品质的方法做出了展望,以期为提高水产品营养价值、延长贮藏期提供指导。
Hydrolysis of enzymes is a major factor in spoilage of aquatic products during storage. In this paper,the corruption mechanism and control methods of aquatic products stored in low temperature was reviewed. Endogenous and extracellular enzymes,which were dominant in the two stages,were analyzed respectively. Finally,the methods of controlling the storage period of aquatic products such as controlled freezing point combined with modified atmosphere packaging,pickling and low temperature storage,and ice temperature drying and drying methods were discussed,and the methods for improving the quality of aquatic products were prospected to provide guidance for improving the nutritional value and prolonging the shelf life of aquatic products.
Hydrolysis of enzymes is a major factor in spoilage of aquatic products during storage. In this paper,the corruption mechanism and control methods of aquatic products stored in low temperature was reviewed. Endogenous and extracellular enzymes,which were dominant in the two stages,were analyzed respectively. Finally,the methods of controlling the storage period of aquatic products such as controlled freezing point combined with modified atmosphere packaging,pickling and low temperature storage,and ice temperature drying and drying methods were discussed,and the methods for improving the quality of aquatic products were prospected to provide guidance for improving the nutritional value and prolonging the shelf life of aquatic products.
引文
[1]王春华.水产品的加工和储藏[J].科学种养,2016(7):59.
[2]Bahuaud D,M?rk?re T?.Langsrud,et al.Effects of-1.5℃super-chilling on quality of Atlantic salmon(Salmo salar)prerigor,fillets:Cathepsin activity,muscle histology,texture and liquid leakage[J].Food Chemistry,2008,111(2):329-339.
[3]王航.草鱼贮藏过程中品质变化规律及特定腐败菌的研究[D].北京:中国农业大学,2016.
[4]陈坚,郑美英,堵国成,等.谷氨酰胺转胺酶的发酵生产和应用研究[J].中国食品添加剂,1999(3):7-12.
[5]刘大松.草鱼肉在微冻和冰藏保鲜中的品质变化及其机理[D].无锡:江南大学,2012.
[6]Delbarreladrat C,Chéret R,Taylor R,et al.Trends in postmortem aging in fish:understanding of proteolysis and disorganization of the myofibrillar structure[J].Critical Reviews in Food Science&Nutrition,2006,46(5):409-421.
[7]杨静,夏文水,葛黎红,等.内源蛋白酶和微生物对冷藏河豚鱼质构软化的作用研究[J].科学养鱼,2017(6):72-74.
[8]Ge L,Xu Y,Xia W,et al.Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp(Ctenopharyngodon idella)fillets[J].Journal of the Science of Food&Agriculture,2015,96(9):3233-3239.
[9]葛黎红.内源蛋白酶在低温保鲜草鱼质构劣化中的作用与控制研究[D].无锡:江南大学,2017
[10]Chang Y S,Hsu D H,Stromer M H,et al.Postmortem calpain changes in ostrich skeletal muscle[J].Meat Science,2016,117:117-121.
[11]朱家佳,龙鼎新.钙蛋白酶研究进展[J].生命的化学,2017(6).
[12]Ahmed Z,Donkor O,Street W A,et al.Calpains-and cathepsins-induced myofibrillar changes in post-mortem fish:Impact on structural softening and release of bioactive peptides[J].Trends in Food Science&Technology,2015,45(1):130-146.
[13]Gaarder M,Bahuaud D,Veiseth-Kent E,et al.Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon(Salmo salar L.)fillets[J].Food Chemistry,2012,132(1):9-17.
[14]Delbarre-Ladrat C,Verrez-Bagnis V,No3l J,et al.Relative contribution of calpain and cathepsins to protein degradation in muscle of sea bass(Dicentrarchus labrax L.)[J].Food Chemistry,2004,88(3):389-395.
[15]孙蕾蕾,黄卉,李来好,等.影响宰后鱼肉能量代谢和质构的酶及其活性测定方法[C].环北部湾高校研究生海洋论坛.2013.
[16]Conus S,Simon H U.Cathepsins:Key modulators of cell death and inflammatory responses[J].Biochemical Pharmacology,2008,76(11):1374.
[17]Bahuaud D,Mrkre T,stbye T K,et al.Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon(Salmo salar,L.)pre-,and post-rigor,fillets exposed to short and long-term crowding stress[J].Food Chemistry,2010,118(3):602-615.
[18]Ladrat C,Verrez-Bagnis V,No3l J,et al.In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass(Dicentrarchus labrax L.):effects of cathepsins B,D and L[J].Food Chemistry,2003,81(4):517-525.
[19]Ge L,Xu Y,Xia W.The function of endogenous cathepsin in quality deterioration of grass carp(Ctenopharyngodon idella)fillets stored in chilling conditions[J].International Journal of Food Science&Technology,2015,50(3):797-803.
[20]Yassoralipour A,Bakar J,Rahman R A,et al.Biogenic amines formation in barramundi(Lates calcarifer)fillets at 8℃kept in modified atmosphere packaging with varied CO2,concentration[J].LWT-Food Science and Technology,2012,48(1):142-146.
[21]孔令红.腐败希瓦氏菌噬菌体的性质和防腐应用研究[D].青岛:中国海洋大学,2012.
[22]Koppelman S J,Wensing M,Jong G A D,et al.Anaphylaxis caused by the unexpected presence of casein in salmon[J].Lancet,1999,354(9196):2136.
[23]Sivertsvik M,Jeksrud W K,Rosnes J T.A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth,activities and safety[J].International Journal of Food Science&Technology,2010,37(2):107-127.
[24]Noseda B,Vermeulen A,Ragaert P,et al.Packaging of fish and fishery products[M]//Seafood Processing:Technology,Quality and Safety.John Wiley&Sons,Ltd,2014:237-261
[25]Zhu Y,Ma L,Yang H,et al.Super-chilling(-0.7℃with high-CO2packaging inhibits biochemical changes of microbial origin in catfish(Clarias gariepinus)muscle during storage[J].Food Chemistry,2016,206:182.
[26]Chong C Y,Bakar F A,Rahman R A,et al.Effects of Modified Atmosphere Packaging with Various Carbon Dioxide Composition on Biogenic Amines Formation in Indian Mackerel(Rastrelliger kanagurta)stored at 5±1℃[J].Packaging Technology&Science,2014,27(3):249-254.
[27]Liu D,Liang L,Xia W,et al.Biochemical and physical changes of grass carp(Ctenopharyngodon idella)fillets stored at-3and 0℃.[J].Food Chemistry,2013,140(1-2):105-114.
[28]李敏.腊鱼腌制过程中内源酶的变化及其对品质的影响[D].武汉:华中农业大学,2014.
[29]Yanar Y,Celik M,Akamca E.Effects of brine concentration on shelf-life of hot-smoked tilapia(Oreochromis niloticus)stored at 4℃.[J].Food Chemistry,2006,97(2):244-247.
[30]Gallart jornet L,Barat J M,Rustad T,et al.A comparative study of brine salting of Atlantic cod(Gadus morhua)and Atlantic salmon(Salmo salar)[J].Journal of Food Engineering,2007,79(1):261-270.
[31]许艳顺,葛黎红,王丹,等.腌制对低温保鲜草鱼片品质的影响[J].食品工业科技,2015,36(24):311-314.
[32]李佳,万金庆,邹磊,等.不同干燥方法对海鳗鱼片几种内源酶活力的影响[J].现代食品科技,2015(8):254-260.
[33]李鑫龙,张国琛,张倩,等.南美白对虾双温热泵干燥工艺研究[A].中国水产学会.2017年中国水产学会学术年会论文摘要集[C].中国水产学会,2017:1.
[34]于鹏.基于海珍品的双阶段冰低温热泵干燥系统的研究[D].大连:大连海洋大学,2015.
[2]Bahuaud D,M?rk?re T?.Langsrud,et al.Effects of-1.5℃super-chilling on quality of Atlantic salmon(Salmo salar)prerigor,fillets:Cathepsin activity,muscle histology,texture and liquid leakage[J].Food Chemistry,2008,111(2):329-339.
[3]王航.草鱼贮藏过程中品质变化规律及特定腐败菌的研究[D].北京:中国农业大学,2016.
[4]陈坚,郑美英,堵国成,等.谷氨酰胺转胺酶的发酵生产和应用研究[J].中国食品添加剂,1999(3):7-12.
[5]刘大松.草鱼肉在微冻和冰藏保鲜中的品质变化及其机理[D].无锡:江南大学,2012.
[6]Delbarreladrat C,Chéret R,Taylor R,et al.Trends in postmortem aging in fish:understanding of proteolysis and disorganization of the myofibrillar structure[J].Critical Reviews in Food Science&Nutrition,2006,46(5):409-421.
[7]杨静,夏文水,葛黎红,等.内源蛋白酶和微生物对冷藏河豚鱼质构软化的作用研究[J].科学养鱼,2017(6):72-74.
[8]Ge L,Xu Y,Xia W,et al.Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp(Ctenopharyngodon idella)fillets[J].Journal of the Science of Food&Agriculture,2015,96(9):3233-3239.
[9]葛黎红.内源蛋白酶在低温保鲜草鱼质构劣化中的作用与控制研究[D].无锡:江南大学,2017
[10]Chang Y S,Hsu D H,Stromer M H,et al.Postmortem calpain changes in ostrich skeletal muscle[J].Meat Science,2016,117:117-121.
[11]朱家佳,龙鼎新.钙蛋白酶研究进展[J].生命的化学,2017(6).
[12]Ahmed Z,Donkor O,Street W A,et al.Calpains-and cathepsins-induced myofibrillar changes in post-mortem fish:Impact on structural softening and release of bioactive peptides[J].Trends in Food Science&Technology,2015,45(1):130-146.
[13]Gaarder M,Bahuaud D,Veiseth-Kent E,et al.Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon(Salmo salar L.)fillets[J].Food Chemistry,2012,132(1):9-17.
[14]Delbarre-Ladrat C,Verrez-Bagnis V,No3l J,et al.Relative contribution of calpain and cathepsins to protein degradation in muscle of sea bass(Dicentrarchus labrax L.)[J].Food Chemistry,2004,88(3):389-395.
[15]孙蕾蕾,黄卉,李来好,等.影响宰后鱼肉能量代谢和质构的酶及其活性测定方法[C].环北部湾高校研究生海洋论坛.2013.
[16]Conus S,Simon H U.Cathepsins:Key modulators of cell death and inflammatory responses[J].Biochemical Pharmacology,2008,76(11):1374.
[17]Bahuaud D,Mrkre T,stbye T K,et al.Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon(Salmo salar,L.)pre-,and post-rigor,fillets exposed to short and long-term crowding stress[J].Food Chemistry,2010,118(3):602-615.
[18]Ladrat C,Verrez-Bagnis V,No3l J,et al.In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass(Dicentrarchus labrax L.):effects of cathepsins B,D and L[J].Food Chemistry,2003,81(4):517-525.
[19]Ge L,Xu Y,Xia W.The function of endogenous cathepsin in quality deterioration of grass carp(Ctenopharyngodon idella)fillets stored in chilling conditions[J].International Journal of Food Science&Technology,2015,50(3):797-803.
[20]Yassoralipour A,Bakar J,Rahman R A,et al.Biogenic amines formation in barramundi(Lates calcarifer)fillets at 8℃kept in modified atmosphere packaging with varied CO2,concentration[J].LWT-Food Science and Technology,2012,48(1):142-146.
[21]孔令红.腐败希瓦氏菌噬菌体的性质和防腐应用研究[D].青岛:中国海洋大学,2012.
[22]Koppelman S J,Wensing M,Jong G A D,et al.Anaphylaxis caused by the unexpected presence of casein in salmon[J].Lancet,1999,354(9196):2136.
[23]Sivertsvik M,Jeksrud W K,Rosnes J T.A review of modified atmosphere packaging of fish and fishery products-significance of microbial growth,activities and safety[J].International Journal of Food Science&Technology,2010,37(2):107-127.
[24]Noseda B,Vermeulen A,Ragaert P,et al.Packaging of fish and fishery products[M]//Seafood Processing:Technology,Quality and Safety.John Wiley&Sons,Ltd,2014:237-261
[25]Zhu Y,Ma L,Yang H,et al.Super-chilling(-0.7℃with high-CO2packaging inhibits biochemical changes of microbial origin in catfish(Clarias gariepinus)muscle during storage[J].Food Chemistry,2016,206:182.
[26]Chong C Y,Bakar F A,Rahman R A,et al.Effects of Modified Atmosphere Packaging with Various Carbon Dioxide Composition on Biogenic Amines Formation in Indian Mackerel(Rastrelliger kanagurta)stored at 5±1℃[J].Packaging Technology&Science,2014,27(3):249-254.
[27]Liu D,Liang L,Xia W,et al.Biochemical and physical changes of grass carp(Ctenopharyngodon idella)fillets stored at-3and 0℃.[J].Food Chemistry,2013,140(1-2):105-114.
[28]李敏.腊鱼腌制过程中内源酶的变化及其对品质的影响[D].武汉:华中农业大学,2014.
[29]Yanar Y,Celik M,Akamca E.Effects of brine concentration on shelf-life of hot-smoked tilapia(Oreochromis niloticus)stored at 4℃.[J].Food Chemistry,2006,97(2):244-247.
[30]Gallart jornet L,Barat J M,Rustad T,et al.A comparative study of brine salting of Atlantic cod(Gadus morhua)and Atlantic salmon(Salmo salar)[J].Journal of Food Engineering,2007,79(1):261-270.
[31]许艳顺,葛黎红,王丹,等.腌制对低温保鲜草鱼片品质的影响[J].食品工业科技,2015,36(24):311-314.
[32]李佳,万金庆,邹磊,等.不同干燥方法对海鳗鱼片几种内源酶活力的影响[J].现代食品科技,2015(8):254-260.
[33]李鑫龙,张国琛,张倩,等.南美白对虾双温热泵干燥工艺研究[A].中国水产学会.2017年中国水产学会学术年会论文摘要集[C].中国水产学会,2017:1.
[34]于鹏.基于海珍品的双阶段冰低温热泵干燥系统的研究[D].大连:大连海洋大学,2015.