复合保鲜剂协同超高压对鲈鱼贮藏品质的影响
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摘要
为了提高鲈鱼贮藏期间的品质,以4℃冷藏鲈鱼为对照,采用超高压技术(200 MPa,5 min)结合2种不同的复合保鲜剂(0.15%壳聚糖+0.50%ε-聚赖氨酸、0.15%壳聚糖+1.50%ε-聚赖氨酸)保鲜鲈鱼,以菌落总数、理化指标(挥发性盐基氮TVB-N、pH、色度、剪切力)为评价指标,测定鲈鱼在4℃冷藏12 d内的保鲜效果。结果表明:冷藏鲈鱼货架期为6 d,单独超高压组的冷藏鲈鱼货架期为9 d,超高压结合复合保鲜剂后可将冷藏鲈鱼货架期延长至12 d,经过复合保鲜剂处理的超高压各组,在12 d时,其剪切力显著高于单独使用超高压组和冷藏对照组(p <0.05),且菌落总数TVC、挥发性盐基氮TVB-N、pH和白度均显著低于单独使用超高压组和冷藏对照组(p <0.05)。其中0.15%壳聚糖与1.50%ε-聚赖氨酸复配后保鲜效果最佳,能明显抑制鲈鱼冷藏过程中的菌落总数,减缓蛋白质分解,有效地保持了冷藏鲈鱼的品质。
In order to improve the quality characteristics of the Largemouth bass during storage,the Largemouth bass was refrigerated at 4 ℃ as the control,ultra-high pressure technology(200 MPa,5 min) combined two different composite preservatives(0.15% chitosan + 0.50% ε-polylysine,0.15% chitosan + 1.5% ε-polylysine) to pretreat Largemouth bass.To evaluate the preservation effects of Largemouth bass during 12 d at 4 ℃,total bacteria count,physical and chemical indicators(total volatile basic nitrogen,pH,color,shear) were periodically analyzed.The results showed that the shelf life of the controls was 6 d,the shelf life of Largemouth bass pretreated by UHP was 9 d,the shelf life of Largemouth bass by UHP combined with preservatives was 12 d.The shearing force of the ultra-high-pressure group treated by composite preservative was significantly higher than the ultra-high-pressure group and the cold control group alone at 12 d(p < 0.05),and the total bacteria count,TVB-N,p H and color of samples pretreated by compound preservatives and UHP which both were significantly lower than those of other two groups(p < 0.05).Among them,the preservation effects of the samples dipped in 0.15% chitosan + 1.50% ε-polylysine had the best preservation effects,which could suppress the growth of spoilage microorganisms effectively,slowd down the decomposition of protein and maintained the good quality of Largemouth bass effectively.
In order to improve the quality characteristics of the Largemouth bass during storage,the Largemouth bass was refrigerated at 4 ℃ as the control,ultra-high pressure technology(200 MPa,5 min) combined two different composite preservatives(0.15% chitosan + 0.50% ε-polylysine,0.15% chitosan + 1.5% ε-polylysine) to pretreat Largemouth bass.To evaluate the preservation effects of Largemouth bass during 12 d at 4 ℃,total bacteria count,physical and chemical indicators(total volatile basic nitrogen,pH,color,shear) were periodically analyzed.The results showed that the shelf life of the controls was 6 d,the shelf life of Largemouth bass pretreated by UHP was 9 d,the shelf life of Largemouth bass by UHP combined with preservatives was 12 d.The shearing force of the ultra-high-pressure group treated by composite preservative was significantly higher than the ultra-high-pressure group and the cold control group alone at 12 d(p < 0.05),and the total bacteria count,TVB-N,p H and color of samples pretreated by compound preservatives and UHP which both were significantly lower than those of other two groups(p < 0.05).Among them,the preservation effects of the samples dipped in 0.15% chitosan + 1.50% ε-polylysine had the best preservation effects,which could suppress the growth of spoilage microorganisms effectively,slowd down the decomposition of protein and maintained the good quality of Largemouth bass effectively.
引文
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[14]Xu Yongxia,Liu Ying,Zhang Zhaomin,et al.Effects of ultra-high pressure treatment on the quality of frozen perch[J].food and fermentation industry,2015,41(1):85-89.
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[16]Benjakul S,Visessanguan W,Chantarasuwan C.Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand[J].LWT-Food Science and Technology,2004,37(2):177-185.
[17]范凯,廖李,程薇,等.茶多酚结合辐照对鲈鱼冷藏品质的影响[J].核农学报,2016,30(9):1780-1785.
[18]Goulas A E,Kontominas M G.Effect of salting and smokingmethod on the keeping quality of chub mackerel(Scomber japonicus):biochemical and sensory attributes[J].Food Chemistry,2005,93(3):511-520.
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[20]周果,杨文鸽,崔燕,等.超高压处理对三疣梭子蟹感官及其肌原纤维蛋白生化特性的影响[J].食品科学,2017,38(23):269-274.
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[22]鞠健,胡建中,廖李,等.Nisin结合辐照处理对冷藏鲈鱼品质的影响[J].食品工业科技,2016,37(21):280-284.
[23]谢晶,杨茜.生物抗氧化剂结合超高压技术对冷藏带鱼的保鲜效果[J].食品与发酵工业,2015,41(8):192-197.
[24]中华人民共和国国家标准委员会.GB/T5009.44-2003肉与肉制品卫生标准的分析方法[S].北京:中国标准出版社,2003.
[25]中华人民共和国卫生部.食品安全国家标准鲜、冻动物性水产品GB2733-2015[S].北京:中国标准出版社,2015.
[26]Fan W,Chi Y,Zhang S.The use of a tea polyphenol dip to extend the shelf life of silver carp(Hypophthalmicthys molitrix)during storage in ice[J].Food Chemistry,2008,108(1):148-153.
[27]胡素梅,张丽娜,罗永康,等.冷藏和微冻条件下鲤鱼品质变化的研究[J].渔业现代化,2010,37(5):38-42.
[28]Goulas A E,Kontominas M G.Effect of salting and smokingmethod on the keeping quality of chub mackerel(Scomber japonicus):biochemical and sensory attributes[J].Food Chemistry,2005,93(3):511-520.
[29]孟辉辉,曹荣,刘淇,等.超高压处理在毛蚶脱壳和减菌化中的作用研究[J].食品安全质量检测学报,2016,7(1):291-296.
[30]Cruz-Romero M,Kelly A L,Kerry J P.Effects of highpressure and heat treatments on physical and biochemical characteristics of oysters(Crassostrea gigas)[J].Innovative Food Science&Emerging Technologies,2007,8(1):30-38.
[31]Ramire-zsuarez J C,Morrissey M T.Effect of high pressure processing(HPP)on shelf life of albacore tuna(Thunnus alalunga)minced muscle[J].Innovative Food Science&Emerging Technologies,2006,7(1):19-27.Sahi?n,S,Sumnu,S.G,Sahi?n,S,et al.Physical properties of food.[M].Springer New York,2006.
[32]S Jung,M Ghoul,M de Lamballerie-Anton.Influence of high pressure on the color and microbial quality of beef meat[J].LWT-Food Science and Technology,2003,36(6):625-631.
[33]Rode T M,Hovda M B.High pressure processing extend the shelf life of fresh salmon,cod and mackerel[J].Food Control,2016,70:242-248.
[34]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.
[35]Oliveira F A D,Neto O C,Ferreira E H R,et al.Effect of high pressure on fish meat quality-A review[J].Trends in Food Science and Technology,2017,66.
[2]邓锦锋,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.
[3]范凯,乔宇,廖李,等.不同包装方式对冷藏鲈鱼品质的影响[J].食品工业科技,2016,37(7):316-321.
[4]李婷婷.大黄鱼生物保鲜技术及新鲜度指示蛋白研究[D].杭州:浙江工商大学,2013.
[5]毛春财,陈卫平,郑卫星.水产品保鲜贮藏的研究进展[J].科技创新导报,2006(9):14-14.
[6]杨悦,吴佳静,许启军,等.水产品保鲜技术研究进展[J].农产品加工,2016(20):54-57.
[7]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.
[8]Diehl J F.Food irradiation-past,present and future[J].Radiation Physics&Chemistry,2002,63(3):211-215.
[9]赵喜亭,周颖媛,邵换娟.果蔬贮藏辐照保鲜技术研究进展[J].北方园艺,2013(20):169-172.
[10]龚婷,陆利霞,熊晓辉.生物保鲜技术在水产品保鲜中的应用研究[J].食品工业科技,2008(4):311-313.
[11]Calvo J,Calvente V,Orellano M E D,et al.Biological control of postharvest spoilage caused by Penicillium expansum,and Botrytis cinerea,in apple by using the bacterium Rahnella aquatilis[J].International Journal of Food Microbiology,2007,113(3):251-257.
[12]熊善柏.水产品保鲜储运与检验[M].北京:化学工业出版社,2007.
[13]Butz P,Fernandez Garcia A,Lindauer G R,et al.Influence of ultra high pressure processing on fruit and vegetable products[J].Journal of Food Engineering,2003,56(2):233-236.
[14]Xu Yongxia,Liu Ying,Zhang Zhaomin,et al.Effects of ultra-high pressure treatment on the quality of frozen perch[J].food and fermentation industry,2015,41(1):85-89.
[15]中华人民共和国国家标准委员会.食品安全国家标准食品微生物学检验菌落总数测定GB 4789.2-2016[S].北京:中国标准出版社,2016.
[16]Benjakul S,Visessanguan W,Chantarasuwan C.Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand[J].LWT-Food Science and Technology,2004,37(2):177-185.
[17]范凯,廖李,程薇,等.茶多酚结合辐照对鲈鱼冷藏品质的影响[J].核农学报,2016,30(9):1780-1785.
[18]Goulas A E,Kontominas M G.Effect of salting and smokingmethod on the keeping quality of chub mackerel(Scomber japonicus):biochemical and sensory attributes[J].Food Chemistry,2005,93(3):511-520.
[19]李小芳,冯小强,杨声.壳聚糖对革兰氏阴性菌抑菌机理的初步研究(英文)[J].食品科学,2010,31(13):148-153.
[20]周果,杨文鸽,崔燕,等.超高压处理对三疣梭子蟹感官及其肌原纤维蛋白生化特性的影响[J].食品科学,2017,38(23):269-274.
[21]Christensen L B,Hovda M B,Rode T M.Quality changes in high pressure processed cod,salmon and mackerel during storage[J].Food Control,2017,72:90-96.
[22]鞠健,胡建中,廖李,等.Nisin结合辐照处理对冷藏鲈鱼品质的影响[J].食品工业科技,2016,37(21):280-284.
[23]谢晶,杨茜.生物抗氧化剂结合超高压技术对冷藏带鱼的保鲜效果[J].食品与发酵工业,2015,41(8):192-197.
[24]中华人民共和国国家标准委员会.GB/T5009.44-2003肉与肉制品卫生标准的分析方法[S].北京:中国标准出版社,2003.
[25]中华人民共和国卫生部.食品安全国家标准鲜、冻动物性水产品GB2733-2015[S].北京:中国标准出版社,2015.
[26]Fan W,Chi Y,Zhang S.The use of a tea polyphenol dip to extend the shelf life of silver carp(Hypophthalmicthys molitrix)during storage in ice[J].Food Chemistry,2008,108(1):148-153.
[27]胡素梅,张丽娜,罗永康,等.冷藏和微冻条件下鲤鱼品质变化的研究[J].渔业现代化,2010,37(5):38-42.
[28]Goulas A E,Kontominas M G.Effect of salting and smokingmethod on the keeping quality of chub mackerel(Scomber japonicus):biochemical and sensory attributes[J].Food Chemistry,2005,93(3):511-520.
[29]孟辉辉,曹荣,刘淇,等.超高压处理在毛蚶脱壳和减菌化中的作用研究[J].食品安全质量检测学报,2016,7(1):291-296.
[30]Cruz-Romero M,Kelly A L,Kerry J P.Effects of highpressure and heat treatments on physical and biochemical characteristics of oysters(Crassostrea gigas)[J].Innovative Food Science&Emerging Technologies,2007,8(1):30-38.
[31]Ramire-zsuarez J C,Morrissey M T.Effect of high pressure processing(HPP)on shelf life of albacore tuna(Thunnus alalunga)minced muscle[J].Innovative Food Science&Emerging Technologies,2006,7(1):19-27.Sahi?n,S,Sumnu,S.G,Sahi?n,S,et al.Physical properties of food.[M].Springer New York,2006.
[32]S Jung,M Ghoul,M de Lamballerie-Anton.Influence of high pressure on the color and microbial quality of beef meat[J].LWT-Food Science and Technology,2003,36(6):625-631.
[33]Rode T M,Hovda M B.High pressure processing extend the shelf life of fresh salmon,cod and mackerel[J].Food Control,2016,70:242-248.
[34]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.
[35]Oliveira F A D,Neto O C,Ferreira E H R,et al.Effect of high pressure on fish meat quality-A review[J].Trends in Food Science and Technology,2017,66.