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
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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。
In this study we aimed to study the effects of high hydrostatic pressure(HHP) with bamboo vinegar(BV) on enhancing the quality and improving the protein properties of perch(Lateolabrax japonicus)fillets over refrigerated storage. We treated fillet samples stored under refrigerated conditions at 4 °C using HHP(250 MPa, 9 min) along with 0, 1%, 2%, 3% BV respectively. We calibrated the physicochemical qualities(color difference, pH value, electrical conductivity and total volatile basic nitrogen(TVB-N) value)and examined the changes that occurred in terms of the sensory impressions and protein properties(actin globulin content, total sulfhydryl content, TCA soluble oligopeptide elution) of the samples on the 1st, 4th, 8th,12 th, 14 th, 16 th, and 18 th day respectively during the storage time. The results showed that the samples exhibited obvious quality improvement: the TVB-N value of the samples treated by HHP with 3% BV was(31.88±1.33) mgN/100 g on 18 th day, significantly lower than that of CK group((44.77±1.89) mgN/100 g).In addition, the treatment also reduced the increase of the pH value and electrical conductivity, thereby significantly slowing down the protein degradation and maintaining its good characteristics. Finally, the shelf life of the perch fillets thus treated in cold storage was prolonged by four days.
In this study we aimed to study the effects of high hydrostatic pressure(HHP) with bamboo vinegar(BV) on enhancing the quality and improving the protein properties of perch(Lateolabrax japonicus)fillets over refrigerated storage. We treated fillet samples stored under refrigerated conditions at 4 °C using HHP(250 MPa, 9 min) along with 0, 1%, 2%, 3% BV respectively. We calibrated the physicochemical qualities(color difference, pH value, electrical conductivity and total volatile basic nitrogen(TVB-N) value)and examined the changes that occurred in terms of the sensory impressions and protein properties(actin globulin content, total sulfhydryl content, TCA soluble oligopeptide elution) of the samples on the 1st, 4th, 8th,12 th, 14 th, 16 th, and 18 th day respectively during the storage time. The results showed that the samples exhibited obvious quality improvement: the TVB-N value of the samples treated by HHP with 3% BV was(31.88±1.33) mgN/100 g on 18 th day, significantly lower than that of CK group((44.77±1.89) mgN/100 g).In addition, the treatment also reduced the increase of the pH value and electrical conductivity, thereby significantly slowing down the protein degradation and maintaining its good characteristics. Finally, the shelf life of the perch fillets thus treated in cold storage was prolonged by four days.
引文
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[24]王婷,车旭,杜若源,等.银杏叶提取液对冰藏鲳鱼品质变化的影响[J].食品工业科技,2016,37(3):323-328.WANG T,CHE X,DU R Y,et al.Effect of ginkgo biloba leaves extract on the quality of pomfret(Pampus argenteus)during ice storage[J].Science and Technology of Food Industry,2016,37(3):323-328.
[25]李文倩,李小勤,冷向军,等.鳜鱼肌肉品质评价的初步研究[J].食品工业科技,2010,31(9):114-121.LI W Q,LI X Q,LENG X J,et al.Preliminary study on flesh quality evaluation of Siniperca chuatsi[J].Science and Technology of Food Industry,2010,31(9):114-121.
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[2]蔡路昀,马帅,曹爱玲,等.6-姜酚协同超高压处理对冷藏海鲈鱼品质的影响[J].中国食品学报,2017,17(11):158-165.CAI L Y,MA S,CAO A L,et al.Effects of ultra-high pressure combined with 6-gingerol on the quality of Japanese Sea Bass during refrigerated storage[J].Journal of Chinese Institute of Food Science and Technology,2017,17(11):158-165.
[3]郭丽萍,乔宇,熊光权,等.超高压处理对鲈鱼品质的影响[J].现代食品科技,2018,34(6):180-187.GUO L P,QIAO Y,XIONG G Q,et al.Effect of ultra-high pressure treatment on the quality of the Largemouth Bass[J].Modern Food Science and Technology,2018,34(6):180-187.
[4]刘华巍.基于竹醋液的天然复合抗氧化剂和复合保鲜剂的开发[M].上海:上海海洋大学,2013:1-2.
[5]何鹏晖,钱杨,杨建涛,等.竹醋液成分分析及其对食源性致病菌抑制特性的研究[J].食品科技,2107,42(4):256-261.HE P H,QIAN Y,YANG J T,et al.Components analysis and antibacterial activity against food-borne pathogens of bamboo vinegar liquid[J].Food Science and Technology,2107,42(4):256-261.
[6]崔宇,刘华伟,曹千,等.竹醋液、茶多酚复配液对猪油抗氧化性能研究[J].世界竹藤通讯,2013,11(2):12-14.CUI Y,LIU H W,CAO Q,et al.A study of antioxidation effect of bamboo vinegar and tea polyphenols on Lard[J].World Bamboo and Rattan,2013,11(2):12-14.
[7]周建斌,魏娟,叶汉玲,等.硬头黄竹醋液抑菌和杀菌性能的研究[J].中国酿造,2008,27(13):9-12.ZHOU J B,WEI J,YE H L,et al.Study on the anti-microbial functions and sterilization effects of Bambusa rigida vinegar[J].China Brewing,2008,27(13):9-12.
[8]崔宇,刘华巍,谢晶.竹醋精制液对冷藏草鱼的保鲜作用[J].世界竹藤通讯,2012,10(1):5-8.CUI Y,LIU H W,XIE J.Preservation of grass carp using purified bamboo Vinegar[J].World Bamboo and Rattan,2012,10(1):5-8.
[9]马帅,曹爱玲,冯建慧,等.6-姜酚结合超高压处理对海鲈鱼冷藏期间品质及风味变化的影响[J].食品工业科技,2016,37(14):313-319.MA S,CAO A L,FENG J H,et al.Effects of ultra-high pressure combined with 6-gingerol processing on quality and flavor changes of sea bass(Lateolabrax japonicus)during refrigerated storage[J].Science and Technology of Food Industry,2016,37(14):313-319.
[10]赵宏强,蓝蔚青,刘书成,等.超高压处理对冷藏鲈鱼片品质及结构变化的影响[J].高压物理学报,2017,31(4):494-504.ZHAO H Q,LAN W Q,LIU S C,et al.Effect of high pressure processing on quality and structure of Lateolabrax Japonicus fillets during cold storage[J].Chinese Journal of High Pressure Physics,2017,31(4):494-504.
[11]THIANSILAKUL Y,BENJAKUL S,RICHARDS MP.The effect of different atmospheric condition on the changes in myoglobin and colour of refrigerated Eastern little tuna muscle[J].Journal of the Science of Food and Agriculture,2011,91(6):1103-1110.
[12]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.
[13]GOU J Y,LEE H Y,AHN J.Effect of high pressure processing on the quality of squid(Todarodes pacificus)during refrigerated storage[J].Food Chemistry,2009,119(2):471-476.
[14]胡玥,杨水兵,余海霞,等.微冻保鲜方法对带鱼品质及组织结构的影响[J].食品科学,2016,37(18):290-297.HU Y,YANG S B,YU H X,et al.Effect of superchilling on the quality and muscle tissue structure of Trichiurus haumela[J].Food Science,2016,37(18):290-297.
[15]水产品中挥发性盐基氮的测定:GB 5009.228-2016[S].中华人民共和国农业部,2017.
[16]DUFLOS G,LEDUC F,NGUESSAN A,et al.Freshness characterization of whiting(Merlangius merlangus)using an SPEMGC-MS method and a statistical multivariate approach[J].Journal of the Science of Food and Agriculture,2010,90(15):2568-2575.
[17]徐永霞,刘滢,张朝敏,等.超高压处理对冷藏鲈鱼品质的影响[J].食品与发酵工业,2015,41(1):85-89.XU Y X,LIU Y,ZHANG C M,et al.Effects of high pressure processing on the quality of sea bass during refrigerated storage[J].Food and Fermentation Industries,2015,41(1):85-89.
[18]BENJAKUL S,SEYMOUR T A,MORRISSEY M T,et al.Physicochemical changes in Pacific whiting muscle proteins during iced storage[J].Journal of Food Science,1997,62(4):729-733.
[19]郑杰,吴海涛,董秀萍,等.基于主要化学成分变化建立的海参自溶评价指标[J].大连工业大学学报,2010,29(6):391-395.ZHENG J,WU H T,DONG X P,et al.Establishment of evaluation indicators for autolysis of sea cucumber based on alteration in main chemical compositions[J].Journal of Dalian Polytechnic University,2010,29(6):391-395.
[20]HUI Y H,CROSS N,KRISTINSSON H G,et al.Biochemistry in seafood processing[M].Ames,Iowa,USA:Blackwell Publishing,2006.
[21]HERNáNDEZ M D,LóPEZ M B,ALVAREZ A,et al.Sensory,physical,chemical and microbiological changes in aquacultured meagre(Argyrosomus regius)fillets during ice storage[J].Food Chemistry,2009,114(1):237-245.
[22]OCANO-HIGUERA V M,MAEDA-MARTíNEZ A N,MARQUEZ-RíOSE,et al.Freshness assessment of ray fish stored in ice by biochemical,chemical and physical methods[J].Food Chemistry,2011,125(1):49-54.
[23]闫春子.超高压处理对淡水鱼冷藏保鲜效果的影响[D].无锡:江南大学,2016:23-24.
[24]王婷,车旭,杜若源,等.银杏叶提取液对冰藏鲳鱼品质变化的影响[J].食品工业科技,2016,37(3):323-328.WANG T,CHE X,DU R Y,et al.Effect of ginkgo biloba leaves extract on the quality of pomfret(Pampus argenteus)during ice storage[J].Science and Technology of Food Industry,2016,37(3):323-328.
[25]李文倩,李小勤,冷向军,等.鳜鱼肌肉品质评价的初步研究[J].食品工业科技,2010,31(9):114-121.LI W Q,LI X Q,LENG X J,et al.Preliminary study on flesh quality evaluation of Siniperca chuatsi[J].Science and Technology of Food Industry,2010,31(9):114-121.
[26]吴奇子.鲐鱼船上冷藏保鲜技术研究[D].舟山:浙江海洋学院,2015:21-22.
[27]杨辉,杨福馨,欧丽娟,等.植物精油-EVOH活性包装膜对草鱼鱼肉保鲜效果的研究[J].食品科学,2014,35(22):320-324.YANG H,YANG F X,OU L J,et al.Evaluation of active EVOH packaging films incorporated with essential oils for quality preservation of grass carp during cold storage[J].Food Science,2014,35(22):320-324.
[28]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.
[29]李颖畅,刘明爽,李乐,等.蓝莓叶多酚对冷藏鲈鱼品质的影响[J].中国食品学报,2015,15(2):120-125.LI Y C,LIU M S,LI L,et al.Effect of polyphenols from blueberry leaves on weever quality during cold storage[J].Journal of Chinese Institute of Food Science and Technology,2015,15(2):120-125.
[30]岳开华,张业辉,刘学铭,等.冻藏温度对海鲈鱼鱼糜蛋白生化指标及其凝胶特性的影响[J].现代食品科技,2016,32(6):225-232.YUE K H,ZHANG Y H,LIU X M,et al.Effect of storage temperature on biochemical indicators and gel properties of sea bass surimi[J].Modern Food Science and Technology,2016,32(6):225-232.
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