不同包装与贮藏条件对两种低盐腌制罗非鱼片的品质影响
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摘要
为了开发低盐罗非鱼(Oreochromis mossambicus)深加工产品,延长其货架期,以本实验室开发的低盐腌制罗非鱼片、复合低盐腌制罗非鱼片为对象,通过普通包装(对照)、真空包装和气调包装,测定鱼片在4℃(冷藏)和-3℃(微冻)贮藏过程中汁液流失率、感官评分、pH值、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、挥发性盐基氮(total volatile base-nitrogen,TVB-N)含量、菌落总数等指标,分析不同包装方式和不同贮藏条件下的品质变化规律。结果表明:不同包装方式的两种低盐腌制罗非鱼片在4℃和-3℃贮藏过程的感官评分随贮藏时间延长逐渐下降,pH值呈现先降低后升高的趋势,而汁液流失率、TBARS值、TVB-N含量、菌落总数均随着贮藏时间的延长呈现上升的趋势。综合各项指标的变化规律,复合低盐组罗非鱼片比低盐组罗非鱼片在贮藏过程中能更好地维持品质,气调包装的鱼片品质优于真空包装和普通包装。在4℃贮藏时,气调包装的两种低盐腌制罗非鱼片货架期均为12 d,比普通包装和真空包装分别延长8 d和4 d;在-3℃贮藏时,气调包装组的货架期均达到43 d,比普通包装组和真空包装组分别延长25、10 d。两种低盐腌制罗非鱼片采用气调包装、-3℃贮藏可明显保持产品的品质和延长货架期,这为罗非鱼低盐深加工产品的开发生产提供技术支持。
In order to develop low-salt cured tilapia fillets(Oreochromis mossambicus) with prolonged shelf life, two lowsalt tilapia fillets developed in our laboratory, made with salt alone or in combination with potassium chloride, sodium malate and white sugar, were packaged in air(control), modified atmosphere or vacuum and then stored at 4(refrigeration)or-3 ℃(superchilling). Quality indicators including drip loss, sensory score, pH, thiobarbituric acid reactive substances(TBARS) value, total volatile base-nitrogen(TVB-N) content, and total bacterial count were determined during storage.Results showed that the sensory scores of the two low-salt cured tilapia fillets gradually decreased with storage time at each temperature, irrespective of the packaging method used, and the pH appeared to decrease first and then increase, while the drip loss, TBARS value, TVB-N content and total number of colonies showed an upward trend with increasing storage time.Overall, it was found that the combined treatment maintained better quality of low-salt tilapia fillets during storage than single salt.The quality of modified atmosphere packaged fish fillets was better than that of those packaged in vacuum and air. The shelf life of both low-salt cured tilapia fillets with modified atmosphere packaging was 12 days at 4 ℃ and 43 days at-3 ℃, which was prolonged by 8 and 4 days at 4 ℃, and by 25 and 10 days at-3 ℃ compared with those packaged in vacuum and air, respectively.Both low-salt cured tilapia fillets should be packaged in a modified atmosphere and stored at-3 ℃ to maintain the product quality and extend the shelf life. This provides technical support for the processing of low-salt tilapia products.
In order to develop low-salt cured tilapia fillets(Oreochromis mossambicus) with prolonged shelf life, two lowsalt tilapia fillets developed in our laboratory, made with salt alone or in combination with potassium chloride, sodium malate and white sugar, were packaged in air(control), modified atmosphere or vacuum and then stored at 4(refrigeration)or-3 ℃(superchilling). Quality indicators including drip loss, sensory score, pH, thiobarbituric acid reactive substances(TBARS) value, total volatile base-nitrogen(TVB-N) content, and total bacterial count were determined during storage.Results showed that the sensory scores of the two low-salt cured tilapia fillets gradually decreased with storage time at each temperature, irrespective of the packaging method used, and the pH appeared to decrease first and then increase, while the drip loss, TBARS value, TVB-N content and total number of colonies showed an upward trend with increasing storage time.Overall, it was found that the combined treatment maintained better quality of low-salt tilapia fillets during storage than single salt.The quality of modified atmosphere packaged fish fillets was better than that of those packaged in vacuum and air. The shelf life of both low-salt cured tilapia fillets with modified atmosphere packaging was 12 days at 4 ℃ and 43 days at-3 ℃, which was prolonged by 8 and 4 days at 4 ℃, and by 25 and 10 days at-3 ℃ compared with those packaged in vacuum and air, respectively.Both low-salt cured tilapia fillets should be packaged in a modified atmosphere and stored at-3 ℃ to maintain the product quality and extend the shelf life. This provides technical support for the processing of low-salt tilapia products.
引文
[1]赵志霞,吴燕燕,李来好,等.我国罗非鱼加工研究现状[J].食品工业科技,2017,38(9):363-367;373.DOI:10.13386/j.issn1002-0306.2017.09.062.
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[6]ZHOU G H,XU X L,LIU Y.Preservation technologies for fresh meat:a review[J].Meat Science,2010,86(1):119-128.DOI:10.1016/j.meatsci.2010.04.033.
[7]林顿.猪肉微冻气调包装保鲜技术的研究[D].杭州:浙江大学,2015:5.
[8]BOULETIS A D,ARVANITOYANNIS I S,HADJICHRISTODOULOU C.Application of modified atmosphere packaging on aquacultured fish and fish products:a review[J].Critical Reviews in Food Science and Nutrition,2017,57(11):2263-2285.DOI:10.1080/10408398.2013.862202.
[9]RIPOLLéS S,CAMPAGNOL P C,ARMENTEROS M,et al.Influence of partial replacement of NaCl with KCl,CaCl2 and MgCl2on lipolysis and lipid oxidation in dry-cured ham[J].Meat Science,2011,89(1):58-64.DOI:10.1016/j.meatsci.2011.03.021.
[10]魏涯,钱茜茜,吴燕燕,等.栅栏技术在淡腌半干鲈鱼加工工艺中的应用[J].南方水产科学,2017,13(2):109-120.DOI:10.3969/j.issn.2095-0780.2017.02.014.
[11]赵志霞,吴燕燕,李来好,等.低盐罗非鱼片快速腌制的工艺研究[J].南方水产科学,2017,13(6):105-114.DOI:10.3969/j.issn.2095-0780.2017.06.013.
[12]李杉,岑剑伟,李来好,等.充气比率对罗非鱼片冰温气调贮藏期间品质的影响[J].南方水产科学,2010,6(1):42-48.DOI:10.3969/j.issn.1673-2227.2010.01.008.
[13]HE Yanfu,HUANG Hui,LI Laihao,et al.Freshness and shelf life of air packaged and modified atmosphere packaged fresh tilapia fillets during freezing-point storage[J].Journal of Nutrition&Food Sciences,2016,6(6):1-7.DOI:10.4172/2155-9600.1000564.
[14]CHAIJAN M,PANPIPAT W,NISOA M.Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying[J].Drying Technology,2016,35(5):642-649.DOI:10.1080/07373937.2016.1199565.
[15]国家卫生和计划生育委员会.食品安全国家标准食品中挥发性盐基氮的测定:GB 5009.228-2016[S].北京:中国标准出版社,2016:1-3.
[16]国家食品药品监督管理总局,国家卫生和计划生育委员会.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,2016:1-5.
[17]洪惠,朱思潮,罗永康,等.鳙在冷藏和微冻贮藏下品质变化规律的研究[J].南方水产科学,2011,7(6):7-12.DOI:10.3969/j.issn.2095-0780.2011.06.002.
[18]DUUN A S,RUSTAD T.Quality of superchilled vacuum packed Atlantic salmon(Salmo salar)fillets stored at-1.4 and-3.6℃[J].Food Chemistry,2008,106(1):122-131.DOI:10.1016/j.foodchem.2007.05.051.
[19]SIMPSON M V,HAARD N F.Temperature-acclimation of Atlantic cod(Gadus morhua)and its influence on freezing-point and biochemical-damage of post mortem muscle during storage at0℃and 3℃[J].Journal of Food Biochemistry,1987,11(1):69-93.DOI:10.1111/j.1745-4514.1987.tb00113.x.
[20]ALI?O M,GRAU R,BAIGTS D,et al.Influence of sodium replacement on the salting kinetics of pork loin[J].Journal of Food Engineering,2009,95(4):551-557.DOI:10.1016/j.jfoodeng.2009.06.016.
[21]李雪姣,马悦培,谌徽,等.无磷酸盐制剂对牛肉嫩度和保水性的影响[J].食品工业科技,2010,31(3):109-111.DOI:10.13386/j.issn1002-0306.2010.03.043.
[22]赵良,岑剑伟,李来好,等.高压静电场结合冰温气调保鲜技术对罗非鱼鱼片品质的影响[J].南方水产科学,2016,12(3):91-97.DOI:10.3969/j.issn.2095-0780.2016.03.012.
[23]ZHANG L N,LI X,LU W,et al.Quality predictive models of grass carp(Ctenopharyngodon idellus)at different temperatures during storage[J].Food Control,2011,22(8):1197-1202.DOI:10.1016/j.foodcont.2011.01.017.
[24]吴燕燕,朱小静,李来好,等.比较调理啤酒鲈鱼片在不同贮藏条件下的品质变化[J].食品科学,2018,39(11):214-220.DOI:10.7506/spkx1002-6630-201811034.
[25]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.DOI:10.7506/spkx1002-6630-201618046.
[26]RUIZ-CAPILLAS C,MORAL A.Sensory and biochemical aspects of quality of whole bigeye tuna(Thunnus obesus)during bulk storage in controlled atmospheres[J].Food Chemistry,2005,89(3):347-354.DOI:10.1016/j.foodchem.2004.02.041.
[27]武华,阴晓菲,罗永康,等.腌制鳙鱼片在冷藏过程中品质变化规律的研究[J].南方水产科学,2013,9(4):69-74.DOI:10.3969/j.issn.2095-0780.2013.04.012.
[28]GHANI M A,BARRIL C,BEDGOOD D R,et al.Substrate and TBARS variability in a multi-phase oxidation system[J].European Journal of Lipid Science and Technology,2016,11(9):500-509.DOI:10.1002/ejlt.201500500.
[29]THIANSILAKUL Y,BENJAKUL S,RICHARDS M P.Changes in heme proteins and lipids associated with off-odour of seabass(Lates calcarifer)and red tilapia(Oreochromis mossambicus×O.niloticus)during iced storage[J].Food Chemistry,2010,121(4):1109-1119.DOI:10.1016/j.foodchem.2010.01.058.
[30]THIANSILAKUL Y,BENJAKUL S,RICHARDS M P.Effect of phenolic compounds in combination with modified atmospheric packaging on inhibition of quality losses of refrigerated Eastern little tuna slices[J].LWT-Food Science and Technology,2013,50(1):146-152.DOI:10.1016/j.lwt.2012.06.009.
[31]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.DOI:10.1016/j.foodchem.2004.09.040.
[32]HOZBOR M C,SAIZ A I,YEANNES M I,et al.Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon(Pseudopercis semifasciata)[J].LWT-Food Science and Technology,2006,39(2):99-104.DOI:10.1016/j.lwt.2004.12.008.
[33]GALLART-JORNET L,RUSTAD T,BARAT J M,et al.Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon(Salmo salar)fillets[J].Food Chemistry,2007,103(4):1268-1281.DOI:10.1016/j.foodchem.2006.10.040.
[34]谢晶,杨胜平.生物保鲜剂结合气调包装对带鱼冷藏货架期的影响[J].农业工程学报,2011,27(1):376-382.DOI:10.3969/j.issn.1002-6819.2011.01.061.
[2]农业部渔业渔政管理局.渔业统计年鉴[M].北京:中国农业出版社,2017:25.
[3]陈胜军,李来好,杨贤庆,等.罗非鱼综合加工利用与质量安全控制技术研究进展[J].南方水产科学,2011,7(4):85-90.DOI:10.3969/j.issn.2095-0780.2011.04.013.
[4]BAO H N D,ARASON S,PóRARINSDóTTIR K A.Effects of dry ice and superchilling on quality and shelf life of Arctic charr(Salvelinus alpinus)fillets[J].International Journal of Food Engineering,2007,3(3):1-27.DOI:10.2202/1556-3758.1093.
[5]FAROUK M M,KEMP R M,CARTWRIGHT S,et al.The initial freezing point temperature of beef rises with the rise in pH:a short communication[J].Meat Science,2013,94(1):121-124.DOI:10.1016/j.meatsci.2012.12.018.
[6]ZHOU G H,XU X L,LIU Y.Preservation technologies for fresh meat:a review[J].Meat Science,2010,86(1):119-128.DOI:10.1016/j.meatsci.2010.04.033.
[7]林顿.猪肉微冻气调包装保鲜技术的研究[D].杭州:浙江大学,2015:5.
[8]BOULETIS A D,ARVANITOYANNIS I S,HADJICHRISTODOULOU C.Application of modified atmosphere packaging on aquacultured fish and fish products:a review[J].Critical Reviews in Food Science and Nutrition,2017,57(11):2263-2285.DOI:10.1080/10408398.2013.862202.
[9]RIPOLLéS S,CAMPAGNOL P C,ARMENTEROS M,et al.Influence of partial replacement of NaCl with KCl,CaCl2 and MgCl2on lipolysis and lipid oxidation in dry-cured ham[J].Meat Science,2011,89(1):58-64.DOI:10.1016/j.meatsci.2011.03.021.
[10]魏涯,钱茜茜,吴燕燕,等.栅栏技术在淡腌半干鲈鱼加工工艺中的应用[J].南方水产科学,2017,13(2):109-120.DOI:10.3969/j.issn.2095-0780.2017.02.014.
[11]赵志霞,吴燕燕,李来好,等.低盐罗非鱼片快速腌制的工艺研究[J].南方水产科学,2017,13(6):105-114.DOI:10.3969/j.issn.2095-0780.2017.06.013.
[12]李杉,岑剑伟,李来好,等.充气比率对罗非鱼片冰温气调贮藏期间品质的影响[J].南方水产科学,2010,6(1):42-48.DOI:10.3969/j.issn.1673-2227.2010.01.008.
[13]HE Yanfu,HUANG Hui,LI Laihao,et al.Freshness and shelf life of air packaged and modified atmosphere packaged fresh tilapia fillets during freezing-point storage[J].Journal of Nutrition&Food Sciences,2016,6(6):1-7.DOI:10.4172/2155-9600.1000564.
[14]CHAIJAN M,PANPIPAT W,NISOA M.Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying[J].Drying Technology,2016,35(5):642-649.DOI:10.1080/07373937.2016.1199565.
[15]国家卫生和计划生育委员会.食品安全国家标准食品中挥发性盐基氮的测定:GB 5009.228-2016[S].北京:中国标准出版社,2016:1-3.
[16]国家食品药品监督管理总局,国家卫生和计划生育委员会.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,2016:1-5.
[17]洪惠,朱思潮,罗永康,等.鳙在冷藏和微冻贮藏下品质变化规律的研究[J].南方水产科学,2011,7(6):7-12.DOI:10.3969/j.issn.2095-0780.2011.06.002.
[18]DUUN A S,RUSTAD T.Quality of superchilled vacuum packed Atlantic salmon(Salmo salar)fillets stored at-1.4 and-3.6℃[J].Food Chemistry,2008,106(1):122-131.DOI:10.1016/j.foodchem.2007.05.051.
[19]SIMPSON M V,HAARD N F.Temperature-acclimation of Atlantic cod(Gadus morhua)and its influence on freezing-point and biochemical-damage of post mortem muscle during storage at0℃and 3℃[J].Journal of Food Biochemistry,1987,11(1):69-93.DOI:10.1111/j.1745-4514.1987.tb00113.x.
[20]ALI?O M,GRAU R,BAIGTS D,et al.Influence of sodium replacement on the salting kinetics of pork loin[J].Journal of Food Engineering,2009,95(4):551-557.DOI:10.1016/j.jfoodeng.2009.06.016.
[21]李雪姣,马悦培,谌徽,等.无磷酸盐制剂对牛肉嫩度和保水性的影响[J].食品工业科技,2010,31(3):109-111.DOI:10.13386/j.issn1002-0306.2010.03.043.
[22]赵良,岑剑伟,李来好,等.高压静电场结合冰温气调保鲜技术对罗非鱼鱼片品质的影响[J].南方水产科学,2016,12(3):91-97.DOI:10.3969/j.issn.2095-0780.2016.03.012.
[23]ZHANG L N,LI X,LU W,et al.Quality predictive models of grass carp(Ctenopharyngodon idellus)at different temperatures during storage[J].Food Control,2011,22(8):1197-1202.DOI:10.1016/j.foodcont.2011.01.017.
[24]吴燕燕,朱小静,李来好,等.比较调理啤酒鲈鱼片在不同贮藏条件下的品质变化[J].食品科学,2018,39(11):214-220.DOI:10.7506/spkx1002-6630-201811034.
[25]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.DOI:10.7506/spkx1002-6630-201618046.
[26]RUIZ-CAPILLAS C,MORAL A.Sensory and biochemical aspects of quality of whole bigeye tuna(Thunnus obesus)during bulk storage in controlled atmospheres[J].Food Chemistry,2005,89(3):347-354.DOI:10.1016/j.foodchem.2004.02.041.
[27]武华,阴晓菲,罗永康,等.腌制鳙鱼片在冷藏过程中品质变化规律的研究[J].南方水产科学,2013,9(4):69-74.DOI:10.3969/j.issn.2095-0780.2013.04.012.
[28]GHANI M A,BARRIL C,BEDGOOD D R,et al.Substrate and TBARS variability in a multi-phase oxidation system[J].European Journal of Lipid Science and Technology,2016,11(9):500-509.DOI:10.1002/ejlt.201500500.
[29]THIANSILAKUL Y,BENJAKUL S,RICHARDS M P.Changes in heme proteins and lipids associated with off-odour of seabass(Lates calcarifer)and red tilapia(Oreochromis mossambicus×O.niloticus)during iced storage[J].Food Chemistry,2010,121(4):1109-1119.DOI:10.1016/j.foodchem.2010.01.058.
[30]THIANSILAKUL Y,BENJAKUL S,RICHARDS M P.Effect of phenolic compounds in combination with modified atmospheric packaging on inhibition of quality losses of refrigerated Eastern little tuna slices[J].LWT-Food Science and Technology,2013,50(1):146-152.DOI:10.1016/j.lwt.2012.06.009.
[31]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.DOI:10.1016/j.foodchem.2004.09.040.
[32]HOZBOR M C,SAIZ A I,YEANNES M I,et al.Microbiological changes and its correlation with quality indices during aerobic iced storage of sea salmon(Pseudopercis semifasciata)[J].LWT-Food Science and Technology,2006,39(2):99-104.DOI:10.1016/j.lwt.2004.12.008.
[33]GALLART-JORNET L,RUSTAD T,BARAT J M,et al.Effect of superchilled storage on the freshness and salting behaviour of Atlantic salmon(Salmo salar)fillets[J].Food Chemistry,2007,103(4):1268-1281.DOI:10.1016/j.foodchem.2006.10.040.
[34]谢晶,杨胜平.生物保鲜剂结合气调包装对带鱼冷藏货架期的影响[J].农业工程学报,2011,27(1):376-382.DOI:10.3969/j.issn.1002-6819.2011.01.061.