低压静电场结合气调包装对凡纳滨对虾冰温贮藏期品质的影响
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摘要
为了延长凡纳滨对虾冰藏((-1±1)℃)货架期,并延缓贮藏期间的品质劣变,通过比较不同贮藏条件下凡纳滨对虾的菌落总数、挥发性盐基氮含量、pH值、K值、汁液流失率、白度、感官评分及流变学特性的变化,研究低压静电场(2.5 kV、50 Hz)结合气调包装(体积分数75%CO_2+25%N_2)对冰温下凡纳滨对虾的保鲜效果。结果表明:冰温下低压静电场结合气调包装相较于仅冰温、低压静电场结合冰温和气调包装结合冰温贮藏,对凡纳滨对虾的保鲜效果最好,能明显抑制冰温贮藏期微生物引起的腐败变质,对不良感官特性有所改善,且能延缓核苷酸的降解,货架期可达14 d,比空白组(普通空气、低温贮藏)延长了8 d;该条件下凡纳滨对虾色泽和感官评分良好,汁液流失率在整个贮藏过程中均低于3%,虾肉的软化在贮藏后期也有所延缓。因此,低压静电场可作为一种新技术用于提升凡纳滨对虾的保鲜。
In order to extend the shelf life of Litopenaeus vannamei and improve the quality during controlled freezing-point storage((-1 ± 1) ℃),the effects of different storage conditions including(I) controlled freezing-point storage(CFPS),(II)low-voltage electrostatic field(LVEF) combined with CFPS(LVEF-CFPS),(III) modified atmosphere packaging(MAP)combined with CFPS(MAP-CFPS),and(IV) LVEF combined with MAP and CFPS(LVEF-MAP-CFPS) on the quality of L.vannamei were investigated.Changes in total bacterial count,total volatile basic nitrogen(TVB-N) content,pH,K value,drip loss,whiteness,and sensory and rheology properties were monitored and compared between the four groups.The results showed that the LVEF-MAP-CFPS had the best preservative effect among these storage conditions,and it could significantly inhibit spoilage and deterioration caused by microorganisms,maintain the sensory quality,and delay the degradation of nucleotides to some extent,thus extending the shelf life up to 14 days,8 days longer than the blank group(air-packaged and stored at low temperature).The color and sensory score were good,drip loss rate was less than 3%,and softening was delayed during the late period of storage.Low-voltage electrostatic field can be useful to extend the shelf life of L.vannamei.
In order to extend the shelf life of Litopenaeus vannamei and improve the quality during controlled freezing-point storage((-1 ± 1) ℃),the effects of different storage conditions including(I) controlled freezing-point storage(CFPS),(II)low-voltage electrostatic field(LVEF) combined with CFPS(LVEF-CFPS),(III) modified atmosphere packaging(MAP)combined with CFPS(MAP-CFPS),and(IV) LVEF combined with MAP and CFPS(LVEF-MAP-CFPS) on the quality of L.vannamei were investigated.Changes in total bacterial count,total volatile basic nitrogen(TVB-N) content,pH,K value,drip loss,whiteness,and sensory and rheology properties were monitored and compared between the four groups.The results showed that the LVEF-MAP-CFPS had the best preservative effect among these storage conditions,and it could significantly inhibit spoilage and deterioration caused by microorganisms,maintain the sensory quality,and delay the degradation of nucleotides to some extent,thus extending the shelf life up to 14 days,8 days longer than the blank group(air-packaged and stored at low temperature).The color and sensory score were good,drip loss rate was less than 3%,and softening was delayed during the late period of storage.Low-voltage electrostatic field can be useful to extend the shelf life of L.vannamei.
引文
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[8]MACRìM A,DI LUZIO S,DI LUZIO S.Biological effects of electromagnetic fields[J].International Journal of Immunopathology and Pharmacology,2002,15(2):95-105.DOI:10.1177/039463200201500204.
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[12]李侠,钱书意,杨方威,等.低压静电场下不同隔距冻结-解冻对牛肉品质的影响[J].农业工程学报,2017,33(8):278-285.DOI:10.11975/j.issn.1002-6819.2017.08.037.
[13]DUTREUX N,NOTERMANS S,WIJTZES T,et al.Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions[J].International Journal of Food Microbiology,2000,54(1/2):91-98.DOI:10.1016/S0168-1605(99)00175-0.
[14]KO W C,YANG S Y,CHANG C K,et al.Effects of adjustable parallel high voltage electrostatic field on the freshness of tilapia(Orechromis niloticus)during refrigeration[J].LWT-Food Science and Technology,2016,66:151-157.DOI:10.1016/j.lwt.2015.10.019.
[15]MOK J H,CHOI W,PARK S H,et al.Emerging pulsed electric field(PEF)and static magnetic field(SMF)combination technology for food freezing[J].International Journal of Refrigeration,2015,50:137-145.DOI:10.1016/j.ijrefrig.2014.10.025.
[16]HE X,LIU R,NIRASAWA S,et al.Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat[J].Journal of Food Engineering,2013,115(2):245-250.DOI:10.1016/j.jfoodeng.2012.10.023.
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[19]LI Qian,ZHANG Longteng,LU Han,et al.Comparison of postmortem changes in ATP-related compounds,protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp(Cyprinus carpio)stored at 4℃[J].LWT-Food Science and Technology,2017,78:317-324.DOI:10.1016/j.lwt.2016.12.0350023-6438.
[20]岑剑伟,蒋爱民,李来好,等.高压静电场结合冰温技术对罗非鱼片贮藏期品质的影响[J].食品科学,2016,37(22):282-288.DOI:10.7506/spkx1002-6630-201622043.
[21]PARK J W.Functional protein additives in surimi gels[J].Journal of Food Science,1994,59(3):525-527.DOI:10.1111/j.1365-2621.1994.tb05554.x.
[22]傅德成,刘明堂.食品感官鉴别手册[M].北京:中国轻工业出版社,1991:52-53.
[23]NIRMAL N P,BENJAKUL S.Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of Pacific white shrimp during iced storage[J].LWT-Food Science and Technology,2011,44(4):924-932.DOI:10.1016/j.lwt.2010.12.007.
[24]郑鸯鸯,吉薇,吉宏武,等.大豆胰蛋白酶抑制剂粗提物对凡纳滨对虾冷藏期间肌肉流变学与热学特性的影响[J].食品与发酵工业,2016,42(8):214-219.DOI:10.13995/j.cnki.11-1802/ts.
[25]谢晶,程颖,杨胜平,等.高体积分数CO2气调包装对冷藏凡纳滨对虾品质的影响[J].食品科学,2016,37(18):197-201.DOI:10.7506/spkx1002-6630-201618032.
[26]AL-DAGAL M M,BAZARAA W A.Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria[J].Journal of Food Protection,1999,62(1):51-56.
[27]ZIMMRTMANN U.Electrical breakdown,electropermeabilization and electrofusion[J].Reviews of Physiology,Biochemistry and Pharmacology,1986,105(6):176-187.
[28]陈培基,李来好,李刘冬,等.水产品中挥发性盐基氮测定方法的改良[J].中国水产科学,2006(1):146-150.
[29]国家卫生和计划生育委员会.食品安全国家标准鲜、冻动物性水产品:GB 2733-2015[S].北京:中国标准出版社,2016:1-2.
[30]MOUSAKHANI-GANJEH A,HAMDAMI N,SOLTANIZADEH N.Impact of high voltage electric field thawing on the quality of frozen tuna fish(Thunnus albacares)[J].Journal of Food Engineering,2015,156:39-44.DOI:10.1016/j.jfoodeng.2015.02.004.
[31]段振华.水产品加工工艺学实验技术[M].北京:中国科学技术出版社,2009:88.
[32]王亮,曾名湧,董士远,等.不同包装方式的凡纳滨对虾冰温贮藏过程中腐败微生物的变化规律[J].食品与发酵工业,2010(3):196-201.DOI:10.13995/j.cnki.11-1802/ts.2010.03.018.
[33]励建荣,李婷婷,丁婷.水产品新鲜度综合评价与货架期预测模型的构建研究进展[J].食品科学技术学报,2016,34(1):1-8.DOI:10.3969/j.issn.2095-6002.2016.01.001.
[34]李来好,彭城宇,岑剑伟,等.冰温气调贮藏对罗非鱼片品质的影响[J].食品科学,2009,30(24):439-443.
[35]FARIDNIA F,MA Q L,BREMER P J,et al.Effect of freezing as pretreatment prior to pulsed electric field processing on quality traits of beef muscles[J].Innovative Food Science&Emerging Technologies,2015,29:31-40.DOI:10.1016/j.ifset.2014.09.007.
[36]SIVERTSVIK M,ROSNES J T,KLEIBERG G H.Effect of Modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon(Salmo salar)fillets[J].Journal of Food Science,2003,68(4):1467-1472.DOI:10.1111/j.1365-2621.2003.tb09668.x.
[37]JUNG S,GHOUL M,DE LAMBALLERIE-ANTON M.Influence of high pressure on the color and microbial quality of beef meat[J].LWT-Food Science and Technology,2003,36(6):625-631.DOI:10.1016/S0023-6438(03)00082-3.
[38]QIAN Y F,XIE J,YANG S P,et al.Study of the quality changes and myofibrillar proteins of white shrimp(Litopenaeus vannamei)under modified atmosphere packaging with varying CO2 levels[J].European Food Research&Technology,2013,236(4):629-635.DOI:10.1007/s00217-013-1918-9.
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