透明质酸涂膜结合微冻贮藏对鲜切鲤鱼肉保鲜效果的研究
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摘要
为研究透明质酸(HA)涂膜对鲤鱼微冻贮藏过程中保鲜效果的影响,以鲜切鲤鱼为原料,将鲤鱼肉表面涂膜不同浓度HA(0、0.3%、0.6%、0.9%),在-3℃的微冻环境下贮藏,探讨HA对鲤鱼肉微冻贮藏物性和生化指标的影响。结果表明:HA结合微冻贮藏能较好地延缓鲤鱼肉挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBARS)、pH、电导率的升高,抑制持水力的下降,保持较好的质构和色泽。微冻贮藏24 d,0.9%HA处理的鲤鱼肉保鲜效果最好,持水力和剪切力降幅最小(p <0.05),白度变化较小,TVB-N为10.98 mg/100 g,TBARS为0.13 mg/kg,电导率为900μS/cm。主成分分析(PCA)表明,微冻贮藏条件下,HA处理对鲤鱼肉持水力、剪切力、电导率影响较大,HA涂膜可明显减缓贮藏鱼肉TVB-N和TBARS增加,0.9%HA涂膜处理的鲤鱼肉微冻保鲜效果较好。
The surface on fresh meat of common carp (Cyprinus carpio) was coated with different concentrations (0,0.3%,0.6%,0.9%) of hyaluronic acid (HA) and stored at-3 ℃ to study the effects of HA on the freshness properties and biochemical indexes of carp meat during superchilling storage.The results showed that HA combined with superchilling storage could delay the increase of total volatile base-nitrogen (TVB-N),thiobarbituric acid reactive substances (TBARS),pH and conductivity and inhibit the decrease of water holding capacity of carp meat to maintain texture and color.The carp meat treated by 0.9% HA maintained its fresh quality with little change in water holding capacity and shear stress (p < 0.05),TVB-N (10.98 mg/100 g),TBARS (0.13 mg/kg),conductivity (900 μS/cm) and less whiteness after 24 d superchilling storage. The principal component analysis (PCA) showed that the HA treatment had a significant effect on the water holding capacity,shear force and conductivity of carp meat during storage. HA coating inhibited the increasing of TVB-N and TBARS in carp meat obviously,and 0.9% HA coating had better preservation effects on carp meat during superchilling storage.
The surface on fresh meat of common carp (Cyprinus carpio) was coated with different concentrations (0,0.3%,0.6%,0.9%) of hyaluronic acid (HA) and stored at-3 ℃ to study the effects of HA on the freshness properties and biochemical indexes of carp meat during superchilling storage.The results showed that HA combined with superchilling storage could delay the increase of total volatile base-nitrogen (TVB-N),thiobarbituric acid reactive substances (TBARS),pH and conductivity and inhibit the decrease of water holding capacity of carp meat to maintain texture and color.The carp meat treated by 0.9% HA maintained its fresh quality with little change in water holding capacity and shear stress (p < 0.05),TVB-N (10.98 mg/100 g),TBARS (0.13 mg/kg),conductivity (900 μS/cm) and less whiteness after 24 d superchilling storage. The principal component analysis (PCA) showed that the HA treatment had a significant effect on the water holding capacity,shear force and conductivity of carp meat during storage. HA coating inhibited the increasing of TVB-N and TBARS in carp meat obviously,and 0.9% HA coating had better preservation effects on carp meat during superchilling storage.
引文
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[30]Muelae E,Sanudo C,Campo M M,et al.Effect of freezing method and frozen storage duration on instrumental quality o lamb throughout display[J].Meat Science,2010,84(4):662-669.
[31]Lu F,Liu D,Ye X,et al.Alginate-calcium coating incorporating nisin and EDTA maintains the qualityof fresh northern snakehead(Channa argus)fillets stored at 4 degrees C[J].Journal of the Science of Food and Agriculture,2009,89(5):848-854.
[32]Lan Y,Shang Y B,Song Y,et al.Changes in the quality o superchilled rabbit meat stored at different temperatures[J].Mea Science,2016,117:173-181.
[33]陈可欣.生鲜调理鲤鱼片在冷藏和微冻条件下品质变化规律的研究[J],食品科技,2015,40(11):102-106.
[34]凌沛学.透明质酸[M].北京:中国轻工业出版社,2000.
[35]奉琳娜.基于微冻与气调结合的罗非鱼片保鲜技术研究[D].海口:海南大学,2016.
[36]Ethier C R.The hydrodynamic resistance of hyaluronic acid:Estimates from sedimentation studies[J].Biorheology,1986,23(2):99-113.
[37]Bernich E,Rubenstein R,Bellin JS.Membrane transpor properties of bovine articular cartilage[J].Biochimicae Biophysica Acta,1976,448(4):551-561.
[38]Kuo J W,Prestwich G D.Hyaluronic acid[J].Comprehensive Biomaterials II,2017,2:306-331.
[39]A Maroudas.Biophysical chemistry of cartilaginous tissues with special reference to solute and fluid transport[J].Biorheology,1975,12(3-4):233-248.
[2]Yin X F,Luo Y K,Fan H B,et al.Effect of previous frozen storage on quality changes of grass carp(Ctenopharyngodon idellus)fillets during short-term chilled storage[J].International Journal of Food Science and Technology,2014,49:1449-1460.
[3]Kaale L D,Eikevik T M,Rustad T,et al.Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage[J].Food Control,2013,31(6):491-498.
[4]Kaale L D,Eikevik T M.The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon(Salmosalar)[J].Food Control,2015,52(6):19-26.
[5]Zhang Y M,Li D P,Lv J,et al.Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp(Cyprinus carpio)during refrigerated storage[J].International Journal of Food Microbiology,2017,249:1-8.
[6]Genskowsky E,Puente L,Perez-alvarez J,et al.Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry(Aristotelia chilensis)[J].LWT-Food Science and Technology,2015,64(2):1057-1062.
[7]Zhang L N,Luo Y K,Hu S M,et al.Effects of chitosan coatings enriched with different antioxidants on preservation o grass carp(Ctenopharyngodon idellus)during cold storage[J].Journal of Aquatic Food Product Technolog,2012,21:508-518.
[8]Yu D W,Jiang Q X,Xu Y S,et al.The shelf life extension o refrigerated grass carp(Ctenopharyngodon idellus)fillets by chitosan coating combined with glycerol monolaurate[J].International Journal of Biological Macromolecules,2017,101:448-454.
[9]Wang Q Y,Lei J,Ma J J,et al.Effect of chitosan-carvacro coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid[J].International Journal of Biologica Macromolecules,2017(106):123-129.
[10]Fatemeh F,Ali M,Seyed A S,et al.The effect of chitosangelatin coating on the quality of shrimp(Litopenaeus vannamei)under refrigerated condition[J].Food Control,2016,67:163-170.
[11]Soares N,Silva P,Barbosa C,et al.Comparing the effects o glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over sixmonths storage[J].Journal of Food Engineering,2017,194:79-86.
[12]George A L,Renato R,Edson R P,et al.Effects of high molecular weighthyaluronic acid on induced arthritis of the temporomandibular joint inrats[J].Acta Histochemica,2015,117(7):566-575.
[13]Ke C L,Sun L P,Qiao D L,et al.Antioxidant acitivity of low molecular weight hyaluronic acid[J].Food and Chemica Toxicology,2011,49(10):2670-2675.
[14]Wu Y.Preparation of low-molecular-weight hyaluronic acid by ozone treatment[J].Carbohydrate Polymers,2012,89(6):709-712.
[15]Sanchez A I,Careche M,Moreno P,et al.Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products[J].LWT-Food Science and Technology,2011,44(4):1149-1155.
[16]中华人民共和国国家卫生和计划生育委员会.GB5009.237-2016食品安全国家标准食品p H的测定[S].北京:中国标准出版社,2016.
[17]Zhu Y C,Ma L Z,Yang H.Super-chilling(-0.7℃)with high-CO2packaging inhibits biochemical changes of microbia origin in catfish(Clarias gariepinus)muscle during storage[J].Food Chemistry,2016,206:182-190.
[18]中华人民共和国国家卫生和计划生育委员会.GB5009.228-2016食品安全国家标准食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016.
[19]李念文.物流过程中大眼金枪鱼的品质变化[J],食品科学,2013,34(14):319-323.
[20]Kaale L D,Eikevik T M,Rustad T,et al.Changes in water holding capacity and drip loss of Atlantic salmon(Salmo salar)muscle during superchilled storage[J].LWT-Food Science and Technology,2014,55:528-535.
[21]俞静芬.淡水鱼鳙鱼的微冻与冰温保鲜技术研究[D].杭州:浙江工业大学,2007.
[22]李立杰,柴春祥,鲁晓翔,等.微冻对南美白对虾质构的影响[J].食品与发酵工业,2013,39(3):73-76.
[23]范凯,廖李,程薇.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.
[24]郑皎皎.鲤鱼肌肉热加工过程中品质变化的研究[D].大连:大连工业大学,2014.
[25]Song Y L,Liu L,Shen H X,et al.Effect of sodium alginatebased edible coating containing different anti-oxidantson quality and shelf life of refrigerated bream(Megalobrama amblycephala)[J].Food Control,2011,22:608-615.
[26]Fan W J,Chi Y L,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,2008,108:148-153.
[27]Boskou G,Debevere J.Shelf-life extension of cod fillets with an acetate buffer spray prior to packaging under modified atmosphere[J].Food Additives and Contaminants,2000,17(1):17-25.
[28]胡玥.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.
[29]胡素梅,张丽娜.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.
[30]Muelae E,Sanudo C,Campo M M,et al.Effect of freezing method and frozen storage duration on instrumental quality o lamb throughout display[J].Meat Science,2010,84(4):662-669.
[31]Lu F,Liu D,Ye X,et al.Alginate-calcium coating incorporating nisin and EDTA maintains the qualityof fresh northern snakehead(Channa argus)fillets stored at 4 degrees C[J].Journal of the Science of Food and Agriculture,2009,89(5):848-854.
[32]Lan Y,Shang Y B,Song Y,et al.Changes in the quality o superchilled rabbit meat stored at different temperatures[J].Mea Science,2016,117:173-181.
[33]陈可欣.生鲜调理鲤鱼片在冷藏和微冻条件下品质变化规律的研究[J],食品科技,2015,40(11):102-106.
[34]凌沛学.透明质酸[M].北京:中国轻工业出版社,2000.
[35]奉琳娜.基于微冻与气调结合的罗非鱼片保鲜技术研究[D].海口:海南大学,2016.
[36]Ethier C R.The hydrodynamic resistance of hyaluronic acid:Estimates from sedimentation studies[J].Biorheology,1986,23(2):99-113.
[37]Bernich E,Rubenstein R,Bellin JS.Membrane transpor properties of bovine articular cartilage[J].Biochimicae Biophysica Acta,1976,448(4):551-561.
[38]Kuo J W,Prestwich G D.Hyaluronic acid[J].Comprehensive Biomaterials II,2017,2:306-331.
[39]A Maroudas.Biophysical chemistry of cartilaginous tissues with special reference to solute and fluid transport[J].Biorheology,1975,12(3-4):233-248.