低温贮藏的鱼肉品质变化及其影响因素的研究进展
|
摘要
鱼肉在低温贮藏过程中会发生一系列物理、化学、生化和微生物的变化,导致鱼肉品质发生变化。通常用于评价鱼肉低温贮藏品质的指标有质地(硬度和弹性)、色泽(颜色)、风味和多汁性,本研究中对鱼肉低温贮藏品质变化的原因及其影响因素进行了阐述,指出了目前贮藏方法中存在的问题,并就未来该领域的研究前景进行了展望,以期为研究低温贮藏期鱼肉品质变化提供理论参考。
A series of changes of fish physical,chemical,biochemical and microbial properties during cold storage leads to the change in fish quality. The common indicators to evaluate the quality and determine commodity value of fish muscle are texture(hardness and springness),color,flavor and juiciness. In this paper,the reasons for changes of fish quality during cold storage,and factors to affect those changes are summarized. Aim to providing references for the study of different varieties and different quality of fish,the problems in storage methods and the future development of fish storage are discussed.
A series of changes of fish physical,chemical,biochemical and microbial properties during cold storage leads to the change in fish quality. The common indicators to evaluate the quality and determine commodity value of fish muscle are texture(hardness and springness),color,flavor and juiciness. In this paper,the reasons for changes of fish quality during cold storage,and factors to affect those changes are summarized. Aim to providing references for the study of different varieties and different quality of fish,the problems in storage methods and the future development of fish storage are discussed.
引文
[1]胡玥,吴春华,姜晴晴,等.微冻技术在水产品保鲜中的研究进展[J].食品工业科技,2015(9):384-390.
[2]赵永强,李娜,李来好,等.鱼类鲜度评价指标及测定方法的研究进展[J].大连海洋大学学报,2016,31(4):456-462.
[3]周光宏,李春保,徐幸莲.肉类食用品质评价方法研究进展[J].中国科技论文在线,2007,2(2):75-82.
[4]Oca1o-Higuera V M,Marquez-Ríos E,Canizales-Dávila M,et al.Postmortem changes in cazon fish muscle stored on ice[J].Food Chemistry,2009,116(4):933-938.
[5]彭增起,刘承初,邓尚贵.水产品加工学[M].北京:中国轻工业出版社,2010.
[6]Sohn J H,Ohshima T.Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J].Fisheries Science,2010,76(4):703-710.
[7]熊善柏.水产品保鲜储运与检验[M].北京:化学工业出版社,2007.
[8]Desai M A,Joseph P,Suman S P,et al.Proteome basis of red color defect in channel catfish(Ictalurus punctatus)fillets[J].LWTFood Science and Technology,2014,57(1):141-148.
[9]Ciaramella M A,Nair M N,Suman S P,et al.Differential abundance of muscle proteome in cultured channel catfish(Ictalurus punctatus)subjected to ante-mortem stressors and its impact on fillet quality[J].Comparative Biochemistry and Physiology Part D:Genomics and Proteomics,2016,20(1):10-18.
[10]Chaijan M,Benjakul S,Visessanguan W,et al.Interaction of fish myoglobin and myofibrillar proteins[J].Journal of Food Science,2008,75(5):C292-C298.
[11]Mantilla D,Kristinsson H G,Balaban M O,et al.Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide[J].Journal of the Science of Food and Agriculture,2008,88(8):1394-1399.
[12]Roth B,Kramer L,Skuland A V,et al.The shelf life of farmed turbot(Scophthalmus maximus)[J].Journal of Food Science,2014,79(8):S1568-S1574.
[13]Chaijan M,Panpipat W.Post harvest discoloration of dark-fleshed fish muscle:a review[J].Walailak Journal of Science and Technology,2009,6(2):149-166.
[14]黄骆镰,黄克,肖如武.水产品腥味物质形成机理的研究进展[J].广东化工,2009,36(9):146,161.
[15]Miyasaki T,Hamaguchi M,Yokoyama S.Change of volatile compounds in fresh fish meat during ice storage[J].Journal of Food Science,2011,76(9):C1319-C1325.
[16]Rodríguez A,Losada V,Larraín M A,et al.Development of lipid changes related to quality loss during the frozen storage of farmed coho salmon(Oncorhynchus kisutch)[J].Journal of the American Oil Chemists'Society,2007,84(8):727-734.
[17]Mateo J,Domínguez M C,Aguirrezábal M M,et al.Taste compounds in chorizo and their changes during ripening[J].Meat Science,1996,44(4):245-254.
[18]Zhang Meixiu,Wang Xichang,Liu Yuan,et al.Isolation and identification of flavour peptides from puffer fish(Takifugu obscurus)muscle using an electronic tongue and MALDI-TOF/TOF MS/MS[J].Food Chemistry,2012,135(3):1463-1470.
[19]Gram L,Huss H H.Microbiological spoilage of fish and fish products[J].International Journal of Food Microbiology,1996,33(1):121-137.
[20]Wills C C,Proctor M R M,Mc Loughlin J V.Integrated studies on the freshness of rainbow trout(Oncorhynchus mykiss Walbaum)postmortem during chilled and frozen storage[J].Journal of Food Biochemistry,2004,28(3):213-244.
[21]Mohan C O,Ravishankar C N,Gopal T K,et al.Nucleotide breakdown products of seer fish(Scomberomorus commerson)steaks stored in O2scavenger packs during chilled storage[J].Innovative Food Science&Emerging Technologies,2009,10(2):272-278.
[22]Subbaiah K,Majumdar R K,Choudhury J,et al.Protein degradation and instrumental textural changes in fresh Nile tilapia(Oreochromis niloticus)during frozen storage[J].Journal of Food Processing and Preservation,2015,39(6):2206-2214.
[23]Godiksen H,Morzel M,Hyldig G,et al.Contribution of cathepsins B,L and D to muscle protein profiles correlated with texture in rainbow trout(Oncorhynchus mykiss)[J].Food Chemistry,2009,113(4):889-896.
[24]Picard B,Lefèvre F,Lebret B.Meat and fish flesh quality improvement with proteomic applications[J].Animal Frontiers,2012,2(4):18-25.
[25]Fukuma Y,Yamane A,Itoh T,et al.Application of supercooling to long-term storage of fish meat[J].Fisheries Science,2012,78(2):451-461.
[26]Hultmann L,Rustad T.Iced storage of Atlantic salmon(Salmo salar)—effects on endogenous enzymes and their impact on muscle proteins and texture[J].Food Chemistry,2004,87(1):31-41.
[27]Ayala M D,Abdel I,Santaella M,et al.Muscle tissue structural changes and texture development in sea bream,Sparus aurata L.,during post-mortem storage[J].LWT-Food Science and Technology,2010,43(3):465-475.
[28]王俏仪,董强,卢水仙,等.冷冻贮藏对罗非鱼肌肉质构特性的影响[J].广东海洋大学学报,2011,31(4):86-90.
[29]Rodrigues P M,Silva T S,Dias J,et al.Proteomics in aquaculture:applications and trends[J].Journal of Proteomics,2012,75(14):4325-4345.
[30]Sriket P,Benjakul S,Visessanguan W,et al.Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp(Penaeus monodon)and white shrimp(Penaeus vannamei)muscle[J].Food Chemistry,2007,104(1):113-121.
[31]Bjrnevik M,Solbakken V.Preslaughter stress and subsequent effect on flesh quality in farmed cod[J].Aquaculture Research,2010,41(10):467-474.
[32]Hammelman J E,Bowker B C,Grant A L,et al.Early postmortem electrical stimulation simulates PSE pork development[J].Meat Science,2003,63(1):69-77.
[33]吴燕燕,孙继英,杨贤庆,等.气调包装军曹鱼片在冰温保鲜期间的品质变化分析[J].现代食品科技,2014,30(8):117-124,230.
[34]Cyprian O,Lauzon H L,Jóhannsson R,et al.Shelf life of air and modified atmosphere-packaged fresh tilapia(Oreochromis niloticus)fillets stored under chilled and superchilled conditions[J].Food Science&Nutrition,2013,1(2):130-140.
[35]Huff-Lonergan E,Lonergan S M.Mechanisms of water-holding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.
[36]Aussanasuwannakul A,Kenney P B,Brannan R G,et al.Relating instrumental texture,determined by variable-blade and AlloKramer shear attachments,to sensory analysis of rainbow trout,Oncorhynchus mykiss,fillets[J].Journal of Food Science,2010,75(7):S365-S374.
[37]Shen Song,Jiang Yan,Liu Xiaochang,et al.Quality assessment of rainbow trout(Oncorhynchus mykiss)fillets during super chilling and chilled storage[J].Journal of Food Science and Technology,2015,52(8):5204-5211.
[38]Sampels S.The effects of storage and preservation technologies on the quality of fish products:a review[J].Journal of Food Processing and Preservation,2015,39(6):1206-1215.
[39]Wilkinson R J,Paton N,Porter M J R.The effects of pre-harvest stress and harvest method on the stress response,rigor onset,muscle p H and drip loss in barramundi(Lates calcarifer)[J].Aquaculture,2008,282(1-4):26-32.
[40]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.
[41]Duun A S,Rustad T.Quality changes during superchilled storage of cod(Gadus morhua)fillets[J].Food Chemistry,2007,105(3):1067-1075.
[42]沈路,任道援.影响肉类食品冷冻质量的因素[J].肉类工业,2006(10):27-31.
[43]郭全友,许钟,杨宪时.冷藏养殖大黄鱼品质变化特征及细菌相分析[J].上海水产大学学报,2006,15(2):216-221.
[44]蓝蔚青,谢晶,周会,等.不同时期鲳鱼冷藏期间优势腐败菌的多样性变化[J].食品科学,2015,36(2):226-231.
[45]王彩霞,熊善柏,赵思明,等.鲜鱼肉贮藏品质与保鲜方法的研究进展[J].肉类工业,2008(11):50-54.
[46]Al-Bulushi I M,Kasapis S,Al-Oufi H,et al.Evaluating the quality and storage stability of fish burgers during frozen storage[J].Fisheries Science,2005,71(3):648-654.
[47]Alizadeh E,Chapleau N,de Lamballerie M,et al.Effect of different freezing processes on the microstructure of Atlantic salmon(Salmo salar)fillets[J].Innovative Food Science&Emerging Technologies,2007,8(4):493-499.
[48]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(2):528-535.
[49]Shen S,Jiang Y,Liu X,et al.Quality assessment of rainbow trout(Oncorhynchus mykiss)fillets during super chilling and chilled storage[J].Journal of Food Science and Technology,2015,58(8):5204-5211.
[50]Kyl-Puhju M,Ruusunen M,Puolanne E.Activity of porcine muscle glycogen debranching enzyme in relation to p H and temperature[J].Meat Science,2005,69(1):143-149.
[51]Matos E,Gon9alves A,Nunes M L,et al.Effect of harvesting stress and slaughter conditions on selected flesh quality criteria of gilthead seabream(Sparus aurata)[J].Aquaculture,2010,305(1-4):66-72.
[52]Roth B,Slinde E,Arildsen J.Pre or post mortem muscle activity in Atlantic salmon(Salmo salar).The effect on rigor mortis and the physical properties of flesh[J].Aquaculture,2006,257(1-4):504-510.
[53]方静,黄卉,李来好,等.不同致死方式对罗非鱼鱼片品质的影响[J].南方水产科学,2013,9(5):13-18.
[2]赵永强,李娜,李来好,等.鱼类鲜度评价指标及测定方法的研究进展[J].大连海洋大学学报,2016,31(4):456-462.
[3]周光宏,李春保,徐幸莲.肉类食用品质评价方法研究进展[J].中国科技论文在线,2007,2(2):75-82.
[4]Oca1o-Higuera V M,Marquez-Ríos E,Canizales-Dávila M,et al.Postmortem changes in cazon fish muscle stored on ice[J].Food Chemistry,2009,116(4):933-938.
[5]彭增起,刘承初,邓尚贵.水产品加工学[M].北京:中国轻工业出版社,2010.
[6]Sohn J H,Ohshima T.Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J].Fisheries Science,2010,76(4):703-710.
[7]熊善柏.水产品保鲜储运与检验[M].北京:化学工业出版社,2007.
[8]Desai M A,Joseph P,Suman S P,et al.Proteome basis of red color defect in channel catfish(Ictalurus punctatus)fillets[J].LWTFood Science and Technology,2014,57(1):141-148.
[9]Ciaramella M A,Nair M N,Suman S P,et al.Differential abundance of muscle proteome in cultured channel catfish(Ictalurus punctatus)subjected to ante-mortem stressors and its impact on fillet quality[J].Comparative Biochemistry and Physiology Part D:Genomics and Proteomics,2016,20(1):10-18.
[10]Chaijan M,Benjakul S,Visessanguan W,et al.Interaction of fish myoglobin and myofibrillar proteins[J].Journal of Food Science,2008,75(5):C292-C298.
[11]Mantilla D,Kristinsson H G,Balaban M O,et al.Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide[J].Journal of the Science of Food and Agriculture,2008,88(8):1394-1399.
[12]Roth B,Kramer L,Skuland A V,et al.The shelf life of farmed turbot(Scophthalmus maximus)[J].Journal of Food Science,2014,79(8):S1568-S1574.
[13]Chaijan M,Panpipat W.Post harvest discoloration of dark-fleshed fish muscle:a review[J].Walailak Journal of Science and Technology,2009,6(2):149-166.
[14]黄骆镰,黄克,肖如武.水产品腥味物质形成机理的研究进展[J].广东化工,2009,36(9):146,161.
[15]Miyasaki T,Hamaguchi M,Yokoyama S.Change of volatile compounds in fresh fish meat during ice storage[J].Journal of Food Science,2011,76(9):C1319-C1325.
[16]Rodríguez A,Losada V,Larraín M A,et al.Development of lipid changes related to quality loss during the frozen storage of farmed coho salmon(Oncorhynchus kisutch)[J].Journal of the American Oil Chemists'Society,2007,84(8):727-734.
[17]Mateo J,Domínguez M C,Aguirrezábal M M,et al.Taste compounds in chorizo and their changes during ripening[J].Meat Science,1996,44(4):245-254.
[18]Zhang Meixiu,Wang Xichang,Liu Yuan,et al.Isolation and identification of flavour peptides from puffer fish(Takifugu obscurus)muscle using an electronic tongue and MALDI-TOF/TOF MS/MS[J].Food Chemistry,2012,135(3):1463-1470.
[19]Gram L,Huss H H.Microbiological spoilage of fish and fish products[J].International Journal of Food Microbiology,1996,33(1):121-137.
[20]Wills C C,Proctor M R M,Mc Loughlin J V.Integrated studies on the freshness of rainbow trout(Oncorhynchus mykiss Walbaum)postmortem during chilled and frozen storage[J].Journal of Food Biochemistry,2004,28(3):213-244.
[21]Mohan C O,Ravishankar C N,Gopal T K,et al.Nucleotide breakdown products of seer fish(Scomberomorus commerson)steaks stored in O2scavenger packs during chilled storage[J].Innovative Food Science&Emerging Technologies,2009,10(2):272-278.
[22]Subbaiah K,Majumdar R K,Choudhury J,et al.Protein degradation and instrumental textural changes in fresh Nile tilapia(Oreochromis niloticus)during frozen storage[J].Journal of Food Processing and Preservation,2015,39(6):2206-2214.
[23]Godiksen H,Morzel M,Hyldig G,et al.Contribution of cathepsins B,L and D to muscle protein profiles correlated with texture in rainbow trout(Oncorhynchus mykiss)[J].Food Chemistry,2009,113(4):889-896.
[24]Picard B,Lefèvre F,Lebret B.Meat and fish flesh quality improvement with proteomic applications[J].Animal Frontiers,2012,2(4):18-25.
[25]Fukuma Y,Yamane A,Itoh T,et al.Application of supercooling to long-term storage of fish meat[J].Fisheries Science,2012,78(2):451-461.
[26]Hultmann L,Rustad T.Iced storage of Atlantic salmon(Salmo salar)—effects on endogenous enzymes and their impact on muscle proteins and texture[J].Food Chemistry,2004,87(1):31-41.
[27]Ayala M D,Abdel I,Santaella M,et al.Muscle tissue structural changes and texture development in sea bream,Sparus aurata L.,during post-mortem storage[J].LWT-Food Science and Technology,2010,43(3):465-475.
[28]王俏仪,董强,卢水仙,等.冷冻贮藏对罗非鱼肌肉质构特性的影响[J].广东海洋大学学报,2011,31(4):86-90.
[29]Rodrigues P M,Silva T S,Dias J,et al.Proteomics in aquaculture:applications and trends[J].Journal of Proteomics,2012,75(14):4325-4345.
[30]Sriket P,Benjakul S,Visessanguan W,et al.Comparative studies on the effect of the freeze-thawing process on the physicochemical properties and microstructures of black tiger shrimp(Penaeus monodon)and white shrimp(Penaeus vannamei)muscle[J].Food Chemistry,2007,104(1):113-121.
[31]Bjrnevik M,Solbakken V.Preslaughter stress and subsequent effect on flesh quality in farmed cod[J].Aquaculture Research,2010,41(10):467-474.
[32]Hammelman J E,Bowker B C,Grant A L,et al.Early postmortem electrical stimulation simulates PSE pork development[J].Meat Science,2003,63(1):69-77.
[33]吴燕燕,孙继英,杨贤庆,等.气调包装军曹鱼片在冰温保鲜期间的品质变化分析[J].现代食品科技,2014,30(8):117-124,230.
[34]Cyprian O,Lauzon H L,Jóhannsson R,et al.Shelf life of air and modified atmosphere-packaged fresh tilapia(Oreochromis niloticus)fillets stored under chilled and superchilled conditions[J].Food Science&Nutrition,2013,1(2):130-140.
[35]Huff-Lonergan E,Lonergan S M.Mechanisms of water-holding capacity of meat:the role of postmortem biochemical and structural changes[J].Meat Science,2005,71(1):194-204.
[36]Aussanasuwannakul A,Kenney P B,Brannan R G,et al.Relating instrumental texture,determined by variable-blade and AlloKramer shear attachments,to sensory analysis of rainbow trout,Oncorhynchus mykiss,fillets[J].Journal of Food Science,2010,75(7):S365-S374.
[37]Shen Song,Jiang Yan,Liu Xiaochang,et al.Quality assessment of rainbow trout(Oncorhynchus mykiss)fillets during super chilling and chilled storage[J].Journal of Food Science and Technology,2015,52(8):5204-5211.
[38]Sampels S.The effects of storage and preservation technologies on the quality of fish products:a review[J].Journal of Food Processing and Preservation,2015,39(6):1206-1215.
[39]Wilkinson R J,Paton N,Porter M J R.The effects of pre-harvest stress and harvest method on the stress response,rigor onset,muscle p H and drip loss in barramundi(Lates calcarifer)[J].Aquaculture,2008,282(1-4):26-32.
[40]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.
[41]Duun A S,Rustad T.Quality changes during superchilled storage of cod(Gadus morhua)fillets[J].Food Chemistry,2007,105(3):1067-1075.
[42]沈路,任道援.影响肉类食品冷冻质量的因素[J].肉类工业,2006(10):27-31.
[43]郭全友,许钟,杨宪时.冷藏养殖大黄鱼品质变化特征及细菌相分析[J].上海水产大学学报,2006,15(2):216-221.
[44]蓝蔚青,谢晶,周会,等.不同时期鲳鱼冷藏期间优势腐败菌的多样性变化[J].食品科学,2015,36(2):226-231.
[45]王彩霞,熊善柏,赵思明,等.鲜鱼肉贮藏品质与保鲜方法的研究进展[J].肉类工业,2008(11):50-54.
[46]Al-Bulushi I M,Kasapis S,Al-Oufi H,et al.Evaluating the quality and storage stability of fish burgers during frozen storage[J].Fisheries Science,2005,71(3):648-654.
[47]Alizadeh E,Chapleau N,de Lamballerie M,et al.Effect of different freezing processes on the microstructure of Atlantic salmon(Salmo salar)fillets[J].Innovative Food Science&Emerging Technologies,2007,8(4):493-499.
[48]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(2):528-535.
[49]Shen S,Jiang Y,Liu X,et al.Quality assessment of rainbow trout(Oncorhynchus mykiss)fillets during super chilling and chilled storage[J].Journal of Food Science and Technology,2015,58(8):5204-5211.
[50]Kyl-Puhju M,Ruusunen M,Puolanne E.Activity of porcine muscle glycogen debranching enzyme in relation to p H and temperature[J].Meat Science,2005,69(1):143-149.
[51]Matos E,Gon9alves A,Nunes M L,et al.Effect of harvesting stress and slaughter conditions on selected flesh quality criteria of gilthead seabream(Sparus aurata)[J].Aquaculture,2010,305(1-4):66-72.
[52]Roth B,Slinde E,Arildsen J.Pre or post mortem muscle activity in Atlantic salmon(Salmo salar).The effect on rigor mortis and the physical properties of flesh[J].Aquaculture,2006,257(1-4):504-510.
[53]方静,黄卉,李来好,等.不同致死方式对罗非鱼鱼片品质的影响[J].南方水产科学,2013,9(5):13-18.