冷链流通中温度变化及包装方式对大菱鲆新鲜度及风味的影响
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摘要
本文模拟2种低温冷链流通过程结合空气、真空2种包装方式,以菌落总数、pH与挥发性成分为评价指标,对比温度变化及包装方式在流通过程中对大菱鲆鱼肉新鲜度及风味的影响。结果表明:冷链流通中真空包装更具优势;随贮藏时间的延长,大菱鲆鱼肉的菌落总数不断增加,pH不断降低,模型Ⅰ真空包装效果最佳,在贮藏末期菌落总数为3.83lg(CFU/g),pH为6.93,其次是模型Ⅱ真空、模型Ⅰ空气、模型Ⅱ空气;HS-SPME-GC/MS结果显示醛醇类、烃类物质在大菱鲆鱼肉风味组成中占比较高,2种模型中大菱鲆鱼肉的风味更易受温度影响,模型Ⅰ整体风味的保持优于模型Ⅱ,与电子鼻结果相一致,可通过主成分分析很好的区分不同贮藏期鱼肉的风味。
This study compared the influences of temperature changes,air packaging(AP)and vacuum packaging(VP)on freshness and flavor of turbot in cold chain logistic process. The changes in total viable counts(TVC),pH values and volatile components were investigated by periodical determination.The result showed that VP was better for maintaining the freshness and flavor of turbot. TVC of model I VP was 3.83 lg(CFU/g)and pH value was 6.93 at the end of storage,and followed by model II VP,model I AP,model II AP. The components of aldehydes,alcohols and hydrocarbons played important roles in the flavor composition of turbot,while the flavor was more affected by temperature changes in the logistics process. The results of headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC/MS)were consistent with electronic nose. Compared with model II,model I could better maintain flavor of turbot. The volatile compounds of different logistic periods of turbot could be distinguished well by principal component analysis(PCA).
This study compared the influences of temperature changes,air packaging(AP)and vacuum packaging(VP)on freshness and flavor of turbot in cold chain logistic process. The changes in total viable counts(TVC),pH values and volatile components were investigated by periodical determination.The result showed that VP was better for maintaining the freshness and flavor of turbot. TVC of model I VP was 3.83 lg(CFU/g)and pH value was 6.93 at the end of storage,and followed by model II VP,model I AP,model II AP. The components of aldehydes,alcohols and hydrocarbons played important roles in the flavor composition of turbot,while the flavor was more affected by temperature changes in the logistics process. The results of headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC/MS)were consistent with electronic nose. Compared with model II,model I could better maintain flavor of turbot. The volatile compounds of different logistic periods of turbot could be distinguished well by principal component analysis(PCA).
引文
[1]Bjorn R,Albert I,Lars H S,et al.The influence of anaerobic muscle activity,maturation and season on the flesh quality of farmed turbot[J].Aquaculture International,2010,18(3):461-474.
[2]农业部渔业渔政管理局.中国渔业统计年鉴[M].北京:中国农业出版社,2018.
[3]谢晶,蓝蔚青.水产品流通过程中保鲜技术研究进展[J].中国食品学报,2017,17(7):1-8.
[4]曹自强,杨正勇.产业集聚视角下我国大菱鲆养殖品牌建设分析[J].上海海洋大学学报,2017,26(1):154-159.
[5]Wang W.Cold chain logistics development and analysis of necessity[J].Journal of Service Science and Management,2016,9(3):238-242.
[6]檀霖可.我国冷链物流发展现状与对策研究[J].物流技术与应用,2018,23(S1):62-64.
[7]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.
[8]Guo Q Y,Bao H R,He M,et al.Shelf life prediction and spoilage bacteria changes of farmed turbot(Scophthalmus maximus)at different storage temperatures[J].Food Science,2017,38(11):231-236.
[9]Rodríguez ó,Barros-velázquez J,Ojea A,et al.Evaluation of sensory and microbiological changes and identification of proteolytic bacteria during the iced storage of farmed turbot(Psetta maxima)[J].Journal of Food Science,2010,68(9):2764-2771.
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[11]汤元睿,谢晶,徐慧文,等.冷链物流过程中温度变化对金枪鱼新鲜度的影响[J].食品工业科技,2014,35(13):332-336,89.
[12]中华人民共和国卫生部.GB 4789.2-2016 食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[13]Xu Y X,Liu Y,Jiang C C,et al.Determination of volatile compounds in turbot(Psetta maxima)during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry[J].Journal of the Science of Food and Agriculture,2014,94(12):2464-2471.
[14]励建荣,李婷婷,李学鹏.水产品鲜度品质评价方法研究进展[J].北京工商大学学报,2010,28(6):1-8.
[15]中华人民共和国卫生部.GB 10136-2015 食品安全国家标准动物性水产制品[S].北京:中国标准出版社,2015.
[16]Margeirsson B,Lauzon H L,Palsson H,et al.Temperature fluctuations and quality deterioration of chilled cod(Gadus morhua)filllets packaged in different boxes stored on pallets under dynamic temperature condition[J].International Journal of Refrigeration,2012,35(1):187-201.
[17]李念文,汤元睿,谢晶,等.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.
[18]李敬,王小瑞,刘红英,等.气调包装对大菱鲆的冷藏保鲜效果[J].食品科学,2016,37(22):313-317.
[19]Li X P,Li J R,Zhu J L,et al.Postmortem changes in yellow grouper(Epinephelus awoara)fillets stored under vacuum packaging at 0 ℃[J].Food Chemistry,2011,126(3):896-901.
[20]雷志方,谢晶,李彦妮,等.不同包装方式对金枪鱼保鲜效果的分析比较[J].现代食品科技,2016,32(8):233-239.
[21]章超桦,解万翠.水产风味化学[M].北京:中国轻工业出版社,2012:49.
[22]刘楠,李婷婷,仪淑敏,等.GC-MS结合电子鼻分析茶多酚对冷藏草鱼片挥发性成分的影响[J].食品科学,2016,37(22):237-243.
[23]Grigorakis K,Fountoulaki E,Giogios I,et al.Volatile compounds and organoleptic qualities of gilthead sea bream(Sparus aurata)fed commercial diets containing different lipid sources[J].Aquaculture,2009,290(1):116-121.
[24]朱丹实,吴晓菲,王立娜,等.电子鼻结合气相色谱-质谱联用技术分析冷藏真鲷挥发性风味物质变化[J].中国食品学报,2016,16(12):227-234.
[25]李婷婷,丁婷,邹朝阳,等.顶空固相微萃取-气质联用技术结合电子鼻分析4 ℃冷藏过程中三文鱼片挥发性成分的变化[J].现代食品科技,2015,31(2):249-260.
[26]Alasalvar C,Taylor K D A,Shahidi F.Comparison of volatiles of cultured and wild sea bream(Sparus aurata)during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry[J].Journal of Agricultural and Food Chemistry,2005,53(7):2616-2622.
[27]Iglesias J,Medina I.Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle[J].Journal of Chromatography A,2008,1192(1):9-16.
[28]Turchini G M,Giani I,Caprino F,et al.Discrimination of origin of farmed trout by means of biometrical parameters,fillet composition and flavour volatile compounds[J].Italian Journal of Animal Science,2010,3(2):123-140.
[29]Parlapani F F,Mallouchos A,Haroutounian S A,et al.Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions[J].International Journal of Food Microbiology,2014,189:153-163.
[30]赵梦醒,丁晓敏,曹荣,等.基于电子鼻技术的鲈鱼新鲜度评价[J].食品科学,2013,34(6):143-147.
[31]Tian X Y,Cai Q,Zhang Y M.Rapid classification of hairtail fish and pork freshness using an electronic nose based on the PCA method[J].Sensors,2012,12:260-277.
[32]Ana T S S,Ana C A R,Jonas G,et al.Tilapia fish microbial spoilage monitored by a single optical gas sensor[J].Food Control,2018,89:72-76.
[2]农业部渔业渔政管理局.中国渔业统计年鉴[M].北京:中国农业出版社,2018.
[3]谢晶,蓝蔚青.水产品流通过程中保鲜技术研究进展[J].中国食品学报,2017,17(7):1-8.
[4]曹自强,杨正勇.产业集聚视角下我国大菱鲆养殖品牌建设分析[J].上海海洋大学学报,2017,26(1):154-159.
[5]Wang W.Cold chain logistics development and analysis of necessity[J].Journal of Service Science and Management,2016,9(3):238-242.
[6]檀霖可.我国冷链物流发展现状与对策研究[J].物流技术与应用,2018,23(S1):62-64.
[7]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.
[8]Guo Q Y,Bao H R,He M,et al.Shelf life prediction and spoilage bacteria changes of farmed turbot(Scophthalmus maximus)at different storage temperatures[J].Food Science,2017,38(11):231-236.
[9]Rodríguez ó,Barros-velázquez J,Ojea A,et al.Evaluation of sensory and microbiological changes and identification of proteolytic bacteria during the iced storage of farmed turbot(Psetta maxima)[J].Journal of Food Science,2010,68(9):2764-2771.
[10]中华人民共和国卫生部.GB/T 31080-2014 水产品冷链物流服务规范[S].北京:中国标准出版社,2014.
[11]汤元睿,谢晶,徐慧文,等.冷链物流过程中温度变化对金枪鱼新鲜度的影响[J].食品工业科技,2014,35(13):332-336,89.
[12]中华人民共和国卫生部.GB 4789.2-2016 食品安全国家标准食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016.
[13]Xu Y X,Liu Y,Jiang C C,et al.Determination of volatile compounds in turbot(Psetta maxima)during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry[J].Journal of the Science of Food and Agriculture,2014,94(12):2464-2471.
[14]励建荣,李婷婷,李学鹏.水产品鲜度品质评价方法研究进展[J].北京工商大学学报,2010,28(6):1-8.
[15]中华人民共和国卫生部.GB 10136-2015 食品安全国家标准动物性水产制品[S].北京:中国标准出版社,2015.
[16]Margeirsson B,Lauzon H L,Palsson H,et al.Temperature fluctuations and quality deterioration of chilled cod(Gadus morhua)filllets packaged in different boxes stored on pallets under dynamic temperature condition[J].International Journal of Refrigeration,2012,35(1):187-201.
[17]李念文,汤元睿,谢晶,等.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.
[18]李敬,王小瑞,刘红英,等.气调包装对大菱鲆的冷藏保鲜效果[J].食品科学,2016,37(22):313-317.
[19]Li X P,Li J R,Zhu J L,et al.Postmortem changes in yellow grouper(Epinephelus awoara)fillets stored under vacuum packaging at 0 ℃[J].Food Chemistry,2011,126(3):896-901.
[20]雷志方,谢晶,李彦妮,等.不同包装方式对金枪鱼保鲜效果的分析比较[J].现代食品科技,2016,32(8):233-239.
[21]章超桦,解万翠.水产风味化学[M].北京:中国轻工业出版社,2012:49.
[22]刘楠,李婷婷,仪淑敏,等.GC-MS结合电子鼻分析茶多酚对冷藏草鱼片挥发性成分的影响[J].食品科学,2016,37(22):237-243.
[23]Grigorakis K,Fountoulaki E,Giogios I,et al.Volatile compounds and organoleptic qualities of gilthead sea bream(Sparus aurata)fed commercial diets containing different lipid sources[J].Aquaculture,2009,290(1):116-121.
[24]朱丹实,吴晓菲,王立娜,等.电子鼻结合气相色谱-质谱联用技术分析冷藏真鲷挥发性风味物质变化[J].中国食品学报,2016,16(12):227-234.
[25]李婷婷,丁婷,邹朝阳,等.顶空固相微萃取-气质联用技术结合电子鼻分析4 ℃冷藏过程中三文鱼片挥发性成分的变化[J].现代食品科技,2015,31(2):249-260.
[26]Alasalvar C,Taylor K D A,Shahidi F.Comparison of volatiles of cultured and wild sea bream(Sparus aurata)during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry[J].Journal of Agricultural and Food Chemistry,2005,53(7):2616-2622.
[27]Iglesias J,Medina I.Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle[J].Journal of Chromatography A,2008,1192(1):9-16.
[28]Turchini G M,Giani I,Caprino F,et al.Discrimination of origin of farmed trout by means of biometrical parameters,fillet composition and flavour volatile compounds[J].Italian Journal of Animal Science,2010,3(2):123-140.
[29]Parlapani F F,Mallouchos A,Haroutounian S A,et al.Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions[J].International Journal of Food Microbiology,2014,189:153-163.
[30]赵梦醒,丁晓敏,曹荣,等.基于电子鼻技术的鲈鱼新鲜度评价[J].食品科学,2013,34(6):143-147.
[31]Tian X Y,Cai Q,Zhang Y M.Rapid classification of hairtail fish and pork freshness using an electronic nose based on the PCA method[J].Sensors,2012,12:260-277.
[32]Ana T S S,Ana C A R,Jonas G,et al.Tilapia fish microbial spoilage monitored by a single optical gas sensor[J].Food Control,2018,89:72-76.