保压时间对超高压鲳鱼片冷藏期间品质变化的影响

蓝蔚青; 王蒙; 车旭; 孙晓红; 陈扬易; 谢晶

doi:10.11858/gywlxb.20180549

Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets

doi: 10.11858/gywlxb.20180549

LAN Weiqing^{1, 2, 3, 4
,},
WANG Meng¹,
CHE Xu¹,
SUN Xiaohong^{1, 2, 3, 4},
CHEN Yangyi¹,
XIE Jing^{1, 2, 3, 4,*
, ,}

1.
School of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Research Center of Shanghai Aquatic Products Processingand Storage Engineering Technology, Shanghai 201306, China
3.
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
4.
National Experimental Teaching Demonstration Center for Food Scienceand Engineering, Shanghai Ocean University, Shanghai 201306, China

Funds:

China Agriculture Research System CARS-47-G26

Shanghai Promote Agriculture by Applying Scientific & Technological Advances Projects 2016No.1-1

Ability Promotion Project of Shanghai Municipal Science and Technology Commission Engineering Center 16DZ2280300

Public Service Platform Constuction Project for Shanghai Municipal Science and Technology Commission 17DZ2293400

More Information

Author Bio:
LAN Weiqing(1977-), male, doctor, associate professor, major in aquatic products preservation technology. E-mail:wqlan@shou.edu.cn

Corresponding author: XIE Jing(1968-), female, doctor, professor, doctoral supervisor, major in aquatic products preservation technology. E-mail:jxie@shou.edu.cn

摘要

摘要: 为研究保压时间对超高压鲳鱼片冷藏期间品质变化的影响，以未做任何处理样品作为对照组（CK），研究在200 MPa的超高压条件下，通过10 min（HPP10）、20 min（HPP20）与30 min（HPP30）的保压时间处理后样品的品质变化，每隔2 d分别对各组样品的微生物指标（Total Viable Count，TVC）、理化指标（pH值、总挥发性盐基氮（Total Volatile Base Nitrogen，TVB-N）、色差、持水力（Water Holding Capacity，WHC）与质构分析（Texture Profile Analysis，TPA）与感官分值进行测定。结果表明，样品经过超高压处理后，其在贮藏期间的微生物生长、蛋白质降解与汁液流失得到明显抑制，其质构特性得以保持。指标间相关性分析结果显示，△E、pH值、TVB-N和TVC等相关性好。经200 MPa、30 min超高压处理能使冷藏鲳鱼片的货架期由4 d延至8~12 d。
- 超高压处理 /
- 鲳鱼 /
- 冷藏 /
- 品质变化
Abstract: The aim of this work was to evaluate the effect of high pressure processing (HPP) with different holding time on the quality of pomfret (Pampus argenteus) during cold storage. Different processing times (10, 20 and 30 min) at 200 MPa were applied and HPP treated pomfret were compared with untreated samples. Microbiological parameter (total viable count (TVC)), physicochemical (pH and total volatile base nitrogen (TVB-N), color difference, water holding capacity (WHC), texture profile analysis (TPA)) and sensory evaluation were performed respectively after the application of high pressure treatment on pomfret at the interval of 2 d (2 days).The significant difference (P < 0.05) regarding the results have been observed between HPP and CK group after 2 d storage on the values of TVC, pH, TVB-N, △E(Total color difference), WHC, TPA and sensory score. The controlled groups were the first to present signs of degradation reaching rejection[JP]threshold values for all evaluated parameters. The shelf life of CK group was only 4-5 d. HPP treatment has shown to be effective in inhibiting microorganism growth, protein degradation and the drip loss in samples and the texture characteristic of samples can be better maintained. The results of correlation analysis of different groups suggested that the correlation between △E, pH, TVB-N and TVC were significant. The shelf-life of treated pomfret samples can be extended from 4 d to 8-12 d and the optimal condition of fresh keeping effects was 200 MPa and 30 min.
- high pressure processing (HPP) /
- pampus argenteus /
- refrigerated storage /
- quality change

HTML全文

Figure 1. Variations of TVC in pomfret fillets during refrigerated storage

下载: 全尺寸图片幻灯片

Figure 2. Variations of TPA in pomfret fillets during refrigerated storage

下载: 全尺寸图片幻灯片

Figure 3. Variations of sensory evaluation in pomfret fillets during refrigerated storage

下载: 全尺寸图片幻灯片

Table 1. Sensory evaluation of pomfret (Pampus argenteus) fillets

Best(5)	Extremely bright	Fresh flavor	Extremely firm	Rich in elasticity
Better(4)	Very bright	Fresh seaweed flavor	Very firm	Very elasticity
Normal(3)	Moderately bright	Moderate seaweed flavor	Moderately firm	Moderate elasticity
Worse(2)	Slightly dull	No flavor	Slightly soft	Slightly elasticity
Worst(1)	Very dull	Spoiled flavor	Very soft	Inelastic

下载: 导出CSV

Table 2. Variations of pH value, TVB-N, Δ E and WHC in pomfret fillets during refrigerated storage

Storage time/d	Storage time/d				TVB-N/(mgN/100g)				ΔE				W_WHC/%
Storage time/d	CK	HPP10	HPP20	HPP30	CK	HPP10	HPP20	HPP30	CK	HPP10	HPP20	HPP30	CK	HPP10	HPP20	HPP30
0	6.92±0.02^bB	6.91±0.01^bC	6.90±0.02^aA	6.92±0.01^aA	19.24±1.98^aA	18.16±0.51^aB	14.49±2.11^aC	13.93±0.89^abC	51.23±0.68^aA	47.22±6.30^aB	41.88±0.42^bB	38.80±1.55^bC	9.23±1.01^bC	11.05±1.48^bB	12.47±1.33^bB	15.04±1.29^bA
2	6.86±0.00^bcC	6.88±0.05^aA	6.87±0.06^aB	6.90±0.01^aB	23.49±1.80^acB	19.72±1.87^acC	15.70±0.74^acA	14.24±0.96^abA	52.05±2.29^aA	47.53±0.81^aB	44.79±1.21^bB	40.07±2.25^bC	9.04±1.36^bC	10.29±1.95^bB	11.16±1.33^bB	14.36±1.27^bA
4	6.87±0.00^bcB	6.86±0.02^aC	6.82±0.01^bA	6.88±0.06^bA	30.48±4.07^bA	21.20±1.27^bC	19.69±0.10^bB	17.31±0.64^cB	53.56±4.00^aA	49.47±1.26^aB	46.81±0.86^abB	43.59±2.15^abC	8.74±1.32^cC	9.56±1.79^aA	10.22±1.39^cA	12.41±1.12^cB
6	7.00±0.01^aA	6.94±0.00^bC	6.84±0.00^bB	6.90±0.01^bB	35.53±3.65^cA	27.23±1.54^cC	23.50±2.35^cB	22.06±0.88^abB	55.39±0.02^abA	53.20±1.14^abB	49.88±3.81^aB	46.14±1.71^aC	7.11±1.25^bB	8.39±1.27^bA	9.31±1.38^bA	11.23±1.52^bC
8	7.15±0.01^aA	6.74±0.01^cC	6.72±0.01^cB	6.78±0.04^cB	39.45±3.90^bA	30.47±0.42^bC	28.02±0.66^bB	24.67±0.65^cB	60.45±0.76^abA	57.47±2.69^abB	55.46±4.67^aB	53.68±2.52^aC	6.31±1.47^aC	8.06±1.21^cA	9.28±1.14^aA	10.57±1.51^aB
10	7.27±0.04^cA	6.62±0.01^bC	6.69±0.01^bB	6.63±0.02^bB	45.10±2.82^aA	38.16±0.60^aC	31.92±1.05^aB	26.71±1.80^aB	67.88±2.43^bA	59.13±2.02^bB	57.91±4.85^cB	55.59±1.82^aC	5.22±1.06^cC	7.31±1.22^aB	7.47±1.25^cB	9.42±1.03^cA
12	7.39±0.022^cA	6.62±0.01^cC	6.66±0.04^cB	6.67±0.00^cB	49.44±4.42^aB	45.40±2.04^aA	37.87±6.32^aC	28.12±0.61^aC	70.29±5.62^bA	61.72±1.22^bB	61.41±2.29^aB	59.48±2.31^aB	5.04±1.43^aC	6.25±1.61^cB	7.28±1.07^aB	9.09±1.24^aA
Note:(1) Values and standard deviations from three replicates are presented. (2) Different small letters (a, b, c) in same row are significantly different (P < 0.05). (3) Different capital letters (A, B, C) in same column are significantly different (P < 0.05).

下载: 导出CSV

Table 3. Correlation analyses between Δ E, pH value, TVB-N and TVC of different groups

Group	Correlations	WHC	ΔE	pHvalue	TVB-N
CK	ΔE	0.117
	pH	0.364	0.132
	TVB-N	-0.249	-0.555^**	-0.565^**
	TVC	-0.133		-0.452^*	0.884^**
HPP10	ΔE	-0.090
	pH	0.083	-0.686^**
	TVB-N	0.025	0.799^**	-0.663^**
	TVC	-0.097	-0.534^*	-0.931^**	0.768^**
HPP20	ΔE	-0.271
	pH	0.014	-0.717^**
	TVB-N	0.017	0.765^**	-0.928^**
	TVC	0.054	-0.555^*	-0.933^**	0.980^**
HPP30	ΔE	0.521^*	-0.575^**
	pH	0.330	0.582^**
	TVB-N	-0.245	-0.494^*	-0.891^**
	TVC	-0.038	-0.422	-0.869^**	0.839^**
Notes:(1)^** means the correlation is significant at the 0.01 level (2-tailed). (2)^* means the correlation is significant at the 0.05 level (2-tailed).

下载: 导出CSV

参考文献(30)

[1]	钱中立, 黄玉婷, 陈静, 等.三种植物源防腐剂对鲳鱼保鲜效应的影响[J].中国食物与营养, 2013, 19(10):50-53. doi: 10.3969/j.issn.1006-9577.2013.10.012 QIAN Z L, HUANG Y T, CHEN J, et al. Effect of botanical preservatives on preservation of pomfret[J].Food and Nutrition in China, 2013, 19(10):50-53. doi: 10.3969/j.issn.1006-9577.2013.10.012
[2]	LIU J, LI C, LI X.Phylogeny and biogeography of Chinese pomfret fishes (Pisces:Stromateidae)[J].Studia Marin Sinica, 2002, 44:235-239.
[3]	施建兵, 谢晶, 高志立, 等.臭氧水浸渍后冰温贮藏提高鲳鱼块的保鲜品质[J].农业工程学报, 2013, 29(6):274-279. http://d.old.wanfangdata.com.cn/Periodical/nygcxb201306036 SHI J B, XIE J, GAO Z L, et al. Effects of ozone water dipping and super-chilling on improving preservation quality of pomfret fillet[J].Transactions of the Chinese Society of Agricultural Engineering, 2013, 29(6):274-279. http://d.old.wanfangdata.com.cn/Periodical/nygcxb201306036
[4]	CHEVALIER D, LE B A, GHOUL M.Effects of high pressure treatment (100-200MPa) at low temperature on turbot (Scophthalmus maximus) muscle[J].Food Research International, 2001, 34(5):425-429. doi: 10.1016/S0963-9969(00)00187-3
[5]	CRUZ-ROMERO M, SMIDDY M, HILL C, et al. Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)[J].Innovative Food Science and Emerging Technologies, 2004, 5(2):161-169. doi: 10.1016/j.ifset.2004.01.002
[6]	CRUZ-ROMERO M, KELLY A L, KERRY J P.Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters(Crassostrea gigas)[J].Innovative Food Science and Emerging Technologies, 2007, 8(1):30-38. doi: 10.1016/j.ifset.2006.05.002
[7]	HE H, ADAMS R M, FARKAS D F, et al. Use of high-pressure processing for oyster shucking and shelf-life extension[J].Journal of Food Science, 2002, 67(2):640-645. doi: 10.1111/jfds.2002.67.issue-2
[8]	MURCHIE L W, CRUZ-ROMERO M, KERRY J P, et al. High pressure processing of shellfish:a review of microbiological and other quality aspects[J].Innovative Food Science & Emerging Technologies, 2005, 6(3):257-270. http://www.sciencedirect.com/science/article/pii/S1466856405000457
[9]	VáZQUEZ M, TORRES J A, GALLARDO J M, et al. Lipid hydrolysis and oxidation development in frozen mackerel(Scomber scombrus):Effect of a high hydrostatic pressure pre-treatment[J].Innovative Food Science and Emerging Technologies, 2013, 18(2):24-30. http://europepmc.org/abstract/AGR/IND500660870
[10]	ABE F, KATO C, HORIKOSHI K.Pressure-regulated metabolism in microorganisms[J].Trends in Microbiology, 1999, 7(11):447-457. doi: 10.1016/S0966-842X(99)01608-X
[11]	KNORR D, HEINZ V, BUCKOW R.High pressure application for food biopolymers[J].Biochimica et Biophysica Acta Proteins & Proteomics, 2006, 1764(3):619-631. http://d.old.wanfangdata.com.cn/OAPaper/oai_doaj-articles_a6837807ebf56cfa8e0102bcd6b0ca48
[12]	BRIONES L S, REYES J E, TABILO-MUNIZAGA G, et al. Microbial shelf-life extension of chilled Coho salmon(Oncorhynchus kisutch) and abalone(Haliotis rufescens) by high hydrostatic pressure treatment[J].Food Control, 2010, 21(11):1530-1535. doi: 10.1016/j.foodcont.2010.04.027
[13]	夏远景, 薄纯智, 张胜勇, 等.超高压食品处理技术[J].食品与药品, 2006, 8(2):62-67. doi: 10.3969/j.issn.1672-979X.2006.02.022 XIA Y J, BO C Z, ZHANG S Y, et al. High pressure technology for food processing[J].Food and Drug, 2006, 8(2):62-67. doi: 10.3969/j.issn.1672-979X.2006.02.022
[14]	TRUONG B Q, BUCKOW R, MINH H, et al. High pressure processing of barramundi (Lates calcarifer) muscle before freezing:the effects on selected physicochemical properties during frozen storage[J].Journal of Food Engineering, 2016, 169:72-78. doi: 10.1016/j.jfoodeng.2015.08.020
[15]	SÁNCHEZ-ALONSO I, MARTINEZ I, SÁNCHEZ-VALENCIA J, et al. Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR[J].Food Chemistry, 2012, 135(3):1626-1634. doi: 10.1016/j.foodchem.2012.06.038
[16]	蓝蔚青, 谢晶, 高志立, 等.适宜气调包装延缓冷藏鲳鱼品质变化延长货架期[J].农业工程学报, 2014, 30(23):324-331. doi: 10.3969/j.issn.1002-6819.2014.23.041 LAN W Q, XIE J, GAO Z L, et al. Proper modified atmosphere packaging for delaying quality changes of pomfret (Pampus argenteus) during chilled storage and prolonging its shelf life[J].Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(23):324-331. doi: 10.3969/j.issn.1002-6819.2014.23.041
[17]	OJAGH S M, REZAEI M, RAZAVI S H, et al. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout[J].Food Chemistry, 2010, 120(1):193-198. doi: 10.1016/j.foodchem.2009.10.006
[18]	SMELT J P P M.Recent advances in the microbiology of high pressure processing[J].Trends in Food Science and Technology, 1998, 9(4):52-158. http://www.sciencedirect.com/science/article/pii/S0924224498000302?via%3Dihub&ccp=y
[19]	RAMÍREZ-SUÁREZ J C, MORRISSEY M T.Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle[J].Innovative Food Science and Emerging Technologies, 2006, 7(1):19-27. http://www.wanfangdata.com.cn/details/detail.do?_type=perio&id=b8983ccaf6b611d305b27b64f6861d57
[20]	LAKSHMANAN R, DALGAARD P.Effects of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold smoked salmon[J].Journal of Applied Microbiology, 2004, 96(2):398-408. doi: 10.1046/j.1365-2672.2004.02164.x
[21]	CHÉRET R, CHAPLEAU N, DELBARRE-LADRAT C, et al. Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets[J].Journal of Food Science, 2005, 70(8):477-483. doi: 10.1111/jfds.2005.70.issue-8
[22]	BUGUEÑO G, ESCRICHE I, MARTÍNEZ-NAVARRETE N, et al. Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques[J].Food Chemistry, 2003, 81(1):5-90. http://europepmc.org/abstract/AGR/IND44634971
[23]	SILVA F M, SILVA C L M.Color changes in thermally processed cupuacu (Theobroma grandiflorum) puree:critical times and kinetics modeling[J].International Journal of Food Science and Technology, 2010, 34(1):87-94. http://europepmc.org/abstract/AGR/IND22014637
[24]	MARCOS B, KERRY J P, MULLEN A M.High pressure induced changes on sarcoplasmic protein fraction and quality indicators[J].Meat Science, 2010, 85(1):115-120. doi: 10.1016/j.meatsci.2009.12.014
[25]	BRIONES-LABARCA V, WON P M, ZAMARCA M, et al. Effects of high hydrostatic pressure on microstructure, texture, color and biochemical changes of red abalone (Haliotis rufecens) during cold storage time[J].Innovative Food Science and Emerging Technologies, 2012, 13(1):42-50. http://www.sciencedirect.com/science/article/pii/S1466856411001160
[26]	BOURNE M C.Principles of objective texture measurement[C]//Food Texture and Viscosity: Concept and Measurement.2nd ed. San Diego: Academic Press, 2002: 107-188.
[27]	LUO S S, TONG Y, ZHU R, et al. Impact of high pressure processing on the quality of Aristichthys nobilis muscle[J].Journal of fisheries of China, 2011, 35(12):1897-1903. http://d.old.wanfangdata.com.cn/Periodical/scxb201112017
[28]	SASI M, JEYASEKARAN G, SHANMUGAM S A, et al. Evaluation of the quality of seer fish (Scomberomorus commersonii) stored in dry ice (solid carbon dioxide)[J].Journal of Aquatic Food Product Technology, 2003, 12(2):61-72. doi: 10.1300/J030v12n02_06
[29]	ZARE Z.High pressure processing of fresh tuna fish and its effects on shelf life[D].Canada: Department of Foodscience and Agricultural Chemistry Macdonald Campus of McGill University, 2004.
[30]	LAKSHMANAN R, PATTERSON M F, PIGGOTT J R.Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage[J].Food Chemistry, 2005, 90(4):541-548. doi: 10.1016/j.foodchem.2004.05.015

施引文献

资源附件(0)

访问统计

点击查看大图

图(3) / 表(3)

计量

文章访问数: 8059
HTML全文浏览量: 3103
PDF下载量: 12

Effect of High Pressure Processing with Different Holding Time on the Quality of Pomfret (Pampus argenteus) Fillets

doi: 10.11858/gywlxb.20180549

Author Bio: LAN Weiqing(1977-), male, doctor, associate professor, major in aquatic products preservation technology. E-mail:wqlan@shou.edu.cn

Corresponding author: XIE Jing(1968-), female, doctor, professor, doctoral supervisor, major in aquatic products preservation technology. E-mail:jxie@shou.edu.cn

计量

出版历程

目录

Author Bio:
LAN Weiqing(1977-), male, doctor, associate professor, major in aquatic products preservation technology. E-mail:wqlan@shou.edu.cn