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

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

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

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

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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

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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).

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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).

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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

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