超高压结合竹醋液处理对冷藏鲈鱼片品质和蛋白特性的影响

蓝蔚青; 陈梦玲; 孙晓红; 赵宏强; 谢晶

doi:10.11858/gywlxb.20180609

超高压结合竹醋液处理对冷藏鲈鱼片品质和蛋白特性的影响

doi: 10.11858/gywlxb.20180609

蓝蔚青^{1, 2, 3, 4,},
陈梦玲¹,
孙晓红^{1, 2, 3, 4,*, ,},
赵宏强¹,
谢晶^{1, 2, 3, 4,*, ,}

1.
上海海洋大学食品学院，上海　201306
2.
上海水产品加工及贮藏工程技术研究中心，上海　201306
3.
上海冷链装备性能与节能评价专业技术服务平台，上海　201306
4.
食品科学与工程国家级实验教学示范中心(上海海洋大学)，上海　201306

基金项目: 农业部海水鱼产业体系（CARS-47）；2016年上海市科技兴农重点攻关项目（沪农科攻字（2016）第1-1号）；上海市科委平台能力建设项目（16DZ2280300）；上海市科委公共服务平台建设项目（17DZ2293400）

详细信息

作者简介:
蓝蔚青(1977－)，男，博士，高级工程师，主要从事水产品保鲜技术研究.E-mail: wqlan@shou.edu.cn

通讯作者:
孙晓红（1978－），女，博士，教授，主要从事食品品质控制技术研究.E-mail: xhsun@shou.edu.cn

谢　晶（1968－），女，博士，教授，主要从事水产品保鲜技术研究.E-mail: jxie@shou.edu.cn

中图分类号: S983; O521.9
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出版历程
- 收稿日期: 2018-08-08
- 修回日期: 2018-09-03

Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage

LAN Weiqing^{1, 2, 3, 4
,},
CHEN Mengling¹,
SUN Xiaohong^{1, 2, 3, 4,*
, ,},
ZHAO Hongqiang¹,
XIE Jing^{1, 2, 3, 4,*
, ,}

1.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
2.
Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, 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 Science and Engineering (Shanghai Ocean University), Shanghai 201306, China

摘要

摘要: 为分析超高压结合竹醋液处理对冷藏鲈鱼片品质变化与蛋白特性的影响，将鲈鱼片分别用0%、1%、2%和3%竹醋液浸渍后，进行250 MPa、9 min超高压处理，随后置于4 ℃贮藏。分别在第0、4、8、12、14、16、18 d对各组样品进行理化指标（色差、pH值、电导率、TVB-N值）、感官及蛋白质特性（肌动球蛋白含量、总巯基含量、TCA可溶性寡肽溶出量）分析，综合评价不同处理方式对冷藏鲈鱼片品质与蛋白特性的影响。分析结果表明：超高压结合3%竹醋液处理后，鲈鱼片的TVB-N值在贮藏末期（18 d）达(31.88±1.33) mgN/100 g，明显低于超高压冷藏对照组样品(44.77±1.89) mgN/100 g；此外，该处理方式还能延缓样品pH值变化和电导率的升高；蛋白特性指标显示该处理同时显著减缓了样品中蛋白质的降解变性，并维持其良好特性。因此，超高压结合竹醋液处理能够明显改善鲈鱼片的综合品质并维持其蛋白特性，其中超高压结合3%竹醋液处理的效果最优，能使冷藏鲈鱼片的货架期至少延长4 d。
- 超高压 /
- 竹醋液 /
- 鲈鱼 /
- 冷藏 /
- 品质 /
- 蛋白特性
Abstract: In this study we aimed to study the effects of high hydrostatic pressure (HHP) with bamboo vinegar (BV) on enhancing the quality and improving the protein properties of perch (Lateolabrax japonicus) fillets over refrigerated storage. We treated fillet samples stored under refrigerated conditions at 4 °C using HHP (250 MPa, 9 min) along with 0, 1%, 2%, 3% BV respectively. We calibrated the physicochemical qualities (color difference, pH value, electrical conductivity and total volatile basic nitrogen (TVB-N) value) and examined the changes that occurred in terms of the sensory impressions and protein properties (actin globulin content, total sulfhydryl content, TCA soluble oligopeptide elution) of the samples on the 1^st, 4^th, 8^th, 12^th, 14^th, 16^th, and 18^th day respectively during the storage time. The results showed that the samples exhibited obvious quality improvement: the TVB-N value of the samples treated by HHP with 3% BV was (31.88±1.33) mgN/100 g on 18^th day, significantly lower than that of CK group ((44.77±1.89) mgN/100 g). In addition, the treatment also reduced the increase of the pH value and electrical conductivity, thereby significantly slowing down the protein degradation and maintaining its good characteristics. Finally, the shelf life of the perch fillets thus treated in cold storage was prolonged by four days.
- high hydrostatic pressure (HHP) /
- bamboo vinegar (BV) /
- Lateolabrax japonicus /
- cold storage /
- quality /
- protein characteristics

HTML全文

图 1 超高压结合竹醋液处理对冷藏鲈鱼片pH值的影响

Figure 1. Effects of HHP with BV on the change of pH value in Lateolabrax japonicas fillets during refrigerated storage

下载: 全尺寸图片幻灯片

图 2 超高压结合竹醋液处理对冷藏鲈鱼片电导率的影响

Figure 2. Effects of HHP with BV on the change of electrical conductivity value in Lateolabrax japonicas fillets during refrigerated storage

下载: 全尺寸图片幻灯片

图 3 超高压结合竹醋液处理对冷藏鲈鱼片TVB-N值变化的影响

Figure 3. Effects of HHP with BV on the change of TVB-N value in Lateolabrax japonicas fillets during refrigerated storage

下载: 全尺寸图片幻灯片

图 4 超高压结合竹醋液处理对冷藏鲈鱼片感官分值变化的影响

Figure 4. Effects of HHP with BV on the change of sensory score in Lateolabrax japonicas fillets during refrigerated storage

下载: 全尺寸图片幻灯片

图 5 超高压结合竹醋液处理对冷藏鲈鱼片盐溶性蛋白含量变化的影响

Figure 5. Effects of HHP with BV on the change of salt soluble actomyosin content in Lateolabrax japonicas fillets during refrigerated storage

下载: 全尺寸图片幻灯片

图 6 超高压结合竹醋液处理对冷藏鲈鱼片总巯基含量变化的影响

Figure 6. Effects of HHP with BV on the change of total –SH value in Lateolabrax japonicas fillets during refrigerated storage

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图 7 超高压结合竹醋液处理对冷藏鲈鱼片TCA 可溶性肽含量变化的影响

Figure 7. Effects of HHP with BV on the change of TCA-soluble peptide content in Lateolabrax japonicas fillets during refrigerated storage

下载: 全尺寸图片幻灯片

表 1 鲈鱼QIM感官评价表

Table 1. QIM scheme for sensory evaluation standards of Lateolabrax japonicus

QI value	Sensory description
QI value	Color	Odour	Texture
0	Normal color	Neutral	Rubbery
1	Color turned white	Slight Fishy	Malleable
2	Pale color	Heavily fishy	Soft

下载: 导出CSV

表 2 超高压结合竹醋液处理对冷藏鲈鱼片色差变化的影响

Table 2. Effect of HHP with BV on the change of L^* value of Lateolabrax japonicas fillets during refrigerated storage

Storage time/d	L^* value
Storage time/d	HHP	HHP+1%BV	HHP+2%BV	HHP+3%BV
0	54.72±1.375^bcC	62.31±0.382^abA	59.75±0.144^aB	59.96±0.168^bcB
4	61.59±4.758^abA	57.95±1.846^bA	56.81±1.621^aA	60.10±1.387^bcA
8	61.28±6.349^abA	60.27±1.353^abA	59.56±2.768^aA	56.55±2.180^cA
12	62.64±0.526^aAB	58.47±0.210^bB	60.99±3.173^aB	66.14±3.486^aA
14	53.57±1.326^cC	64.70±1.812^aA	58.97±3.627^aB	65.74±1.006^aA
16	60.14±5.480^abcA	62.53±2.249^abA	57.99±1.134^aA	60.67±4.771^abcA
18	61.65±1.522^abA	60.43±6.603^abA	57.88±1.680^aA	59.71±4.329^abA

下载: 导出CSV

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