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

LAN Weiqing; CHEN Mengling; SUN Xiaohong; ZHAO Hongqiang; XIE Jing

doi:10.11858/gywlxb.20180609

Volume 33 Issue 1

Jan 2019

Turn off MathJax

Article Contents

Chinese Journal of High Pressure Physics > 2019 > 33(1): 015301.

LAN Weiqing, CHEN Mengling, SUN Xiaohong, ZHAO Hongqiang, XIE Jing. Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage[J]. Chinese Journal of High Pressure Physics, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609

Citation:

LAN Weiqing, CHEN Mengling, SUN Xiaohong, ZHAO Hongqiang, XIE Jing. Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage[J]. Chinese Journal of High Pressure Physics, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609

Citation:

LAN Weiqing, CHEN Mengling, SUN Xiaohong, ZHAO Hongqiang, XIE Jing. Effects of High Hydrostatic Pressure (HHP) with Bamboo Vinegar on the Quality and Protein Characteristics of Perch (Lateolabrax japonicus) Fillets during Refrigerated Storage[J]. Chinese Journal of High Pressure Physics, 2019, 33(1): 015301. doi: 10.11858/gywlxb.20180609

PDF( 1510 KB)

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

doi: 10.11858/gywlxb.20180609

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

Received Date: 08 Aug 2018
Rev Recd Date: 03 Sep 2018

Abstract

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

FullText(HTML)

References(35)

References

[1]	高昕, 韩芳, 许加超. 微冻贮藏条件下鲈鱼鲜度和质构变化 [J]. 水产学报, 2010, 34(8): 1294–1301 GAO X, HAN F, XU J C. Freshness and texture changes of Lateolabrax japonicus meat during partially frozen storage [J]. Journal of Fisheries of China, 2010, 34(8): 1294–1301
[2]	蔡路昀, 马帅, 曹爱玲, 等. 6-姜酚协同超高压处理对冷藏海鲈鱼品质的影响 [J]. 中国食品学报, 2017, 17(11): 158–165 CAI L Y, MA S, CAO A L, et al. Effects of ultra-high pressure combined with 6-gingerol on the quality of Japanese Sea Bass during refrigerated storage [J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17(11): 158–165
[3]	郭丽萍, 乔宇, 熊光权, 等. 超高压处理对鲈鱼品质的影响 [J]. 现代食品科技, 2018, 34(6): 180–187 GUO L P, QIAO Y, XIONG G Q, et al. Effect of ultra-high pressure treatment on the quality of the Largemouth Bass [J]. Modern Food Science and Technology, 2018, 34(6): 180–187
[4]	刘华巍. 基于竹醋液的天然复合抗氧化剂和复合保鲜剂的开发 [M]. 上海: 上海海洋大学, 2013: 1-2.
[5]	何鹏晖, 钱杨, 杨建涛, 等. 竹醋液成分分析及其对食源性致病菌抑制特性的研究 [J]. 食品科技, 2107, 42(4): 256–261 HE P H, QIAN Y, YANG J T, et al. Components analysis and antibacterial activity against food-borne pathogens of bamboo vinegar liquid [J]. Food Science and Technology, 2107, 42(4): 256–261
[6]	崔宇, 刘华伟, 曹千, 等. 竹醋液、茶多酚复配液对猪油抗氧化性能研究 [J]. 世界竹藤通讯, 2013, 11(2): 12–14 doi: 10.3969/j.issn.1672-0431.2013.02.003 CUI Y, LIU H W, CAO Q, et al. A study of antioxidation effect of bamboo vinegar and tea polyphenols on Lard [J]. World Bamboo and Rattan, 2013, 11(2): 12–14 doi: 10.3969/j.issn.1672-0431.2013.02.003
[7]	周建斌, 魏娟, 叶汉玲, 等. 硬头黄竹醋液抑菌和杀菌性能的研究 [J]. 中国酿造, 2008, 27(13): 9–12 ZHOU J B, WEI J, YE H L, et al. Study on the anti-microbial functions and sterilization effects of Bambusa rigida vinegar [J]. China Brewing, 2008, 27(13): 9–12
[8]	崔宇, 刘华巍, 谢晶. 竹醋精制液对冷藏草鱼的保鲜作用 [J]. 世界竹藤通讯, 2012, 10(1): 5–8 doi: 10.3969/j.issn.1672-0431.2012.01.004 CUI Y, LIU H W, XIE J. Preservation of grass carp using purified bamboo Vinegar [J]. World Bamboo and Rattan, 2012, 10(1): 5–8 doi: 10.3969/j.issn.1672-0431.2012.01.004
[9]	马帅, 曹爱玲, 冯建慧, 等. 6-姜酚结合超高压处理对海鲈鱼冷藏期间品质及风味变化的影响 [J]. 食品工业科技, 2016, 37(14): 313–319 MA S, CAO A L, FENG J H, et al. Effects of ultra- high pressure combined with 6- gingerol processing on quality and flavor changes of sea bass (Lateolabrax japonicus) during refrigerated storage [J]. Science and Technology of Food Industry, 2016, 37(14): 313–319
[10]	赵宏强, 蓝蔚青, 刘书成, 等. 超高压处理对冷藏鲈鱼片品质及结构变化的影响 [J]. 高压物理学报, 2017, 31(4): 494–504 doi: 10.11858/gywlxb.2017.04.019 ZHAO H Q, LAN W Q, LIU S C, et al. Effect of high pressure processing on quality and structure of Lateolabrax Japonicus fillets during cold storage [J]. Chinese Journal of High Pressure Physics, 2017, 31(4): 494–504 doi: 10.11858/gywlxb.2017.04.019
[11]	THIANSILAKUL Y, BENJAKUL S, RICHARDS MP. The effect of different atmospheric condition on the changes in myoglobin and colour of refrigerated Eastern little tuna muscle [J]. Journal of the Science of Food and Agriculture, 2011, 91(6): 1103–1110. doi: 10.1002/jsfa.v91.6
[12]	BENJAKUL S, VISESSANGUAN W, CHANTARASUWAN C. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand [J]. LWT–Food Science and Technology, 2004, 37(2): 177–185. doi: 10.1016/j.lwt.2003.07.002
[13]	GOU J Y, LEE H Y, AHN J. Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage [J]. Food Chemistry, 2009, 119(2): 471–476.
[14]	胡玥, 杨水兵, 余海霞, 等. 微冻保鲜方法对带鱼品质及组织结构的影响 [J]. 食品科学, 2016, 37(18): 290–297 doi: 10.7506/spkx1002-6630-201618046 HU Y, YANG S B, YU H X, et al. Effect of superchilling on the quality and muscle tissue structure of Trichiurus haumela [J]. Food Science, 2016, 37(18): 290–297 doi: 10.7506/spkx1002-6630-201618046
[15]	水产品中挥发性盐基氮的测定: GB 5009.228–2016 [S]. 中华人民共和国农业部, 2017.
[16]	DUFLOS G, LEDUC F, NGUESSAN A, et al. Freshness characterization of whiting (Merlangius merlangus) using an SPEMGC-MS method and a statistical multivariate approach [J]. Journal of the Science of Food and Agriculture, 2010, 90(15): 2568–2575. doi: 10.1002/jsfa.v90:15
[17]	徐永霞, 刘滢, 张朝敏, 等. 超高压处理对冷藏鲈鱼品质的影响 [J]. 食品与发酵工业, 2015, 41(1): 85–89 XU Y X, LIU Y, ZHANG C M, et al. Effects of high pressure processing on the quality of sea bass during refrigerated storage [J]. Food and Fermentation Industries, 2015, 41(1): 85–89
[18]	BENJAKUL S, SEYMOUR T A, MORRISSEY M T, et al. Physicochemical changes in Pacific whiting muscle proteins during iced storage [J]. Journal of Food Science, 1997, 62(4): 729–733. doi: 10.1111/jfds.1997.62.issue-4
[19]	郑杰, 吴海涛, 董秀萍, 等. 基于主要化学成分变化建立的海参自溶评价指标 [J]. 大连工业大学学报, 2010, 29(6): 391–395 doi: 10.3969/j.issn.1674-1404.2010.06.001 ZHENG J, WU H T, DONG X P, et al. Establishment of evaluation indicators for autolysis of sea cucumber based on alteration in main chemical compositions [J]. Journal of Dalian Polytechnic University, 2010, 29(6): 391–395 doi: 10.3969/j.issn.1674-1404.2010.06.001
[20]	HUI Y H, CROSS N, KRISTINSSON H G, et al. Biochemistry in seafood processing [M]. Ames, Iowa, USA: Blackwell Publishing, 2006.
[21]	HERNÁNDEZ M D, LÓPEZ M B, ALVAREZ A, et al. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage [J]. Food Chemistry, 2009, 114(1): 237–245. doi: 10.1016/j.foodchem.2008.09.045
[22]	OCANO-HIGUERA V M, MAEDA-MARTÍNEZ A N, MARQUEZ-RÍOSE, et al. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods [J]. Food Chemistry, 2011, 125(1): 49–54. doi: 10.1016/j.foodchem.2010.08.034
[23]	闫春子. 超高压处理对淡水鱼冷藏保鲜效果的影响 [D]. 无锡: 江南大学, 2016: 23-24.
[24]	王婷, 车旭, 杜若源, 等. 银杏叶提取液对冰藏鲳鱼品质变化的影响 [J]. 食品工业科技, 2016, 37(3): 323–328 WANG T, CHE X, DU R Y, et al. Effect of ginkgo biloba leaves extract on the quality of pomfret (Pampus argenteus) during ice storage [J]. Science and Technology of Food Industry, 2016, 37(3): 323–328
[25]	李文倩, 李小勤, 冷向军, 等. 鳜鱼肌肉品质评价的初步研究 [J]. 食品工业科技, 2010, 31(9): 114–121 LI W Q, LI X Q, LENG X J, et al. Preliminary study on flesh quality evaluation of Siniperca chuatsi [J]. Science and Technology of Food Industry, 2010, 31(9): 114–121
[26]	吴奇子. 鲐鱼船上冷藏保鲜技术研究 [D]. 舟山: 浙江海洋学院, 2015: 21-22.
[27]	杨辉, 杨福馨, 欧丽娟, 等. 植物精油-EVOH活性包装膜对草鱼鱼肉保鲜效果的研究 [J]. 食品科学, 2014, 35(22): 320–324 doi: 10.7506/spkx1002-6630-201422062 YANG H, YANG F X, OU L J, et al. Evaluation of active EVOH packaging films incorporated with essential oils for quality preservation of grass carp during cold storage [J]. Food Science, 2014, 35(22): 320–324 doi: 10.7506/spkx1002-6630-201422062
[28]	食品安全国家标准——鲜、冻动物性水产品: GB2733–2015 [S]. 北京: 中国标准出版社, 2015.
[29]	李颖畅, 刘明爽, 李乐, 等. 蓝莓叶多酚对冷藏鲈鱼品质的影响 [J]. 中国食品学报, 2015, 15(2): 120–125 LI Y C, LIU M S, LI L, et al. Effect of polyphenols from blueberry leaves on weever quality during cold storage [J]. Journal of Chinese Institute of Food Science and Technology, 2015, 15(2): 120–125
[30]	岳开华, 张业辉, 刘学铭, 等. 冻藏温度对海鲈鱼鱼糜蛋白生化指标及其凝胶特性的影响 [J]. 现代食品科技, 2016, 32(6): 225–232 YUE K H, ZHANG Y H, LIU X M, et al. Effect of storage temperature on biochemical indicators and gel properties of sea bass surimi [J]. Modern Food Science and Technology, 2016, 32(6): 225–232
[31]	ZHANG Y N, ZHAO L, LIU H, et al. Effect of eel headprotein hydrolysates on the denaturation of grass carp surimi during frozen storage [J]. Procedia Engineering, 2012, 37(2): 223–228.
[32]	吕卫金, 赵进, 杨宪时, 等. 茶多酚延缓冷藏大黄鱼肌原纤维蛋白变性降解机理研究 [J]. 中国食品学报, 2014, 14(1): 60–66 LÜ W J, ZHAO J, YANG X S, et al. Effects of tea polyphenols on preservation mechanism of myofibrillar protein from large yellow croaker [J]. Journal of Chinese Institute of Food Science and Technology, 2014, 14(1): 60–66
[33]	赵巧灵. 金枪鱼在冷藏过程中鲜度变化及差异蛋白质组学研究 [D]. 杭州: 浙江工商大学, 2015: 79-80.
[34]	BENJAKUL S, VISESSANGUAN W, THONGKAEW C, et al. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage [J]. Food Research International, 2003, 36(8): 787–795. doi: 10.1016/S0963-9969(03)00073-5
[35]	荣建华, 甘承露, 丁玉琴, 等. 低温贮藏对脆肉鲩鱼肉肌动球蛋白特性的影响 [J]. 食品科学, 2012, 33(14): 273–276 RONG J H, GAN C L, DING Y Q, et al. Effect of low-temperature storage on properties of actomyosin in crisped grass carp muscle [J]. Food Science, 2012, 33(14): 273–276

Relative Articles

Supplements(0)

Cited By

Proportional views

Proportional views

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Figures(7) / Tables(2)

Get Citation

PDF

XML

Article Metrics

Article views(9229) PDF downloads(21)

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

doi: 10.11858/gywlxb.20180609

Abstract

References

Proportional views

Catalog

通讯作者: 陈斌, bchen63@163.com

Article Metrics

Proportional views

Related

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

doi: 10.11858/gywlxb.20180609

Abstract

References

Proportional views

Catalog

通讯作者: 陈斌, bchen63@163.com

Article Metrics

Proportional views

Related

Export File

Citation

Format

Content