摘要
为解决鲜活水产品有水运输成本高、运输困难、死亡率高的问题,本实验以鲫鱼为研究对象,研究高压0.15、0.20、0.25 MPa对鲫鱼无水保活的影响,并找出无水保活最适压力。结果表明:在0、4、8、12 h四个时间段高压无水保活与常压无水保活肌肉质构、pH、肌糖原、乳酸和总蛋白含量等指标差异性显著(P<0.05),且高压0.20 MPa环境下质构测定弹性、咀嚼性等指标的数值最大,鲫鱼血液内的血清总蛋白和肌糖原含量最高,pH和乳酸变化最平缓,呼吸频率最低,为22~25次/min。因此,高压0.20 MPa是鲫鱼无水保活的最适压力。
In order to solve the problems of fresh aquatic products,the costly water transportation,the difficult transportation,and the high mortality rate.crucian carp was used as the research object,and the effects of high pressure of 0.15,0.20,and 0.25 MPa on the water retention of crucian carp were studied,and the optimal pressure for waterless survival was found.The results showed that there were significant differences in muscle texture,pH,muscle glycogen,lactic acid,and total protein contents in the four periods of time(0,4,8,and 12 h),and the elastic and chew ability indexes of the texture were the highest in the high pressure 0.20 MPa environment,and the serum total protein and muscle glycogen contents in the blood of the crucian carp were the highest.The pH and lactic acid changes were the most gradual,with the lowest respiratory rate 22~25 beats/min.Therefore,the high pressure of 0.20 MPa was the optimum pressure for the crucian carp to keep the water alive.
作者
李卢
张长峰
吴佳静
梁奇
刘衍瑾
黄宝生
LI Lu;ZHANG Chang-feng;WU Jia-jing;LIANG Qi;LIU Yan-jin;HUANG Bao-sheng(Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products,Jinan 250103,China;National Engineering Research Center for Agricultural Products Logistics,Jinan 250103,China;College of Food Science and Engineering,Shandong Agriculture and Engineering University,Jinan 250100,China)
出处
《食品工业科技》
CAS
北大核心
2020年第20期261-265,共5页
Science and Technology of Food Industry
基金
山东省自然科学基金(ZR2019QC018)
山东省重点研发计划(2016GGH4526,2018GNC113009)。
关键词
无水保活
鲫鱼
高压
质构
PH
肌糖原
乳酸
总蛋白
water-free survival
crucian carp
high pressure
texture
pH
muscle glycogen
lactic acid
total protein
