摘要
研究交变磁场对冷藏草鱼片组分和品质的影响,为肉类的冷藏保鲜提供一个新思路。设置2 mT交变磁场组和常规冷藏组2组实验,以微生物评价(菌落总数)、理化评价[挥发性盐基氮含量(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、pH值、生物胺含量、汁液流失率、蒸煮损失和色差值]和感官评价(色泽、气味、质地、组织状态和整体可接受性)进行指标分析。结果表明,随着贮藏时间的延长,相较于常规冷藏,2 mT交变磁场能够抑制在冷藏期间草鱼片中微生物的繁殖,降低TVB-N含量、TBARS值、pH值变化、特征性腐败胺含量、汁液流失率和蒸煮损失率,色泽和感官品质得到了更好的保留。常规冷藏中草鱼片样品的菌落总数和TVB-N值在第5天时已经超过阈值,2 mT交变磁场中的样品在第10天时才超过微生物阈值。综合分析各项评价指标发现,交变磁场可以减缓草鱼片品质的劣变,延长草鱼片货架期3~5 d,在鱼肉的冷藏保鲜上具有一定的应用前景。
The effects of alternating magnetic fields on grass carp slices were studied during 13-day cold storage at(4±1) ℃, providing a novel method for the preservation of fish. The fish samples were divided into alternating magnetic field groups and conventional refrigerating groups. The indexes were analyzed by microbial evaluation(total viable count), physicochemical evaluation [total volatile basic nitrogen(TVB-N), thiobarbituric acid(TBARS), pH value, biogenic amines concentration, drip loss rate, cooking loss, and color difference value] and sensory evaluation(color, odor, texture, tissue state, and overall acceptability). Results showed that compared with conventional refrigerating, the alternating magnetic field of 2 mT could inhibit the grass carp in microbial breeding, decrease TVB-N content, TBARS value, and the change in pH, and decrease the production of characteristic putrescine, drip loss, and cooking loss. Besides, the colour and sensory quality of the fish samples were better maintained. The total viable count and TVB-N values of grass fish fillet samples in the conventional refrigerating group exceeded the threshold on the 5th day, while the samples in the 2 mT alternating magnetic field exceeded the threshold on the 10th day. By comprehensive analysis of the evaluation indexes, it was found that the alternating magnetic field could prolong the shelf life of grass carp slices for 3 to 5 days. The alternating magnetic field has a certain application prospect in the refrigerated preservation of fish.
作者
潘泳江
谢正军
金亚美
杨哪
袁子宜
崔波
PAN Yongjiang;XIE Zhengjun;JIN Yamei;YANG Na;YUAN Ziyi;CUI Bo(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;School of Food Science and Engineering Technology,Qilu University of Technology,Jinan 250353,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第5期207-214,共8页
Food and Fermentation Industries
基金
国家自然基金面上项目(32172353)
山东省重大科技创新工程项目(2019JZZY010722)。
关键词
草鱼片
交变磁场
保鲜
冷藏品质
货架期
grass carp fillets
alternating magnetic field
preservation
storage quality
shelf life
