摘要
研究了超高压预处理对4℃冷藏带鱼段保鲜效果的影响。试验以4℃冷藏带鱼段做对照,设置不同压力和保压时间(220 MPa、290 MPa,3、6、9 min)对带鱼进行超高压预处理后4℃贮藏,共7个试验组,每隔1天测定感官评定、菌落总数(TPC)、持水力(WHC)、挥发性盐基氮(TVB-N)、三甲胺氮(TMA-N)和硫代巴比妥酸(TBA)等指标。结果表明:超高压能有效抑制菌落的增殖,压力越高,保压时间越长,抑制作用越明显。冷藏组带鱼的货架期为4 d,220 MPa组的货架期延长至10 d,290 MPa组的货架期延长至12 d。随着压力的增大、保压时间的延长,超高压处理后鱼肉的透明度减少,持水力有所降低,但能有效抑制TMA-N的增长速度,并在一定程度上抑制带鱼的脂肪氧化。新鲜带鱼超高压处理后的TVB-N会随着压力的增大有所增加,在贮藏过程中,冷藏组的TVB-N的增长速度逐渐超过超高压组,且保压时间越长、压力越大,抑制TVB-N作用越好。其中290 MPa、6min超高压处理组,290 MPa、9 min超高压处理组保鲜效果最好,贮藏12 d时,带鱼的细菌总数分别为6.19、6.04 lg(CFU/g),TVB-N分别为19.87、20.86 mg N/100 g,基本都处在带鱼二级鲜度之内。
Preservation effect on beltfish by high hydrostatic pressure treatment( HHPT) and stored at 4 ℃ were studied. Untreated samples with HHP stored under 4 ℃ were selected as the control. Different high hydrostatic pressure treatment with 3,6,9 min and 220 MPa,290 MPa pressure and stored at 4 ℃,the total sample divided into 7groups. The samples were tested every the other day,the total plate count( TPC),sensory evaluation,water holding capacity( WHC),volatile base nitrogen( TVB-N),trimethylamine( TMA),thiobarbituric acid( TBA) were analyzed.It showed that HHP can effectively control spoilage microorganisms,and its ability increased with the pressure and holding time. The shelf life of the control group was 4 days,the shelf life of the samples treated with 220 MPa HHP and 290 MPa HHP were 10 days,12 days respectively. With the increase of pressure and holding time,the fish was becoming transparent. Although the water holding capacity decreased,TMA-N and oxidation was effectively inhibited.After HHP treatment,the TVB-N was increased with pressure; TVB-N in the control group was growing faster. The longer holding time,the higher the pressure,the better inhibitory effect of TVB-N. Among them,the preservation effect by 290 MPa,6 min HHP treatment and 290 MPa,9 min HHP treatment were the recommended processing conditions,the TPC were 6. 19 lg( CFU / g),6. 04 lg( CFU / g) respectively in 12 days,TVB- N were 19. 87 mg N /100 g,20. 86 mg N /100 g respectively on the 12 th days,which were still in the second level freshness of the beltfish.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第6期200-206,共7页
Food and Fermentation Industries
基金
国家"十二五"支撑计划课题(2013BAD19B06)
上海市科委重点项目(14dz1205101)
关键词
超高压技术
冷藏
带鱼
保鲜
high hydrostatic pressure treatment
cold storage
coiliaspp
preservation
