摘要
为探明低压静电场对舟山竹节虾保鲜过程中品质的影响,以舟山竹节虾为研究对象,以-4℃微冻贮藏的竹节虾为对照组,以静电场(3000 V、50 Hz)-4℃微冻贮藏的竹节虾为实验组,进行对照试验。通过对0~28 d内竹节虾冰点、pH、汁液流失率、挥发性盐基总氮(TVB-N)、菌落总数(TVC)、硫代巴比妥酸值(TBA)、质构分析(TPA)等理化指标的测定与组织微观结构分析,探明低压静电场对舟山竹节虾贮藏保鲜过程中品质的影响。研究结果表明,未经电场处理的对照组竹节虾贮藏至28 d时,pH波动明显,汁液损失严重,TVB-N值达到30.42 mg/100 g,TVC值增长到了7.06 lg(CFU/g),TBA值高达0.82 mg/kg,肌肉纤维之间产生了明显断裂和无规律扩散,此时竹节虾处于不可食用状态;而经过电场处理的实验组竹节虾品质较好,pH波动范围≤0.04,竹节虾汁液流失率仅为5.01%,TVB-N、TVC值远低于对照组,脂肪氧化程度显著低于对照组(P<0.05),硬度和弹性下降缓慢,经H&E染色亦发现微观肌间结构完整,缝隙数量很少,无明显冰晶,竹节虾处于可食状态。实验结果表明低压静电场的添加可以有效延缓竹节虾贮藏过程中的品质变化,该项技术成果对改变传统水产品的保鲜方式具有重要的指导意义。
In order to find out the effect of low-pressure electrostatic field synergistic micro-frozen on the quality of Zhoushan Penaeus japonicus during storage and preservation,the Penaeus japonicus stored at-4℃was set as the control group.The Penaeus japonicus stored at-4℃for micro-freezing(3000 V,52 Hz)were used as experimental groups for control experiments.The effects of low-voltage electrostatic field on the quality of Zhoushan shrimp during storage and preservation were studied by measuring the physical and chemical indexes such as freezing point,pH,juice loss rate,TVB-N,TVC,TBA and TPA in 0~28 days.The results showed that the pH of the Penaeus japonicus without control of the electric field control fluctuated obviously,the juice loss was serious,the TVB-N value reached 30.42 mg/100 g,and the TVC value increased by 7.06 lg(CFU/g).The TBA value was as high as 0.82 mg/kg,and there was obvious breakage and irregular diffusion between the muscle fibers.The Penaeus japonicus was in an inedible state.The experimental group of the electric field treated Penaeus japonicus had good quality,the pH fluctuation range was≤0.04,and the juice loss rate was only 5.01%.The TVB-N and TVC values were much lower than the control group.The degree of fat oxidation was significantly lower than that of the control group(P<0.05),and the hardness and elasticity decreased slowly.After H&F staining,it was also found that the micro-muscle structrue was complete.Rarely,there was no obvious ice crystals,and the Penaeus japonicus was in an edible state.Results showed that the addition of low-voltage electrostatic field can effectively delay the quality change of bamboo shrimp during storage.This result has important guiding significance for changing of the preservation of traditional aquatic products.
作者
王杏娣
谢超
梁瑞萍
张家玮
余铭
张海玲
WANG Xing-di;XIE Chao;LIANG Rui-ping;ZHANG Jia-wei;YU Ming;ZHANG Hai-ling(Zhejiang International Maritime Vocational and Technical College,Zhoushan 316021,China;College of Food and Medicine,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang Chili Technology Company,Zhoushan 316021,China;Zhoushan Fusheng Food and Technology Company,Zhoushan 316022,China)
出处
《食品工业科技》
CAS
北大核心
2020年第7期1-6,12,共7页
Science and Technology of Food Industry
基金
2018年浙江省新苗人才计划项目(2018R411051)
浙江省舟山市普陀区种子资金项目(2018ZZ402)。
关键词
低压静电场
竹节虾
微冻保鲜
汁液流失率
菌落总数
low-voltage electrostatic field
Penaeus japonicus
micro-frozen preservation
juice loss rate
total number of colonies
