摘要
为探究高压静电场技术对刀额新对虾冷藏期间品质的影响,本研究在实验条件下选取三种高压(8 kV、12 kV、16 kV)在4℃低温贮藏条件下连续处理刀额新对虾,于贮藏第0 d、2 d、4 d和6 d测定其色差、质构、p H值、TVB-N值、TBA值和菌落总数等鲜度指标的变化。研究结果表明,高压静电场处理组样品表现出更好的颜色和质构特性,有效延缓硬度的降低。虾肉中微生物生长得到有效抑制,与对照组相比,HVEF处理可以减少0.51~1.03 log·cfu/g。对照组第4 d时TVB-N值超过30 mg/100 g,而16 kV电场组在第6 d时仅为24.67 mg/100 g,这表明高压静电场处理能够有效延缓蛋白质的降解。电场处理组样品的其他鲜度指标如p H值和TBA值在整个贮藏期内均显著低于对照组(p<0.05)。此外,随着电压值的增加,保鲜效果越好。综合比较分析,高压静电场对刀额新对虾有较好的保鲜作用,高压静电场结合冷藏能够延长刀额新对虾货架期2 d以上。本研究为静电场保鲜刀额新对虾及静电场保鲜设备的改进提供科学依据。
In order to explore the effect of high-voltage electrostatic field(HVEF)technology on the quality of prawns(Metapenaeus ensis)during cold storage,three high voltages(8 kV,12 kV,16 kV)were selected under the experimental conditions of this study to treat the prawn continuously under low temperature storage conditions at 4℃,and the changes in of freshness indices such as color,texture,pH value,TVB-N value,TBA value and total number of colonies were measured on day 0,2,4,and 6 of the storage.The results showed that the samples in the HVEF treatment group showed better color and texture characteristics,and delayed effectively the decrease in hardness.Compared with the control group,HVEF treatment inhibited effectively the microbial growth in prawn and led to a decrease by 0.51~1.03 log·cfu/g.The TVB-N value of the control group exceeded 30 mg/100 g on the 4 th day,while that of the 16 kV electric field group was only 24.67 mg/100 g on the 6 th day,indicating that the HVEF treatment can effectively delay protein degradation.Other freshness indicators such as pH and TBA of the HVEF treatment group were significantly lower than those of the control group during the whole storage period(p<0.05).In addition,as the voltage value increased,the preservative effect was better.Comprehensive comparative analysis shows that the high-voltage electrostatic field has a good preservation effect on prawn,and its combination with refrigeration can extend the shelf life of the prawn by more than 2 days.This study provides a scientific basis for the improvement of high-voltage electrostatic field preservation equipment for keeping prawn fresh.
作者
熊宇飞
王立爽
王津
尹云厚
王启军
XIONG Yu-fei;WANG Li-shuang;WANG Jin;YIN Yun-hou;WANG Qi-jun(College of Food Science and Engineering South China University of Technology,Guangzhou 510640,China;College of Communication Guizhou Minzu University,Guiyang 550025,China)
出处
《现代食品科技》
EI
CAS
北大核心
2020年第12期125-132,292,共9页
Modern Food Science and Technology
基金
广东省乡村振兴战略专项资金省级项目(2018 LM2171)。
关键词
高压静电场(HVEF)
对虾
理化性质
保鲜
high-voltage electrostatic field(HVEF)
prawn
physicochemical properties
preservation
