摘要
为延长黄颡鱼货架期,对黄颡鱼分别进行非充氮包装和充氮包装,测定其在4℃冷藏期间鲜度指标、微生物菌群及挥发性风味物质的变化。结果表明,充氮包装减缓了黄颡鱼冷藏期间的菌落总数、总挥发性盐基氮、pH值的增长速率,有效维持鱼肉的色度、硬度及感官品质,将黄颡鱼的货架期延长2 d左右。在冷藏期间,充氮包装影响了黄颡鱼的菌群结构变化,减缓了假单胞菌成为优势腐败菌的速度,特别是对冷藏第3天不动杆菌有极显著的抑制作用(P<0.01)。与非充氮组相比,充氮包装减少了黄颡鱼在冷藏过程中醇、醛、酮和酯的种类和含量。结合微生物群落与挥发性风味物质的冗余分析结果,假单胞菌和不动杆菌在风味变化中起着重要作用,与正辛醛、3-羟基-2-丁酮、3-甲基丁醇、1-辛醇等腐败标志物的产生呈正相关。因此,充氮包装能短期减缓优势腐败菌生长,从而延缓鲜度及风味劣变,是延长黄颡鱼货架期的一种简单有效方法。
Air-packaged and nitrogen-packaged Pelteobagrus fulvidraco were evaluated for changes in freshness indices,microbial flora and volatile flavor substances during cold storage at 4℃.The results showed that nitrogen gas packaging slowed down the growth rate of total bacterial count(TBC),total volatile basic nitrogen(TVB-N)value and pH,effectively maintained the color,hardness and sensory quality,and prolonged the shelf-life of P.fulvidraco by two days.Nitrogen gas packaging affected the changes in the microfloral structure of P.fulvidraco during cold storage,and prevented Pseudomonas from becoming the dominant spoilage bacteria.Notably,it had a significant inhibitory effect on Acinetobacter on the 3rd day of cold storage(P<0.01).Compared with the non-nitrogen group,nitrogen gas packaging reduced the types and contents of alcohols,aldehydes,ketones and esters in P.fulvidraco during the refrigeration process.The results of redundancy analysis(RDA)performed on microbial communities and volatile flavor substances showed that Pseudomonas aeruginosa and Bacillus immobilis played an important role in the flavor changes,and were positively correlated with the production of spoilage markers such as n-octanal,3-hydroxy-2-butanone,3-methylbutanol and 1-octanol.Therefore,nitrogen gas packaging could slow down the growth of dominant spoilage bacteria for a short period,thus delaying the deterioration of the freshness and flavor of P.fulvidraco,which could be a simple and effective method to prolong the shelf-life of P.fulvidraco.
作者
王菊元
张毅
刘婷婷
艾有伟
韩娅红
侯温甫
WANG Juyuan;ZHANG Yi;LIU Tingting;AI Youwei;HAN Yahong;HOU Wenfu(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Jingchu Specialty Food Industry Technology Research Institute,Jingzhou 434000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第8期238-247,共10页
Food Science
基金
湖北省科技计划项目(2021BED006)
“十三五”国家重点研发计划重点专项(2018YFD0701001)。
关键词
充氮包装
黄颡鱼
鲜度
微生物群落
挥发性风味物质
nitrogen gas packaging
Pelteobagrus fulvidraco
freshness
microbial community
volatile flavor compounds
