摘要
为比较大菱鲆肌肉在微冻(superchilling storage,SS)、冰藏(ice storage,IS)及冰藏+微冻(ice storage+superchilling storage,IS+SS)贮藏过程中的鲜度及组织结构的变化,测定pH值、感官评分、色差、菌落总数(total viable count,TVC)、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、质构、K值、三氯乙酸可溶性肽、微观结构、质构等指标,并结合核磁共振成像分析肌肉水分状态。结果显示,随着贮藏时间的延长,IS组、SS组、IS+SS组的pH值均呈先下降后上升趋势;且各贮藏组的L^(*)和a^(*)值、可溶性肽呈逐渐上升趋势,b^(*)值呈逐渐下降趋势,且SS组变化幅度最小,同时,贮藏温度越低,大菱鲆的硬度、弹性、内聚性和咀嚼性下降幅度越小。IS组、IS+SS组的TVB-N值分别在第12、15天超过国家限定值(30 mg/100 g),而SS组在第21天仍在可食用范围内。IS组和IS+SS组的K值分别在第12天、15天达到56.4%、57.2%,近乎腐败;而SS组在贮藏末期K值仅为45.21%,远未达到腐败。3组菌落总数均呈上升趋势,分别在第12、15、21天接近限定值6 lg CFU/g。随着温度降低,感官评分值降低。3种条件下的核磁共振成像显示,SS组相比于IS组和IS+SS组能有效提高鱼肉的保水性能。通过微观结构更直观地观察到,对比于IS组,SS组和IS+SS组的肌肉组织的间隙更大且伴有少量肌束断裂黏连现象。综合各项指标变化规律,与IS+SS组和IS组对比,SS组能更好地保持大菱鲆肌肉品质,相比其他2组,使大菱鲆货架期延长了6~9 d。
This study aimed to compare changes in the freshness and microstructure of turbot muscle during superchilling storage(SS),ice storage(IS)and ice storage+superchilling storage(IS+SS),by measuring pH,sensory evaluation,color,total viable count(TVC),total volatile basic nitrogen(TVB-N),textural characteristics,K value,trichloroacetic acid(TCA)-solution peptides,and microstructure,and combined with magnetic resonance imaging(MRI)to analyze the moisture state of turbot muscle.According to the results,with the extension of storage time,group IS,group SS,and group IS+SS showed a trend of first decreasing and then increasing in pH,L^(*)value,a^(*)value,and TCA solution peptide increased gradually,and b^(*)value presented a decreasing trend every group.Group SS had a minimum variation.At the same time,the hardness,springiness,cohesiveness,and gumminess of turbot declined all the time.The lower the temperature,the faster the decline.TVB-N values of group IS and group IS+SS exceeded the limit value(30 mg/100 g)on the 12th day and 15th day,respectively.The K value of group IS and group IS+SS reached 56.4%on the 12th day and 57.2%on the 15th day,respectively,and the K value of group SS was only 45.21%at the end of storage.The three groups showed an upward trend,exceeding 6 lg CFU/g on the 12th,15th,and 21 st day,respectively.The sensory evaluation increased with the decrease in temperature.Magnetic resonance imaging of three groups showed group SS could improve water retention performance compared with group IS and group IS+SS.Compared to group IS,through the microstructure,it was more intuitively observed that the muscle tissue gap between group SS and group IS+SS was larger and was accompanied by a small amount of breaks and adhesions.Therefore,compared with group IS and group IS+SS,superchilling storage(group SS)can better maintain the quality of turbot muscle,and extend the shelf life of turbot for 6-9 days.
作者
庄文静
包建强
郑稳
李雪艳
成谦益
宫萱
黄可承
ZHUANG Wenjing;BAO Jianqiang;ZHENG Wen;LI Xueyan;CHENG Qianyi;GONG Xuan;HUANG Kecheng(College of Food Science,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center for Processing and Storage of Aquatic Products,Shanghai 201306,China;Laboratory of Quality and Safety Risk Assessment of Aquatic Products Storage and Preservation,Ministry of Agriculture(Shanghai),Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第10期220-229,共10页
Food and Fermentation Industries
基金
水产动物遗传育种中心上海市协同创新中心(ZF1206)
上海市科委工程中心建设(11DZ2280300)。
关键词
大菱鲆
冰藏
微冻
组织结构
品质变化
turbot
ice storage
superchilling storage
microstructure
quality change
