食品与发酵工业 >

2019 , Vol. 45 >Issue 18: 35 - 42

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020293

研究报告

不同冰藏处理对鲈鱼品质、ATP关联物及微生物变化的影响

  • 张皖君 ,
  • 蓝蔚青 ,
  • 赖晴云 ,
  • 张菊 ,
  • 邱伟强 ,
  • 谢晶
展开
  • 1.上海海洋大学 食品学院,上海,201306;
    2.上海水产品加工及贮藏工程技术研究中心,上海,201306;
    3.上海冷链装备性能与节能评价专业技术服务平台,上海,201306;
    4.食品科学与工程国家级实验教学示范中心(上海海洋大学),上海,201306
硕士研究生(蓝蔚青高级工程师和谢晶教授为共同通讯作者)。

网络出版日期: 2019-11-06

基金资助

农业部海水鱼产业体系(CARS-47);2016年上海市科技兴农重点攻关项目[沪农科攻字(2016)第1-1号];上海市科委平台能力建设项目(16DZ2280300);上海市科委公共服务平台建设项目(17DZ2293400)

收起

Changes in quality, ATP-related compounds and microorganisms of perch (Lateolabrax japonicus) treated with different ice storages

  • ZHANG Wanjun ,
  • LAN Weiqing ,
  • LAI Qingyun ,
  • ZHANG Ju ,
  • QIU Weiqiang ,
  • XIE Jing
Expand
  • 1. College of Food Science & Technology Shanghai Ocean University, Shanghai 201306, China;
    2.Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China;
    3.Shanghai professional technology service platform of cold chain equipment performance and energy efficiency evaluation, Shanghai 201306, China;
    4.National experimental teaching demonstration center for food science and engineering (Shanghai Ocean University), Shanghai 201306, China

Online published: 2019-11-06

Fold

摘要

探究3种冰藏处理下鲈鱼三磷酸腺苷(adenosine triphosphate, ATP)关联物、微生物的变化规律,分析其与鲈鱼品质指标间的相关性。以碎冰为对照组(CK),流化冰(slurry ice, SI)与酸性电解水冰(acidic electrolyzed water ice, AEWI)为处理组,对鲈鱼进行相关指标测定。贮藏中后期,SI和AEWI处理能有效维持样品的质构特性,抑制TVB-N、K值、菌落总数、假单胞菌数和希瓦氏菌数的升高。SI、AEWI组样品的ATP、肌苷酸(inosine monphosphate, IMP)含量和鲜度指标Fr值高于CK组,次黄嘌呤(hypoxanthine, Hx)显著低于CK组(P<0.05),表明流化冰和酸性电解水冰可有效抑制鲈鱼ATP降解过程。鲈鱼微生物指标与质构、IMP指标间呈显著负相关,与次黄嘌呤核苷(hypoxanthine nucleotide, HxR)及Hx间存在显著正相关(P<0.05),可用于表征鲈鱼冰藏期间的鲜度变化。流化冰和酸性电解水冰可代替传统碎冰,用于保持鲈鱼品质,这为从ATP降解、微生物抑制角度优化水产品保鲜技术提供理论依据。

关键词： 冰藏; 鲈鱼; 品质; ATP关联物; 微生物

本文引用格式

张皖君 , 蓝蔚青 , 赖晴云 , 张菊 , 邱伟强 , 谢晶 . 不同冰藏处理对鲈鱼品质、ATP关联物及微生物变化的影响[J]. 食品与发酵工业, 2019 , 45(18) : 35 -42 . DOI: 10.13995/j.cnki.11-1802/ts.020293

Abstract

The effects of slurry ice (SI) and acidic electrolyzed water ice (AEWI) treatments on quality, ATP-related compounds and microorganisms in perch during ice storage were investigated. It was found that SI and AEWI treatments had positive effects on the texture properties and slowed down the increases in TVB-N value, K value as well as the growth of Pseudomonas sp. and Shewanella sp. In SI and AEWI treated samples, the content of ATP and inosine monophosphate (IMP) and Fr value were higher than that of control whereas the content of hypoxanthine (Hx) was significantly lower (P<0.05). Furthermore, there was a significant negative interaction between texture profile and microorganisms. Similar phenomenon was also observed between microorganism and IMP. While positive interactions were found between microorganisms and hypoxanthine nucleotide, as well as between microorganisms and Hx indexes. The interactions between microorganisms and variables could represent the changes in freshness of perch during ice storage. In conclusion, SI and AEWI as a replacement for crush ice can greatly prolong the shelf life, which provides a reference for optimizing the preservation techniques of aquatic products.

Key words： ice storage; perch(Lateolabrax japonicus); quality; ATP-related compounds; microorganism

参考文献

[1] 刘明爽, 李婷婷,马艳,等. 真空包装鲈鱼片在冷藏与微冻贮藏过程中的新鲜度评价[J]. 食品科学, 2016, 37(2):210-213.
[2] 邵颖, 王小红,吴文锦,等. 食盐添加量对预制鲈鱼冷藏保鲜及热加工特性的影响[J].农业工程学报, 2016, 32(12):280-286.
[3] 高萌, 张宾,王强,等. 流化冰保鲜对鲣鱼蛋白质功能特性的影响[J].食品科学, 2014, 35(22):304-309.
[4] 张秋婷, 林素丽,朱松明,等. 超高压与微酸性电解水结合对鲜切果蔬的杀菌效果研究[J]. 农业机械学报, 2017, 48(3): 338-344.
[5] CAI Luyuan, WU Xiaosa, LI Xiuxia,et al. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage [J]. LWT - Food Science and Technology, 2014, 59:122-129.
[6] XUAN Xiaoting, FAN Yifei, LING Jiangang, et al. Preservation of squid by slightly acidic electrolyzed water ice [J]. Food Control,2017,73:1 483-1 489.
[7] 赵爱静, 王萌,赵飞,等. 酸性电解水冰对南美白对虾杀菌保鲜效果的研究[J]. 现代食品科技, 2016, 32(3):126-131;245.
[8] KILINC B, CAKLI S, CADUN A, et al. Comparison of effects of slurry ice and flake ice pretreatments on the quality of aqua-culturedseabream (Sparus aurata) and sea bass (Dicentrarch labrax) stored at 4 ℃[J]. Food Chemistry, 2007, 104(4):1 611-1 617.
[9] CAKLI S, KILINC B, CADUN A, et al. Effects of using slurry ice on the microbiological, chemical and sensory assessments ofaquacultured sea bass (Dicentrarchus labrax) stored at 4 ℃[J]. European Food Research and Technology, 2006,222(1-2): 130-138.
[10] 蓝蔚青, 张皖君,吴启月,等. 流化冰预冷处理对鲈鱼贮藏期间品质变化的影响[J].食品科学,2018,39(11): 247-254.
[11] LI K F, LUO Y K, SHEN H X, et al. Postmortem changes of crucian crap (Carassius auratus) during storage in ice[J]. International Journal of Food Properties, 2015, 18(1):205-212.
[12] 中华人民共和国卫生部.SC/T 3032—2007水产品中挥发性盐基氮测定方法[S]. 北京:中国标准出版社, 2007.
[13] 齐亮, 赵茂程,赵婕,等. 基于太赫兹光谱分析的猪肉K值无损检测方法[J]. 农业机械学报, 2017, 48(12):346-353.
[14] 中华人民共和国卫生部. GB/T4789.2—2016 食品安全国家标准——食品微生物学检验菌落总数测定[S]. 北京:中国标准出版社, 2016.
[15] 刘大松. 草鱼肉在微冻和冰藏保鲜中的品质变化及其机理[D]. 无锡:江南大学, 2012.
[16] 姚鑫, 赵爱静,杜苏萍,等. 酸性电解水冰对小黄鱼品质及肌肉组织中酶活力变化的影响[J]. 食品科学, 2017, 38(13): 244-250.
[17] 周然, 刘源,谢晶,等. 电解水对冷藏河豚鱼肉质构及品质变化的影响[J]. 农业工程学报, 2011, 27(10): 365-369.
[18] PHUVASATE S, SU Y C. Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface [J]. Food Control, 2010,21(3): 286-291.
[19] 林雪. 鲐鱼流化冰保鲜技术研究[D]. 舟山:浙江海洋学院, 2014.
[20] SCAR R, VANESA L, SANTIAGO P A, et al. Sensory microbial and chemical effects of a slurry ice system on horse mackerel (Trachurus trachurus) [J]. Journal of the Science of Food and Agriculture,2005,85(2):235-242.
[21] 林雪, 邓尚贵,王盼盼,等. 流化冰在鲐鱼保鲜中的应用研究[J]. 食品工业, 2014, 35(5):20-23.
[22] LI Dapeng, JIA Shiliang, ZHANG Longteng, et al. Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio)[J]. Journal of Food Engineering, 2017, 212:226-233.
[23] 刘寿春, 钟赛意,李平兰,等. 三磷酸腺苷降解产物评价冷鲜罗非鱼片新鲜度[J]. 食品科学, 2013, 34(4): 230-235.
[24] 史策. 鲢鱼尸僵及贮藏过程中ATP关联物及生化特性变化规律的研究[D]. 北京:中国农业大学, 2015.
[25] LI Qian, ZHANG Longteng, LU Han, et al. Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp (Cyprinus carpio) stored at 4 ℃ [J]. LWT-Food Science and Technology, 2017, 78:317-324.
[26] SONG Yongling, LUO Yongkang, YOU Juan, et al. Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage [J]. Journal of Food Science and Agriculture, 2012, 92(22): 197-202.
[27] 李颖畅, 王亚丽,齐凤元,等. 紫菜多糖提取物对冷藏鲈鱼品质的影响[J]. 食品工业科技, 2014, 35(22):336-339;348.
[28] AI -DAQAL M M,BAZARAA W A. Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria[J]. Journal of Food Protection, 1999, 62(1): 51-56.
[29] WANG Hang, LUO Yongkang, HUANG Heping, et al. Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4 ℃and its contribution to biogenic amines’ formation[J]. International Journal of Food Microbiology, 2014, 190(2):66-71.
[30] ZHANG Yuemei, LI Qian, LI Dongping. Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 ℃[J]. Food Microbiology, 2015, 52:197-204.
[31] 王萌. 酸性电解水冰保鲜南美白对虾的机理研究[D]. 上海:上海海洋大学, 2016.
[32] LI D P, ZHANG L T, SONG S J, et al. The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets [J]. Food Chemistry, 2017, 224: 347-352.
[33] 吴依蒙, 陈舜胜,今野久仁彦. 牙鲆在保藏过程中影响ATP关联化合物降解的因素[J]. 水产学报, 2016, 40(7):1 114-1 122.
[34] 谢丽源, 郑林用,彭卫红,等. 不同包装膜处理杏鲍菇品质的主成分分析与综合评价[J]. 食品工业科技, 2016, 37(13):238-244.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司