食品与发酵工业 >

2022 , Vol. 48 >Issue 4: 47 - 55

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027612

研究报告

微酸性电解水结合迷迭香提取物对冷藏鲈鱼片品质变化的影响

  • 吴怡 ,
  • 蓝蔚青 ,
  • 刘嘉莉 ,
  • 官缘 ,
  • 张溪 ,
  • 谢晶
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  • 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,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)
本科生(蓝蔚青高级工程师和谢晶教授为共同通信作者,E-mail:wqlan@shou.edu.cn;jxie@shou.edu.cn)

收稿日期: 2021-04-07

  修回日期: 2021-04-29

  网络出版日期: 2022-03-16

基金资助

现代农业产业技术体系建设专项(CARS-47-G26);“十三五”国家重点研发计划重点专项(2019YFD0901602);上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)

收起

Effects of slightly acidic electrolyzed water combined rosemary extract on the quality change of sea bass fillets (Lateolabrax japonicas) during refrigerated storage

  • WU Yi ,
  • LAN Weiqing ,
  • LIU Jiali ,
  • GUAN Yuan ,
  • ZHANG Xi ,
  • XIE Jing
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center of Food Science and Engineering, Shanghai Ocean University, Shanghai 201306,China)

Received date: 2021-04-07

  Revised date: 2021-04-29

  Online published: 2022-03-16

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摘要

为研究微酸性电解水结合迷迭香提取物(rosemary extract,RE)处理对鲈鱼片冷藏期间品质变化影响。将新鲜鲈鱼片随机分为4组,分别使用微酸性电解水(slightly acidic electrolyzed water,SAEW)[pH=6.35±0.04,氧化还原电位=(861.60±12.35) mV,有效氯浓度=(30.00±1.54) mg/L]、5.0 g/L RE、SAEW联合RE(SAEW处理5 min结合5.0 g/L RE浸渍5 min)处理10 min,以无菌水处理10 min为对照组(control,CK)。将4组样品处理后沥干,装入无菌聚乙烯保鲜袋中,置于4 ℃冷藏。每隔2 d进行微生物[菌落总数(total viable count,TVC)、嗜冷菌数(psychrophilic bacteria count,PBC)]、理化指标[pH值、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、硫代巴比妥酸(thiobarbituric acid,TBA)值、质构分析]与感官评定等指标测定,并结合持水力(water holding capacity,WHC)、低场核磁共振(low field nuclear magnetic resonance,LF-NMR)与核磁成像(magnetic resonance image,MRI)技术综合评价其作用影响。结果表明,与CK组相比,SAEW处理对微生物生长有显著抑制效果,RE处理能降低样品的脂肪氧化速率。而SAEW+RE联合处理,能明显抑制样品贮藏期间的TVC、PBC、pH与TVB-N值的增长,减缓TBA值的升高,保持其良好的感官品质。结合WHC、LF-NMR与MRI分析结果得出,SAEW+RE结合处理能有效改善鲈鱼片的保水性能。综合各项指标得出,与CK组相比,SAEW+RE处理可使鲈鱼片的冷藏货架期延长6 d。

关键词： 微酸性电解水; 迷迭香提取物; 鲈鱼; 冷藏; 品质变化

本文引用格式

吴怡 , 蓝蔚青 , 刘嘉莉 , 官缘 , 张溪 , 谢晶 . 微酸性电解水结合迷迭香提取物对冷藏鲈鱼片品质变化的影响[J]. 食品与发酵工业, 2022 , 48(4) : 47 -55 . DOI: 10.13995/j.cnki.11-1802/ts.027612

Abstract

The aim of his study was to investigate the effects of slightly acidic electrolyzed water (SAEW) combined with rosemary extract (RE) on the quality changes of sea bass fillets (Lateolabrax japonicus) during refrigerated storage. Samples were randomly divided into four groups, which were treated with SAEW [pH=6.35±0.04, ORP= (861.60±12.35) mV, ACC= (30.00±1.54) mg/L], 5.0 g/L RE and SAEW+RE (treated with SAEW for 5 min and immersed with 5.0 g/L RE for 5 min) for 10 min, respectively. The control group (CK) was treated with sterile water for 10 min. Then they were drained, put into PE bags and stored at 4 ℃. Different parameter, such as microbial [total viable count (TVC), psychrophilic bacteria count (PBC)], physicochemical [pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA)] and sensory evaluation. which also combined with water holding capacity (WHC), low field nuclear magnetic resonance (LF-NMR) and magnetic resonance image (MRI) detection respectively at 2-days interval for the evaluation. The results showed that SAEW had a significant inhibitory effect on microbial growth and RE treatment could reduce the lipid oxidation rate of samples. After SAEW+RE treatment, the increase of TVC, PBC, pH and TVB-N value were significantly inhibited, the rise of TBA value was retard and the good sensory quality was also maintained. Combined with the results of WHC, LF-NMR and MRI analysis, slightly acidic electrolyzed water combined with 5.0 g/L rosemary extract treatment can effectively improve the WHC of Lateolabrax japonicus fillets. Compared with the CK group, the shelf life of Lateolabrax japonicus fillets could be prolonged for another 6 days by SAEW+RE.

Key words： slightly acidic electrolyzed water; rosemary extract; sea bass; refrigerated storage; quality changes

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