新鲜草鱼块经过冷等离子体(cold plasma,CP)处理、腌制和干制等工艺,制备成腌腊草鱼(CP处理组)。以未经CP处理的腌腊草鱼作为对照组,研究在4 ℃和25 ℃条件下贮藏期间两者的新鲜度[菌落总数、挥发性盐基氮(total volatile base nitrogen,TVB-N)]、感官品质(质构、色泽)及理化品质(脂质氧化、脂肪酸组成、蛋白质氧化)等指标,并分析各指标之间的相关性,以探讨CP前处理对腌腊鱼贮藏品质的影响。结果表明,CP前处理显著抑制了腌腊草鱼在贮藏期间的微生物增殖和TVB-N值的增加,从而延缓了腐败变质。感官分析显示,CP前处理显著提高了腌腊草鱼的硬度和咀嚼性,延缓了贮藏期间弹性和内聚性的下降,同时提高了鱼肉的亮度和红度。理化分析表明,CP前处理在一定程度上加速了脂质和蛋白质的氧化,饱和脂肪酸的相对含量增加,而不饱和脂肪酸的相对含量减小,且在25 ℃贮藏条件下氧化现象更为严重。相关性热图分析显示,贮藏期间各品质指标之间存在显著相关性(P<0.05)。综上所述,CP前处理能够有效延缓腌腊鱼在贮藏期间的腐败变质和感官品质劣变,但在一定程度上加速了脂质和蛋白质的氧化。
Fresh grass carp blocks underwent a series of processing steps, including cold plasma (CP) treatment, pickling, and drying, to produce dry-cured grass carp, referred to as the CP treatment group.In contrast, the dry-cured grass carp that did not receive CP pretreatment served as the control group.Both groups were stored at temperatures of 4 ℃ and 25 ℃, and various quality parameters were evaluated, including freshness (total bacterial count and total volatile base nitrogen (TVB-N)), sensory attributes (texture and color), and physicochemical characteristics (lipid oxidation, fatty acid composition, and protein oxidation).Furthermore, the correlations among these indicators were analyzed to assess the impact of CP pretreatment on the storage quality of the dry-cured fish.Results indicated that CP pretreatment significantly inhibited microbial growth and the increase in TVB-N values in dry-cured grass carp during storage, thereby delaying spoilage.Sensory evaluations demonstrated that CP pretreatment markedly improved the hardness and chewiness of the dry-cured grass carp, delayed the decline in elasticity and cohesiveness throughout storage, and enhanced the lightness and redness of the fish meat.Analysis of physicochemical indices revealed that CP pretreatment, to a certain extent, accelerated the oxidation of lipids and proteins.Specifically, there was an increase in the relative content of saturated fatty acids, while the content of unsaturated fatty acids decreased, with more pronounced oxidation observed at the 25 ℃ storage condition.Correlation heat map analysis indicated significant relationships among various quality indicators during storage(P＜0.05).In conclusion, CP pretreatment effectively delayed spoilage and the deterioration of sensory quality in dry-cured fish during storage;however, it also accelerated the oxidation of lipids and proteins to a certain extent.
[1] VAN NGUYEN M, THORARINSDOTTIR K A, GUDMUNDSDOTTIR A, et al.The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salting[J].Food Chemistry, 2011, 125(3):1013-1019.
[2] KE Z G, BAI Y, BAI Y W, et al.Cold plasma treated air improves the characteristic flavor of dry-cured black carp through facilitating lipid oxidation[J].Food Chemistry, 2022, 377:131932.
[3] SHEN Z W, LUAN A N, YI S X, et al.Moderate protein degradation and lipid oxidation induced by cold plasma and its effect on the quality of dried fish products[J].Journal of Food Composition and Analysis, 2023, 123:105636.
[4] ZHAI Y Y, LUAN A N, YANG Z M, et al.The impacts of cold plasma on the taste and odor formation of dried silver carp products[J].Food Chemistry, 2024, 454:139775.
[5] FOLCH J, LEES M, STANLEY G H S.A simple method for the isolation and purification of total lipides from animal tissues[J].Journal of Agricultural and Food Chemistry, 1957, 226(1):497-509.
[6] LI P Y, MEI J, XIE J.Chitosan-sodium alginate bioactive coatings containing ε-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage[J].LWT, 2021, 140:110652.
[7] 岑南香, 刘宸成, 陈姑, 等.低温等离子体处理对羊肉脂质与蛋白质氧化性质的影响[J].食品工业科技, 2022, 43(14):85-93.
CEN N X, LIU C C, CHEN G, et al.Effects of cold plasma treatments on lipids and protein oxidation properties of mutton[J].Science and Technology of Food Industry, 2022, 43(14):85-93.
[8] 国际食品微生物标准委员会. 微生物检验与食品安全控制[M].北京:中国轻工业出版社, 2012.
International Committee on Microbiological Standards in Food.Microorganisms in Foods and Microbial Testing in Food Safety Management[M].Beijing:China Light Industry Press, 2012.
[9] IKAWA S, KITANO K, HAMAGUCHI S.Effects of pH on bacterial inactivation in aqueous solutions due to low-temperature atmospheric pressure plasma application[J].Plasma Processes and Polymers, 2010, 7(1):33-42.
[10] 顾赛麒, 唐锦晶, 周绪霞, 等.腌腊鱼传统日晒干制过程中品质变化与香气形成[J].食品科学, 2019, 40(17):36-44.
GU S Q, TANG J J, ZHOU X X, et al.Quality change and aroma formation in cured fish during traditional sun drying processing[J].Food Science, 2019, 40(17):36-44.
[11] MIAO W H, NYAISABA B M, KODDY J K, et al.Effect of cold atmospheric plasma on the physicochemical and functional properties of myofibrillar protein from Alaska pollock (Theragra chalcogramma)[J].International Journal of Food Science and Technology, 2020, 55(2):517-525.
[12] 张婷, 吴燕燕, 李来好, 等.咸鱼品质的质构与感官相关性分析[J].水产学报, 2013, 37(2):303-310.
ZHANG T, WU Y Y, LI L H, et al.Correlation analysis of sensory with instrumental texture measurement of salted fish[J].Journal of Fisheries of China, 2013, 37(2):303-310.
[13] 朱士臣, 储雨姗, 柯志刚, 等.腌腊鱼贮藏过程品质变化及其多维度控制技术研究进展[J].食品与发酵工业, 2020, 46(10):284-289.
ZHU S C, CHU Y S, KE Z G, et al.Advances in quality change and multi-dimensional control technology of salt-cured fish during storage[J].Food and Fermentation Industries, 2020, 46(10):284-289.
[14] XU H Q, MIAO W H, ZHENG B, et al.Assessment of the effect of cold atmospheric plasma (CAP) on the hairtail (Trichiurus lepturus) quality under cold storage conditions[J].Foods, 2022, 11(22):3683.
[15] 邱月, 王旭骅, 谢雪华, 等.低温等离子体杀菌对肉品食用品质的影响规律与机制研究进展[J].食品与发酵工业, 2024, 50(6):332-340.
QIU Y, WANG X H, XIE X H, et al.Overview on changes and mechanism of low-temperature plasma sterilization on edible quality of meat products[J].Food and Fermentation Industries, 2024, 50(6):332-340.
[16] 章建浩, 乔维维, 黄明明, 等.低温等离子体处理对牛肉品质的影响[J].现代食品科技, 2018, 34(11):194-199;150.
ZHANG J H, QIAO W W, HUANG M M, et al.Effects of cold plasma treatment on quality of beef[J].Modern Food Science and Technology, 2018, 34(11):194-199;150.
[17] ALBERTOS I, MARTIN-DIANA A B, CULLEN P J, et al.Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology[J].Innovative Food Science & Emerging Technologies, 2019, 53:85-91.
[18] HERIANTO S, HOU C Y, LIN C M, et al.Nonthermal plasma-activated water:A comprehensive review of this new tool for enhanced food safety and quality[J].Comprehensive Reviews in Food Science and Food Safety, 2021, 20(1):583-626.
[19] 黄卉, 孙申宇, 魏涯, 等.红色肉贮藏期间肌红蛋白与肉色变化研究进展[J].南方水产科学, 2020, 16(3):119-124.
HUANG H, SUN S Y, WEI Y, et al.Research progress on color transformation of red meat during storage[J].South China Fisheries Science, 2020, 16(3):119-124.
[20] 王兆明, 贺稚非, 李洪军.脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展[J].食品科学, 2018, 39(11):295-301.
WANG Z M, HE Z F, LI H J.A review of the effect of lipid and protein oxidation on meat quality and their interrelationship[J].Food Science, 2018, 39(11):295-301.
[21] 王艺月, 姜竹茂, 钱婧, 等.等离子体处理对生鲜鱼肉杀菌效能及贮藏品质的影响[J].食品与发酵工业, 2022, 48(8):166-172.
WANG Y Y, JIANG Z M, QIAN J, et al.Effect of cold plasma on microbial decontamination and storage quality of fish fillets[J].Food and Fermentation Industries, 2022, 48(8):166-172.
[22] SUENAGA Y, TAKAMATSU T, AIZAWA T, et al.Influence of controlling plasma gas species and temperature on reactive species and bactericidal effect of the plasma[J].Applied Sciences, 2021, 11(24):11674.
[23] ZHANG J J, XU D L, ZHAO X H, et al.Effect of Zanthoxylum bungeanum maxim on the lipid oxidation and fatty acid composition of dry-cured fish during processing[J].Journal of Food Processing and Preservation, 2017, 41(3):e12894.
[24] PÉREZ-ANDRÉS J M, DE ALBA M, HARRISON S M, et al.Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage[J].LWT, 2020, 118:108697.
[25] 陈姑, 姜竹茂, 位正鹏, 等.低温等离子体处理加速罗非鱼肌原纤维蛋白的氧化及结构改变[J].食品工业科技, 2023, 44(4):88-95.
CHEN G, JIANG Z M, WEI Z P, et al.Cold plasma treatment accelerated the oxidation and structural changes of myofibrillar in tilapia[J].Science and Technology of Food Industry, 2023, 44(4):88-95.
