超高压处理对大菱鲆品质的影响  

Effect of ultra-high pressure treatment on quality of Scophthalmus maximus

作　　者：刘剑侠[1] 李婷婷[2] 密娜[1] 桑敏[1] 宋帅婷[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁锦州121013 [2]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2013年第20期102-106,共5页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划课题(2012BAD29B06);辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题(LNSAKF2011024)

摘　　要：通过对超高压处理后的大菱鲆质构、色差、pH和挥发性气味变化的测定,研究不同压力处理对大菱鲆不同部位品质的影响。结果表明,高压处理对大菱鲆背腹部的品质影响是比较一致的。随着压力升高,大菱鲆质构特性表现为凝聚性呈上升趋势,胶黏性持续上升,黏附性不断下降,硬度先下降后上升;色差L*值上升,a*值下降;pH随压力增大不断增大;超高压处理后挥发性气味与未处理组有明显差异,100和200MPa、300和400MPa处理后大菱鲆挥发性气味具有相似性结论。In order to evaluate the effect of different pressure on the quality of different part in turbot（Scophthalmus maximus）,physicochemical analysis such as texture,colour,pH and volatile flavor were studied. Results showed that when applying ultra-high pressure,the influence on the quality of turbot between the dorsal and ventral muscle was relatively consistent. With pressure intensity,the cohesiveness and gumminess increased, the adhesiveness reduced, but the hardness seemed rised after falling. Futhermore, L＊ values increased,a＊ values reduced,and pH value gradually increased. The groups after ultra-high pressure treatment exhibited serious discrepancy on the volatile odor when compared with the untreated group ,the volatile flavor showed similarity between 100MPa and 200MPa,in addition,the groups after 300MPa and 400MPa treatment also gained a consistent conclusion.

关 键 词：超高压 品质 质构 挥发性气味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]