高压静电场结合冰温技术对罗非鱼片贮藏期品质的影响  

Effect of High Voltage Electrostatic Field Combined with Modified Atmosphere Packaging and Controlled Freezing-Point Storage on the Quality of Tilapia Fillet

作　　者：岑剑伟[1,2] 蒋爱民[1] 李来好[2] 杨贤庆[2] 杜冰[1] 郝淑贤[2] 辛少平[2] CEN Jianwei JIANG Aimin LI Laihao YANG Xianqing DU Bing HAO Shuxian XIN Shaoping(College of Food Science, South China Agricultural University, Guangzhou 510642, China South China Sea Fisheries Research Institute, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, National R＆D Center for Aquatic Product Processing, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]中国水产科学研究院南海水产研究所,农业部水产品加工重点实验室,国家水产品加工技术研发中心,广东广州510300

出　　处：《食品科学》2016年第22期282-288,共7页Food Science

基　　金：中国水产科学研究院基本科研业务费专项(2015B06YQ01);中国水产科学研究院南海水产研究所中央级公益性科研院所基本科研业务费专项(2014YD06);国家现代农业(罗非鱼)产业技术体系建设专项(CARS-49);“扬帆计划”引进创新创业团队专项(2015YT02H109);“十二五”国家科技支撑计划项目(2015BAD17B03)

摘　　要：研究高压静电场结合冰温技术对鲜罗非鱼片的保鲜效果,比较了不同贮藏条件下,罗非鱼片的感官指标、肉质渗出率、微生物数量、质构、鲜度指标及肌肉显微结构的变化。结果表明,高压静电场冰温条件下,罗非鱼片的色泽和气味的感官评分始终比普通冰温保鲜样品更高,鱼肉中微生物活动得到有效抑制,贮藏到30 d微生物含量约为10-4 CFU/g,比初始值更低,肉汁渗出率保持在5%以内,鲜度指标挥发性盐基氮值与K值维持在较低水平,鱼肉硬度减弱更加缓慢。通过透射电子显微镜观察鱼肉细胞完整性及肌肉纤维,细胞结构较完整,轮廓清晰,细胞间黏连紧密表明了肌肉蛋白质降解速率被延缓,维持了良好的感官特征,冰鲜鱼片的货架期延长至30 d。在高压静电场结合冰温气调组合条件下贮藏的鱼片产品,保持了新鲜鱼片的品质,货架期也得到有效延伸,为冰鲜罗非鱼鱼片产品在国内超市流通提供可行的技术条件。This study examined the effectiveness of high voltage electrostatic field（HVEF） in combination with modified atmosphere packaging（MAP） and controlled freezing-point storage（CFPS） for the preservation of fresh tilapia fillet. Its quality changes in terms of sensory evaluation, fleshy exudation rate, microbial count, texture and muscle microstructure were compared under different storage conditions. Experimental results showed that the combined treatment resulted in higher scores for fillet color and odor than the ordinary CFOS treatment（control） and effectively inhibited the microbial activity in fillet, and the total number of bacterial colonies in the combined treatment group was reduced to about 10~4 CFU/g after 30 days of storage, indicating a larger reduction than of the control group. In addition, the drip loss rate was maintained at less than 5% in the combined treatment group, total volatile basic nitrogen（TVB-N） and K value（freshness index） also remained at a low level, and hardness decreased more slowly. Cell integrity and muscle fiber were observed by electron microscope, and it was revealed that the cellular structure was intact with close intercellular adhesions, which demonstrated that muscle protein degradation was slowed down. Moreover, the combined treatment could maintain the sensory quality of tilapia fillet and extend its shelf life to 30 days. This study indicates that the combination of HEVF, MAP and CFPS can maintain the quality of tilapia fillet and effectively extend its shelf life and therefore provides a feasible technical solution for domestic supermarket circulation of ice-stored tilapia fillet.

关 键 词：罗非鱼片 高压静电场 冰温气调保鲜 显微观察 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]