超高压处理和二氧化氯处理对改善鱼糕品质的机制研究  

Study on the Mechanism of Ultra-high Pressure Treatment and Chlorine Dioxide Treatment to Improve the Quality of Kamaboko Gels

作　　者：杜杰[1] 沈韫韬 马良[1] 郭婷[1] 余永 张宇昊[1] DU Jie, SHEN Yun-tao, MA Liang, GUO Ting, YU Yong, ZHANG Yu-hao(College of Food Science, Southwest University, Chongqing 400715, Chin)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品研究与开发》2018年第14期7-14,共8页Food Research and Development

基　　金：国家重点研发计划项目(2016YFD0400203-2);国家自然科学基金项目(31671881);重庆市基础科学与前沿技术研究重点项目(cstc2015jcyj BX0116)

摘　　要：分别采用500 MPa,120 s超高压处理和10 mg/L ClO_2对鱼糕进行预处理,研究两种处理方式对鱼糕冷藏(4℃)过程中品质的影响机制。结果表明,由于两个处理对微生物的抑制作用,他们均可有效延长鱼糕保质期,冷藏19 d挥发性盐基氮(TVB-N)、菌落总数等指标均仍未超过国家相应标准,相对而言超高压处理保鲜效果更优;两种处理均能够提高鱼糕的持水性、降低鱼糕的蒸煮损失,改善鱼糕的质构品质,但除了对微生物的抑制外,两种处理对于鱼糕品质的改善机制有所不同。超高压处理后鱼糕蛋白分子间可以形成新的氢键,且结构较无处理组更加有序,进而使鱼糕的品质得到改善;ClO_2处理改善鱼糕品质的原因则主要在于对鱼糕中内源酶的抑制。Kamaboko gels made of silver carp was respectively pretreated with 500 MPa,120 s ultra-high pressure treatment（UHP）and 10 mg/L chlorine dioxide（Cl O_2）. The effects of the two treatments on the quality of the kamaboko gels during cold storage（4 ℃）were studied. The results showed that both treatments could effectively prolong the shelf life of the kamaboko gels due to the inhibition of microorganisms,and the indexes of TVB-N and colony count still did not exceed the corresponding national standards after 19 days of cold storage.And the effect of UHP was better than that of Cl O_2 treatments. Both treatments could improve the water-holding capacity,reduce the cooking loss and improve the texture quality of the kamaboko gels.But the mechanism of improving the quality of the kamaboko gels was different except for the inhibition of microorganism. The protein molecule of the kamaboko gels treated by UHP could form new hydrogen bond,and the structure was more orderly than that of the non-treated group,so that the quality of the kamaboko gels was improved. Cl O_2 treatment improved the quality of the kamaboko gels mainly because of the inhibition of endogenous enzymes in the kamaboko gels.

关 键 词：鲢鱼 鱼糕 超高压 二氧化氯 保鲜 品质改善 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]