姜黄素结合胡椒碱对冷链物流运输过程中三文鱼保鲜效果的影响  

The effect of curcumin combined with piperine on quality of salmon(Salmo salar)in cold chain logistics

作　　者：俞滢洁 林婷[1] 杨胜平[1,2,3,4] 邱伟强 谢晶[1,2,3,4] 钱韻芳 YU Yingjie;LIN Ting;YANG Shengping;QIU Weiqiang;XIE Jing;QIAN Yunfang(College of Food Science and Technology Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic Product Processing&Preservation,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306,China)

机构地区：[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中心,上海201306 [3]上海冷链装备性能与节能评价专业技术服务平台,上海201306 [4]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

出　　处：《食品与发酵工业》2021年第20期152-160,共9页Food and Fermentation Industries

基　　金：国家“十三五”重点研发课题项目(2016YFD0400106);农业部海水鱼产业体系(CARS-47);2016年上海市科技兴农重点攻关项目[沪农科攻字(2016)第1-1号];上海市科委平台能力建设项目(16DZ2280300);上海市科委公共服务平台建设项目(17DZ2293400)。

摘　　要：为研究在冷链物流运输过程中姜黄素与胡椒碱对三文鱼品质变化的影响,采用理化指标(硬度、弹性、持水力、挥发性盐基氮值、硫代巴比妥酸值、游离氨基酸)、微生物指标(菌落总数、嗜冷菌总数、产H_(2)S菌数、假单胞菌数和乳酸菌数)对三文鱼的品质进行分析,并利用激光共聚焦显微镜(confocal laser scanning microscop,CLSM)和低场核磁共振分别观察微活菌分布和水分迁移情况。结果表明,未经处理的对照组样品在贮藏7 d后的菌落总数达到了7.80 lgCFU/g,而姜黄素与胡椒碱的复合保鲜剂处理组仅达到6.96 lgCFU/g,CLSM的图像也表明复合保鲜剂能够抑制微生物在样品中的生长和扩散,并且在贮藏过程中质构以及持水力的下降也同样受到抑制,根据低场核磁共振的结果也可看出,2种保鲜剂能够在一定程度上保持三文鱼样品的新鲜度,尤其是复合保鲜剂效果最好。因此,可考虑用0.5 mg/mL姜黄素+0.5 mg/mL胡椒碱的复合保鲜剂对冷链物流过程中的三文鱼进行保鲜。In order to investigate the effects of curcumin and piperine on salmon(Salmo salar)quality during cold chain logistics transportation,physiochemical indicators(hardness,springiness,water holding capacity(WHC),total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substances(TBA),free amino acids),microbial indicators(total mesophilic bacteria count,total psychrotrophic bacteria count,H_(2)S-producing bacteria count,Pseudomonas count and lactic acid bacteria count)were measured in this study.The confocal laser scanning microscope(CLSM)and low-field nuclear magnetic resonance(LF-NMR)were used to study the spread mode of bacteria and water migration of salmon fillets.The results showed that the total mesophilic bacteria count in the untreated control sample reached 7.80 lgCFU/g after storage for 7 d,while the curcumin combined piperine treatment group only reached 6.96 lgCFU/g.The CLSM image also showed that the composite preservative could inhibit the growth of microorganisms in the salmon sample,and the decrease of texture and WHC were also been inhibited during storage.Moreover,the results of LF-NMR revealed that the two preservatives could maintain the freshness of salmon samples,and the effect of composite preservative was the best which including 0.5 mg/mL curcumin+0.5 mg/mL piperine.

关 键 词：三文鱼 姜黄素 胡椒碱 激光共聚焦显微镜 低场核磁共振 冷链物流 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]