低压变频电场对蒸煮贻贝冰温保鲜效果的影响  

Effect of low voltage variable frequency electric field on the ice temperature preservation effect of steamed Mytilus edulis

作　　者：吴越 易冲 沈俊 罗红宇 WU Yue;YI Chong;SHEN Jun;LUO Hong-Yu(Key Laboratory of Key Technology Research on Health Risk Factors of Seafood in Zhejiang Province,College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江省海产品健康危害因素关键技术研究重点实验室,舟山316022

出　　处：《食品安全质量检测学报》2022年第10期3075-3082,共8页Journal of Food Safety and Quality

基　　金：浙江舟山群岛新区“5313”行动计划科技创业领军人才项目;国家海洋公益性行业科研项目(201305016)。

摘　　要：目的探究低压变频电场对蒸煮贻贝冰温保鲜效果的影响。方法将蒸煮贻贝放置于安装有电场发生装置的冰箱中冰温(–1℃)贮藏,每天取样测定贻贝的pH、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、菌落总数、质构指标,并进行感官评分。基于变异系数权重法对所有指标数据进行标准化处理,通过加权评分计算各组样品的总分作为保鲜效果的综合评价依据。结果随着贮藏时间的延长,各组样品的pH呈现先下降后上升的趋势,TVB-N、菌落总数均呈现不同程度的上升趋势,同时感官评分逐渐下降;与空白对照组相比,低压变频电场可以显著延缓贻贝的TVB-N、菌落总数的变化速率和感官指标的劣变(P<0.05),且3000V/50 Hz组的效果优于1500 V/50 Hz组;贮藏至第7 d,两个电场组样品的硬度、咀嚼性、胶黏性、弹性、内聚性均优于空白对照组,且电场强度越大样品的质构特性越好;空白组、1500 V/50 Hz组、3000 V/50 Hz组样品第7 d的综合评分分别为–11.36、–5.76、–0.35。结论低压变频电场能更好地保持蒸煮贻贝冰温贮藏的鲜度和品质,经3000 V/50 Hz处理的蒸煮贻贝综合评分最高,品质最优。Objective To investigate the effects of low voltage variable frequency electric field on the ice temperature preservation effect of steamed Mytilus edulis.Methods The steamed Mytilus edulis were stored at ice temperature(–1℃)in a refrigerator with an electric field generator.Mytilus edulis were sampled daily to determine pH,total volatile basic nitrogen(TVB-N)content,colony count,texture indexes,and sensory scores were performed.The data of all indexes were standardized based on the coefficient of variation weighting method,and the total score of each group of samples was calculated by weighted scoring as the comprehensive evaluation basis of freshness preservation effect.Results The pH of each group showed a trend of decreasing first and then increasing,and the TVB-N and colony count of the samples in each group showed different degrees of increase with the extension of storage time,while the sensory scores gradually decreased;compared with the blank control group,the low voltage variable frequency electric field could significantly delay the change rates of pH,TVB-N and colony count and the deterioration of sensory index of Mytilus edulis,and the effect of the 3000 V/50 Hz group was better than that of the 1500 V/50 Hz group;the hardness,chewiness,adhesion,elasticity,and cohesiveness of the samples in both electric field groups were better than those in the blank control group up to 7 d(P<0.05),and the greater the electric field intensity,the better the textural properties of the samples;the overall scores of the samples in the blank,1500 V/50 Hz,and 3000 V/50 Hz groups at 7 d were classified as–11.36,–5.76,–0.35,respectively.Conclusion Low voltage variable frequency electric field can better maintain the freshness and quality of steamed Mytilus edulis stored at ice temperature,and the steamed Mytilus edulis treated with 3000 V/50 Hz has the highest overall score and have the best quality.

关 键 词：蒸煮贻贝 低压变频电场 冰温保鲜 变异系数权重法 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]