超高压处理对镜鲤鱼肠凝胶特性及冷藏过程中品质变化的影响  

Effect of ultra-high pressure on Cyprinus carpio sausages gel property and quality changes during refrigerated storage

作　　者：才琳[1] CAI Lin(College of Food and Biology,Changchun Polytechnic,Changchun 130033)

机构地区：[1]长春职业技术学院食品与生物学院,长春130033

出　　处：《中国食品添加剂》2022年第7期112-116,共5页China Food Additives

基　　金：吉林省高校课程思政教学改革“学科育人示范课程”项目。

摘　　要：以镜鲤鱼肠为研究对象,探究在不同超高压处理条件下(300、400和500MPa,加压时间5min和10min)镜鲤鱼肠凝胶特性、质构特性和持水性的变化规律,同时以冷藏鱼肠菌落总数、总挥发性盐基氮(TVB-N)和pH为指标,研究超高压对冷藏镜鲤鱼肠的保鲜效果。结果表明:随处理压力增加,镜鲤鱼肠的凝胶强度呈先升高后降低的变化趋势。经超高压处理的鱼肠弹性增加,400MPa加压10min时弹性值达到最大,300~400MPa超高压处理的鱼肠持水性变化不明显。在贮藏期间,超高压处理可有效延缓鱼肠菌落总数、TVB-N和pH的增加。对镜鲤鱼肠进行400MPa超高压处理10min可改善鱼肠品质,同时延长其冷藏货架期。The gel strength,textural property and water-holding capacity of cyprinus carpio sausages using different UHP treatment(300,400,500 MPa,clamping time:5,10min)were investigated.The total bacterial and total volatile basic nitrogen of the sausages were analyzed during the refrigerated storage.The result showed that the gel strength increased firstly and then decreased with the increasing of pressure,the elasticity increased with the increase of pressure and reached to its maximum value at 400 MPa for 10min.The water-holding capacity of the sausages was not obvious at 300~400MPa.During refrigerated storage,UHP treatment could significantly decrease TVC,TVB-N,and pH.The ultra-high pressure treatment at 400MPa for 10min could improve the quality,and extend the shelf life of fish sausages.

关 键 词：超高压 镜鲤 凝胶强度 持水性 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]