超高压和辐照杀菌对鲈鱼冷藏期间品质的影响  

Effect of Ultra-High Pressure versus Irradiation Sterilization on the Quality of Largemouth Bass(Micropterus salmoides)during Refrigerated Storage

作　　者：陈方雪 王世哲 邱文兴 汪超 杨玉平 熊光权[3] 乔宇[3] 吴文锦[3] 汪兰[3] CHEN Fangxue;WANG Shizhe;QIU Wenxing;WANG Chao;YANG Yuping;XIONG Guangquan;QIAO Yu;WU Wenjin;WANG Lan(School of Biological Engineering and Food,Hubei University of Technology,Wuhan 430068,China;Wuhan Institute for Drug and Medical Device Control,Wuhan 430075,China;Institute of Agricultural Products Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]武汉药品医疗器械检验所,湖北武汉430075 [3]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《肉类研究》2023年第6期34-40,共7页Meat Research

基　　金：国家现代农业产业技术体系建设专项(CARS-46);湖北省农业科技创新中心重大科技研发项目(2020-620-000-002-03)。

摘　　要：为探究超高压与辐照杀菌方式对鲈鱼冷藏期间货架期与品质的影响。以新鲜鲈鱼为原料,采用200 MPa超高压、1.5 kGy电子束辐照处理后将鱼肉于4℃条件下真空贮藏,通过测定菌落总数、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid value reactive substances,TBARs)值、色度、pH值、汁液损失率、硬度、组织形态结构、水分分布等指标的变化探究2种处理方式在贮藏期间对鲈鱼品质的影响。结果表明:超高压与辐照处理对贮藏期间鱼肉的菌落总数、TVB-N含量、TBARs值的增长速率抑制效果显著,其中辐照处理更好地延缓了鱼肉的腐败;空白组和超高压组贮藏9 d的菌落总数超出国标限制,同时空白组的TVB-N含量贮藏9 d也超出国标限制,超高压组在12 d超出国标限制;贮藏期间各处理组的pH值均呈现下降趋势;超高压处理使鱼肉白度增大,组织松散,辐照使鱼肉的白度降低,水分含量减少。超高压和辐照处理使鱼肉的贮藏期显著延长,辐照的抑制效果均优于超高压,且对鱼肉的品质影响较小。This study addressed the effect of ultra-high pressure(UHP)versus irradiation sterilization on the shelf life and quality of largemouth bass.After being treated by UHP at 200 MPa or electron beam irradiation at 1.5 kGy,the fish were stored under vacuum at 4℃and evaluated for total bacterial count(TBC),total volatile basic nitrogen(TVB-N)content,thiobarbituric acid reactive substances(TBARs)value,color,pH,juice loss,hardness,texture properties and water distribution.The results showed that the increase of TBC,TVB-N content and TBARs value was significantly inhibited by UHP and irradiation treatments,and the irradiation treatment better delayed the spoilage of fish.The TBC in the blank and UHP groups exceeded the national standard limit after 9 d.Moreover,at this time point,the TVB-N content in the blank group also exceeded the national standard limit,while the UHP group did so after 12 d.The pH of all treatment groups showed a decreasing trend during the storage period.The UHP treatment increased the whiteness and loosened the structure of fish meat.Irradiation decreased the whiteness and the moisture content.The storage period of fish meat was significantly prolonged by both UHP and irradiation treatments,and the inhibitory effect of irradiation was better than that of UHP with less impact on fish meat quality.

关 键 词：鲈鱼 超高压 辐照 贮藏 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]