微波场非热效应对巴氏杀菌三文鱼脂质品质的影响  

The Effect of Microwave Field Non Thermal Effect on the Lipid Quality of Pasteurized Salmon

作　　者：张玲[1] 张莉 薛倩倩 栾东磊[1] ZHANG Ling;ZHANG Li;XUE Qianqian;LUAN Donglei(College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306,China;SGS-CSTC Standard Technical Services,Qingdao 266101,China;School of Food Science and Technology,Ocean University of China,Qingdao 266003,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]通标标准技术服务有限公司,山东青岛266101 [3]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品安全导刊》2023年第24期98-102,共5页China Food Safety Magazine

基　　金：上海市自然科学基金“微波杀菌处理对软包装秋刀鱼脂质组分的影响机制研究”(20ZR1423800)。

摘　　要：为探究三文鱼微波巴氏杀菌过程中非热效应是否存在,采用无线温度传感器记录微波处理过程中三文鱼冷热点的时间温度-曲线后,用水浴加热方式分别对微波冷点和热点进行升温曲线的模拟,从上边界和下边界逼近微波冷热点的时间-温度曲线,即采用双向逼近法研究微波场非热效应。同时研究了微波场非热效应对三文鱼总脂、过氧化值(Peroxide Value,POV)、硫代巴比妥酸值(Thiobarbituric Acid Reactive Substances,TBARs)、酸价(AcidValue,AV)以及脂肪酸组分的影响。结果显示,微波处理组总脂肪酸含量显著高于两个水浴处理组,在测得的27种脂肪酸组分中有17种脂肪酸组分的提取系数显著高于两个水浴处理组(P<0.05)。研究结果表明,微波加热过程中存在非热效应,使得脂质成分更容易被提取,脂肪酸提取系数增加。本研究可为微波加热过程中非热效应对食品品质的影响提供理论参考和数据支持。To explore the existence of non-thermal effects in the salmon microwave pasteurization,the time-temperature curves of salmon cold and hot spots during microwave processing were recorded with a wireless temperature sensor.Then the time-temperature curves of microwave cold and hot spots were simulated by water bath thermal groups,which were approached from the upper and lower boundaries.The Double sides approximate method studied the non-thermal effects of the microwave field.The effects of microwave field non-thermal effects on salmon total fat,peroxide value(POV),thiobarbituric acid reactive substances(TBARs),acid value(AV)and fatty acid components were studied.The results showed that the total fatty acid content of the microwave groups was not between the two water bath groups and the extraction coefficients of 17 fatty acid components among the 27 fatty acid components measured were higher than the two water bath groups(P<0.05).The results suggested that the non-thermal effects of the microwave heating made the lipid components easier to be extracted,increasing the fatty acids extraction coefficient.This study provides theoretical reference and data support for the effect of non-thermal effects on food quality during microwave thermal.

关 键 词：三文鱼 微波杀菌 非热效应 双向逼近法 脂肪酸组分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]