低压静电场处理对鱿鱼保鲜效果的影响  

Influence of Low Voltage Electrostatic Field Treatment on Preservation Effect of Squid

作　　者：方旭波 刘淑集[2] 曹蓉露 蒋丽萍[1] 项德胜 陈小娥 FANG Xubo;LIU Shuji;CAO Ronglu;JIANG Liping;XIANG Desheng;CHEN Xiaoe(Zhejiang International Maritime College,Zhoushan 316021,Zhejiang,China;Fisheries Research Institute of Fujian,National R&D Branch Center for Marine Fish Processing,Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province,Xiamen 361013,Fujian,China;College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;Zhejiang Dayang Xinghe Food Co.,Ltd.,Zhoushan 316014,Zhejiang,China)

机构地区：[1]浙江国际海运职业技术学院,浙江舟山316021 [2]福建省水产研究所,国家海水鱼类加工技术研发中心,福建省海洋生物增养殖与高值化利用重点实验室,福建厦门361013 [3]浙江海洋大学食品与药学学院,浙江舟山316022 [4]浙江大洋兴和食品有限公司,浙江舟山316014

出　　处：《食品研究与开发》2024年第18期99-105,共7页Food Research and Development

基　　金：舟山科技计划项目(2022C31038);定海区科技计划项目(2021C31001)。

摘　　要：为探究低压静电场(low voltage electrostatic field,LVEF)处理对鱿鱼贮藏品质的影响,采用pH值、蒸煮损失率、挥发性盐基氮(total volatile basicnitrogen,TVB⁃N)和硫代巴比妥酸(thiobarbituric acid,TBA)等评价指标,以无电场处理的样品为对照组,研究比较低压静电场贮藏条件下的鱿鱼品质变化情况。结果表明,低压静电场处理能够改善鱿鱼的贮藏品质。随着贮藏时间的延长,LVEF组的样品pH值增加缓慢;贮藏期间对照组的蒸煮损失率、TVB⁃N值始终低于LVEF组,且当贮藏至15 d时LVEF组的TBA值远低于对照组的1.24 mg/kg;低压静电场对微生物繁殖有明显的抑制作用,贮藏15 d内LVEF组菌落总数均低于6 lg(CFU/g);在硬度、弹性、感官评价和蒸煮损失率上LVEF组均优于对照组。此外,十二烷基硫酸钠⁃聚丙烯酰胺凝胶电泳分析显示LVEF组条带未发生明显变化,故低压静电场处理能更好地保持鱿鱼品质。To investigate the influence of low voltage electrostatic field(LVEF)treatment on the storage quality of squid,pH value,cooking loss rate,total volatile basic nitrogen(TVB⁃N),and thiobarbituric acid(TBA)were used as evaluation indicators,and samples without electric field treatment were used as the control group to compare the quality of squid stored in LVEF.The results showed that LVEF treatment could improve the storage quality of squid.The pH value of the samples in the LVEF group increased slowly with the increase in storage days;the TVB⁃N value and cooking loss rate of the control group were always lower than those of the LVEF group during storage,and the TBA value of the LVEF group was much lower than that of the control group(1.24 mg/kg)when stored for 15 d.The LVEF had a significant inhibitory effect on microbial reproduc⁃tion,and the total number of colonies in the LVEF group was not greater than 6 lg(CFU/g)within 15 days of storage.The LVEF group was better than the control group in terms of hardness,springiness,sensory evalua⁃tion,and cooking loss rate.In addition,sodium laurylsulfonate⁃polyacrylamide gel electrophoresis(SDS⁃PAGE)analysis showed no significant changes in the bands of the LVEF group,so LVEF treatment could bet⁃ter maintain the quality of squid.

关 键 词：鱿鱼 低压静电场 保鲜 品质 十二烷基硫酸钠⁃聚丙烯酰胺凝胶电泳 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]