肉桂醛协同超高压处理对牙鲆鱼片冷藏期间品质变化的影响

研究了肉桂醛、超高压(200 MPa、保压10 min)以及肉桂醛-超高压复合处理对牙鲆鱼片4℃贮藏过程中品质变化的影响,通过定期测定菌落总数、持水性、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸(thiobarbituric acid,TBA)值、K值及质构特性等指标的变化规律,并与未经处理的空白组样品比较,探讨肉桂醛和超高压处理对牙鲆鱼片货架期的影响。结果表明:各处理对牙鲆鱼片保鲜均有效果,其中肉桂醛和超高压协同处理的保鲜效果最佳,能显著抑制牙鲆鱼片冷藏过程中细菌的生长,延缓TVB-N含量、TBA值、K值的上升以及持水性的降低(P0.05),且有效减缓鱼片冷藏期间硬度、弹性、咀嚼度等质构特性的下降,其货架期比空白组延长约8 d,比肉桂醛和超高压单独处理组延长4 d左右。

Effect of Cinnamaldehyde Combined with Ultra-High Pressure Treatment on the Quality of Paralichthys olivaceus Fillets during Cold Storage

The individual and combined effects of cinnamaldehyde and ultra-high pressure (200 MPa for 10 min) on the quality of Paralichthys olivaceus fillets during cold storage at 4 ℃ were investigated in this paper. In order to evaluate the effect on the shelf life, the changes in total bacterial count, water-holding capacity, thiobarbituric acid (TBA) value, total volatile basic nitrogen (TVB-N) content, K value and texture profile analysis were measured periodically for the treatment and the control groups. The results showed that the quality of the treatment groups was preserved significantly better than that of the control group. The combined treatment with cinnamaldehyde and ultra-high pressure provided the best quality preservation by significantly inhibiting the growth of bacteria, delaying the increase of TVB-N content, TBA value and K value and the decrease of water-binding capacity (P < 0.05), and effectively retarding the decrease in texture properties such as hardness, springiness and chewiness during the refrigeration of fillets. This combination extended the shelf life by approximately 8 days compared with the control group and by 4 days compared with either treatment alone.