| 超高压处理对鲈鱼品质的影响 |
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| 引用本文： | 郭丽萍,乔宇,熊光权,廖李,汪兰,吴文锦,丁安子,李新,石柳.超高压处理对鲈鱼品质的影响[J].现代食品科技,2018,34(6):180-187. |
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| 作者姓名： | 郭丽萍 乔宇 熊光权 廖李 汪兰 吴文锦 丁安子 李新 石柳 |
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| 作者单位： | 湖北省农业科学院农产品加工与核农技术研究所;宁波大学海洋学院 |
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| 基金项目： | 现代农业产业技术体系专项资金资助（CARS-46）；湖北省技术创新专项重大项目（2018ABA100） |
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| 摘 要： | 以鲈鱼为原料,研究了不同超高压(0.1、100、200、300、400、500 MPa,保压5、10 min)处理条件对鲈鱼菌落总数、剪切力、色泽、组织结构、蛋白质降解和气味的影响。结果表明:超高压处理后菌落总数显著降低;剪切力随着压力增大呈增加趋势,压力≧300 MPa时,硬度显著增加,500 MPa条件下增加了0.64倍;样品总色差随压力升高而逐渐增大,压力≧300 MPa时,L*值和白度显著提高;通过对鱼肉组织细胞和肌原纤维蛋白的观察,超高压处理后鱼肉细胞完整性逐渐破碎,裂痕增多,肌肉纤维的轮廓模糊,并且鱼肉中肌原纤维蛋白随着压力的增大逐渐分解;通过电子鼻分析,300 MPa及以上压力使气味有所改变,200、300 MPa处理后鱼肉气味和对照组区别不大。相同压力下,处理时间延长对鲈鱼的品质影响并没有较大的差异。综合分析,在鲈鱼加工和保鲜等应用中选择200 MPa、5 min处理可能较为合适,货架期可以延长5 d左右。
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| 关 键 词： | 超高压 鲈鱼 品质 |
| 收稿时间： | 2018/1/27 0:00:00 |
Effect of Ultra-high Pressure Treatment on the Quality of the Largemouth Bass |
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| GUO Li-ping,QIAO Yu,XIONG Guang-quan,LIAO Li,WANG Lan,WU Wen-jin,DING An-zi,LI Xin and SHI Liu.Effect of Ultra-high Pressure Treatment on the Quality of the Largemouth Bass[J].Modern Food Science & Technology,2018,34(6):180-187. |
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| Authors: | GUO Li-ping QIAO Yu XIONG Guang-quan LIAO Li WANG Lan WU Wen-jin DING An-zi LI Xin and SHI Liu |
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| Affiliation: | (1.Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)(2.School of Marine Sciences, Ningbo University, Ningbo 315211, China),(1.Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China),(1.Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China) and (1.Research Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China) |
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| Abstract: | |
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| Keywords: | ultra-high pressure processing largemouth bass quality |
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