透明质酸涂膜结合微冻贮藏对鲜切鲤鱼肉保鲜效果的研究

为研究透明质酸(HA)涂膜对鲤鱼微冻贮藏过程中保鲜效果的影响,以鲜切鲤鱼为原料,将鲤鱼肉表面涂膜不同浓度HA(0、0.3%、0.6%、0.9%),在-3 ℃的微冻环境下贮藏,探讨HA对鲤鱼肉微冻贮藏物性和生化指标的影响。结果表明:HA结合微冻贮藏能较好地延缓鲤鱼肉挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBARS)、pH、电导率的升高,抑制持水力的下降,保持较好的质构和色泽。微冻贮藏24 d,0.9% HA处理的鲤鱼肉保鲜效果最好,持水力和剪切力降幅最小(p<0.05),白度变化较小,TVB-N为10.98 mg/100 g,TBARS为0.13 mg/kg,电导率为900 μS/cm。主成分分析(PCA)表明,微冻贮藏条件下,HA处理对鲤鱼肉持水力、剪切力、电导率影响较大,HA涂膜可明显减缓贮藏鱼肉TVB-N和TBARS增加,0.9% HA涂膜处理的鲤鱼肉微冻保鲜效果较好。

Fresh-keeping Effect of Hyaluronic Acid Coating Combined with Superchilling Storage on Fresh-cut Common Carp (Cyprinus carpio)

The surface on fresh meat of common carp (Cyprinus carpio) was coated with different concentrations (0, 0.3%, 0.6%, 0.9%) of hyaluronic acid (HA) and stored at -3℃ to study the effects of HA on the freshness properties and biochemical indexes of carp meat during superchilling storage. The results showed that HA combined with superchilling storage could delay the increase of total volatile base-nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), pH and conductivity and inhibit the decrease of water holding capacity of carp meat to maintain texture and color. The carp meat treated by 0.9% HA maintained its fresh quality with little change in water holding capacity and shear stress (p<0.05), TVB-N (10.98 mg/100 g), TBARS (0.13 mg/kg), conductivity (900 μS/cm) and less whiteness after 24 d superchilling storage. The principal component analysis (PCA) showed that the HA treatment had a significant effect on the water holding capacity, shear force and conductivity of carp meat during storage. HA coating inhibited the increasing of TVB-N and TBARS in carp meat obviously, and 0.9% HA coating had better preservation effects on carp meat during superchilling storage.