不同天然保鲜液对气调包装冰温贮藏鲶鱼片品质的影响
为延长鲶鱼片货架期,提高其食用安全性,该试验将新鲜鲶鱼片分别用3种天然保鲜液以及无菌蒸馏水（对照组）处理后,气调包装（60%CO2＋40%N2）,贮藏于–0.7℃的冰温库中,考察3种天然保鲜液对鲶鱼片感官品质、微生物指标、常规理化指标以及鱼肉蛋白氧化程度的影响。结果表明：1#保鲜液（由壳聚糖、蜂胶、溶菌酶和茶多酚等复配而成）与3#保鲜液（纯乳酸菌发酵液）降低了鲶鱼片中的菌落总数、p H值、总挥发性盐基氮（total volatile base-nitrogen,TVB-N）值和K值的上升;2#保鲜液（桂皮、丁香、生姜和大蒜）具有极好的抗氧化功能,使硫代巴比妥酸（thiobarbituric a...
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| Published in | 农业工程学报 Vol. 33; no. 1; pp. 292 - 300 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
山西农业大学食品科学与工程学院,太谷,030801%天津农学院食品科学与生物工程学院,天津市农副产品深加工技术工程中心,天津300384%天津农学院水产学院,天津市水产生态及养殖重点实验室,天津300384
2017
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6819 |
| DOI | 10.11975/j.issn.1002-6819.2017.01.040 |
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| Abstract | 为延长鲶鱼片货架期,提高其食用安全性,该试验将新鲜鲶鱼片分别用3种天然保鲜液以及无菌蒸馏水（对照组）处理后,气调包装（60%CO2＋40%N2）,贮藏于–0.7℃的冰温库中,考察3种天然保鲜液对鲶鱼片感官品质、微生物指标、常规理化指标以及鱼肉蛋白氧化程度的影响。结果表明：1#保鲜液（由壳聚糖、蜂胶、溶菌酶和茶多酚等复配而成）与3#保鲜液（纯乳酸菌发酵液）降低了鲶鱼片中的菌落总数、p H值、总挥发性盐基氮（total volatile base-nitrogen,TVB-N）值和K值的上升;2#保鲜液（桂皮、丁香、生姜和大蒜）具有极好的抗氧化功能,使硫代巴比妥酸（thiobarbituric acid resctive subastances,TBARS）值在整个贮藏期间维持在较低（0.09~0.14 mg/kg）水平;3种天然保鲜液均不同程度延缓了鲶鱼肉肌原纤维蛋白的氧化,抑制了羰基含量的增加和总巯基含量的减少。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE）结果显示,经3种保鲜液处理,鲶鱼片肌原纤维蛋白发生交联聚合和小片化的程度降低。由此可见3种保鲜液在不同程度上均可抑制鲶鱼片微生物生长、蛋白降解、脂肪和蛋白氧化,较好地保持鲶鱼肉的新鲜度,延缓腐败变质的发生,3组保鲜效果排序为3#〉1#〉2#,1#,2#,3#保鲜液组货架期分别达到40、30和40 d,而无菌蒸馏水处理组为20 d。研究结果为天然保鲜液在鲶鱼肉贮藏中的应用提供参考。 |
|---|---|
| AbstractList | 为延长鲶鱼片货架期,提高其食用安全性,该试验将新鲜鲶鱼片分别用3种天然保鲜液以及无菌蒸馏水（对照组）处理后,气调包装（60%CO2＋40%N2）,贮藏于–0.7℃的冰温库中,考察3种天然保鲜液对鲶鱼片感官品质、微生物指标、常规理化指标以及鱼肉蛋白氧化程度的影响。结果表明：1#保鲜液（由壳聚糖、蜂胶、溶菌酶和茶多酚等复配而成）与3#保鲜液（纯乳酸菌发酵液）降低了鲶鱼片中的菌落总数、p H值、总挥发性盐基氮（total volatile base-nitrogen,TVB-N）值和K值的上升;2#保鲜液（桂皮、丁香、生姜和大蒜）具有极好的抗氧化功能,使硫代巴比妥酸（thiobarbituric acid resctive subastances,TBARS）值在整个贮藏期间维持在较低（0.09~0.14 mg/kg）水平;3种天然保鲜液均不同程度延缓了鲶鱼肉肌原纤维蛋白的氧化,抑制了羰基含量的增加和总巯基含量的减少。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE）结果显示,经3种保鲜液处理,鲶鱼片肌原纤维蛋白发生交联聚合和小片化的程度降低。由此可见3种保鲜液在不同程度上均可抑制鲶鱼片微生物生长、蛋白降解、脂肪和蛋白氧化,较好地保持鲶鱼肉的新鲜度,延缓腐败变质的发生,3组保鲜效果排序为3#〉1#〉2#,1#,2#,3#保鲜液组货架期分别达到40、30和40 d,而无菌蒸馏水处理组为20 d。研究结果为天然保鲜液在鲶鱼肉贮藏中的应用提供参考。 TS254.4; 为延长鲶鱼片货架期,提高其食用安全性,该试验将新鲜鲶鱼片分别用3种天然保鲜液以及无菌蒸馏水(对照组)处理后,气调包装(60％ CO2+40％ N2),贮藏于-0.7℃的冰温库中,考察3种天然保鲜液对鲶鱼片感官品质、微生物指标、常规理化指标以及鱼肉蛋白氧化程度的影响.结果表明:1#保鲜液(由壳聚糖、蜂胶、溶菌酶和茶多酚等复配而成)与3群保鲜液(纯乳酸菌发酵液)降低了鲶鱼片中的菌落总数、pH值、总挥发性盐基氮(total volatile base-nitrogen,TVB-N)值和K值的上升;2#保鲜液(桂皮、丁香、生姜和大蒜)具有极好的抗氧化功能,使硫代巴比妥酸(thiobarbituric acid resctive subastances,TBARS)值在整个贮藏期间维持在较低(0.09～0.14 mg/kg)水平;3种天然保鲜液均不同程度延缓了鲶鱼肉肌原纤维蛋白的氧化,抑制了羰基含量的增加和总巯基含量的减少.十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)结果显示,经3种保鲜液处理,鲶鱼片肌原纤维蛋白发生交联聚合和小片化的程度降低.由此可见3种保鲜液在不同程度上均可抑制鲶鱼片微生物生长、蛋白降解、脂肪和蛋白氧化,较好地保持鲶鱼肉的新鲜度,延缓腐败变质的发生,3组保鲜效果排序为3#＞1#＞2#,1#,2#,3#保鲜液组货架期分别达到40、30和40 d,而无菌蒸馏水处理组为20 d.研究结果为天然保鲜液在鲶鱼肉贮藏中的应用提供参考. |
| Abstract_FL | In order to extend the shelf life and improve the safety of catfish (Clarias gariepinus) fillets,the fresh catfish fillets were treated with 5％ natural preservatives of 3 different formulas respectively.Formula 1 (1#) was composed of 0.5％ chitosan,0.1％ propolis,0.075％ lysozyme,0.075％ nisin and 0.5％ tea polyphenol,Formula 2 (2#) contained 5.6％ cinnamon,6％ cloves,19.12％ ginger and 12.84％ garlic,Formula 3 (3#) was the supernatant of pure lactic acid bacteria,and the samples treated with sterile distilled water were set as control.The catfish fillets were stored in modified atmosphere packaging (60％ CO2 / 40％ N2) at-0.7 ℃,and the influences of natural preservatives on the sensory quality,microbial index and physical-chemical properties and the protein oxidation of catfish fillets during 60 d storage were evaluated.The results proved that the preservatives effectively extended the shelf life of catfish fillets compared with control samples through the sensory analysis,which was carried out based on color,odor,texture,and springiness of raw catfish fillets and odor,taste,and soup clarification of cooked catfish fillets by the ten-point descriptive analysis test.The sensory shelf life (evaluated by the overall sensory scores) for 1#,2#,and 3# samples was 40,30 and 40 d,respectively,while the shelf-life for control samples was only 20 d.Total viable count (TVC) of control sample was always higher than 1#,2# and 3# samples during the whole storage.TVC for control sample exceeded 6.00 log cfu/g after 30 d storage,whereas for 1#,2# and 3# samples TVC exceeded the above number after 50,40 and 50 d,respectively.In the chemical indicators of spoilage,total volatile base-nitrogen (TVB-N) values showed significant increases for all the samples (P＜0.05),the value for control sample increased to 22.59 mg/100 g after 40 d storage,whereas the values for samples treated with preservatives were lower than 20.00 mg/100g during the same time of storage.The 2# preservative had excellent antioxidant activity,which was proved by the lower thiobarbituric acid resctive subastances (TBARS) values (0.09-0.14 mg/kg) in 2# samples during the whole storage.The initial potassium (K) value of fresh catfish fillets was 3.10％,and the value increased to 71.70％ (for control sample after 40 d),66.36％ (for 1# sample after 60 d),89.9％ (for 2# sample after 60 d) and 61.28％ (for 3# sample after 60 d) at the end of the storage.The study also investigated the effects of natural preservatives on protein oxidation of catfish fillets.The total sulphydryl contents of myofibrillar proteins decreased significantly (P＜0.05) from 115.51 nmol/mg protein (0 d) to 54.53,64.23,81.15 and 55.38 nmol/mg protein on the 40th day of the storage for control,1#,2# and 3# samples,respectively.The results suggested significant inhibition of preservatives to disulfide bond formation in catfish protein.In addition,the carbonyl contents increased during the storage in a similar way as the total sulphydryl contents.The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that the preservatives reduced cross-linking polymerization and degradation of catfish myofibrillar protein during the storage.In conclusion,the 3 kinds of preservatives could inhibit microorganism growth,protein degradation,protein and lipid oxidation,and thus maintain the freshness and delay the deterioration of catfish fillets.The shelf-life extension efficiency of the 3 kinds of preservatives was in order of 3# ＞ 1 # ＞ 2#,and the shelf-life of 1#,2# and 3# samples was 40,30 and 40 d respectively,while that of control sample was only 20 d.This result provides a reference for the application of natural preservatives in catfish meat during the storage. |
| Author | 朱迎春 马俪珍 党晓燕 王洋 |
| AuthorAffiliation | 山西农业大学食品科学与工程学院,太谷030801 天津农学院食品科学与生物工程学院、天津市农副产品深加工技术工程中心,天津300384 天津农学院水产学院、天津市水产生态及养殖重点实验室,天津300384 |
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| Author_FL | Zhu Yingchun Dang Xiaoyan Ma Lizhen Wang Yang |
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| DocumentTitleAlternate | Effects of different natural preservative on catfish（Clarias gariepinus） fillet quality during storage with combination of super-chilling and high-CO_2 packaging |
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| Keywords | 贮藏 蛋白氧化 品质控制 quality control catfish fillet 天然保鲜液 protein oxidation 包装 storage packing 鲶鱼片 natural preservative |
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| Notes | 11-2047/S storage; packing; quality control; catfish fillet; natural preservative; protein oxidation Zhu Yingchun1, Ma Lizhen2, Dang Xiaoyan1, Wang Yang3 （1. College of Food Science and Engineering, Shanxi Agriculture University, Taigu 030801, China; 2. Department of Food Science and Biological Engineering, Tianjin Agriculture University, Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; 3. College of Fisheries, Tianjin Agriculture University, Tianjin Key Laboratory of Aqua-Ecology and Aquaculture, Tianjin 300384, China） In order to extend the shelf life and improve the safety of catfish（Clarias gariepinus） fillets, the fresh catfish fillets were treated with 5% natural preservatives of 3 different formulas respectively. Formula 1（1#） was composed of 0.5% chitosan, 0.1% propolis, 0.075% lysozyme, 0.075% nisin and 0.5% tea polyphenol, Formula 2（2#） contained 5.6% cinnamon, 6% cloves, 19.12% ginger and 12.84% garlic, Formula 3（3#） was the supernatant of |
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| Publisher | 山西农业大学食品科学与工程学院,太谷,030801%天津农学院食品科学与生物工程学院,天津市农副产品深加工技术工程中心,天津300384%天津农学院水产学院,天津市水产生态及养殖重点实验室,天津300384 |
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| Snippet | 为延长鲶鱼片货架期,提高其食用安全性,该试验将新鲜鲶鱼片分别用3种天然保鲜液以及无菌蒸馏水（对照组）处理后,气调包装（60%CO2＋40%N2）,贮藏于–0.7℃的冰温库中,考察3种... TS254.4; 为延长鲶鱼片货架期,提高其食用安全性,该试验将新鲜鲶鱼片分别用3种天然保鲜液以及无菌蒸馏水(对照组)处理后,气调包装(60％ CO2+40％ N2),贮藏于-0.7℃的冰温库... |
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| SubjectTerms | 包装 品质控制 天然保鲜液 蛋白氧化 贮藏 鲶鱼片 |
| Title | 不同天然保鲜液对气调包装冰温贮藏鲶鱼片品质的影响 |
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