文章摘要
付强,马海建,杨璐,施文正,汪之和.超高压处理对鲢鱼糜品质和贮藏特性的影响[J].上海海洋大学学报,2016,25(3):465-470.
FU Qiang,MA Haijian,YANG Lu,SHI Wenzheng,WANG Zhihe.Effects of ultra-high pressure treatments on the quality and storability of silver carp surimi[J].Journal of Shanghai Ocean University,2016,25(3):465-470.
超高压处理对鲢鱼糜品质和贮藏特性的影响
Effects of ultra-high pressure treatments on the quality and storability of silver carp surimi
投稿时间:2015-05-29  修订日期:2015-10-05
DOI:10.12024/jsou.2015051464
中文关键词: 鲢鱼糜  超高压  品质特性  贮藏特性
英文关键词: silver carp surimi  ultra-high pressure  quality  storability
基金项目:国家自然科学基金(31471685;31171764)
作者单位E-mail
付强 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
 
马海建 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
 
杨璐 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
 
施文正 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
 
汪之和 上海海洋大学 食品学院, 上海 201306
上海水产品加工及贮藏工程技术研究中心, 上海 201306 
zhwang@shou.edu.cn 
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中文摘要:
      以鲢鱼糜作为研究对象,首次分析了不同超高压处理条件(0、100、200、300、400、500 MPa,保压时间为10 min,处理温度为25℃)对其凝胶强度、白度及肌球蛋白热变性温度的影响,并探究了不同压力处理后冷藏过程中(4℃)鲢鱼糜的菌落总数及挥发性盐基氮含量的变化规律。结果表明:鲢鱼糜的凝胶强度随着压力增加呈现先升高后降低的变化趋势,在400 MPa压力下达到最大值。白度值随压力增加而增加,但在400~500 MPa增加缓慢。DSC图谱显示超高压处理对鱼糜制品的肌原纤维蛋白热变性温度的提升具有显著性影响(P<0.05)。冷藏条件下,超高压处理可以有效地杀灭鱼糜中大部分细菌,抑制贮藏过程中挥发性盐基氮的积累,从而延长鲢鱼糜的货架期,而且随着处理压力的增高货架期的延长效果越显著。综上所述,超高压处理不仅能够改善鲢鱼糜的品质,而且能够延长其冷藏货架期,在鲢鱼糜加工与生产中具有良好的应用前景。
英文摘要:
      In this study, the gel strength, whiteness and myosin thermal denaturation temperature, of the silver carp surimi by different pressures (0, 100, 200, 300, 400, 500 MPa, dwell time: 10min, temperature: 25℃) were first investigated. Then the total bacterial amount and total volatile basic nitrogen (TVB-N) of surimi were analyzed during storage at 4℃. The results showed that the gel strength increased firstly and then decreased with increasing pressure and reached maximum value at 400 MPa. The whiteness of surimi increased significantly with increasing pressure, but increased slowly at 400-500 MPa. DSC thermogram showed significance between different processing pressures for thermal denaturation temperature of surimi myofibrillar proteins. Storage under 4℃, most of the bacteria could be inactivated by ultra-high pressure treatments and the TVB-N was restrained. The shelf life of surimi was prolonged with the enhancement of high pressure. In conclusion, the ultra-high pressure treatments could not only improve the quality of silver carp surimi, but also prolong the shelf life. The ultra-high pressure treatment has good application prospects for processing and production of silver carp surimi.
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