减菌处理对金鲳鱼块微冻贮藏品质的影响
目的 考察酸处理对金鲳鱼块微冻贮藏品质的影响。方法 用0.05%(m:V)食品级HCl 处理鲳鱼肉块(1:20 料液比, 浸泡10 min, 然后用预冷无菌水冲洗)后进行微冻贮藏(?3 ℃), 测定TVB-N、K 值、pH、菌落总数(total plate count, TPC)、菌相及肌原纤维弹性模量的变化。结果 酸处理可降低鱼块菌落总数2.28 log CFU/g。对照和处理组分别于24、30 d 后超过6 log CFU/g, 于30、36 d 后出现异味。处理组菌落总数始终低于对照组, 但贮藏初期处理组细菌生长速度明显高于对照组。两组的优势腐败菌均由贮藏初期的希瓦氏菌过渡到中期的希瓦氏菌、环丝菌及假单胞菌, 直到末期的假单胞菌。根据TVB-N 含量, 对照和处理组分别于20、24 d 后鲜度降至二级。酸处理使鱼肉初始pH 值(6.7)下降0.4, 贮藏4 d 后两组pH 值降至最低, 之后开始升高, 12 d 后两组pH 值几乎相同, 24 d 后均回升至初始pH 水平。贮藏期间两组K 值差别不大, 均于贮藏16 d 后达到40%成为二级鲜度。两组肌原纤维蛋白的储能模量峰值随着贮藏时间延长而下降, 酸处理组于贮藏18 d 后下降速度变缓, 贮藏24 d 后, 酸处理组开始明显高于对照组。结论 0.05%HCl 处理能够在一定程度上延长微冻贮藏鲳鱼块的鲜度和货架期。
Objective To investigate the effects of acid treatment on the quality of golden pompano fillet during partial frozen storage. Methods Golden pompano fillet was pretreated with food-grade 0.05% HCl (m:V, 1:20 of solid-to-liquid ratio, soak for 10 min, then rinse with pre-cool sterile water), and then stored by partial frozen(?3 ℃). The changes of TVB-N, K value, pH, total plate count (TPC), microflora and elastic modulus of myofibril were determined. Results HCl treatment could reduce the TPC by 2.28 log CFU/g. TPC of the control and treated group reached 6 log CFU/g after 24 and 30 days, and off odor appeared after 30 and 36 days of storage, respectively.Though TPC of the treated group was lower than that of the control throughout the storage period, growth rate of residual bacteria in the treated group was much higher than that of the control group in the initial stage. In both groups, the predominance of spoilage bacteria was transferred from the Shewanella in the early stage of the storage to the metaphase of Brochothrix, Cycloseria and Pseudomonas in medium term, then to Pseudomonas in the end.According to the content of TVB-N, the freshness of the control and treated groups lower to grade two after 20 and 24d, respectively. After acid treatment, the initial pH value (6.7) of the fish was decreased by 0.4, a lowest point was reached after storage of 4 d, then the pH of the two groups began to increase to almost the same after 12 d, and recovered to the initial level after 24 d. In the storage period, the K values of the two groups didn’t show significant different, and all of them reached 40% after storage of 16 d. The peak energy storage modulus of myofibril of the two groups decreased with the storage time, the descending rate slowed down for the acid-treated group after 18 d and the peak modulus was significantly higher than the control group after 24 d storage. Conclusion The treatment of 0.05% HCl can extend the freshness and shelf life of frozen golden pompano fillet in a certain extent.
标题：减菌处理对金鲳鱼块微冻贮藏品质的影响
英文标题：Effects of decontamination treatment on golden pompano fillet quality during partial frozen storage
作者：
年益莹 大连工业大学食品学院；国家海洋食品工程技术研究中心
薛鹏 大连工业大学食品学院；国家海洋食品工程技术研究中心
季晓彤 大连工业大学食品学院；国家海洋食品工程技术研究中心
易宽 大连工业大学食品学院；国家海洋食品工程技术研究中心
徐锦华 大连工业大学食品学院；国家海洋食品工程技术研究中心
葛诗琪 大连工业大学食品学院；国家海洋食品工程技术研究中心
孙黎明 大连工业大学食品学院；国家海洋食品工程技术研究中心
中文关键词:鲳鱼,微冻贮藏,减菌前处理,
英文关键词:golden pompano,partial frozen storage,decontamination pretreatment,
发表日期：2018-02-02
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