Sous Vide处理温度对鲶鱼品质的影响

Effects of different heating temperature of Sous Vide on preservation quality of catfish

研究Sous Vide处理(中心温度分别60,70,80℃,热持续时间均为5min)对冷藏(3℃+1℃)鲶鱼保鲜品质的影响,为Sous Vide处理技术应用于鱼类保鲜领域提供理论依据。结果表明,与对照组相比,Sous Vide处理组鱼肉汁液流失率和pH值显著增加(P<0.05),并具有较高的脂肪氧化水平(P<0.05),而颜色L*值保持较稳定,极显著高于对照组(P<0.01)。Sous Vide处理还延缓了贮藏后期鲶鱼肉硬度的下降,显著延缓冷藏鲶鱼挥发性盐基氮含量的增加,并显著抑制鲶鱼整个贮藏期间微生物的生长与繁殖(P<0.05)。经综合评价,中心温度70℃/5min的Sous Vide处理,能有效地延长冷藏环境中鲶鱼的货架期。

The Sous Vide technology at different center temperature conditions（core temperatures were 60,70,and 80℃,respectively,heated for 5min）on the preservation qualities of catfish during refrigerated storage（3℃＋1℃）was studied to provide theoretical basis for the application of Vide Sous technology in the preservation of fish.The results showed that,compared with the control group,the drip loss and pH of catfish increased significantly（P〈0.05）in the Sous Vide treatments.Moreove,a high fat oxidation level was maintained during the refrigerated storage（P〈0.05）.The L＊value of color in three groups treated with Sous Vide were quite stable and higher than the control during the storage significantly（P〈0.01）.Sous Vide treatment could delay the decrease of catfish hardness and the increase of total volatile basic nitrogen content in the later periods of refrigerated storage,and significantly inhibit the microbial growth and reproduction during the entire storage（P〈0.05）.By comprehensively analyzing,Sous Vide technology could effectively extend the shelf life of catfish during refrigerated storage when heated at the center temperature of 70 ℃for 5min.