保压时间对超高压鲳鱼片冷藏期间品质变化的影响（英文）

Effect of High Pressure Processingwith Different HoldingTime on the Qualityof Pomfret(Pampus argenteus)Fillets

为研究保压时间对超高压鲳鱼片冷藏期间品质变化的影响,以未做任何处理样品作为对照组(CK),研究在200MPa的超高压条件下,通过10min(HPP10)、20min(HPP20)与30min(HPP30)的保压时间处理后样品的品质变化,每隔2d分别对各组样品的微生物指标(Total Viable Count,TVC)、理化指标(pH值、总挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N)、色差、持水力(Water Holding Capacity,WHC)与质构分析(Texture Profile Analysis,TPA)与感官分值进行测定。结果表明,样品经过超高压处理后,其在贮藏期间的微生物生长、蛋白质降解与汁液流失得到明显抑制,其质构特性得以保持。指标间相关性分析结果显示,ΔE、pH值、TVB-N和TVC等相关性好。经200MPa、30min超高压处理能使冷藏鲳鱼片的货架期由4d延至8～12d。

The aim of this work was to evaluate the effect of high pressure processing(HPP)with different holding time on the quality of pomfret(Pampus argenteus)during cold storage.Different processing times(10,20 and 30 min)at 200 MPa were applied and HPP treated pomfret were compared with untreated samples.Microbiological parameter(total viable count(TVC)),physicochemical(pH and total volatile base nitrogen(TVB-N),color difference,water holding capacity(WHC),texture profile analysis(TPA))and sensory evaluation were performed respectively after the application of high pressure treatment on pomfret at the interval of 2 d(2 days).The significant difference(P<0.05)regarding the results have been observed between HPP and CK group after 2 d storage on the values of TVC,pH,TVB-N,ΔE(Total color difference),WHC,TPA and sensory score.The controlled groups were the first to present signs of degradation reaching rejection threshold values for all evaluated parameters.The shelf life of CK group was only 4-5 d.HPP treatment has shown to be effective in inhibiting microorganism growth,protein degradation and the drip loss in samples and the texture characteristic of samples can be better maintained.The results of correlation analysis of different groups suggested that the correlation betweenΔE,pH,TVB-N and TVC were significant.The shelf-life of treated pomfret samples can be extended from 4 d to 8-12 d and the optimal condition of fresh keeping effects was 200 MPa and 30 min.