超高压处理对金鲳鱼肉品质的影响

Effects of Ultrahigh Pressure on the Quality of Golden Pomfret Meat

选取金鲳鱼肉为研究对象,研究超高压处理压力和保压时间对金鲳鱼肉质构特性、色度、理化指标的影响。研究表明,超高压处理能够提高金鲳鱼肉的硬度、弹性、胶黏性、亮度和黄度,但会使内聚性、红度降低。亮度随保压时间延长而缓慢升高,红度明显下降,黄度先上升后降低。随超高压处理压力增大,总酸度先增大后减小,氨基酸态氮呈现规律性波动,K值不断减小。随着保压时间延长,总酸度先增大后减小,氨基酸态氮质量浓度逐渐增大,K值不断减小。

It is to study the influence of the pressure and pressure preservation time on the configuration characteristics,colorability and chemical index of golden pomfret meat.The research shows that the ultra-high pressure treatment can improve the hardness,elasticity,viscosity,brightness and yellowing of the golden pomfret meat,but it will reduce the cohesion and redness.With the pressure retention time the brightness increases slowly,the red degree decreases significantly,and the yellow degree rises firstly and then decreases.With the super-high pressure treatment the total acidity increases firstly and then decreases,the amino acid nitrogen shows regular fluctuations,and the K value decreases continuously.When the pressure retention time the total acid increases firstly and then decreases,the amino acid nitrogen content increases,and the K value decreases.