超高压处理对石斑鱼冷藏期间品质的影响

Effect of Ultra‐high Pressure on Quality of Grouper During Refrigeration

为探讨超高压处理对石斑鱼冷藏期间品质的影响,该试验以石斑鱼为原料,研究不同超高压(100、200、300、400、500 MPa,常温保压5 min)处理对石斑鱼在4℃冷藏期间(0~18 d)菌落总数、挥发性盐基氮(total volatile base‐nitrogen,TVB‐N)值、总巯基含量、pH值、硫代巴比妥酸(thiobarbituric acid,TBA)值、质构和色泽的影响。结果表明:300 MPa及以上处理能显著降低鱼样在整个冷藏过程中的菌落总数(P<0.05);当处理压力达到400、500 MPa时,可有效延缓鱼样在冷藏中后期(8~18 d)TVB‐N值和pH值的上升,同时降低总巯基含量的下降速率,而在100、200 MPa处理中,上述指标与对照组相比变化不明显;各超高压处理对鱼样在冷藏期间的TBA值变化影响不显著(P>0.05)。结合质构与色泽分析,与对照组相比,400、500 MPa处理能显著提高鱼样在冷藏期间的硬度、弹性和咀嚼性(P<0.05),但对内聚性的变化影响不明显;色泽方面,300 MPa及以上处理可显著提升鱼样在冷藏期间的L值(P<0.05),同时a值显著下降(P<0.05),但对b值变化影响不明显,总色差ΔE值有效降低。综合各数据分析及能耗考量,认为400 MPa处理5 min可作为石斑鱼最适加工条件,既能有效降低鱼肉的菌落总数,同时也能较好地保持鱼肉在冷藏期间的品质特性。

To investigate the effect of ultra‐high pressure(UHP)treatment on the quality of grouper during refrigeration,this experiment used grouper as the raw material.The study examined the effects of different UHP conditions(100,200,300,400,500 MPa,and maintained at room temperature for 5 min)on the total bacterial count,total volatile base nitrogen(TVB‐N)content,total sulfhydryl content,pH value,thiobarbituric acid(TBA)value,texture,and color of grouper during cold storage at 4℃(0-18 d).The results showed that treatments of 300 MPa and above significantly reduced the total bacterial count of the fish samples throughout the entire storage period(P<0.05).When the pressure reached 400 and 500 MPa,it effectively delayed the increase in TVB‐N and pH values in the mid to late stages of storage(8-18 d)and reduced the declining rate of the total sulfhydryl content.In contrast,the changes in these indicators were not significant compared to the control group for the 100 and 200 MPa treatments.The various UHP treatments did not significantly affect the TBA value changes in the fish samples during storage(P>0.05).Regarding texture and color analysis,compared to the control group,the 400 and 500 MPa treatments significantly improved the hardness,elasticity,and chewiness of the fish samples throughout the storage period(P<0.05),but had no significant effect on cohesiveness.In terms of color,treatments of 300 MPa and above significantly improved the L value during storage(P<0.05),while the a value significantly decreased(P<0.05),with no significant impact on the b value.The total color differenceΔE value was effectively reduced.Based on comprehensive data analysis and energy consumption considerations,a treatment of 400 MPa for 5 min was considered the optimal processing condition for grouper,as it effectively reduced the total bacterial count in the fish while maintaining its quality characteristics during refrigeration.