高压物理学报

超高压处理对草鱼片的影响

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Lisa Amanda YAKHIN ¹ , 张丽丽 ¹ , 王远亮 ¹^,² , 李宗军 ¹

高压物理学报 | 2013,27(4): 616-624

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高压物理学报 2013 , 27 (4) : 616 -624

超高压处理对草鱼片的影响

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Lisa Amanda YAKHIN¹, 张丽丽¹, 王远亮¹^,², 李宗军¹

作者信息

^1.湖南农业大学食品科技学院，湖南长沙　410128

^2.湖南省食品科学与生物技术重点实验室，湖南长沙　410128

通讯作者:

李宗军

Effect of High Pressure Processing on the Quality of ChilledStored Grass Carp (Ctenopharyngodon idella) Fillet

Lisa Amanda YAKHIN¹, Li-Li ZHANG¹, Yuan-Liang WANG¹^,², Zong-Jun LI¹

Affiliations

^1.College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China

^2.Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China

Corresponding Author:

LI Zong-Jun (1967-), male, Ph. D., professor, major in food science. E-mail: lizongjun@yahoo.com.cn

YAKHIN Lisa Amanda (1986-), female, master, major in food science. E-mail: layakhin@gmail.com

出版时间: 2013-08-15

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摘要

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实验研究了不同超高压（300、400和500 MPa）和不同处理时间（5、10和15 min）对真空包装草鱼片的影响，其中草鱼片在4 ℃下贮藏，每隔3 d检测1次，共贮藏15 d。电子显微镜观察结果表明：高压处理5 min后，所有草鱼片肌肉纤维的纵向都发生了变化，且采用超高压处理后，货架期显著延长。对于经过400和500 MPa处理的草鱼片，其K值降低了70%，保鲜期分别为6 d和12 d。但是，超高压处理降低了草鱼肉的持水力，使鱼肉变硬。随着贮藏时间的延长，高压处理后的草鱼肉的L^*、a^*和b^*值均升高，且L^*和b^*与处理压力呈正相关，而a^*值则相反。

关键词

高压 / 微观结构 / K值 / 色泽 / 持水力 / 组织结构

Abstract

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This study is aimed to observe the effect of different pressure (300,400,500 MPa) and different pressure holding time (5,10,15 min) on vacuum packed grass carp fillet. The fillets were stored at chilling temperature (4 ℃) for 15 d, and the observations were carried out every 3 d. The electron micrographs showed that there were modifications on longitudinal sections (sarcomere disorganization) of muscle fiber treated by high pressure for 5 min. The K-values of fish fillets treated by 400 and 500 MPa were below 70%, and they were still considered fresh at least until 6 and 12 d, respectively. Therefore, the application of high pressure processing was able to improve the shelf life of grass carp fillets. However, the application of high pressure treatment reduced the water holding capacity and increased the hardness of fish meat. In addition, the values of L^*, a^* and b^* were all increased with the increase of storage time, and both L^* and b^* were increased with pressure, while a^* was reduced with pressure.

Key words

high pressure / ultrastructure / K-value / color / water holding capacity / texture

引用本文

Lisa Amanda YAKHIN, 张丽丽, 王远亮, 李宗军. 超高压处理对草鱼片的影响. 高压物理学报, 2013 , 27 (4) : 616 -624 .

Lisa Amanda YAKHIN, Li-Li ZHANG, Yuan-Liang WANG, Zong-Jun LI. Effect of High Pressure Processing on the Quality of ChilledStored Grass Carp (Ctenopharyngodon idella) Fillet[J]. Chinese Journal of High Pressure Physics, 2013 , 27 (4) : 616 -624 .

基金

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2013年第27卷第4期

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接收时间：2012-05-09
首发时间：2026-11-05
出版时间：2013-08-15

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收稿日期：2012-05-09
修回日期：2012-08-12

基金

Natural Science Foundation of Hunan Province(11JJ4019)

Hunan Modern Agriculture Production Technology System (Processing Position)

作者信息

^1.湖南农业大学食品科技学院，湖南长沙　410128

^2.湖南省食品科学与生物技术重点实验室，湖南长沙　410128

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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