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Article(id=1153433740870144005, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433737141412332, articleNumber=null, orderNo=null, doi=10.19812/j.cnki.jfsq11-5956/ts.20241230003, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1735488000000, receivedDateStr=2024-12-30, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1752929633585, onlineDateStr=2025-07-19, pubDate=1745510400000, pubDateStr=2025-04-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1752929633585, onlineIssueDateStr=2025-07-19, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1752929633585, creator=13701087609, updateTime=1752929633585, updator=13701087609, issue=Issue{id=1153433737141412332, tenantId=1146029695717560320, journalId=1149652044408987649, year='2025', volume='16', issue='8', pageStart='1', pageEnd='316', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=0, createTime=1752929632696, creator=13701087609, updateTime=1757293087150, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1171735391666225233, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433737141412332, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1171735391666225234, tenantId=1146029695717560320, journalId=1149652044408987649, issueId=1153433737141412332, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=39, endPage=45, ext={EN=ArticleExt(id=1153433741344100367, articleId=1153433740870144005, tenantId=1146029695717560320, journalId=1149652044408987649, language=EN, title=Effects of low-temperature plasma-activated water on the quality changes of cold fresh Siniperca chuatsi slices, columnId=1151923891565326960, journalTitle=Journal of Food Safety & Quality, columnName=Special Topic: Processing and Quality Safety of Aquatic Products, runingTitle=null, highlight=null, articleAbstract=

Objective To investigate the effects of low-temperature plasma-activated water (PAW) with varying treatment durations (5, 10, 15 minutes) on the quality of cold fresh Siniperca chuatsi slices. Methods This article used 0.15% lactic acid solution as the sterilization medium to soak cold fresh Siniperca chuatsi slices in PAW for 5, 10 and 15 minutes. The untreated samples served as the control group, refrigerated at 4 ℃. The pH, total bacterial count, total volatile base nitrogen (TVB-N), cooking loss, texture and sensory quality of the sample were measured every 2 days to evaluate the preservation effect of PAW. Results The results showed that after PAW treatment, the total bacterial count and TVB-N value of the sample were significantly inhibited, the pH decreased, the texture characteristics were maintained well, and the sensory quality of the sample were improved. PAW treatment could lead to an increase in cooking loss rate, and increase chewing ability of cold fresh Siniperca chuatsi slices. Conclusion The 15 minutes treatment group has the best preservation effect on cold fresh Siniperca chuatsi slices, maintaining good storage quality and prolonging the shelf life of cold fresh Siniperca chuatsi slices by 4 days.

, correspAuthors=Su-Fang LU, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Ming-Yan AI, Ming-Wei TIAN, Yue-Lei LEI, Su-Fang LU), CN=ArticleExt(id=1153433770347713185, articleId=1153433740870144005, tenantId=1146029695717560320, journalId=1149652044408987649, language=CN, title=低温等离子体活性水对冷鲜鳜鱼片品质变化的影响, columnId=1153433738143851016, journalTitle=食品安全质量检测学报, columnName=本期专题：水产品加工与质量安全, runingTitle=null, highlight=null, articleAbstract=

目的 研究不同处理时间(5、10、15 min)的低温等离子体活性水(low-temperature plasma-activated water, PAW)对冷鲜鳜鱼片品质的影响。方法 采用0.15%的乳酸溶液作为杀菌介质的PAW浸泡冷鲜鳜鱼片5、10、15 min, 未处理组为对照组, 于4 ℃下冷藏。每2 d测定样品的pH、菌落总数、总挥发性盐基氮(total volatile base nitrogen, TVB-N)、蒸煮损失率、质构与感官品质, 来评价PAW的保鲜效果。结果 经PAW处理后样品的菌落总数和TVB-N值得到明显抑制, pH降低, 质构特性维持较好, 样品的感官品质得到提高。PAW处理会导致冷鲜鳜鱼片蒸煮损失率上升、咀嚼性增加。结论 15 min处理组对冷鲜鳜鱼片的保鲜效果最好, 保持较好的贮藏品质, 可使冷鲜鳜鱼片的货架期延长4 d。

, correspAuthors=卢素芳, authorNote=null, correspAuthorsNote=
* 卢素芳(1978—), 女, 博士, 高级工程师, 主要研究方向为水产品营养与加工保鲜。E-mail:
, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=ebTqtRT4IZWG4Ey9Hxiu3Q==, magXml=WHkCYJAobDQmVB4oJwcMgA==, pdfUrl=null, pdf=qmtF3qZOlAYuxwSYCXHBEA==, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=Y4te1FszMgvEM72qwR4z2Q==, mapNumber=null, authorCompany=null, fund=null, authors=

艾明艳(1984—), 女, 硕士, 副教授, 主要研究方向为水产品保鲜。E-mail:

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艾明艳(1984—), 女, 硕士, 副教授, 主要研究方向为水产品保鲜。E-mail:

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艾明艳(1984—), 女, 硕士, 副教授, 主要研究方向为水产品保鲜。E-mail:

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tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, orderNo=1, keyword=低温等离子体活性水), Keyword(id=1171733927409533492, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, orderNo=2, keyword=鳜鱼), Keyword(id=1171733927506002486, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, orderNo=3, keyword=品质变化)], refs=[Reference(id=1171733929062089316, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, doi=null, pmid=null, pmcid=null, year=2023, volume=55, issue=null, pageStart=102947, pageEnd=null, url=null, language=null, rfNumber=[1], rfOrder=0, authorNames=DU JT, LAN WQ, XIE J, journalName=Food Bioscience, refType=null, unstructuredReference=DU JT, LAN WQ, XIE J. 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Effect of cold plasma on anthocyanin accumulation and storage quality of postharvest blueberry[D]. Hangzhou: Zhejiang Agricultural and Forestry University, 2024., articleTitle=null, refAbstract=null)], funds=[Fund(id=1171733928860762719, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, awardId=2023AFB1047, language=CN, fundingSource=湖北省自然科学基金项目(2023AFB1047), fundOrder=null, country=null)], companyList=[AuthorCompany(id=1171733926067356174, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, xref=null, ext=[AuthorCompanyExt(id=1171733926075744783, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, companyId=1171733926067356174, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430000, China), AuthorCompanyExt(id=1171733926084133392, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, companyId=1171733926067356174, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=武汉市农业科学院水产研究所, 武汉 430000)])], figs=[ArticleFig(id=1171733927694746171, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=EN, label=Fig.1, caption=Effects of PAW bacterial reduction treatment on the pH of cold fresh Siniperca chuatsi, figureFileSmall=A8kig4G/y3mB9iiMQ4yrUA==, figureFileBig=raEJ7QvJOfx2Nxvsb33UgA==, tableContent=null), ArticleFig(id=1171733927761855037, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, label=图1, caption=PAW减菌处理对冷鲜鳜鱼片pH的影响

注: 不同小写字母表示同组不同贮藏时间之间差异显著(P<0.05), 图2~6同。

, figureFileSmall=A8kig4G/y3mB9iiMQ4yrUA==, figureFileBig=raEJ7QvJOfx2Nxvsb33UgA==, tableContent=null), ArticleFig(id=1171733927828963903, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=EN, label=Fig.2, caption=Effects of PAW bacterial reduction treatment on the total bacterial count of cold fresh Siniperca chuatsi, figureFileSmall=t2/oVBPhciCpfXlNxQc24w==, figureFileBig=x2iMiT2/09SBeD/04ZAtCQ==, tableContent=null), ArticleFig(id=1171733927887684163, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, label=图2, caption=PAW减菌处理对冷鲜鳜鱼片菌落总数的影响, figureFileSmall=t2/oVBPhciCpfXlNxQc24w==, figureFileBig=x2iMiT2/09SBeD/04ZAtCQ==, tableContent=null), ArticleFig(id=1171733927946404421, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=EN, label=Fig.3, caption=Effects of PAW bacterial reduction treatment on TVB-N value of cold fresh Siniperca chuatsi, figureFileSmall=+9BXkGNg0IQtDqaGuN1REA==, figureFileBig=BRe2Oi3FNrg31oo6N+AP3A==, tableContent=null), ArticleFig(id=1171733928013513287, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, label=图3, caption=PAW减菌处理对冷鲜鳜鱼片TVB-N值的影响, figureFileSmall=+9BXkGNg0IQtDqaGuN1REA==, figureFileBig=BRe2Oi3FNrg31oo6N+AP3A==, tableContent=null), ArticleFig(id=1171733928063844939, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=EN, label=Fig.4, caption=Effects of PAW bacterial reduction treatment on the cooking loss rate of cold fresh Siniperca chuatsi, figureFileSmall=rFOkkoNIuofsNpJa8Z2wXg==, figureFileBig=uxiWV2/SvmP+8sox1NUUig==, tableContent=null), ArticleFig(id=1171733928130953805, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, label=图4, caption=PAW减菌处理对冷鲜鳜鱼片蒸煮损失率的影响, figureFileSmall=rFOkkoNIuofsNpJa8Z2wXg==, figureFileBig=uxiWV2/SvmP+8sox1NUUig==, tableContent=null), ArticleFig(id=1171733928181285454, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=EN, label=Fig.5, caption=Effects of PAW bacterial reduction treatment on the texture of cold fresh Siniperca chuatsi, figureFileSmall=szm7XQiiFRMTv9Gim4EHkA==, figureFileBig=oto35IIbyxEuGnHg3ZirVg==, tableContent=null), ArticleFig(id=1171733928244200016, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, label=图5, caption=PAW减菌处理对冷鲜鳜鱼片质构的影响, figureFileSmall=szm7XQiiFRMTv9Gim4EHkA==, figureFileBig=oto35IIbyxEuGnHg3ZirVg==, tableContent=null), ArticleFig(id=1171733928344863316, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=EN, label=Fig.6, caption=Effects of PAW bacterial reduction treatment on sensory quality of cold fresh Siniperca chuatsi, figureFileSmall=BGn7fhsNNzXumCqJGI79CA==, figureFileBig=qyRW9zWp5JHZUdP7OWCPUQ==, tableContent=null), ArticleFig(id=1171733928453915222, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, label=图6, caption=PAW减菌处理对冷鲜鳜鱼片感官品质的影响, figureFileSmall=BGn7fhsNNzXumCqJGI79CA==, figureFileBig=qyRW9zWp5JHZUdP7OWCPUQ==, tableContent=null), ArticleFig(id=1171733928512635480, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=EN, label=Table 1, caption=

Sensory scoring standards

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感官指标 评分
/分
色泽 异味 弹性 组织状态
苍白透明, 有光泽 新鲜无异味 坚实有弹性, 按压表面复原快 表面不发黏, 肌肉组织紧密, 无出水 10
鱼肉半透明, 有光泽 略微变腥, 有轻微异味 弹性较佳, 按压表面后复原快 表面不发黏, 肌肉组织紧密, 稍有出水 8
淡黄, 半透明, 稍有光泽 稍有鱼腥味, 不明显 弹性一般, 按压表面复原缓慢 表面不发黏, 肌肉组织紧密, 出水较多 6
苍白, 不透明, 稍有光泽 有鱼腥味, 较明显 弹性差, 按压表面后不复原 表面发黏, 肌肉组织不紧密, 出水多 4
鱼肉不透明, 无光泽 有腐败腥臭味, 不可接受 无弹性, 按压表面后不复原 表面发黏严重, 肌肉组织不紧密, 出水多 2
), ArticleFig(id=1171733928583938652, tenantId=1146029695717560320, journalId=1149652044408987649, articleId=1153433740870144005, language=CN, label=表1, caption=

感官评分标准

, figureFileSmall=null, figureFileBig=null, tableContent=
感官指标 评分
/分
色泽 异味 弹性 组织状态
苍白透明, 有光泽 新鲜无异味 坚实有弹性, 按压表面复原快 表面不发黏, 肌肉组织紧密, 无出水 10
鱼肉半透明, 有光泽 略微变腥, 有轻微异味 弹性较佳, 按压表面后复原快 表面不发黏, 肌肉组织紧密, 稍有出水 8
淡黄, 半透明, 稍有光泽 稍有鱼腥味, 不明显 弹性一般, 按压表面复原缓慢 表面不发黏, 肌肉组织紧密, 出水较多 6
苍白, 不透明, 稍有光泽 有鱼腥味, 较明显 弹性差, 按压表面后不复原 表面发黏, 肌肉组织不紧密, 出水多 4
鱼肉不透明, 无光泽 有腐败腥臭味, 不可接受 无弹性, 按压表面后不复原 表面发黏严重, 肌肉组织不紧密, 出水多 2
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低温等离子体活性水对冷鲜鳜鱼片品质变化的影响
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艾明艳 , 田明威 , 雷跃磊 , 卢素芳 *
食品安全质量检测学报 | 本期专题：水产品加工与质量安全 2025,16(8): 39-45
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食品安全质量检测学报 | 本期专题：水产品加工与质量安全 2025, 16(8): 39-45
低温等离子体活性水对冷鲜鳜鱼片品质变化的影响
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艾明艳 , 田明威, 雷跃磊, 卢素芳*
作者信息
  • 武汉市农业科学院水产研究所, 武汉 430000

    • 艾明艳(1984—), 女, 硕士, 副教授, 主要研究方向为水产品保鲜。E-mail:

通讯作者:

* 卢素芳(1978—), 女, 博士, 高级工程师, 主要研究方向为水产品营养与加工保鲜。E-mail:
Effects of low-temperature plasma-activated water on the quality changes of cold fresh Siniperca chuatsi slices
Ming-Yan AI , Ming-Wei TIAN, Yue-Lei LEI, Su-Fang LU*
Affiliations
  • Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430000, China
出版时间: 2025-04-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241230003
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摘要
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目的 研究不同处理时间(5、10、15 min)的低温等离子体活性水(low-temperature plasma-activated water, PAW)对冷鲜鳜鱼片品质的影响。方法 采用0.15%的乳酸溶液作为杀菌介质的PAW浸泡冷鲜鳜鱼片5、10、15 min, 未处理组为对照组, 于4 ℃下冷藏。每2 d测定样品的pH、菌落总数、总挥发性盐基氮(total volatile base nitrogen, TVB-N)、蒸煮损失率、质构与感官品质, 来评价PAW的保鲜效果。结果 经PAW处理后样品的菌落总数和TVB-N值得到明显抑制, pH降低, 质构特性维持较好, 样品的感官品质得到提高。PAW处理会导致冷鲜鳜鱼片蒸煮损失率上升、咀嚼性增加。结论 15 min处理组对冷鲜鳜鱼片的保鲜效果最好, 保持较好的贮藏品质, 可使冷鲜鳜鱼片的货架期延长4 d。

低温等离子体活性水  /  鳜鱼  /  品质变化

Objective To investigate the effects of low-temperature plasma-activated water (PAW) with varying treatment durations (5, 10, 15 minutes) on the quality of cold fresh Siniperca chuatsi slices. Methods This article used 0.15% lactic acid solution as the sterilization medium to soak cold fresh Siniperca chuatsi slices in PAW for 5, 10 and 15 minutes. The untreated samples served as the control group, refrigerated at 4 ℃. The pH, total bacterial count, total volatile base nitrogen (TVB-N), cooking loss, texture and sensory quality of the sample were measured every 2 days to evaluate the preservation effect of PAW. Results The results showed that after PAW treatment, the total bacterial count and TVB-N value of the sample were significantly inhibited, the pH decreased, the texture characteristics were maintained well, and the sensory quality of the sample were improved. PAW treatment could lead to an increase in cooking loss rate, and increase chewing ability of cold fresh Siniperca chuatsi slices. Conclusion The 15 minutes treatment group has the best preservation effect on cold fresh Siniperca chuatsi slices, maintaining good storage quality and prolonging the shelf life of cold fresh Siniperca chuatsi slices by 4 days.

low-temperature plasma-activated water  /  Siniperca chuatsi  /  quality changes
艾明艳, 田明威, 雷跃磊, 卢素芳. 低温等离子体活性水对冷鲜鳜鱼片品质变化的影响. 食品安全质量检测学报, 2025 , 16 (8) : 39 -45 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241230003
Ming-Yan AI, Ming-Wei TIAN, Yue-Lei LEI, Su-Fang LU. Effects of low-temperature plasma-activated water on the quality changes of cold fresh Siniperca chuatsi slices[J]. Journal of Food Safety & Quality, 2025 , 16 (8) : 39 -45 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241230003
正文
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0 引言
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随着预制菜的蓬勃发展以及人们生活方式的改变, 冷鲜鱼产品逐渐被消费者接受。由于水产品水分含量高且营养丰富, 存在产品货架期短且容易微生物超标等问题, 这些问题限制了冷鲜鱼行业的发展。因此, 需要对生鲜鱼肉进行有效的保鲜处理, 以减少微生物污染并延长货架期。目前, 鱼肉保鲜常用的技术主要包括低温贮藏[1-2]、添加保鲜剂[3-4]等技术, 这些技术存在保鲜效果不佳、成本高和化学残留等问题[5]。因此, 寻找一种高效安全、价格低廉的新型保鲜方式尤为重要。
低温等离子体(atmospheric cold plasma, ACP)是一种新型的冷杀菌技术, 处理过程中不会产生升温, 具有高效的抗菌特性, 且作用后无残留[6]。ACP产生杀菌作用的机制主要包括紫外线(ultraviolet, UV)、pH、电场、高速电子和活性氧(reactive oxygen species, ROS)、活性氮(reactive nitrogen species, RNS)等杀菌物质的作用[7-8]。在ACP中, 原子、分子和自由基等粒子具有高度活性。当这些活性物质与微生物细胞表面接触时, 它们会对细胞膜、蛋白质等生物大分子造成损伤, 导致细胞死亡[9]。杀菌机制的多种效应协同作用能产生更好的保鲜效果, 充满活性物质的密闭环境(包装、容器等), 能实现多种效应的协同作用[10]。利用水来作为杀菌介质可以起到密闭环境的效果, 减少活性物质扩散到空气中。低温等离子体活性水(low-temperature plasma-activated water, PAW)是用ACP处理不同性质水的统称[11]。由于PAW的pH低, 并以ROS、RNS为其主要活性成分, 其对细菌、酵母、霉菌和病毒等微生物具有很强的杀灭效果[12]。ZHAO等[13]使用PAW研究了新鲜牛肉的细菌失活, 结果表明, 在处理24 h时, 细菌减少了大约3.1 log CFU/g, 这延长了保质期约4~6 d; LIAO等[14]将介质阻挡放电(dielectric barrier discharge, DBD)活化的PAW冰用于虾的保鲜, 8 d内虾的菌落总数均维持在6 log CFU/g以下, 总挥发性盐基氮(total volatile base nitrogen, TVB-N)值维持在20 mg/100 g以下, 贮藏时间延长了4~8 d。
乳酸具有很强的防腐保鲜作用, 能够迅速改变微生物细胞膜的内外电势, 增加细胞膜通透性, 导致内容物流出, 从而起到抑菌作用。乳酸能够参与人体正常的代谢, 在达到杀菌目的的同时不对人体产生危害[15]。当乳酸浓度0.09%时对致病菌才能起到一定的抑制作用[16], 因此本研究拟选取冷鲜鳜鱼片为研究对象, 以0.15%的乳酸溶液作为杀菌介质, 研究不同处理时间(5、10、15 min)的PAW对冷鲜鳜鱼片品质的影响, 以期为鳜鱼冷藏保鲜技术的提高及其他水产品的保鲜技术研究提供理论依据和技术支撑。
1 材料与方法
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1.1 材料与试剂
新鲜鳜鱼, 购于盒马生鲜超市。
平板计数琼脂(plate count agar, PCA)、氢氧化钠、氯化钠、高氯酸、硼酸(分析纯)、亚甲基蓝、甲基红(指示剂)(国药集团化学试剂有限公司)。
1.2 仪器与设备
BSA124S型分析天平(精度0.1 mg, 德国生命科学集团Sartorius AG); CPS-I型高压电场低温PAW体冷杀菌试验系统(南京屹润PAW科技有限公司); Color Meter ZE-2000色差计(日本尼康公司); H-2050R台式高速冷冻离心机(湖南湘仪实验室仪器开发有限公司); TA-XTPlus食品物性测试仪(英国Stable Microsystems公司); PHS-2F pH计(上海仪电科学仪器有限公司); K9804凯式定氮仪(海能未来技术集团股份有限公司); XHF-D拍击式均质器(宁波新芝生物科技股份有限公司); GI80DS立式自动压力蒸汽灭菌锅(厦门致微仪器有限公司)。
1.3 实验方法
1.3.1 PAW的制备
将0.15%乳酸溶液用ACP射流处理90 s后, 降温至室温, 得到PAW。
1.3.2 样品的制备
选择体重500~600 g的鳜鱼, 去除鱼鳞、内脏、鱼腮后取背部鱼皮下的肉, 用无菌水清洗干净, 然后随机分成4份, 分别装入无菌采样袋, 加入PAW进行浸泡, 料液比为1:5 (m:V), 分别浸泡处理5、10、15 min, 以未经ACP射流处理的乳酸溶液作为对照组。浸泡完成后, 将PAW倒出, 置于4 ℃下贮藏。
1.3.3 pH的测定
参考ZOU等[17]的方法, 取5 g鱼肉样品, 加入50 mL去离子水打碎均质成匀浆, 随后用滤纸将沉淀的肉组织过滤掉, 取滤液用pH计在室温下进行测量。
1.3.4 菌落总数的测定
参照GB 4789.2—2022《食品安全国家标准 食品微生物学检验 菌落总数测定》进行测定。
1.3.5 TVB-N值的测定
参照GB 5009.228—2022《食品安全国家标准 食品中挥发性盐基氮的测定》中的微量扩散法, 每个条件平行3次, 取平均值。
1.3.6 蒸煮损失率的测定
使用滤纸擦干样品表面的水分, 称质量m1, 沸水煮制10 min, 取出样品用滤纸擦干表面水分并记录质量m2[18]。蒸煮损失率计算如公式(1):
蒸煮损失率/%=(m1-m2)/m1×100%
式中: m1为蒸煮前质量, g; m2为蒸煮后质量, g。
1.3.7 质构的测定
参考张子一[19]测定鱼肉质构的方法, 取鳜鱼片侧线之间的中间白肌, 切成1 cm×1 cm×0.5 cm的小块。利用TA-XTPlus食品物性测试仪, 使用探头P/36R测试。测试条件为: 测试前速率5 mm/s, 测试中速率1 mm/s, 测试后速率5 mm/s, 压缩程度为50%。样品测试于室温下进行, 每组测定6个样品。
1.3.8 感官评价
感官评价小组由8位专业评审人员组成, 对冷鲜鳜鱼片的色泽、异味、弹性与组织状态进行评价。满分40分, 评价方法见表1。
1.4 数据处理
实验数据处理及统计分析采用Origin 2023和SPSS 26.0, 处理结果均以平均值±标准偏差表示, 并进行显著性分析。
2 结果与分析
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2.1 PAW减菌处理对冷鲜鳜鱼片pH的影响
鱼肉的pH与蛋白质、脂肪的分解以及微生物的生长有关, 常被用来判定水产品在储藏过程中品质的变化。如图1所示, 对照组初始pH为7.02, 经PAW处理的样品pH显著低于对照组(P<0.05)。在冷藏过程中, 处理组和对照组的样品pH呈现波动状态, 这可能是由3方面的原因造成: (1)鱼肉所含糖原经糖酵解作用产生乳酸, 促使pH降低[20]; (2)随着大分子物质的分解, 碱性含氮化合物的积累促使样品的pH升高[20]; (3) ACP中含有的活性粒子OH·、O3、H2O2等会与水发生反应造成样品的pH降低[21]。在整个贮藏过程中, 处理组pH始终处于6.87~7.10之间, 各处理组之间差异不大, 对照组pH呈上升趋势, 处理组pH始终低于对照组。第8 d时, 处理组显著小于对照组, 且随着处理时间越长pH越小, 15 min处理组pH最低。细菌是冷鲜鳜鱼肉腐败的主要原因[22], 且中性pH条件有利于细菌生长, 所以pH越低越有利于冷鲜鳜鱼片的保鲜。
2.2 PAW减菌处理对冷鲜鳜鱼片菌落总数的影响
随着贮藏时间的延长, 微生物大量繁殖, 条件适宜甚至以指数倍数增长, 使鱼肉产生特殊的异味[23], 菌落总数可以用来反映冷鲜鳜鱼片中细菌的生长情况, 是衡量食品新鲜度的一个重要指标。本研究参照GB 2733—2015《食品安全国家标准 鲜、冻动物性水产品》, 菌落总数≤106 CFU/g为可食用限度。由图2可知, 第0 d时, 对照组菌落总数为4.22 lg(CFU/g), 经PAW处理后分别减菌1.78%、5.10%、11.27%, 这说明PAW处理时间越长减菌效果越好。随着贮藏时间的延长, 冷鲜鳜鱼肉中的微生物大量繁殖, 菌落总数呈上升趋势。第4 d时, 对照组菌落总数为6.10 lg(CFU/g), 超过了可食用限度的6 lg(CFU/g); 第6 d时, 5 min处理组的菌落总数为6.11 lg(CFU/g), 超过限值; 第8 d时, 10 min处理组的菌落总数为6.10 lg(CFU/g), 超过限值, 15 min处理组的菌落总数为5.61 lg(CFU/g), 接近限值。15 min处理在整个贮藏期间显著低于对照组(P<0.05)。结果表明, PAW能有效抑制冷鲜鳜鱼片的微生物生长, 抑菌能力与PAW处理时间成正比, 其中15 min处理组延长冷鲜鳜鱼片贮藏期4 d。
2.3 PAW减菌处理对冷鲜鳜鱼片TVB-N值的影响
从图3中可知, 对照组初始值为2.44 mg/100 g, 大于各处理组TVB-N值。随着贮藏时间的延长, 由于微生物的作用, 冷鲜鳜鱼片中的蛋白质、核酸等发生分解并产生氨和胺类物质(如二甲胺、三甲胺、腐胺和尸胺等), 进而造成各组TVB-N值逐渐呈上升趋势[10]。整个贮藏期间, 处理组显著抑制了TVB-N值增长, 5 min处理组与10 min处理组差异不显著, 15 min处理组抑制TVB-N值能力最强(P<0.05), 上升幅度呈现对照组>5 min处理组>10 min处理组>15 min处理组的趋势; 在贮藏过程中, 第8 d时, 15 min处理组TVB-N值为20.42 mg/100 g, 超过限值。各处理组的TVB-N值变化趋势与菌落总数的变化趋势总体上一致, 这正说明随着冷鲜鳜鱼肉中细菌总数的快速增长, 蛋白质被不断分解而产生大量的胺类物质, 最终导致TVB-N值的快速上升。综上所述, 经PAW处理能有效延缓冷鲜鳜鱼片在冷藏期间TVB-N值的增加, 延长冷藏货架期。
2.4 PAW减菌处理对冷鲜鳜鱼片蒸煮损失率的影响
从图4中可知, 对照组初始蒸煮损失率为27.84%, 各处理组的蒸煮损失率均高于对照组。随着贮藏时间的延长, 处理组的蒸煮损失率呈现出先上升后下降的趋势, 这可能是由于PAW中的活性氧、活性氮促进了蛋白质氧化, 导致蛋白质在加热过程中更容易因变性而使得排列紧密的肌原纤维空隙变大, 造成冷鲜鳜鱼片的蒸煮损失率升高[24-25]。处理组的蒸煮损失率在第2 d时上升, 贮藏第4 d时下降, 第4 d后各处理组随着PAW活性氧、活性氮作用力的减弱逐渐趋于平缓, 与之相反的是对照组在第6 d后急剧下降。贮藏中后期蒸煮损失率15 min处理组>5 min处理组>10 min处理组>对照组。这说明PAW对于稳定冷鲜鳜鱼片冷藏期间的水分保持起着重要的作用。
2.5 PAW减菌处理对冷鲜鳜鱼片质构的影响
质构数据可从多方面表现冷鲜鳜鱼片的物理性质, 也是消费者接受的一个重要方面。本研究通过质地剖面分析(texture profile analysis, TPA)法分析经PAW处理后冷鲜鳜鱼片的硬度、弹性、咀嚼性和内聚性的变化, 结果如图5所示。第0 d时, 经PAW处理之后, 其胶黏性、内聚性、弹性与咀嚼性相比对照组有所升高, 说明PAW能够提高冷鲜鳜鱼片质构特性。
弹性是指鳜鱼肉变形后恢复原本形状的能力[26]; 贮藏第8 d时, 处理组的弹性显著大于对照组(P<0.05), 其中15 min处理组弹性35.26为最大值。胶黏性指半固体的鳜鱼肉破裂成吞咽时的稳定状态所需的能量[27]。胶黏性在第6 d时才出现显著性差异, 第8 d时, 各处理组的胶黏性显著大于对照组(P<0.05), 5 min处理组和10 min处理组无显著性差异(P>0.05), 15 min处理组胶黏性最高。内聚性是指分解鳜鱼肉内部结合所需要的能量[28]。5 min处理组、10 min处理组和对照组呈现先上升后下降的趋势, 在贮藏至第6 d时达到峰值, 而15 min处理组的内聚性一直处于上升趋势。咀嚼性是指在咀嚼鳜鱼肉过程中所需的作用力[29]。对照组和10 min处理组的咀嚼性呈先下降后上升的趋势, 5 min处理组15 min处理组的咀嚼性呈现波动状态, 对照组和处理组都在第6 d时出现最低值。综上所述, 经PAW处理后, 样品的质构数据优于对照组, 说明PAW处理冷鲜鳜鱼片可以维持较好的物理特性, 这可能是由于PAW可以降低酶的活性[30], 从而推迟冷鲜鳜鱼片软化速度。同时, 在贮藏第6 d时胶黏性、弹性与咀嚼性出现最低点, 而内聚性出现最高点, 并开始出现显著性差异, 这说明冷鲜鳜鱼片在冷藏前6 d是质构最佳时期, 具有最好的嫩度和口感。
2.6 PAW减菌处理对冷鲜鳜鱼片感官品质的影响
通过对鳜鱼片的色泽、气味、弹性与组织状态进行评价, 直接反映了鳜鱼片的腐败情况与消费者可接受程度。不同的微生物由于其生物学特性不同, 对营养物质的利用也有所差异, 其选择性消耗鱼肉中的营养物质, 造成鱼肉肉质腐败速度的差异。如图6所示, 贮藏初期, 鳜鱼片表面色泽鲜亮, 无异味, 坚实有弹性, 处理组与对照组之间品质相对一致。随着贮藏时间的延长, 鳜鱼片品质下降, 样品表面色泽光泽度降低, 逐渐产生异味, 而处理组感官评分高于对照组, 其中经PAW处理时间越长, 感官评分越高, 具有显著性差异(P<0.05)。从鱼肉整体品质的变化来看, PAW处理在保持鱼肉整体品质方面具有优势。
3 结论与讨论
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本研究以0.15%的乳酸溶液为杀菌介质, 采用不同处理时间(5、10、15 min)的PAW对冷鲜鳜鱼片进行浸泡处理后4 ℃下冷藏, 研究了贮藏过程中pH、菌落总数、TVB-N值、蒸煮损失率、质构与感官指标的变化规律。得出结论: PAW处理显著提升了冷鲜鳜鱼片的保鲜效果, 与对照组相比, 处理组在菌落总数、TVB-N值等指标上均表现出显著优势, pH下降, 且有效维持了鱼体的质构特性与感官品质。其中PAW处理15 min对鱼肉样品的保鲜效果最好, 减菌处理后货架期为8 d, 菌落总数为5.61 lg(CFU/g), TVB-N值为20.42 mg/100 g。按照GB 2733—2015的规定, 对照组和5 min处理组在贮藏4 d后腐败变质; 10 min处理组在在贮藏6 d后腐败变质, 而15 min处理组保鲜效果最佳, 将货架期延长至8 d。但是由于浸泡时间过长, 会导致鱼肉质构和色泽变差, 为满足消费者可接受程度, 所以浸泡时间以15 min为宜。另外根据质构数据和感官评分分析, 冷鲜鳜鱼片贮藏前6 d具有最佳食用品质。
PAW因其高效、绿色无残留、经济的特点在肉品杀菌中得到广泛应用, 但在杀菌时PAW产生的活性氧和活性氮会造成冷鲜鳜鱼片的脂质氧化, 肌肉的红色度下降, 咀嚼性增加, 蒸煮损失率上升等不利影响, 可能会影响加工品质。PAW处理冷鲜鳜鱼片的同时有必要进行保色处理和质构改良。
基金
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  • 湖北省自然科学基金项目(2023AFB1047)
文献
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2025年第16卷第8期
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241230003
  • 接收时间：2024-12-30
  • 首发时间：2025-07-19
  • 出版时间：2025-04-25
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  • 收稿日期：2024-12-30
基金
湖北省自然科学基金项目(2023AFB1047)
作者信息
    武汉市农业科学院水产研究所, 武汉 430000

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* 卢素芳(1978—), 女, 博士, 高级工程师, 主要研究方向为水产品营养与加工保鲜。E-mail:
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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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