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Article(id=1239215311447183807, tenantId=1146029695717560320, journalId=1238823019242635269, issueId=1239215308985136031, articleNumber=null, orderNo=null, doi=10.12465/j.issn.0253-4339.2025.04.163, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=research-article, receivedDate=1716739200000, receivedDateStr=2024-05-27, revisedDate=1727020800000, revisedDateStr=2024-09-23, acceptedDate=1727280000000, acceptedDateStr=2024-09-26, onlineDate=1773381553756, onlineDateStr=2026-03-13, pubDate=1755273600000, pubDateStr=2025-08-16, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1773381553756, onlineIssueDateStr=2026-03-13, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1773381553756, creator=13701087609, updateTime=1773381553756, updator=13701087609, issue=Issue{id=1239215308985136031, tenantId=1146029695717560320, journalId=1238823019242635269, year='2025', volume='46', issue='4', pageStart='1', pageEnd='170', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1773381553169, creator=13701087609, updateTime=1773381893131, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1239216734947824534, tenantId=1146029695717560320, journalId=1238823019242635269, issueId=1239215308985136031, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1239216734947824535, tenantId=1146029695717560320, journalId=1238823019242635269, issueId=1239215308985136031, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=163, endPage=170, ext={EN=ArticleExt(id=1239215311673676231, articleId=1239215311447183807, tenantId=1146029695717560320, journalId=1238823019242635269, language=EN, title=Effect of Four Preservation Techniques on the Storage Quality of Rainbow Trout, columnId=null, journalTitle=Journal of Refrigeration, columnName=null, runingTitle=null, highlight=null, articleAbstract=

Rainbow trout were used as a research subject to investigate the effects of different preservation techniques on the quality and physicochemical properties of aquatic products during storage. Total volatile basic nitrogen (TVB-N), total viable count (TVC), pH, and drip loss rate were used as technical indicators. A comparative study was conducted on the preservation effects of four preservation methods on rainbow trout flesh, including refrigeration (4 ℃±1 ℃), ice temperature (-1 ℃±1 ℃), high-voltage electrostatic field (HVEF, 3 kV/m) + ice temperature (-1 ℃±1 ℃), and HEVF (3 kV/m) + compound biological preservative (mass fraction: 1.40% chitosan + 0.05% lysozyme + 1.30% theaflavin) + ice temperature (-1 ℃±1 ℃). The results showed that treatment with HVEF + compound biological preservatives effectively inhibited microbial growth. Samples from the refrigeration and ice temperature groups had already decayed by the 10th and 12th day, with TVC reaching 7.12 lg (CFU/g) and 7.13 lg (CFU/g), respectively. In contrast, the TVC values of the HVEF + ice temperature and HVEF + compound biological preservative + ice temperature groups were only 6.32 lg (CFU/g) and 5.89 lg (CFU/g) on the 12th day. On the 14th day of storage, the TVB-N of the HVEF + compound preservative + ice temperature group was only 20.17 mg/100 g, which was much lower than that of the other three groups. This investigation indicates that compared to refrigeration and ice-temperature storage, treatment with HVEF + composite preservatives can effectively delay the spoilage process of fish and extend the shelf life of rainbow trout by four days.

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Qin Yanbin, male, Ph. D., associate professor, School of Health Science and Engineering, University of Shanghai for Science and Technology, 86-21-55275542, E-mail: . Research fields: cryogenic and refrigeration technology, food freezing and cold storage.
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为研究不同保鲜技术对水产品在贮藏过程中品质及理化特性的影响，以虹鳟鱼为研究对象，以挥发性盐基氮含量（TVB-N）、菌落总数（TVC）、pH值和汁液损失率为指标，对比了冷藏（4 ℃±1 ℃）、冰温（-1 ℃±1 ℃）、高压静电场（3 kV/m）+冰温（-1 ℃±1 ℃）以及高压静电场（3 kV/m）+复合生物保鲜剂（质量分数为1.40%壳聚糖+0.05%溶菌酶+1.30%茶多酚）+冰温（-1 ℃±1 ℃）这4种技术的保鲜效果。结果表明：高压静电场协同复合生物保鲜剂处理能有效抑制微生物生长，冷藏组和冰温组样品分别在第10天和第12天时已腐败，其TVC分别达到7.12和7.13 lg（CFU/g），而高压静电场+冰温和高压静电场+复合保鲜剂+冰温2组的TVC在第12天时分别仅为6.32和5.89 lg（CFU/g）。在贮藏第14天时，高压静电场+复合保鲜剂+冰温组的TVB-N仅为20.17 mg/100 g，远低于其他3组。研究表明，相比于冷藏和冰温贮藏，高压静电场+复合保鲜剂处理可有效延缓鱼肉腐败进程，使虹鳟鱼货架期延长4 d。

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秦延斌，男，博士，副教授，上海理工大学健康科学与工程学院，021-55275542，E-mail：。研究方向：低温制冷技术，食品冷冻冷藏。
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International Journal of Biological Macromolecules, 2023, 235: 123716., articleTitle=Application of functionalized chitosan in food: a review, refAbstract=null), Reference(id=1239232350324846609, tenantId=1146029695717560320, journalId=1238823019242635269, articleId=1239215311447183807, doi=null, pmid=null, pmcid=null, year=2019, volume=34, issue=18, pageStart=3920, pageEnd=3927, url=null, language=null, rfNumber=[36], rfOrder=49, authorNames=张立, 杨兰均, 喻梦晗, journalName=电工技术学报, refType=null, unstructuredReference=张立, 杨兰均, 喻梦晗, 等. 均匀电场和极不均匀电场对水蒸发的影响[J]. 电工技术学报, 2019, 34(18): 3920-3927., articleTitle=均匀电场和极不均匀电场对水蒸发的影响, refAbstract=null), Reference(id=1239232350425509908, tenantId=1146029695717560320, journalId=1238823019242635269, articleId=1239215311447183807, doi=null, pmid=null, pmcid=null, year=2019, volume=34, issue=18, pageStart=3920, pageEnd=3927, url=null, language=null, rfNumber=[36], rfOrder=50, authorNames=ZHANG Li, YANG Lanjun, YU Menghan, journalName=Transactions of China Electrotechnical Society, refType=null, unstructuredReference=(ZHANG Li, YANG Lanjun, YU Menghan, et al. The influence of uniform electric field and extremely non-uniform electric field on water evaporation[J]. Transactions of China Electrotechnical Society, 2019, 34(18): 3920-3927.), articleTitle=The influence of uniform electric field and extremely non-uniform electric field on water evaporation, refAbstract=null), Reference(id=1239232351897710616, tenantId=1146029695717560320, journalId=1238823019242635269, articleId=1239215311447183807, doi=null, pmid=null, pmcid=null, year=2022, volume=11, issue=10, pageStart=1524, pageEnd=null, url=null, language=null, rfNumber=[37], rfOrder=51, authorNames=DAI Zenghui, HAN Linna, LI Zhe, journalName=Foods, refType=null, unstructuredReference=DAI Zenghui, HAN Linna, LI Zhe, et al. Combination of chitosan, tea polyphenols, and nisin on the bacterial inhibition and quality maintenance of plant-based meat[J]. 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仪器与设备公司名称
Q-6003A静电产生棒广州理响防静电科技有限公司
DW-P303-1AC高精度高压电源模块天津东文高压电源股份有限公司
AT4808手持式多路温度测试仪常州安柏精密仪器有限公司
ME204E电子分析天平上海梅特勒-托利多仪器有限责任公司
D-160均质机北京大龙兴创实验仪器有限公司
PB-10型精密pH计德国Sartorius公司
YT-C1-1ND超净工作台北京亚泰科隆实验科技开发中心
DHP-9082电热恒温培养箱上海一恒科学仪器有限公司
K1100全自动凯氏定氮仪上海海能实验仪器科技有限公司
), ArticleFig(id=1239232343609766702, tenantId=1146029695717560320, journalId=1238823019242635269, articleId=1239215311447183807, language=CN, label=表1, caption=仪器设备及生产公司, figureFileSmall=null, figureFileBig=null, tableContent=
仪器与设备公司名称
Q-6003A静电产生棒广州理响防静电科技有限公司
DW-P303-1AC高精度高压电源模块天津东文高压电源股份有限公司
AT4808手持式多路温度测试仪常州安柏精密仪器有限公司
ME204E电子分析天平上海梅特勒-托利多仪器有限责任公司
D-160均质机北京大龙兴创实验仪器有限公司
PB-10型精密pH计德国Sartorius公司
YT-C1-1ND超净工作台北京亚泰科隆实验科技开发中心
DHP-9082电热恒温培养箱上海一恒科学仪器有限公司
K1100全自动凯氏定氮仪上海海能实验仪器科技有限公司
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四种保鲜技术对虹鳟鱼贮藏品质的影响
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秦延斌 , 张绍杰 , 沈远涛 , 刘宝林
制冷学报 | 2025,46(4): 163-170
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制冷学报 | 2025, 46(4): 163-170
四种保鲜技术对虹鳟鱼贮藏品质的影响
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秦延斌 , 张绍杰, 沈远涛, 刘宝林
作者信息
  • 上海理工大学健康科学与工程学院　上海　200093

通讯作者:

秦延斌，男，博士，副教授，上海理工大学健康科学与工程学院，021-55275542，E-mail：。研究方向：低温制冷技术，食品冷冻冷藏。
Effect of Four Preservation Techniques on the Storage Quality of Rainbow Trout
Yanbin Qin , Shaojie Zhang, Yuantao Shen, Baolin Liu
Affiliations
  • School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
出版时间: 2025-08-16 doi: 10.12465/j.issn.0253-4339.2025.04.163
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摘要
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为研究不同保鲜技术对水产品在贮藏过程中品质及理化特性的影响，以虹鳟鱼为研究对象，以挥发性盐基氮含量（TVB-N）、菌落总数（TVC）、pH值和汁液损失率为指标，对比了冷藏（4 ℃±1 ℃）、冰温（-1 ℃±1 ℃）、高压静电场（3 kV/m）+冰温（-1 ℃±1 ℃）以及高压静电场（3 kV/m）+复合生物保鲜剂（质量分数为1.40%壳聚糖+0.05%溶菌酶+1.30%茶多酚）+冰温（-1 ℃±1 ℃）这4种技术的保鲜效果。结果表明：高压静电场协同复合生物保鲜剂处理能有效抑制微生物生长，冷藏组和冰温组样品分别在第10天和第12天时已腐败，其TVC分别达到7.12和7.13 lg（CFU/g），而高压静电场+冰温和高压静电场+复合保鲜剂+冰温2组的TVC在第12天时分别仅为6.32和5.89 lg（CFU/g）。在贮藏第14天时，高压静电场+复合保鲜剂+冰温组的TVB-N仅为20.17 mg/100 g，远低于其他3组。研究表明，相比于冷藏和冰温贮藏，高压静电场+复合保鲜剂处理可有效延缓鱼肉腐败进程，使虹鳟鱼货架期延长4 d。

高压静电场  /  生物保鲜剂  /  冷冻冷藏  /  虹鳟鱼  /  品质

Rainbow trout were used as a research subject to investigate the effects of different preservation techniques on the quality and physicochemical properties of aquatic products during storage. Total volatile basic nitrogen (TVB-N), total viable count (TVC), pH, and drip loss rate were used as technical indicators. A comparative study was conducted on the preservation effects of four preservation methods on rainbow trout flesh, including refrigeration (4 ℃±1 ℃), ice temperature (-1 ℃±1 ℃), high-voltage electrostatic field (HVEF, 3 kV/m) + ice temperature (-1 ℃±1 ℃), and HEVF (3 kV/m) + compound biological preservative (mass fraction: 1.40% chitosan + 0.05% lysozyme + 1.30% theaflavin) + ice temperature (-1 ℃±1 ℃). The results showed that treatment with HVEF + compound biological preservatives effectively inhibited microbial growth. Samples from the refrigeration and ice temperature groups had already decayed by the 10th and 12th day, with TVC reaching 7.12 lg (CFU/g) and 7.13 lg (CFU/g), respectively. In contrast, the TVC values of the HVEF + ice temperature and HVEF + compound biological preservative + ice temperature groups were only 6.32 lg (CFU/g) and 5.89 lg (CFU/g) on the 12th day. On the 14th day of storage, the TVB-N of the HVEF + compound preservative + ice temperature group was only 20.17 mg/100 g, which was much lower than that of the other three groups. This investigation indicates that compared to refrigeration and ice-temperature storage, treatment with HVEF + composite preservatives can effectively delay the spoilage process of fish and extend the shelf life of rainbow trout by four days.

high voltage electrostatic field  /  biological preservatives  /  freezing and refrigeration  /  rainbow trout  /  quality
秦延斌, 张绍杰, 沈远涛, 刘宝林. 四种保鲜技术对虹鳟鱼贮藏品质的影响. 制冷学报, 2025 , 46 (4) : 163 -170 . DOI: 10.12465/j.issn.0253-4339.2025.04.163
Yanbin Qin, Shaojie Zhang, Yuantao Shen, Baolin Liu. Effect of Four Preservation Techniques on the Storage Quality of Rainbow Trout[J]. Journal of Refrigeration, 2025 , 46 (4) : 163 -170 . DOI: 10.12465/j.issn.0253-4339.2025.04.163
正文
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水产品作为优质蛋白质的重要来源，富含人体所需的多种微量元素，近年来在我国居民膳食结构中的比例不断增加。2022年我国水产品表观消费量超6 700万t，人均占有量达到48.63 kg，比上年增长2.68%[1]。但由于水产品富含水分、蛋白质以及多种不饱和脂肪酸，极易受到外界环境影响而发生腐败变质。对于营养价值和经济价值最为丰富的生鲜水产品，目前主要有冷藏和冰温贮藏2种传统保鲜技术。冷藏保鲜技术成本低，但商品货架期短；冰温贮藏较冷藏保鲜保质期长，但对肉类的结构和质量影响较大[2]，且保质期也未能达到理想效果。
近年来，高压静电场（high voltage electrostatic field，HVEF，>2.5 kV/m）作为一种非热处理技术受到广泛关注，其保鲜机理主要表现在改变食品中生物酶的活性以及抑制微生物的生长和繁殖，进而达到保鲜效果[3]，在冷冻、保鲜、解冻等领域中得到高度认可，展现出巨大的应用潜力[4-6]。M. Dalvi-Isfahan等[7]研究发现，HVEF保持了羊肉的硬度和微观结构，减少了滴落损失。A. Mousakhani-Ganjeh等[8]研究了HVEF解冻对金枪鱼脂质氧化的影响，指出金枪鱼在高静电场强度下比在低静电场强度下氧化更快。
此外，有研究表明，贮藏前对肉类进行保鲜剂处理可有效抑制产品腐败变质，延长产品保质期[9]。其中，壳聚糖是从虾、蟹等甲壳类动物中提取的一种丰富的天然多糖，具有抗氧化性和抗菌活性，从而延缓微生物腐败和真菌种群的生长[10]。壳聚糖效果的广泛性，被证实在不同鱼种如沙丁鱼、虹鳟鱼等[11-13]，不同鱼类加工产品如鱼糜、腌制鱿鱼[14-15]及不同动物门属如软体动物牡蛎、节肢动物南美白对虾[10,16]中。然而，单独使用壳聚糖对水产品保鲜作用有限，近年来越来越多的研究人员将壳聚糖与抗菌性物质如酚类[17-18]、肽类[19-20]及精油类[21]结合涂层用于水产品，其保鲜效果更佳。溶菌酶是一种天然保鲜剂，主要作用于细菌细胞壁的β-1，4-葡聚糖链，通过水解作用打破细菌细胞壁的链状结构，导致细菌细胞壁的破坏和溶解。茶多酚是含有多羟基酚类化合物的复合物，可作为添加剂改善抗氧化和抗菌性。研究表明，壳聚糖通过添加溶菌酶和茶多酚，可以增强抗氧化和抗菌性能，提高肉类、水果和蔬菜的保鲜效果[22-24]。曹荣等[25]将溶菌酶、壳聚糖和茶多酚组成的复合保鲜剂应用于牡蛎中，使牡蛎的保鲜期延长了约1倍。Du Guangqing等[26]对虹鳟鱼进行研究发现，随着贮藏时间的延长，鱼肉中假单胞菌表现出较高的腐败活性。吴昕宁等[27]同样指出复合保鲜剂中的茶多酚和壳聚糖有较好地抑制假单胞菌属生长繁殖的作用。
为研究不同保鲜技术的保鲜效果，本文以生鲜虹鳟鱼为对象，实验研究贮藏过程中鱼肉的挥发性盐基氮（total volatile basic nitrogen，TVB-N）、菌落总数（total viable count，TVC）、pH值、汁液损失率等品质参数的变化规律，为实现水产品的高效保鲜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
虹鳟鱼采购自北京某生鲜专营店，捕捞后现宰鲜发，采用真空包装+冰袋+保温箱空运至实验室，其死亡时间不超过24 h，每条鱼体质量约为1 kg。
生物保鲜剂：茶多酚（纯度>80%），安徽红星药业股份有限公司；壳聚糖（纯度>90%、脱乙酰度> 90%），北京索莱宝科技有限公司；食品级溶菌酶，中辰生物科技；PCA平板计数琼脂培养基，青岛海博生物。主要试剂：乙酸（CH3COOH）、无水乙醇（C2H6O）、氢氧化钠（NaOH）、盐酸（HCl）、硼酸（H3BO3）、甲基红（C15H15N3O2）、溴甲酚绿（C21H14Br4O5S），国药集团化学试剂有限公司。以上试剂均为分析纯。
1.2 仪器与设备
本文实验用主要仪器设备如表1所示。
1.3 实验方法
1.3.1 样品处理
在清洁无菌环境下，对虹鳟鱼样品进行处理，切除鱼头，去鳞切尾，用去离子水冲淋鱼肉，取背部肌肉分割成若干质量约20 g的鱼块，清洗沥干后随机分为4组，每组8块鱼肉，按不同处理方法分为以下4组（图1）：
冷藏组：样品储藏在（4±1）℃环境下。
冰温组：样品储藏在冰温环境下（冻结点温度通过冻结曲线获得）。
高压静电场+冰温处理组：样品放在距离放电板45 cm处，采用强度为3 kV/m的静电场处理20 min后，储藏在冰温环境下。以下简称：高压+冰温组。
高压静电场+复合生物保鲜剂+冰温处理组：先将该组样品浸泡在复合生物保鲜剂（质量分数为1.40%壳聚糖+0.05%溶菌酶+1.30%茶多酚）中20 min，再进行高压静电场处理（处理条件与高压+冰温组相同），最后储藏在冰温环境下。以下简称：保鲜剂+高压+冰温组。
贮藏过程中每隔1 d进行汁液损失率、pH值、TVB-N含量及TVC的测定。
1.3.2 复合保鲜剂配置
壳聚糖溶液：称取28.00 g壳聚糖，用体积分数为1.00%的乙酸溶液溶解，配制质量分数为2.80%的壳聚糖溶液，将配制好的壳聚糖溶液转移至大烧杯中备用；溶菌酶溶液：称取5.00 g溶菌酶溶解于蒸馏水中，配制质量分数为0.50%溶菌酶溶液；茶多酚溶液：称取32.50 g茶多酚溶解于蒸馏水中，配制质量分数为3.25%茶多酚溶液。复合生物保鲜剂：待所有试剂均完全溶解并静置5 min后，按5∶1∶4的比例分别取配制好的壳聚糖溶液500 mL、溶菌酶溶液100 mL、茶多酚溶液400 mL混匀复配，得到质量分数为1.40%壳聚糖+0.05%溶菌酶+1.30%茶多酚的复合生物保鲜剂，于常温下用保鲜膜封口备用。
1.3.3 高压静电场装置处理
高压静电场系统的实验原理如图2所示，主要包括高压电源模块（Q-6003A，输出电压0~30 kV、功率0~30W）、静电产生器（长×宽×高：250 mm×24 mm× 44 mm，嵌有11根针尖电极，两电极间距20 mm）和1块300 mm×150 mm的接地铜板组成。将样品置于接地铜板上，距离静电棒45 cm，调节电源电压为1.35 kV，使辐射在样品表面的电场强度保持在3 kV/m，持续处理20 min。
1.4 指标测定
1.4.1 pH测定
称取绞碎鱼肉样品5.00 g，加入新煮沸冷却的水至50 mL，摇匀，浸渍30 min过滤或离心，取20~30 mL滤液，测定pH值并记录，每个样品重复测3次。
1.4.2 挥发性盐基氮（TVB-N）含量测定
挥发性盐基氮（TVB-N）表示由于酶和细菌的作用，使蛋白质分解而产生氨以及胺类等碱性含氮物质，其含量越高，鱼肉的腐败程度越深。本文参照GB 5 009.228—2016《食品安全国家标准　食品中挥发性盐基氮的测定》[28]中的凯氏定氮法进行测量。
1.4.3 菌落总数（TVC）测定
菌落总数是衡量鱼类鲜度，揭示鱼肉腐败程度的重要指标，对生鲜鱼肉贮藏保鲜方法起到指示作用。本文参照GB 4 789.2—2016《食品安全国家标准　食品微生物学检验　菌落总数测定》[29]进行测量。
1.4.4 汁液损失率测定
汁液损失率（juice loss rate）是反映鱼肉保水性的常用指标。在鱼肉变质的过程中，由于其组织蛋白持续降解，氨基酸和游离多肽含量不断增加，鱼肉汁液损失率逐渐增大。将样品取出后用滤纸吸干表面汁液，称重并记为M2（g）。样品的汁液损失率rJL计算如下：
式中：M1为鱼肉样品初始质量，g。
2 结果与分析
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2.1 冻结点测定
食品在冻结过程中，其中心温度会随时间的推移而发生变化，该变化曲线称为冻结曲线[30]。将热电偶测温探头插入鱼块中心位置，并置于（-18±1）℃低温冰箱中，每隔10 s记录1次温度，根据出现的相变平台来确定虹鳟鱼肉的冻结点温度。虹鳟鱼冻结曲线如图3所示，虹鳟鱼肉在-1.0 ℃时，温度保持相对恒定，表明此时水不断冻结并释放潜热，可判断该温度即为虹鳟鱼的冻结点。
2.2 pH值分析
图4所示为虹鳟鱼贮藏过程中pH值的变化。由图4可知，4组样品的pH值整体呈上升趋势，其中冰温组和高压+冰温组在贮藏过程的第4~6天，pH值略有下降趋势，保鲜剂+高压+冰温组则在第10~12天，出现下降趋势。这是由于虹鳟鱼在失活的初始阶段，机体内糖原会在无氧条件下发生降解，产生乳酸在体内积累，使鱼肉的pH值下降。而保鲜剂+高压+冰温组中，高压静电场的预处理延缓了该过程。但随着贮藏时间的延长，细菌在生长繁衍过程中能分解并利用蛋白质和蛋白质降解产物，形成氨和胺类物质，使鱼肉的pH值随之增加[31]。
此外，保鲜剂+高压+冰温组的初始pH值低于其余3组，这是由于复合生物保鲜剂呈现弱酸性，鱼肉经复合保鲜剂处理后pH值降低。在整个贮藏过程中，4 ℃冷藏组pH值始终高于其他实验组。这是因为随贮藏时间的推移，鱼体内蛋白质等物质会降解为胺类物质和氨等碱性成分，导致pH值开始上升，相较于4 ℃的冷藏环境，在-1 ℃的冰温环境中，酶的活性和微生物的生长会受到一定抑制，延缓了蛋白质等物质的降解。
由图4还可知，经过高压静电场处理的鱼肉pH值始终保持最低，这是由于在施加电场后，鱼肉中的水分子结构遭到破坏，影响了水与酶结合的状态，使酶的活性降低或丧失，延缓了降解速率[32]。此外，复合保鲜剂对鱼肉腐败过程中产生的氨基和其他组分进行了破坏，在与高压静电场的协同作用下延缓了鱼肉腐败。该结果表明经过复合保鲜剂和高压静电场处理的方法，可以显著减缓鱼肉的腐败速度，延长鱼肉产品的货架保质期。
2.3 TVB-N分析
TVB-N水平越高代表水产品的鲜度和可食用度越低。图5所示为不同保鲜条件下虹鳟鱼肉TVB-N值的变化情况。由图5可知，各组的TVB-N含量均随贮藏时间逐渐升高。TVB-N含量在0~8 d内呈平稳增长状态，在贮藏后期，即第8天以后，增幅显著升高，在贮藏第10天时，各组之间出现显著性差异（P< 0.05）。根据GB 2733—2015《食品安全国家标准　鲜、冻动物性水产品》[33]规定，淡水鱼鱼肉TVB-N含量的可接受上限值为20 mg/100 g。在贮藏第10天时，冷藏组和冰温组TVB-N含量分别为27.41、21.81 mg/100 g，超出食用范围内；在贮藏第12天时，高压+冰温组TVB-N含量为24.32 mg/100 g，超出食用范围内；在贮藏第14天时，保鲜剂+高压+冰温组TVB-N含量为20.17 mg/100 g，超出食用范围内。保鲜剂+高压+冰温组样品货架保质期较冷藏组、冰温组延长了40%，较高压+冰温组延长了16.67%。
另一方面，冷藏组与冰温组均在第10天时超出食用标准，表明仅用冰温条件贮藏虹鳟鱼，并不能有效延长其货架期。此外，保鲜剂+高压+冰温组TVB-N含量始终低于其余3组，这是由于高压静电场处理可以延缓蛋白质的分解速率，以及复合保鲜剂中的茶多酚可有效减弱肌肉组织中蛋白质的降解，延缓TVB-N的积累[34]，而壳聚糖具有抗菌性能，可通过抑制微生物进一步延缓含氮物质的分解[35]。2种保鲜方法的协同作用使保鲜剂+高压+冰温组鱼肉TVB-N含量在第14天才超出食用范围，大幅延长了虹鳟鱼肉的货架期。
2.4 TVC分析
TVC作为食品被细菌污染程度的定量卫生标准，在评价食品品质时具有重要意义。采用固体培养基方法测定菌落总数，参考标准：一级鲜度为小于4.0 lg（CFU/g），二级鲜度为4.0~6.0 lg（CFU/g），大于6.0 lg（CFU/g）为不可接受值[29]。图6所示为不同保鲜条件下TVC的变化情况，由图6可知，所有样品的初始TVC均小于4.0 lg（CFU/g），属于一级鲜度，但冷藏组与冰温组的初始TVC约为3.50 lg（CFU/g），略大于经过高压静电场处理的2组样品，后者的初始TVC约为3.20 lg（CFU/g）。随着贮藏时间的延长，各组样品菌落总数含量整体呈上升趋势，冷藏组TVC增长速率最快且含量始终高于其他3组。
经过高压静电场处理的2组实验样品菌落总数含量始终低于另外2组。其中，冷藏组TVC在第6天时达到5.49 lg（CFU/g），逐渐接近鲜度上限，冰温组TVC在第10天达到5.85 lg（CFU/g），接近不可接受程度上限，说明冰温技术能够一定程度上抑制微生物的增殖，对虹鳟鱼肉的货架期贮藏具有一定的积极意义。而同样处于冰温环境的高压+冰温组和保鲜剂+高压+冰温组TVC分别在第12天（5.64 lg（CFU/g））和第14天（5.89 lg（CFU/g））时才接近安全标准的临界值，表明高压静电场处理能够有效抑制鱼肉中微生物的生长，延缓鱼肉的腐败进程。另一方面，保鲜剂+高压+冰温组的菌落总数始终低于高压+冰温组，说明保鲜剂也会对细菌生长起到一定的抑制作用，延长鱼肉的货架期。TVC结果表明，复合保鲜剂和高压静电场的协同作用可以有效抑制鱼肉中微生物生长，大幅延长鱼肉的货架期，与单独冷藏和冰温贮藏相比，其货架期可延长1倍以上。
2.5 汁液损失率分析
汁液流失率也是评价鱼肉品质变化的一个重要指标，流出的汁液为微生物提供了良好的繁殖场所，从而会加快鱼肉的腐败变质。不同保鲜方式处理的虹鳟鱼汁液流失率变化如图7所示，在整个贮藏期内，所有样品组的汁液流失率整体呈缓慢增长趋势，且冷藏组始终保持最大，表明冰温处理能有效延缓鱼肉中汁液的流出。在贮藏第4天时，高压+冰温组和保鲜剂+高压+冰温组的汁液流失率相较于其他2组未经高压静电场处理的样品有一个明显的下降趋势。这是由于在静电场作用下，水分子会自发富集在电荷表面，产生荷电液滴，降低空气中水分的过饱和度，阻止水分的流失[36]，之后随着贮藏时间的延长，汁液流失率缓慢增长。
由图7还可知，经保鲜剂处理的样品汁液损失率较同为冰温处理的另外2组更为严重。在贮藏第6天时，保鲜剂+高压+冰温组汁液损失率为2.58%，略低于冰温组的2.63%和高压+冰温组的2.97%，而在贮藏第8天和第12天时，保鲜剂+高压+冰温组汁液损失率达到3.86%和4.97%，而此时高压+冰温组的汁液损失率仅为3.31%和3.62%，表明复合保鲜剂是引起鱼肉汁液流失严重的主要因素。而根据鱼肉pH值和TVB-N值可知复合生物保鲜剂没有加速鱼肉的腐败程度。分析其原因，一是虹鳟鱼在处理时经液态的复合生物保鲜剂浸渍，致使虹鳟鱼质量增加，测量时将鱼肉表面的保鲜剂擦除使测得的汁液损失率较大；二是壳聚糖和茶多酚会导致肉类残留水流出，使汁液损失率增大[37]；三是复合生物保鲜剂可能使蛋白质变性肌纤维横向收缩导致鱼肉保水性下降，同时降低了鱼肉中酶的活性导致细胞膜结构和功能的完整性破坏，从而引起汁液损失增加。
3 结论
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本文以虹鳟鱼为研究对象，通过对贮藏过程中汁液损失率、pH值、TVB-N值和TVC值进行分析，实验研究了冷藏（4±1）℃、冰温贮藏（-1±1）℃、高压静电场处理+冰温贮藏以及（复合保鲜剂+高压静电场）处理+冰温贮藏4种保鲜技术对鱼肉品质变化的影响特性，得到结论如下：
1）在冰温条件下，高压静电场协同复合保鲜剂处理是延长虹鳟鱼货架保质期的最佳方法，TVB-N结果表明该处理方法的保质期较冷藏组和冰温组延长了40%，较高压+冰温组延长了16.67%。
2）复合保鲜剂和高压静电场的协同作用可有效抑制鱼肉中微生物生长，大幅延长鱼肉的货架期，与单独冷藏和冰温贮藏相比，其货架期可延长1倍以上。
3）生物保鲜剂处理会使鱼肉汁液损失率变大，但对pH值、TVB-N和TVC均有较好的抑制效果。综合对比各项指标结果，高压静电场与复合保鲜剂协同处理方法在生鲜鱼肉的保鲜方面优势显著。
然而，高压静电场的电场强度和处理时间以及复合生物保鲜剂中成分及其配比等条件的不同，可能导致实验并未获得最佳的保鲜效果。因此，接下来将针对高压静电场和复合保鲜剂不同参数范围内的保鲜效果进行深入研究。
基金
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  • 国家自然科学基金(51906151)
文献
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2025年第46卷第4期
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doi: 10.12465/j.issn.0253-4339.2025.04.163
  • 接收时间：2024-05-27
  • 首发时间：2026-03-13
  • 出版时间：2025-08-16
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  • 收稿日期：2024-05-27
  • 修回日期：2024-09-23
  • 录用日期：2024-09-26
基金
National Natural Science Foundation of China(51906151)
国家自然科学基金(51906151)
作者信息
    上海理工大学健康科学与工程学院　上海　200093

通讯作者:

秦延斌，男，博士，副教授，上海理工大学健康科学与工程学院，021-55275542，E-mail：。研究方向：低温制冷技术，食品冷冻冷藏。
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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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