为了研究超高压处理对菊黄东方鲀品质的影响,以感官评价、剪切力、pH、持水性、色差、挥发性盐基氮、K值及菌落总数等为考核指标,探讨在4 ℃贮藏条件下,不同超高压处理(100、200、300、400、500、600 MPa)对菊黄东方鲀品质和贮藏特性的影响。对贮藏效果进行分析及评价,结果表明:与对照组比较,不同超高压处理均能减缓鱼肉剪切力和持水性的降低;使pH稳步递增,同时维持较高的亮度(L*)及白度(Wr)值,延缓了色泽的变化;减缓挥发性盐基氮(TVB-N)的产生,减慢肉质腐败速率;有效抑制微生物的生长,保持新鲜度,延长贮藏期。其中,300 MPa压强处理组的效果最佳,300 MPa处理组第8 d菌落总数为3.32 lg CFU/g,仅为对照组第3 d的菌落数量,可将货架期从4 d延长至7~8 d,延长菊黄东方鲀的贮藏期,且不改变鱼肉品质状态。综上,300 MPa压强处理组为超高压处理菊黄东方鲀的最优条件。
Influences of ultra-high pressure treatment on quality changes and storage effect of Takifugu flavidus were investigated. Sensory evaluation,shear force,pH,water holding capacity,brightness(L*)and whiteness(Wr)values,total volatile basic nitrogen,K value and total number of colonies were used as evaluation indexes to investigate the effects of different ultra-high pressure treatments(100,200,300,400,500,600 MPa)on the quality characteristics of Takifugu flavidus during 4 ℃ cold storage. The results showed that,comparing with the control group,different ultra-high pressure treatments could slow down the reduction of shear force and water retention,make the pH increased steadily,and maintain the high brightness(L*)and whiteness(Wr)values delay the change of color,slow down the production of volatile base nitrogen(TVB-N)and the rate of meat spoilage,effectively inhibit the growth of microorganisms,maintain freshness and prolonging storage period. Among them,the 300 MPa treatment group had the best effect. The total number of colonies on the 8th day of the 300 MPa treatment group was 3.32 lg CFU/g,which was only the number of colonies on the 3rd day of the control group,which could extend the shelf life from 4 days to 7~8 days,it could effectively prolong the storage period of Takifugu flavidus,and don’t change the quality status. It could be known from all the indicators that the storage of Takifugu flavidus under the pressure of 300 MPa was the best.