低压静电场协同微冻对小黄鱼贮藏过程中品质的影响

Effects of low-voltage electrostatic field and micro-freezing on the quality of small yellow croaker during storage

中文关键词:  电场  小黄鱼  微冻  保鲜  蛋白

英文关键词:electric field  small yellow croaker  micro-freezing  fresh-keeping  protein

中文摘要:

      目的 探讨添加低压静电场协同微冻技术对小黄鱼贮藏保鲜过程中的鱼肉品质及理化特性的影响。方法 以纯低温微冻的小黄鱼组为对照, 讨论添加低压静电场的低温环境对小黄鱼的持水率、挥发性盐基氮(total volatile basic nitrogen, TVB-N)值、盐溶性蛋白、硫代巴比妥酸(thiobarbituric acid, TBA)值、钙离子-ATP酶(Ca2+-ATPase)活性、十二烷基硫酸钠-聚丙烯酰胺(sodium dodecyl sulfate-polyacrylamide gel, SDS-PAGE)凝胶电泳、总巯基、菌落总数(total viable count, TVC)、质构特性等重要指标的影响。结果 添加低压静电场能有效减缓持水率的下降和TVB-N值的上升(延缓6 d上升至25 mg/100 g); 降低了盐溶性蛋白的变性程度(贮藏结束时含量比对照组高79.02%), 第34 d盐溶性蛋白含量为32.01 mg/g, 远高于对照组(17.88 mg/g); 保持鱼肉更高的Ca2+-ATPase活性(对照组的活性下降了57.6%, 在电场协同微冻技术作用下只降了26.2%); 有效减缓TBA的上升, 第34 d时对照组和电场组的TBA值分别为1.24 mg/kg和0.70 mg/kg; 有效抑制细菌的繁殖; 减少了肌肉组织中裂隙的产生; 减少了质构的破坏(贮藏期间硬度与咀嚼性下降更少)和色泽的变化(贮藏期间白度变化更小)。结论 低压静电场叠加微冻的贮藏效果明显优于普通微冻贮藏, 通过低压静电场叠加微冻的贮藏方式有利于维持水产品品质。

英文摘要:

      Objective To investigate the effect of adding low-voltage electrostatic field and micro-freezing technology on the quality and physical and chemical characteristics of small yellow croaker during storage and preservation. Methods The small yellow croaker group which was only slightly frozen at low temperature was used as the control. The effects of low temperature environment with low-voltage electrostatic field on water holding capacity, total volatile basic nitrogen (TVB-N) value, salt-soluble protein, thiobarbituric acid (TBA) value, Ca2+-ATPase activity, sodium dodecyl sulfate-polyacrylamide gel (SDS-PAGE) electrophoresis, total thiol, total viable count (TVC), and texture characteristics of small yellow croaker were discussed. Results It was found that the inclusion of a low-voltage electrostatic field could effectively slow down the decline in water holding capacity and the increase in TVB-N value (delaying the rise to 25 mg/100 g by 6 days); it reduced the degree of denaturation of salt-soluble protein (the content at the end of storage was 79.02% higher than the control group), where on the 35th day, the salt-soluble protein content was 32.01 mg/g, far exceeding the control group (17.88 mg/g); it maintained higher Ca2+-ATPase activity in fish meat (the activity of the control group decreased by 57.6%, and only decreased by 26.2% after electric field superposition); it effectively slowed down the increase in TBA value, where on the 34th day, the TBA values for the control and electric field groups were 1.24 mg/kg and 0.70 mg/kg, respectively; it effectively inhibited the proliferation of bacteria; it reduced the formation of fissures in muscle tissue; it reduced the damage to texture (less decline in hardness and chewiness during storage) and color changes (less decrease in whiteness during storage). Conclusions The storage effect of micro-freezing combined with a low-voltage electrostatic field is significantly superior to ordinary micro-freezing storage, and the storage method through micro-freezing with a low-voltage electrostatic field is conducive to maintaining the quality of aquatic products.