复配保鲜剂对冷藏加州鲈鱼片品质特性的影响

曾璐瑶; 劳梦甜; 王海滨; 王琦; 彭利娟; 路洪艳; 黄锦荣

doi:10.13386/j.issn1002-0306.2023110290

复配保鲜剂对冷藏加州鲈鱼片品质特性的影响

Effects of Compound Preservatives on Quality Characteristics of Refrigerated Micropterus salmoides Fillets

摘要

摘要: 为解决冷藏加州鲈鱼货架期短以及贮藏期间品质下降等问题，选择海藻糖（trehalose，Tre）、生姜提取物（ginger extract，GE）、乳酸链球菌素（Nisin）这3种保鲜剂进行单因素实验，通过L₉（3⁴）正交试验优化复配保鲜剂的配比，采用最优配比的复配保鲜剂对冷藏期间加州鲈鱼片的菌落总数（total viable count，TVC）、pH、总挥发性盐基氮（total volatile base nitrogen，TVB-N）含量、感官评定、持水力、水分分布、质构以及肌原纤维蛋白（myofibrillar protein，MP）氧化稳定性相关指标进行测定。通过单因素实验和正交试验优化筛选得到最优配比的复配保鲜剂：3.0% Tre、0.06% GE和0.06% Nisin。结果表明，在冷藏第8 d时，对照组（CK组）菌落总数lg（CFU/g）值为6.01，已超过规定的腐败限值；在贮藏第16 d时，最优配比的复配保鲜剂组（EG2组）的菌落总数lg（CFU/g）值仍低于6.00，TVB-N含量未超过20 mg/100 g，pH小于7.20。与CK组相比，复配保鲜剂组（EG1组和EG2组（即优选组））鱼肉自由水含量显著减少（P<0.05），持水力显著提高（P<0.05），且鱼肉的硬度、咀嚼性以及感官评分均优于CK组。MP氧化稳定性相关指标显示，复配保鲜剂组（EG1组和EG2组（即优选组））的总巯基含量和Ca²⁺-ATPase活性显著高于CK组（P<0.05），表面疏水性和羰基含量显著低于CK组（P<0.05），且EG2组对MP氧化稳定性的保护作用优于EG1组。由相关性分析可知，复配保鲜剂处理加州鲈鱼片的各指标间存在极显著（P<0.01）相关性。综合分析可得，复配保鲜剂处理可以有效延缓冷藏加州鲈鱼的品质劣变，显著抑制加州鲈鱼MP的氧化，其中最优配比组（EG2组）综合效果最佳。本研究为冷藏加州鲈鱼保水和保鲜技术的开发与应用提供了理论依据。

Abstract: In order to solve the problems of short shelf life of refrigerated Micropterus salmoides and the deterioration of quality during refrigerated storage, three preservatives including trehalose (Tre), ginger extract (GE) and Nisin were selected for single factor experiment. L₉(3⁴) orthogonal experiment was used to optimize the ratio of the compound preservative. The total viable count (TVC), pH, total volatile basic nitrogen (TVB-N) content, sensory evaluation, water holding capacity, moisture distribution, texture properties and myofibrillar protein (MP) oxidation stability indexes of Micropterus salmoides during refrigerated storage were measured with the optimal ratio of the compound preservative. The optimal ratio of the compound preservative (3.0% Tre, 0.06% GE and 0.06% Nisin) was obtained by single factor experiment and orthogonal experiment. The results showed that on the 8th day of refrigeration, the logarithm of TVC of control group (CK group) was 6.01, which exceeded the specified limit of spoilage. At the 16th day of storage, the logarithm of TVC of EG2 group was still lower than 6.00, the content of TVB-N was not more than 20 mg/100 g and the pH was less than 7.20. Compared with CK group, free water content in compound preservative groups (EG1 group and EG2 group (that was preferred group)) were significantly decreased, water holding capacity were significantly increased (P<0.05), and the hardness, chewiness and sensory scores of Micropterus salmoides were better than CK group. The related indexes of MP oxidation stability showed that the total sulfhydryl content and Ca²⁺-ATPase activity in compound preservative groups (EG1 group and EG2 group (that was preferred group)) were significantly higher than those in CK group (P<0.05), while the surface hydrophobicity and carbonyl group content were significantly lower than those in CK group (P<0.05), meanwhile, the protective effect of EG2 group on the oxidation stability of MP was better than that of EG1 group. The correlation analysis showed that there was significant correlation (P<0.01) among the indexes of Micropterus salmoides fillets treated with compound preservatives. Comprehensive analysis showed that the quality deterioration of refrigerated Micropterus salmoides could be effectively delayed and the MP oxidation of refrigerated Micropterus salmoides could be significantly inhibited, among which the optimal ratio group (EG2 group) had the best comprehensive effect. This study would provide a theoretical basis for the development and application of water retention and preservation technology for refrigerated Micropterus salmoides.