制冷鱼地幔切割的质量,用薄荷提取物处理,经过高压加工
Krisana Nilsuwan1, Suriya Palamae1, Jasmin Naher1
1International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkla 90110, Thailand.
Foods (Basel, Switzerland)
|April 27, 2024
概括
薄荷提取物 (ME) 和高压加工 (HPP) 显著延长冷藏鱼地切片的保质期. 联合处理减少了腐烂细菌和提高了质量,证明了保存海鲜的有效策略.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 海鲜技术 海鲜技术
背景情况:
- 鱼 (Loligo vulgaris) 很容易腐烂,这限制了它的保质期.
- 高压加工 (HPP) 和天然防腐剂,如薄荷提取物 (ME) 是海鲜保存的潜在解决方案.
- 结合HPP和ME提供了一种有希望的方法来提高鱼的质量和安全性.
研究的目的:
- 评估薄荷提取物 (ME) 和高压加工 (HPP) 对冷鱼外衣切片 (SMC) 质量的综合影响.
- 评估ME和HPP对鱼中腐烂细菌的抗菌疗效.
- 确定ME和HPP治疗的最佳条件,以延长SMC的保质期.
主要方法:
- 在浮游生物细胞中确定了ME和HPP的时间杀死概况.
- 的地幔切片被用不同度的ME (0-400 mg/L) 处理,然后用HPP (0.1-400 MPa) 处理5分钟.
- 物理化学性质 (减肥,损失,pH,挥发性含量),微生物数量和纹理属性在15天的冷藏储存中进行了监测.
主要成果:
- 400 mg/L的ME抑制了细菌的生长,而400 MPa的HPP在5分钟内减少了浮游生物细胞.
- ME (400 mg/L) 和HPP (400 MPa) 的组合显著降低了体重减轻,损失,pH值变化,挥发性基含量和微生物计数.
- 与其他治疗方法相比,用联合ME和HPP处理的样品表现出优越的纹理特性和延长的保质期.
- 下一代测序确定了Brochothrix campestris作为12天后占主导地位的腐烂细菌.
结论:
- 结合ME和HPP的治疗方法在保存冷的鱼地切片的质量方面非常有效.
- 这种协同方法显著抑制了腐烂细菌,并提高了鱼的整体质量属性.
- 该研究提供了一种可行的策略,可以延长新鲜鱼产品的保质期.
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