高压加工对鱼冷藏过程中的颜色,纹理和挥发性配置的影响
Lama Ismaiel1, Ancuta Nartea1, Benedetta Fanesi1
1Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy.
Foods (Basel, Switzerland)
|January 25, 2025
概括
高压加工 (HPP) 通过保持质量,有效地延长了沙丁鱼的保质期. 在冷藏期间,HPP处理减少了氧化,并保持了理想的感觉属性.
科学领域:
- 食品科学 食品科学 食品科学
- 海洋生物学 海洋生物学
- 食品技术 食品技术 食品技术
背景情况:
- 延长新鲜鱼类的保质期,如沙丁鱼,同时保持其质量是一个重大挑战.
- 非热加工技术,如高压加工 (HPP),为保护海产品质量提供了潜在的解决方案.
研究的目的:
- 研究高压加工 (HPP) 对新鲜沙丁鱼的物理化学属性和保质期的影响.
- 评估不同HPP压力 (400和600MPa) 和保持时间 (1-10分钟) 在冷藏14天期间对沙丁鱼质量的影响.
主要方法:
- 新鲜的沙丁鱼在不同的养时间下,在400MPa和600MPa下受HPP的约束.
- 物理化学分析包括纹理,颜色和挥发性有机化合物分析.
- 样品在寒冷条件下储存了14天,并定期进行质量评估.
主要成果:
- 增加的HPP压力和保持时间导致沙丁鱼在储存期间的硬度和性更大,并且沙丁鱼的L*值更高.
- 与对照样本相比,HPP处理的沙丁鱼在整个储存期内表现出较低的a*值.
- HPP显著改变了挥发性特征,减少了诸如六和2,4-六等氧化化合物的产生,并持续降低了水平.
结论:
- 高压加工显示了延长沙丁鱼的保质期的潜力.
- HPP治疗有助于保持关键的质量属性,包括质地和颜色,并减少脂质氧化.
- 该研究强调HPP是一种可行的技术,可以提高沙丁鱼的质量和可销售性.
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