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大西洋鱼的次冷却方法,在冷藏海水中保存7天,然后再进行次冷藏储存
Sherry Stephanie Chan1, Bjørn Tore Rotabakk2, Trond Løvdal2
1Department of Processing Technology, Nofima AS, Stavanger, Norway. sherry.chan@nofima.no.
Scientific reports
|July 8, 2025
概括
在冷海水 (RSW) 中将大西洋鱼在1°C温度下再冷却7天,可显著延长保质期并提高质量. 这种方法减少了冰的使用,并提高了鱼的保持水的能力和感官属性.
科学领域:
- 水生食品科学 水生食品科学
- 海鲜的质量和保存方法
- 收获后技术 收获后技术
背景情况:
- 大西洋鱼 (Salmo salar) 在0°C的传统冰储存是常见的,但可能导致质量下降.
- 冷藏海水 (RSW) 储存提供了改善温度控制和减少冰消耗的潜力.
- 低冷,即将鱼存储在冰点以下,但高于传统制冷温度,是一种新兴的保存技术.
研究的目的:
- 为了评估在RSW中1°C下7天冷却下全肠大西洋鱼的有效性.
- 为了比较不同条件下储存的鱼的质量和保质期:在-1°C下储存7天的RSW,在0°C下储存7天的冰,在-1°C下储存4天的RSW,然后在没有冰的情况下储存3天.
- 评估储存方法对鱼的重量,水容量 (WHC),微生物负载和加工和包装后感官属性的影响.
主要方法:
- 整体排泄的大西洋鱼在冷藏海水 (RSW) 中在-1°C下存储了7天.
- 对照组包括传统的冰存储在0°C7天和分割存储方法 (4天RSW在-1°C,3天没有冰).
- 储存后,鱼被切片,分成部分,包装在修改的大气层中,并在-1°C (RSW储存) 或4°C (冰储存) 储存,以进一步评估滴水损失,WHC,水/盐含量,微生物计数和感觉性质.
主要成果:
- 在1°C的7天RSW储存导致显著的体重增加,更高的水容量 (WHC) 和增加的水和盐含量比冰存储的鱼.
- 存储在冰中的鱼类表现出更高的calpain活性,而4天RSW存储的鱼类显示出包装后滴水损失最高.
- 用RSW储存的鱼显示出更高的WHC和水含量,延长了微生物和感官保质期,并改变了包装中的气体组成动态 (减少CO2,增加O2).
- 照片细菌被确定为所有储存方法中占主导地位的腐烂细菌.
结论:
- 在RSW中在-1°C下7天冷却大西洋鱼是延长保质期和保持质量的可行方法.
- 这种技术比传统的冰存储提供了显著的优势,包括提高了保持水的容量,减少了滴水损失,增强了微生物和感官的保质期.
- 该研究强调了RSW中次冷却的潜力,以减少对冰的依赖,并改善鱼等高价值海鲜产品的整体保存.
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