基金National agricultural achievement transformation funds(2014GB2C000081)Shanghai promote agriculture by applying scientific&technological advances projects(2015-4-12)special funding for the development of science and technology of Shanghai Ocean University(A2-0209-15-200061)
基金China Agriculture Research System(CARS-47-G26)Shanghai Promote Agriculture by Applying Scientific&Technological Advances Projects(2016No.1-1)+1 种基金Ability Promotion Project of Shanghai Municipal Science and Technology Commission Engineering Center(16DZ2280300)Public Service Platform Constuction Project for Shanghai Municipal Science and Technology Commission(17DZ2293400)
文摘为研究保压时间对超高压鲳鱼片冷藏期间品质变化的影响,以未做任何处理样品作为对照组(CK),研究在200MPa的超高压条件下,通过10min(HPP10)、20min(HPP20)与30min(HPP30)的保压时间处理后样品的品质变化,每隔2d分别对各组样品的微生物指标(Total Viable Count,TVC)、理化指标(pH值、总挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N)、色差、持水力(Water Holding Capacity,WHC)与质构分析(Texture Profile Analysis,TPA)与感官分值进行测定。结果表明,样品经过超高压处理后,其在贮藏期间的微生物生长、蛋白质降解与汁液流失得到明显抑制,其质构特性得以保持。指标间相关性分析结果显示,ΔE、pH值、TVB-N和TVC等相关性好。经200MPa、30min超高压处理能使冷藏鲳鱼片的货架期由4d延至8～12d。
