首页 | 本学科首页   官方微博 | 高级检索  
相似文献
 共查询到20条相似文献，搜索用时 31 毫秒
1.
ABSTRACT

Squid processed products such as dried-seasoned squid turn brown during storage, causing a change in quality. The main cause of this browning is melanoidin produced by the Maillard reaction. In this study, four types of squid were processed at different heating temperatures between 50 and 90°C and examined for suppression of the production of D-ribose, the main component of melanoidin. Furthermore, the color change of the squid meat with each heat treatment during storage of 32 days at 30°C was investigated. Bigfin reef squid and cuttlefish with a relatively high freshness decreased D-ribose generation as the heating temperature increased, and the browning during storage also decreased accordingly. In contrast, Humboldt squid with a low freshness did not generate new D-ribose at any heating temperature during storage. Nevertheless, the browning was reduced as the heating temperature increased. It is thought that the Maillard reaction was also reduced by the heat denaturation of muscular proteins. These results suggest that browning due to the Maillard reaction of squid meat is greatly affected by initial freshness and heating temperature.  相似文献   

2.
This study investigated postmortem changes of yellowfin tuna (Thunnus albacares) and water migration upon storage at 0°C and 4°C as determined by low-field nuclear magnetic resonance (LF-NMR 1H). It clearly showed that with increasing storage time, sensory scores and physical evaluations (hardness, chewiness), proton density of the water, and moisture content decreased, while total volatile basic nitrogen (TVB-N), K value, aerobic plate counts (APCs), and psychrotrophic bacterial counts increased. The results of LF-NMR showed that T21 (trapped water) had extremely significant correlations with sensory evaluation, texture profile analysis, TVB-N, K value, APC, and psychrotrophic bacteria (p < 0.01) and established multiple linear regression. It was concluded that the LF-NMR was an important technique to evaluate storage time and temperature of yellowfin tuna’s quality in terms of water migration during low-temperature storage.  相似文献   

3.
Trimethylamine-N-oxide (TMAO) degrades to dimethylamine (DMA) and formaldehyde, which cause a decline in fish quality. Suppression of DMA formation in frozen surimi was investigated using croaker, lizardfish, and walleye pollock. The leaching process in surimi processing was shown to reduce not only the TMAO, iron, and taurine content, but also to reduce unidentified factors that accelerate DMA formation in lizardfish muscle; in contrast, unidentified factors that suppress DMA formation were reduced in croaker and pollock muscle. Sucrose, used as a cryoprotectant, was shown to decrease DMA formation in vitro, likely due to the reduction in freezing-induced concentration of solutes. The effects of pH on DMA formation were different in minced frozen meat among the three species. DMA formation was not observed in croaker when the pH varied between 6 and 8. On the other hand, DMA was elevated in lizardfish under acidic conditions, and DMA formation in pollock was maximal when the pH of the meat was neutral. Thus, the suppression of TMAO degradation by surimi processing results from the removal of TMAO, iron, and reductants from fish meat; sucrose also reduces DMA formation. Furthermore, unidentified factors in croaker, lizardfish, and pollock meat substantially affect DMA formation.  相似文献   

4.
为延长冷藏富硒虹鳟的货架期,实验以3种浓度的竹叶抗氧化物溶液(AOBS,质量浓度分别为0.5%、1.0%和1.5%)分别浸泡富硒虹鳟鱼块,再进行乳清分离蛋白溶液(WPIS)涂膜,(25±1)°C下鼓风吹干表面水后置于4°C冰箱贮藏1、4、7、10和13 d,测定鱼块的pH值、TVB-N值、K值、菌落总数和嗜冷菌数、结合水分含量和水分状态,分析涂膜对冷藏富硒虹鳟鱼块品质的影响。结果显示,随着冷藏时间的延长,鱼块的pH值、TVB-N值、K值、菌落总数和嗜冷菌数显著增加,水分含量显著降低,结合水和不易流动水向自由水迁移。其中,1.0%AOBS+WPIS组的pH值、TVB-N值、K值、菌落总数和嗜冷菌数的增加速率和水分含量的减少速率最慢,结合水与不易流动水的比例最高。1.0%竹叶抗氧化物浸泡结合乳清分离蛋白涂膜,提升了乳清分离蛋白涂膜的保鲜效果,可有效抑制富硒虹鳟冷藏过程中品质的劣变,延长货架期。根据TVB-N值、K值和菌落总数,1.0%AOBS+WPIS组可延长富硒虹鳟货架期3 d。本研究可以为富硒虹鳟的低温贮藏技术提供科学指导。  相似文献   

5.
为比较日本鲭和大黄鱼肌肉中微生物和代谢功能的变化及其与鱼肉腐败特性之间的关系,本研究检测了2种鱼在冷藏过程中的理化指标和菌落总数的变化,利用Illumina Miseq测序技术分析细菌群落变化,并利用皮尔森相关性分析检验微生物与鱼肉腐败及组胺产生相关性,结合功能预测分析细菌群落组成与代谢功能之间的关系。结果显示,冷藏期间日本鲭和大黄鱼的pH、挥发性盐基氮、组胺、菌落总数等均呈上升趋势,且日本鲭上升较快;冷藏末期2种鱼TVB-N值和组胺含量分别达到76.34、59.98和59.92、3.11 mg/100 g;日本鲭肌肉中细菌丰富度和多样性先增加后减少,大黄鱼则整体呈下降趋势;2种鱼肌肉中的优势腐败菌均为希瓦氏菌属;日本鲭体内与TVB-N产生相关的菌共12种,其中10种与组胺产生具有显著相关性;大黄鱼体内与TVB-N产生相关的菌共7种,但未检测出与组胺产生具有相关性的细菌;冷藏过程中氨基酸代谢和碳水化合物代谢为最主要的代谢通路,日本鲭样品组氨酸、精氨酸、脯氨酸等氨基酸代谢相关基因和丁酸丁酯代谢、丙酸酯代谢及丙酮酸代谢丰度均显著高于同一时期的大黄鱼,本实验从微生物代谢水平解释了日本鲭比大黄鱼更易腐败的原因,为不同水产品腐败特性的研究提供新思路。  相似文献   

6.
ABSTRACT

Changes in chemical parameters of tropical fish used for surimi production—namely, threadfin bream (TB; Nemipterus spp.), lizardfish (LZ; Saurida spp.), and goatfish (GF; Upeneus spp.)—during ice storage and their respective washed mince were investigated. Total volatile basic nitrogen (TVB-N), trimethylamine (TMA), hypoxanthine (Hx), and total biogenic amine (BA) content of mince increased with storage time. Crude protein of fish and their respective washed mince reduced as storage time of fish was prolonged. Principal component analysis (PCA) revealed that washed mince produced from fish stored in ice for 7–12 days showed chemical characteristics that were distinct from those of washed mince prepared from spoiled fish. The TMA, TVB-N, and Hx content of washed mince appeared to be sufficient raw material freshness indicators in these three species.  相似文献   

7.
建立了一种能够同时测定水产品中氧化三甲胺及其分解产物二甲胺和三甲胺的非抑制性离子色谱方法.样品使用10％三氯乙酸溶液浸提,浸提液通过离心,稀释过滤后直接进样;方法使用4mmol/L硝酸+3％乙腈作为淋洗液,色谱分离柱为Metrosep C4 150(150mm×4mm);二甲胺、氧化三甲胺和三甲胺的保留时间分别为6.22、8.21、9.09min,检出限分别为0.025、0.050、0.050mg/kg;该方法具有较好的线性相关性(r＞0.999),RSD为1.41％～3.83％(n=5),加标回收率为91.5％～100.3％.通过比较,含有内源性甲醛的水产品样品中检出二甲胺,而不含有内源性甲醛的样品没有检测到二甲胺.  相似文献   

8.
选取-20℃、-30℃和-50℃3个冻藏温度,以TVB-N值、肌原纤维蛋白含量、Ca2+-ATPase活性、巯基含量、TBARS值及肌肉组织微观结构为指标,结合感官评分,对比分析90 d内日本枪乌贼(Loligo japonica)的品质变化规律。结果显示,在不同冻藏温度下,随着时间的延长,Ca2+-ATPase活性和感官评分不断下降;肌原纤维蛋白和巯基含量,则先略微上升而后快速下降;TVB-N值和TBARS值呈不断上升的趋势,且温度越高上升速率越快;肌肉组织微观结构分析表明,枪乌贼肌纤维结构在冻藏过程中逐渐变得松散。相比-20℃,-30℃和-50℃冻藏温度条件下更能长久地保持枪乌贼品质,且品质无显著差异。综合分析认为,冻藏温度低于-30℃时,可较好地保持枪乌贼品质。  相似文献   

9.
An ozonated water treatment system was designed for the sanitation of shucked oysters (Crassostrea plicatula). The effects of ozone (O3) on shelf life were examined under refrigerated conditions (4 ± 1°C). Microbiological, chemical, and color quality were also evaluated by determining total aerobic plate counts (APC), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and L, a, and b values. Single and orthogonal experiment results showed that oysters treated with 9 mg/L of O3 in aqueous solution (oyster: ozonated water = 1:6, w/v) for 10 min at 5°C significantly reduced the total APC by about 2-log—from 4.97 ± 0.11 to 2.93 ± 0.17 log CFU/g (p < 0.05). O3 treatment did not cause significant changes in TVB-N, TBA, a, and b values, although L values were significantly affected. During refrigerated storage, O3-treated samples expressed lower TVB-N, TBA, a, and b values and higher L values than control samples. The shelf life of O3-treated samples was 20 to 25 days, while that for the controls was 5 to 10 days. The current study confirms that treatment with ozonated water can effectively prolong the shelf life and maintain the quality of oysters.  相似文献   

10.
ABSTRACT

The effects of different atmospheric conditions on the quality and the shelf life of pasteurized oyster meat in chilled storage were investigated. The alternatives tested for pasteurized oyster meat were normal air (Control), 75% CO2/25% N2 (MAP-1), 75% CO2/25% O2 (MAP-2), 75% CO2/5% O2/20% N2 (MAP-3), and vacuum packing (VP). The various observations of microbiological (total viable count (TVC), Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB), and hydrogen sulfide–producing bacteria), physical (color coordinates L*, a*, and b*, and cutting strength), chemical (moisture, pH, total volatile basic nitrogen (TVB-N), peroxide value (PV), and thiobarbituric acid reactive substances (TBARS)) and sensory properties were performed every 3 days over a total of 27 days. During storage across all the treatments, L*, a*, cutting strength, pH, moisture content, and sensory scores decreased; whereas, b*, TVB-N, PV, TBARS, and microorganisms increased. However, among the various alternatives, MAP-1 had the best retention of oyster quality during storage. Based on sensory and microbiological qualities, the shelf lives in chilled storage were 9 days for control, 15 days for VP, 21 days for MAP-2 and MAP-3, and 24 days for MAP-1-treated cases.  相似文献   

11.
Squid ink, a by-product from the squid production process, has been demonstrated to be a multifunctional marine bioactive material that can promote freshness of shiokara and peeled shrimp. However, the preservative effect it has on marine fish as well as its preservative mechanisms are still unknown. In this article, Sparus latus was used as a model to assess the preservative effects and the possible mechanism of the ink through chemical parameters, antibacterial effect, and sensory analysis. Melanin-free extract from squid ink at a concentration of 45 mg/mL and pH 8.5 was revealed to be effective in prolonging cold storage shelf life of Sparus latus, which was confirmed through comprehensive sensory analysis evaluation and measurement of chemical changes including pH, microbial count, total volatile basic nitrogen (TVB-N) value, and nucleotide analysis. It was also discovered that the extract mainly suppressed putrefying bacteria separated from Sparus latus, and the bacteriostatic range was confirmed to be wide. Squid ink significantly prolonged the cold storage period of Sparus latus, indicating that it may be developed to be a natural preservative for marine products.  相似文献   

12.
ABSTRACT

To understand biochemical characteristics, storage stability, and freshness indicators of white shrimp (Litopenaeus vannamei), changes in extractable nitrogenous compounds, microbial count, and sensory rating of white shrimp during storage at 25 and 4°C were investigated. Free amino acids showed a slow increase during storage at 25°C, but no obvious change was found at 4°C. Adenosine triphosphate (ATP) and adenosine diphosphate (ADP) were found at initial stage and decreased rapidly after storage. Both inosine 5′-monophosphate (IMP) and adenosine monophosphate (AMP) increased and then decreased during storage. Inosine, hypoxanthine, and the K-value gradually increased with time. The levels of total volatile basic nitrogen (TVB-N), NH3, and trimethylamine (TMA) of white shrimp increased with storage time at 25 and 4°C. The TVB-N, NH3, TMA, inosine, hypoxanthine, and K-value could be considered as freshness indicators of white shrimp during storage. However, the total plate count did not corroborate the acceptability recommended limits for white shrimp during storage. The sensory evaluation, associated with TVB-N, TMA, and K-value, showed the quality was unacceptable after 6 h storage at 25°C and 7 days at 4°C.  相似文献   

13.
The aim of this study was to investigate the effects of freezing and frozen storage on protein functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish (Sepia officinalis) muscles. Squid, octopus, and cuttlefish samples were cut into pieces of 4 × 4 cm. These pieces were packed in polyethylene bags. The bags were frozen in a blast freezer at ?45°C until the thermal center reached ?18°C. Frozen samples were stored in a deep freezer at ?18°C for 30 days. After freezing and during frozen storage, total soluble protein and water holding capacity decreased and total free amino acid and cooking loss increased in all cephalopod muscles. According to instrumental texture analysis results, freezing and frozen storage affected textural characteristics of squid and cuttlefish but not of octopus. Sensory hardness and chewiness values of all cephalopods increased after freezing, but elasticity values did not change. There were no significant differences between storage days in hardness values of squid and octopus. However, significant differences in hardness values of cuttlefish were observed between the 1st day of storage and the last day.  相似文献   

14.
Fish freshness estimation has been mostly studied in terms of total volatile basic nitrogen (TVB-N) and trimethylamine nitrogen (TMA-N) determination and partially addresses the kinetics, which limits its practical utility. In this study, TVB-N and TMA-N content of Rohu stored under limited refrigerated (5 and 0°C) and frozen (?5°C) conditions for 42 days showed an increasing trend, respectively. TVB-N and TMA-N formation in stored Rohu was higher at higher temperature and their initial and final values were found 4.57 ± 0.321, 0.14 ± 0.047 mg/100g and 46.56 ± 0.994, 3.24 ± 0.112 mg/100g, respectively. The volatile formations in Rohu at ?5°C were slow, as the frozen storage arrests the enzymatic and microbial activities in comparison to 0°C and above. The kinetics of TVB-N and TMA-N were investigated using zero, first, and nth-order reaction model. First-order kinetics exhibited the best fit model for TVB-N (R2 = 0.98; χ2 = 0.045), whereas TMA-N formation showed nth-order kinetics (n = ?0.4608, R2 = 0.96, χ2 = 0.028) as best fit model. The first-order kinetic reaction contributed activation energy of 58.16 kJ/mol for TVB-N and 10.86 kJ/mol for TMA-N. TVB-N and TMA-N formations were influenced by storage temperature and duration as expected. Kinetic parameters were also significantly (P ≤ 0.05) affected by storage temperatures.  相似文献   

15.
The aim of the present study was to assess the physicochemical and microbiological changes during sun drying of salted wolf herring (Chirocentrus dorab) and coastal trevally (Carangoides coeruleopinnatus). For that purpose, the pH value, moisture, sodium chloride (NaCl) content, total volatile base nitrogen (TVB-N), histamine, cadaverine, putrescine, tryptamine, tyramine, spermine, and spermidine, as well as total aerobic mesophilic count, amine forming bacteria, total coliforms, Staphylococcus spp., and Bacillus spp., were determined. The initial pH value was 6.4 and increased during the salt drying process to 6.9 in both cases. The initial moisture, salt, and TVB-N levels of C. dorab and C. coeruleopinnatus were 64.3 and 60.3%, 2.55 and 2.70%, and 22.8 and 16.2 mg/100 g, respectively. At the end of drying, moisture decreased to 31.3 and 35.6%, respectively; salt increased to 13.71 and 16.04%; and TVB-N increased to 35.9 and 33.13 mg/100 g, respectively. Regarding total aerobic mesophilic count, amine forming bacteria, total coliforms, Staphylococcus spp., and Bacillus spp., a statistically significant (P < 0.05) reduction of the population was observed in both cases. Regarding the biogenic amine forming bacteria, Morganella morganii and Klebsiella pneumoniae were isolated from C. dorab; Bacillus cereus, Staphylococcus xylosus, and Providencia rettgeri were isolated from C. coeruleopinnatus. During sun drying, the amount of histamine, cadaverine, putrescine, and tryptamine was reduced; spermine was detected in C. dorab only during the first day, whereas spermidine was not detected. This reduction may be attributed to the presence of biogenic amine decomposing bacteria. However, further research is necessary in order to verify in situ this capacity and exploit potential applications for fish and fishery products.  相似文献   

16.
无磷品质改良剂对阿根廷鱿鱼冷冻变性的影响   总被引：2，自引：0，他引：2  
通过考察阿根廷鱿鱼（Sepiaiuex argentinus）在冻藏过程的浸泡增重率、自由液滴损失率、蒸煮损失率、盐溶性蛋白、肌原纤维蛋白钙ATP酶（Ca^2＋-ATP酶）活性、pH、总挥发性盐基氮（TVB—N）以及色泽的变化,试验分别比较了蒸馏水、常用的含磷保水剂及无磷品质改良剂对阿根廷鱿鱼冷冻质量的影响。结果表明,鱿鱼经无磷品质改良剂或含磷保水剂处理后,在冻藏过程中较用蒸馏水处理的具有更好的保水性,浸泡增重率达到26％～35％,但无磷品质改良剂较含磷保水剂能更好地减少鱿鱼自由液滴损失率和蒸煮损失率,且盐溶性蛋白减少率和Ca^2＋-ATP酶活性损失率分别比含磷保水剂组少6％和5％,TVB—N变化缓慢且小于0．30mg·g^-1,而对鱿鱼pH和色差值影响不大。因此,无磷品质改良剂能有效防止冻藏鱿鱼冷冻变性,且效果优于含磷保水剂,值得在鱿鱼冷冻加工中推广应用。  相似文献   

17.
ABSTRACT

To study and predict quality changes of Pacific white shrimp (Litopenaeus vannamei) during storage at different temperatures (273, 276, 279, 282, and 285 K), changes in quality of sensory assessment (SA), total aerobic counts (TAC), total volatile basic nitrogen (TVB-N), and K-value were determined. An Arrhenius model and a radial basis function neural network (RBFNN) model were built to predict quality changes of Pacific white shrimp, and the relative performances between the two models were compared. For the Arrhenius model, SA and K-values showed good performance in first-order reactions, while TAC and TVB-N showed good performance in zero-order reactions. The relative errors of the RBFNN model for all indicators were within 10%, but the range of relative errors based on the indicators of SA, TAC, TVB-N, and K-value were 1.68–81.20%, 5.54–25.50%, 2.58–71.06%, and 3.66–48.39%, respectively, for the Arrhenius model. Thus, the RBFNN model was more effective for predicting quality changes of Pacific white shrimp during storage between 273 and 285 K.  相似文献   

18.
纳豆菌抗菌肽APNT-6对凡纳滨对虾的低温保鲜效果   总被引：3，自引：0，他引：3  
为了解决因凡纳滨对虾货架期短而滥用化学保鲜剂等问题,实验通过微生物发酵,柱状色谱纯化得到一种新型生物保鲜剂——纳豆菌抗菌肽APNT-6,采用牛津杯法测定了其对凡纳滨对虾腐败菌的抑菌效果,并用浸保鲜剂方式将抗菌肽应用于凡纳滨对虾保鲜,通过测定对照组和保鲜剂组在(4±1)℃贮藏过程中的pH、挥发性盐基氮(TVB-N)、细菌总数、感官评分等鲜度指标的变化规律,评价了抗菌肽对凡纳滨对虾在(4±1)℃贮藏条件下保鲜效果。结果表明,纳豆菌抗菌肽APNT-6对凡纳滨对虾中Pseudomonas、Shewanella等8株腐败菌有良好的抑菌效果,经0.5 mg/mL抗菌肽保鲜剂处理后,保鲜剂组在(4±1)℃贮藏过程中pH、挥发性盐基氮(TVB-N)和细菌总数增加缓慢,货架期延长了2～3 d。  相似文献   

19.
This study aimed to evaluate the antilisterial and antioxidative effects of chitosan nanocomposites and rosemary extract coating on the fillet of Huso huso inoculated with Listeria monocytogenes during refrigerated storage (4°C). Fish fillets were subjected as control (without coating), 0.5% rosemary extract (RE), 1% chitosan (CS), and combination of chitosan and rosemary extract as chitosan nanocomposite (CS/RE). Then, samples were inoculated with L. monocytogenes. Subsequently, the chemical parameters (total volatile basic nitrogen (TVB-N), peroxide value (PV), pH, and thiobarbituric acid (TBA)) and antilisterial effects of coatings were monitored during 16 days of storage at 4°C. According to the results, CS/RE demonstrated a significant (p < 0.05) ability to inhibit the growth of L. monocytogenes from 4.14 log cfu/g to 2.23 log cfu/g at the end of the storage period, followed by CT and RET treatments, respectively, compared to the control. Even though samples coated with CS/RE had the lowest pH and TVB-N values (p < 0.05), this coating was not able to pause the protein denaturation after 8 days of storage (p > 0.05) compared to the other treatments. On the other hand, CS/RE coating retarded lipid oxidation by decreasing PV and TBA production in the samples compared to the control up to the end of refrigerated storage (p < 0.05).  相似文献   

20.
The objective quality indices of squid (Photololigo duvaucelii) and cuttlefish (Sepia aculeata) stored in ice were compared with the subjective counterparts. Sensory (overall quality rating, quality index method [QIM], and multisample difference test), microbiological (total viable count [TVC], psychrophilic count), chemical (trichloroacetic acid-soluble peptide [TCA-soluble peptide], trimethylamine nitrogen [TMA-N], total volatile bases nitrogen [TVB-N], ammonia content, and protein pattern), and physical analyses (expressible drip, color, and texture) were determined in both species during 16 days of iced storage. As storage time increased, TCA-soluble peptide, TVB, ammonia content, and expressible drip were increased (p < 0.05). TMA content was markedly increased after 10 and 8 days of storage in squid and cuttlefish, respectively. Both TVC and psychrophilic count increased as the storage time increased (p < 0.01). Myosin heavy chain was degraded with coincidental decrease in shear force and sensory texture during storage (p < 0.05). According to the overall rating score, shelf life of both species in ice was estimated to be 6 days. The increases in ammonia content and expressible drip were highly correlated with the decrease in overall quality rating and increase in quality index score of squid and cuttlefish (p < 0.01).  相似文献   

设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号