在-18°C 冷冻贮藏过程中，水冰衣中添加天然化学品对秋刀鱼（Cololabis saira）新鲜度和货架期的影响。

Effect of incorporation of natural chemicals in water ice-glazing on freshness and shelf-life of Pacific saury (Cololabis saira) during -18 °C frozen storage.

机构信息

Jinling College, Nanjing Normal University, Nanjing, China.

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.

出版信息

J Sci Food Agric. 2018 Jul;98(9):3309-3314. doi: 10.1002/jsfa.8834. Epub 2018 Feb 23.

DOI:10.1002/jsfa.8834

PMID:29239477

Abstract

BACKGROUND

Microbial spoilage and lipid oxidation are two major factors causing freshness deterioration of Pacific saury (Cololabis saira) during frozen storage. To provide a remedy, the effects of several natural chemicals incorporated alone or in combination in traditional water ice-glazing on the freshness and shelf-life of Pacific saury during frozen storage at -18 °C were investigated. Pacific sauries were subjected to individual quick freezing followed immediately by dipping into cold tap water (control) or solutions containing nisin, chitosan, phytic acid (single-factor experiment) or their combinations ((L (3 ) orthogonal experiment) for 10 s at 1 °C and then packaged in polypropylene bags before frozen storage at -18 °C. The storage duration tested was up to 12 months.

RESULTS

All ice-glazing treatments with individual chemicals could significantly (P < 0.05) inhibit the accumulation of thiobarbituric acid-reactive substances (TBARS), total volatile basic nitrogen (TVB-N) and histamine as well as the increase in bacterial total viable count (TVC) compared with controls, while the combination treatments gave even better effects. The L (3 ) orthogonal experiment showed that the optimal combination was A B C (i.e. 0.5 g L nisin, 5 g L chitosan and 0.2 g L phytic acid). The TBARS, TVB-N, histamine and TVC values in A B C -treated samples remained far below the maximum acceptable limit for good-freshness fish after 12 months of frozen storage at -18 °C.

CONCLUSION

The incorporation of natural chemicals tested herein in ice-glazing could inhibit microbial spoilage and lipid oxidation and therefore maintain the freshness of Pacific saury during frozen storage. Under the optimal conditions, the shelf-life of Pacific saury could be extended up to 12 months at -18 °C. The study indicated that the combination treatment with natural chemicals could be commercially utilized to maintain the freshness and prolong the shelf-life of Pacific saury. © 2017 Society of Chemical Industry.

摘要

背景

微生物腐败和脂质氧化是导致太平洋鲱鱼（Cololabis saira）在冷冻储存过程中新鲜度下降的两个主要因素。为了解决这个问题，研究了几种天然化学品单独或组合添加到传统冰水包衣中对冷冻储存过程中-18°C 下太平洋鲱鱼新鲜度和货架期的影响。太平洋鲱鱼经过快速冷冻后，立即浸入冷自来水（对照）或含有乳链菌肽、壳聚糖、植酸的溶液（单因素实验）或其组合（L（3）正交实验）中 10 s 在 1°C 下，然后在-18°C 下冷冻储存前包装在聚丙烯袋中。测试的储存时间长达 12 个月。

结果

所有单独使用化学物质的冰衣处理都能显著（P<0.05）抑制硫代巴比妥酸反应物（TBARS）、总挥发性碱性氮（TVB-N）和组胺的积累以及细菌总活菌数（TVC）的增加，与对照组相比，而组合处理的效果更好。L（3）正交实验表明，最佳组合为 ABC（即 0.5 g/L 乳链菌肽、5 g/L 壳聚糖和 0.2 g/L 植酸）。在-18°C 冷冻储存 12 个月后，ABC 处理样品中的 TBARS、TVB-N、组胺和 TVC 值仍远低于良好新鲜度鱼类的最大允许限值。