Nian Linyu, Wang Mengjun, Pan Min, Cheng Shujie, Zhang Wen, Cao Chongjiang
Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China.
Crystal Infinity Environmental Technology Co., Ltd, Suzhou 215000, China.
Food Chem X. 2022 May 18;14:100335. doi: 10.1016/j.fochx.2022.100335. eCollection 2022 Jun 30.
Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, was incubated on the surface of fish fillets, and ultrasound plus high voltage electric field (US&HVEF) was performed to investigate the antibacterial activity. On this basis, the effect of US&HVEF thawing on the quality characteristics of fillets was further studied. The results indicated that US&HVEF showed a better antibacterial performance toward , with the lethality of 96.73%. Furthermore, US&HVEF could minimize thawing loss, preserve fillets texture, stabilize the secondary and tertiary conformation of myofibrillar protein (MFP), and inhibit the MFP aggregation and oxidation. Accordingly, this study shows that food safety also involves spoilage bacteria prevention except for quality and proves that US&HVEF technology has great potential in food thawing.
冷冻产品在解冻过程中更容易受到微生物腐败的影响。因此，在食品科学领域，开发一种具有有效抑菌作用的解冻技术仍然十分迫切。在本研究中，以真鲷为研究对象，将其接种在鱼片表面，并采用超声联合高压电场（US&HVEF）处理来研究其抗菌活性。在此基础上，进一步研究了US&HVEF解冻对鱼片品质特性的影响。结果表明，US&HVEF对[具体菌种未给出]表现出较好的抗菌性能，致死率为96.73%。此外，US&HVEF可以最大限度地减少解冻损失，保持鱼片质地，稳定肌原纤维蛋白（MFP）的二级和三级构象，并抑制MFP的聚集和氧化。因此，本研究表明食品安全除了涉及品质外还包括防止腐败细菌，并且证明了US&HVEF技术在食品解冻方面具有巨大潜力。
