Zhou Mingzhu, Ling Yuzhao, Chen Fangxue, Wang Chao, Qiao Yu, Xiong Guangquan, Wang Lan, Wu Wenjin, Shi Liu, Ding Anzi
Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan 430068, China.
Foods. 2022 Jun 29;11(13):1931. doi: 10.3390/foods11131931.
In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C for 30 days, the physicochemical changes were evaluated by microbiological determinations, pH, sensory evaluation and texture analysis, and the flavour changes were analysed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and amino acid automatic analyser. The results show that HHP-0+SV and HHP-10+SV treatment effectively inhibited microbiological growth and attenuated physiochemical changes (pH, sensory evaluation, flesh and texture) of largemouth bass fillets. HHP+SV treatment prolonged the storage period of largemouth bass fillets for 24 days. The content of total free amino acids in control (CK) samples was high, but HHP+SV treatment caused the loss of free amino acid content. Especially when stored for 30 days, the total free amino acid content of HHP-0+SV and HHP-10+SV was only 14.67 mg/100 g and 18.98 mg/100 g, respectively. In addition, a total of 43 volatile compounds were detected and elucidated, among which hexanal, heptaldehyde, octanal and nonanal showed a decreasing tendency in HHP groups and an increasing trend in HHP+SV groups throughout the storage.
为评估400兆帕高压处理0分钟和10分钟（HHP - 0、HHP - 10）以及高压与低温慢煮处理相结合（HHP - 0 + SV、HHP - 10 + SV）对4℃储存30天的大口黑鲈品质的影响，通过微生物测定、pH值、感官评价和质地分析评估其理化变化，并采用固相微萃取 - 气相色谱 - 质谱联用仪（SPME - GC - MS）和氨基酸自动分析仪分析风味变化。结果表明，HHP - 0 + SV和HHP - 10 + SV处理有效抑制了大口黑鲈鱼片的微生物生长，并减弱了其理化变化（pH值、感官评价、肉质和质地）。HHP + SV处理使大口黑鲈鱼片的储存期延长了24天。对照（CK）样品中总游离氨基酸含量较高，但HHP + SV处理导致游离氨基酸含量损失。特别是在储存30天时，HHP - 0 + SV和HHP - 10 + SV的总游离氨基酸含量分别仅为14.67毫克/100克和18.98毫克/100克。此外，共检测并鉴定出43种挥发性化合物，其中己醛、庚醛、辛醛和壬醛在整个储存过程中在HHP组呈下降趋势，在HHP + SV组呈上升趋势。
