Liu Yan, Li Min, Jin Zhi, Luo Jing, Ye Biao, Ruan Jianwen
College of Mechanical and Power Engineering, Guangdong Ocean University, Zhanjiang 524088, China.
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Foods. 2022 Aug 15;11(16):2458. doi: 10.3390/foods11162458.
The vacuum impregnation (VI) process was used to pretreat tilapia fillets with biopreservatives at -2 °C. Response surface methodology (RSM) was utilised to optimize processing conditions, including vacuum pressure (p), vacuum maintenance time (t), and atmospheric pressure recovery time (t), which were determined to be 67.73 kPa, 23.66 min, and 8.87 min, respectively. The anticipated values for the aerobic plate count (APC), total volatile basic nitrogen (TVB-N), and comprehensive score (CS) were 5.17 lg CFU/g, 14.04 mg/100 g, and 0.98, respectively. Verification experiments were conducted, and the experimental results for APC and TVB-N deviated from the predicted values by 0.19% and 0.64%, respectively. After 30 days of storage following VI and atmosphere impregnation (AI) pretreatment, the water-holding capacity (WHC), APC, TVB-N, hardness, and whiteness were determined. On the 30th day, the results for VI pretreatment were 63.38%, 6.27 lg CFU/g, 17.41 mg/100 g, 3.11 N, and 47.73, respectively. Compared with AI pretreatment, WHC, hardness, and whiteness increased by 14.8%, 18.6%, and 6.3%, respectively, whereas APC and TVB-N decreased by 11.3% and 29.6%, respectively. This study demonstrates that when biopreservatives are applied during the pretreatment process, VI technology can be utilised to facilitate their penetration into the interior of tilapia, hence significantly enhancing the effect of ice-temperature preservation.
采用真空浸渍（VI）工艺在-2℃下用生物防腐剂预处理罗非鱼片。利用响应面法（RSM）优化加工条件，包括真空压力（p）、真空维持时间（t）和大气压恢复时间（t），经测定分别为67.73 kPa、23.66分钟和8.87分钟。需氧平板计数（APC）、总挥发性盐基氮（TVB-N）和综合评分（CS）的预期值分别为5.17 lg CFU/g、14.04 mg/100 g和0.98。进行了验证实验，APC和TVB-N的实验结果与预测值的偏差分别为0.19%和0.64%。在VI和常压浸渍（AI）预处理后的30天储存期后，测定了持水能力（WHC）、APC、TVB-N、硬度和白度。在第30天，VI预处理的结果分别为63.38%、6.27 lg CFU/g、17.41 mg/100 g、3.11 N和47.73。与AI预处理相比，WHC、硬度和白度分别提高了14.8%、18.6%和6.3%，而APC和TVB-N分别下降了11.3%和29.6%。本研究表明，在预处理过程中应用生物防腐剂时，可利用VI技术促进其渗透到罗非鱼内部，从而显著增强冰温保鲜效果。
