Du Qi, Chen Xiaonan, Jiang Huili, Zhang Bin
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China.
Foods. 2022 Sep 5;11(17):2701. doi: 10.3390/foods11172701.
The effects of vacuum-packaging and stable chlorine dioxide treatments on the quality of pike-eel fillets were investigated during chilled storage for a period of up to 10 days. The results reveal that the sensory scores, total volatile basic nitrogen (TVB-N) content, total viable count (TVC), malondialdehyde (MDA) content, and the myofibrillar protein (MP) content of pike-eel fillets with different packing treatments all decreased significantly over 10 days of storage. However, the vacuum-packaging and stable chlorine dioxide pretreatment showed positive effects on the protein stability of pike-eel samples. Compared with the simple packaging (SP) and vacuum packing (VP) treatments, the combination treatments (CP) significantly inhibited the rapid increases in the TVB-N content, TVC values, and MDA content. Moreover, the comparative stability in the MP and its carbonyl content were maintained. Furthermore, our volatile organic compounds (VOCs) analysis confirmed that the combined packaging treatments significantly hindered protein and lipid oxidation, inhibited the growth of spoilage bacteria, and maintained the volatile flavors of pike-eel samples during chilled storage.
研究了真空包装和稳定二氧化氯处理对海鳗鱼片在冷藏长达10天期间品质的影响。结果表明，不同包装处理的海鳗鱼片的感官评分、总挥发性盐基氮（TVB-N）含量、总活菌数（TVC）、丙二醛（MDA）含量和肌原纤维蛋白（MP）含量在储存10天内均显著下降。然而，真空包装和稳定二氧化氯预处理对海鳗样品的蛋白质稳定性有积极影响。与简单包装（SP）和真空包装（VP）处理相比，组合处理（CP）显著抑制了TVB-N含量、TVC值和MDA含量的快速增加。此外，MP及其羰基含量保持了相对稳定性。此外，我们的挥发性有机化合物（VOCs）分析证实，组合包装处理显著阻碍了蛋白质和脂质氧化，抑制了腐败细菌的生长，并在冷藏期间保持了海鳗样品的挥发性风味。
