超声辅助浸渍冷鲜条件下 4°C 贮藏对大黄鱼品质的影响。
Quality changes of Larimichthys crocea pretreated by ultrasonic-assisted immersion under cold storage at 4 °C.
机构信息
College of Food Science & Technology, Shanghai Ocean University, Shanghai, China.
College of Food Science & Technology, Shanghai Ocean University, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai, China.
出版信息
Ultrason Sonochem. 2023 Aug;98:106484. doi: 10.1016/j.ultsonch.2023.106484. Epub 2023 Jun 10.
The effects of several ultrasonic treatments during cold storage at 4 °C on the quality of large yellow croaker (Pseudosciaena crocea) were suggested. Large yellow croaker fillets were divided into six different groups for treatment. (a) CK (without any treatment), (b) A (single frequency 20 kHz), (c) B (single frequency 40 kHz), (d) C (left and right dual frequency 20 + 40 kHz), (e) D (orthogonal dual frequency: left and right 40 kHz, upper and lower 20 kHz), and (f) E (orthogonal dual frequency: left and right 20 kHz, upper and lower 20 kHz). The samples were divided into six groups, placed in sterile PE bags, and chilled to 4 °C. In order to determine the impact of ultrasonic treatment on the quality of large yellow croaker during cold storage, microbial indicators and physical and chemical indicators were measured every 3 days. The total number of colonies, the percentage of psychrophilic bacteria, the sample's pH, and its TVB-N value were all shown to grow at a much slower pace following ultrasonic treatment. In addition, the antibacterial effect of dual frequency ultrasound was gradually better than that of single frequency ultrasound. In conclusion, Group D has a pretty excellent impact on preserving overall sample quality.
建议在 4°C 冷藏过程中进行多次超声处理，以改善大黄鱼（Pseudosciaena crocea）的品质。将大黄鱼鱼片分为六组进行处理。(a) CK（未经任何处理），(b) A（单一频率 20 kHz），(c) B（单一频率 40 kHz），(d) C（左右双频 20 + 40 kHz），(e) D（正交双频：左右 40 kHz，上下 20 kHz），和 (f) E（正交双频：左右 20 kHz，上下 20 kHz）。将样品分为六组，放入无菌 PE 袋中，冷却至 4°C。为了确定超声处理对冷藏大黄鱼品质的影响，每隔 3 天测量微生物指标和物理化学指标。菌落总数、嗜冷菌百分比、样品 pH 值和 TVB-N 值的增长均表明经超声处理后速度明显减缓。此外，双频超声的抑菌效果逐渐优于单频超声。总之，D 组对保持样品整体质量有很好的影响。
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