Zhu Chen, Zeng Xinyao, Chen Lihang, Liu Meihong, Zheng Mingzhu, Liu Jingsheng, Liu Huimin
College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Jilin Agricultural University, Chang-chun, Jilin 130118, China.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2024 Feb 15;434:137464. doi: 10.1016/j.foodchem.2023.137464. Epub 2023 Sep 12.
Ultra-high pressure (UHP) and magnetic field (MF) are emerging food preservation technologies, but the research on the effects of combined treatment (UHP-MF) on aquatic products quality is insufficient. Hence, we explored the effects of UHP-MF treatment on the protein properties, microbial action and quality characteristics of stored grass carp fillets. Results showed that 300 MPa UHP treatment combined with MF storage (UHP-MF) delayed the protein oxidation of stored fillets by inhibiting the accumulation of protein radical and the formation of lipid pro-oxidation products, thus the quality (texture, color) deterioration caused by oxidation was deferred. Additionally, 16S rDNA bacteria flora analysis revealed that UHP-MF treatment inhibited the flora activity and diversity of fillets, delayed the protein degradation and quality deterioration caused by microbial action. Overall, UHP-MF treatment suppressed the lipid and protein oxidation as well as microbial action, retarded the quality deterioration, and prolonged the shelf life of stored fillets.
超高压（UHP）和磁场（MF）是新兴的食品保鲜技术，但关于联合处理（UHP-MF）对水产品品质影响的研究还不够充分。因此，我们探究了UHP-MF处理对草鱼鱼片蛋白质特性、微生物作用及品质特性的影响。结果表明，300MPa超高压处理结合磁场贮藏（UHP-MF）通过抑制蛋白质自由基的积累和脂质促氧化产物的形成，延缓了贮藏鱼片的蛋白质氧化，从而推迟了由氧化引起的品质（质地、颜色）劣变。此外，16S rDNA细菌菌群分析表明，UHP-MF处理抑制了鱼片的菌群活性和多样性，延缓了由微生物作用引起的蛋白质降解和品质劣变。总体而言，UHP-MF处理抑制了脂质和蛋白质氧化以及微生物作用，延缓了品质劣变，延长了贮藏鱼片的货架期。
