超高压处理对草鱼片的影响.pdf

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1、第27卷第4期高压物理学报VoI．27，No．42013年8月CHINESEJOURNAL0FHIGHPRESSUREPHYSICSAug．，2013ArticleID：1000—5773(2013)040616-09EffectofHighPressureProcessingontheQualityofChilledStoredGrassCarp(Ctenopharyngodonidella)FilletYAKHINLisaAmanda，ZHANGLi—Li，WANGYuan-Liang，LIZong—Jun(1．CollegeofF

2、oodScienceandTechnology，HunanAgriculturalUniversity，Changsha410128，China；2．HunanProvinceKeyLaboratoryofFoodScienceandBi0Pc0Z0g，Changsha410128，China)Abstract：Thisstudyisaimedtoobservetheeffectofdifferentpressure(300，400，500MPa)anddifferentpressureholdingtime(5，10，15rain)o

3、nvacuumpackedgrasscarpfillet．Thefilletswerestoredatchillingtern—perature(4℃)for15d，andtheobservationswerecarriedoutevery3d．Theelectronmicrographsshowedthatthereweremodificationsonlongitudinalsections(sarcomeredisorganization)ofmusclefibertreatedbyhighpressurefor5min．TheK

4、—valuesoffishfilletstreatedby400and500MPawerebelow70，andtheywerestillconsideredfreshatleastuntil6and12d，respectively．Therefore，theapplicationofhighpressureprocessingwasabletoimprovetheshelflifeofgrasscarpfillets．However，theapplicationofhighpressuretreatmentre—ducedthewat

5、erholdingcapacityandincreasedthehardnessoffishmeat．Inaddition，thevaluesofL，口andbwereallincreasedwiththeincreaseofstoragetime。andbothLandbwereincreasedwithpressure，whileawasreducedwithpressure．Keywords：highpressure；uhrastructure；Kvalue；color；waterholdingcapacity；textureCL

6、Cnumber：O521．9；$983Documentcode：A1IntroductionInhumannutrition，fishandfishproductsplayanimportantroleasasourceofbiologicallyvalua—bleproteins，fatsandfat—solublevitamins．Grasscarp(C咒0口rg00idella)，afreshwaterfishfromCyprinidaefamily，isatypeoffishcommonlycultivatedinChinafo

7、rfood．FreshfishhasK—valuelessthan50，highwaterholdingcapacity(WHC)andwhitecolor．Com—paredtothefreshfish，themusclefibersofthefishafterstoragearenotfirmlybundledanymore，thusithaslowWHC．StalefishalsohashighK—value，grayish，yellowish，andreddishmeataslowquality．Thetwomaincauses

8、offishspoilageareactionofendogenousenzymesautolysisandbacterialspoilage]．Nowadays，preservationtechnique