Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa).
Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa).
复制标题
高压处理对鲜鱼鱼片理化、微生物学和感官性状的影响
DOI：
10.3390/foods10081775
复制
发表时间：
2021-07-30
期刊：
影响因子：
--
通讯作者：
Chiesa LM
中科院分区：
文献类型：
--
作者：
Castrica M;Pavlovic R;Balzaretti CM;Curone G;Brecchia G;Copelotti E;Panseri S;Pessina D;Arnoldi C;Chiesa LM
高压处理在应用于鱼类和海产品时可能会带来一些好处，因为它会影响这种高度易腐食品的保质期的延长。在这方面，本研究的目的是评估高压处理（500 MPa，2分钟，温度为4 °C）的质量变化的影响，对两种不同的新鲜鱼片（萨尔莫salar和Pleuronectes platessa）。具体而言，物理化学（VOC、非靶向代谢组学谱、pH和颜色）、微生物（肠杆菌科、假单胞菌属、嗜温和嗜冷细菌）和感官性状进行评价。根据所得结果，可以认为高压显著（p ≤ 0.05）降低了每种研究微生物的微生物生长。关于比色坐标，未发现对a* 和B* 指数的显著影响，而观察到对比色指数L* 的显著影响（p = 0.01），使得HP处理的样品比它们各自的对照更亮。感官分析表明，对于气味属性，HP处理似乎在保质期内具有稳定作用。此外，处理样品的评分优于相应对照品（p ≤ 0.05）。关于质地和外观属性，处理似乎具有显著（p ≤ 0.05）影响，使处理样品比对照样品更致密和不透明，因此导致处理样品的生鱼特征丧失。此外，从化学角度来看，HP治疗可防止挥发性硫化物的形成并延迟组胺的形成（p ≤ 0.05）。非常有趣的是，代谢组学方法揭示了HP程序的新二肽标记物。
High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure.
登录
查看更多内容
影响因子：
3
作者：
Castrica, Marta;Panseri, Sara;Balzaretti, Claudia M.
通讯作者：
Balzaretti, Claudia M.
DOI：
10.1016/j.ifset.2007.05.003
发表时间：
2008-01-01
影响因子：
6.6
作者：
Cruz-Romero, Malco C.;Kerry, Joseph P.;Kelly, Alan L.
通讯作者：
Kelly, Alan L.
影响因子：
2.4
作者：
Chiesa, Luca;Panseri, Sara;Arioli, Francesco
通讯作者：
Arioli, Francesco
影响因子：
4.1
作者：
Castrica, Marta;Chiesa, Luca Maria;Balzaretti, Claudia M.
通讯作者：
Balzaretti, Claudia M.
影响因子：
5.6
作者：
Erkan, Nuray;Uretener, Gonca;Buzrul, Sencer
通讯作者：
Buzrul, Sencer