当前位置: X-MOL 学术Food Bioproc. Tech. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators
Food and Bioprocess Technology ( IF 5.6 ) Pub Date : 2019-10-21 , DOI: 10.1007/s11947-019-02346-3
Liliana G. Fidalgo , Rodolfo Castro , Marcos Trigo , Santiago P. Aubourg , Ivonne Delgadillo , Jorge A. Saraiva

Atlantic salmon (Salmo salar) quality was evaluated by hyperbaric storage at low temperature (HS/LT; 40–60 MPa, 5–15 °C) and compared with control samples stored at the same storage temperatures (5–15 °C) and atmospheric pressure (AP). Results showed that HS/LT was efficient to slowdown spoilage microbial growth, with additional inactivation at 60 MPa/10 °C after 50 days. Contrarily, AP-5/10 °C samples exceeded the established limit after 15 days. Furthermore, the established limit of total volatile base-nitrogen was surpassed at 60 MPa/10 °C only after 30 days (contrarily to 6 days at AP/10 °C), but with stable trimethylamine-nitrogen content in the former. Formaldehyde and dimethylamine-nitrogen contents increased after 6 days of HS/LT, but only the former progressively increased until the 10th day, indicating a possible formation by the action of enzymatic activity, but also by other chemical reactions. Additionally, HS/LT slightly increased secondary product content from the lipid oxidation, although to a lower extent compared with AP (at the different storage temperatures). Concluding, HS/LT may represent an interesting methodology to control microbial activity and important physicochemical parameters (such as volatile amines, colour, and lipid oxidation) of Atlantic salmon muscle portions for 15–30 days, compared with 6 days for AP/5 °C (conventional refrigeration).



中文翻译:

新鲜大西洋鲑鱼的质量(鲑鱼微生物和物化质量指标评估在低温高压储存条件下

大西洋鲑(Salmo salar)的质量是通过在低温(HS / LT; 40–60 MPa,5–15°C)下进行高压存储来评估的,并与在相同存储温度(5–15°C)和大气压(AP)下存储的对照样品进行比较。结果表明,HS / LT可有效减缓腐败菌的生长,并在50天后在60 MPa / 10°C时具有额外的失活作用。相反,AP-5 / 10°C样品在15天后超过了既定限值。此外,仅在30天后(在AP / 10°C时为6天)才在60 MPa / 10°C时超过了确定的总挥发性碱氮极限,但前者中的三甲胺氮含量稳定。HS / LT处理6天后,甲醛和二甲胺氮含量增加,但直到10天才逐渐增加,表明可能是由于酶促作用而形成的,而且还可以通过其他化学反应。此外,HS / LT略微增加了脂质氧化产生的副产物的含量,尽管与AP相比(在不同的储存温度下)的程度较低。结论是,HS / LT可能代表一种有趣的方法来控制大西洋鲑鱼肌肉部分的微生物活性和重要的理化参数(例如挥发性胺,颜色和脂质氧化)15-30天,而AP / 5°则为6天C(常规制冷)。

更新日期:2019-10-21
down
wechat
bug