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Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2019-10-23 , DOI: 10.1016/j.ifset.2019.102236
Janna Cropotova , Revilija Mozuraityte , Inger Beate Standal , Shikha Ojha , Turid Rustad , Brijesh Tiwari

The study focused on assessing quality parameters of haddock and mackerel minces subjected to a high-pressure treatment (HP) at 200 and 300 MPa and frozen storage at −40 °C. Dry matter, water-holding capacity, protein solubility and oxidation, lipid oxidation, microbiological parameters, low molecular weight metabolites (LMW) and color parameters, were analyzed. The texture of fishcakes prepared on the basis of these fish minces was also studied, showing a decrease in firmness along with an increase in pressure. A marked inhibition of microbial growth was observed in fish minces when increasing the pressure level of HP-treatment. However, no significant effect (p < 0.05) on the content of primary and secondary lipid oxidation products was observed between untreated and 300 MPa-pressurized fish samples. The results suggested that HP-treatment could be successfully applied to both lean and fatty fish samples for reduction of microbial growth with minor changes in product quality.

Industrial relevance.

The application of high pressure (HP) treatment of 200 and 300 MPa could be successfully applied to both lean and fatty fish species before freezing for reduction of microbial growth. The degree of lipid oxidation is decreasing with an increase in pressure as a result of inactivation of prooxidative endogenous enzymes. Fish minces become slightly lighter and softer after HP-treatment conducted at 200 MPa due to denaturation of proteins, thus enhancing sensory properties of fishcakes prepared thereof.



中文翻译:

冷冻过程中高压加工对黑线鳕和鲭鱼切碎肉品质特性的影响,及其制备的鱼饼

这项研究的重点是评估在200和300 MPa高压处理(HP)并在-40°C冷冻保存的黑线鳕和鲭鱼碎肉的质量参数。分析了干物质,保水能力,蛋白质溶解性和氧化性,脂质氧化性,微生物学参数,低分子量代谢物(LMW)和颜色参数。还研究了以这些鱼末为基础制备的鱼饼的质地,显示出硬度的降低与压力的升高。当增加高压处理的压力水平时,在鱼肉中观察到了明显的微生物生长抑制作用。但是,没有明显影响(p 在未经处理的和300 MPa加压的鱼样品之间观察到初级和次级脂质氧化产物含量的<0.05)。结果表明,HP处理可成功应用于瘦肉和脂肪鱼样品,以减少微生物生长,且产品质量发生微小变化。

行业相关性。

冷冻之前,瘦肉和脂肪鱼类均可成功使用200 MPa和300 MPa的高压(HP)处理,以减少微生物的生长。由于内源性氧化酶的失活,脂质的氧化程度随着压力的增加而降低。由于蛋白质的变性,经过200 MPa的HP处理后,鱼末变得更轻些和更柔软,从而增强了鱼饼的感官特性。

更新日期:2019-10-24
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