冰藏联用ClO_2保鲜对大黄鱼肌肉优势腐败菌及品质的影响
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摘要
为了保持养殖大黄鱼肌肉质量,延长货架期,本试验采用冷藏保鲜、冰藏保鲜、冰藏联用ClO_2保鲜等三种保鲜方式对鲜黄鱼进行处理。以大黄鱼肌肉的微生物变化和品质特性作为评价指标,并通过宏基因组高通量测序技术分析了经上述三种方法处理后大黄鱼肌肉优势菌属的变化。结果表明:冷藏保鲜和冰藏保鲜的菌落总数和TVB-N值随着贮存天数的增加而增大,而冰藏联用ClO_2保鲜相对于其他处理方式变化幅度最小;三种处理组的硬度、弹性和咀嚼性均先上升后下降,而pH呈先下降后上升的变化,以冰藏联用ClO_2保鲜组的变化幅度最小;冰藏联用ClO_2保鲜处理组在贮藏前期脂肪的氧化程度高于其他两组,贮藏5 d后差异显著(p<0.05);通过电子鼻对大黄鱼肌肉风味分析表明冰藏联用ClO_2保鲜组对其风味保持效果较好;高通量测序结果显示,三个处理组的优势菌属均为希瓦氏菌属、假单胞菌属,但菌群结构有所差别,冰藏联用ClO_2可以减少大黄鱼肌肉菌属的种类。
In order to maintain the muscle quality of the large yellow croaker and extend the shelf life,the fresh yellow croaker was treated in three fresh-keeping methods,such as cold storage,ice storage,ice storage combined with ClO_2 preservation.The microbial changes and quality characteristics of the muscles of large yellow croaker were used as evaluation indicators,and the changes of the dominant genus of the large yellow croaker,which were treated by the above-mentioned three methods,were analyzed by the high-throughput sequencing technology of the macrogenome.The results showed that the total number of colonies and TVB-N increased with the increase of storage days,and the three treatment groups showed an upward trend,while the ice storage combined with ClO_2 preservation had the smallest change with respect to other treatment methods;The hardness,elasticity,and chewing property of the three treatment groups first increased and then decreased,while the pH decreased first and then increased,the change of the ClO_2 fresh-keeping group was the smallest. In the early stage of storage,the oxidation degree of fat in the ice storage combined with ClO_2 preservation group was higher than that of the other two groups.The difference was significant after storage for 5 days(p<0.05). The muscle flavor analysis of large yellow croaker by electronic nose showed that the ice-cold combined with ClO_2 preservation group had better flavor retention.High-throughput sequencing results showed that the dominant genus of the three treatment groups were both Shigella and Pseudomonas,but the structure of the flora was different. The combination of ice and ClO_2 could reduce the genus kinds of yellow croaker muscle.
In order to maintain the muscle quality of the large yellow croaker and extend the shelf life,the fresh yellow croaker was treated in three fresh-keeping methods,such as cold storage,ice storage,ice storage combined with ClO_2 preservation.The microbial changes and quality characteristics of the muscles of large yellow croaker were used as evaluation indicators,and the changes of the dominant genus of the large yellow croaker,which were treated by the above-mentioned three methods,were analyzed by the high-throughput sequencing technology of the macrogenome.The results showed that the total number of colonies and TVB-N increased with the increase of storage days,and the three treatment groups showed an upward trend,while the ice storage combined with ClO_2 preservation had the smallest change with respect to other treatment methods;The hardness,elasticity,and chewing property of the three treatment groups first increased and then decreased,while the pH decreased first and then increased,the change of the ClO_2 fresh-keeping group was the smallest. In the early stage of storage,the oxidation degree of fat in the ice storage combined with ClO_2 preservation group was higher than that of the other two groups.The difference was significant after storage for 5 days(p<0.05). The muscle flavor analysis of large yellow croaker by electronic nose showed that the ice-cold combined with ClO_2 preservation group had better flavor retention.High-throughput sequencing results showed that the dominant genus of the three treatment groups were both Shigella and Pseudomonas,but the structure of the flora was different. The combination of ice and ClO_2 could reduce the genus kinds of yellow croaker muscle.
引文
[1]吴靖娜,许永安,刘智禹,等.养殖大黄鱼肌肉鱼肉营养成分的分析及评价[J].营养学报,2013,35(6):610-612.
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[3]雷叶斯,陈娇,张登科,等.超高压处理对养殖大黄鱼肌肉肉肌原纤维蛋白理化特性的影响[J].食品安全质量检测学报,2018(8):1750-1758.
[4]张超,励建荣,李学鹏,等.臭氧杀菌结合气调包装对缢蛏的保鲜效果[J].水产学报,2011,35(6):954-960.
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[6]孟玉霞,崔惠敬,赵前程,等.植物精油对冷藏大黄鱼肌肉优势腐败菌的抑制作用及其机制[J].水产学报,2018,42(7):1140-1153.
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[8]刘永固,娄永江,屠冰心,等.不同方式冻结后养殖大黄鱼肌肉肌肉理化特性在冻藏期间的变化[J].食品工业科技,2013,34(10):331-333.
[9]李学英,许钟,郭全友,等.大黄鱼肌肉冷藏过程中的鲜度变化[J].中国水产科学,2009,16(3):442-450.
[10]邹玲媛,承宪成.二氧化氯在水产养殖业中的应用[J].当代水产,2002,27(10):25-25.
[11]Trinetta V,Linton R H,Morgan M T.The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes(Lycopersicon esculentum),cantaloupes(Cucumismelo ssp.melo var.cantaloupensis)and strawberries(Fragaria×ananassa)[J].Food Microbiology,2013,34(2):296-302.
[12]夏玲.二氧化氯对动物性食品的影响及应用[J].肉类研究,2008,22(7):62-64.
[13]Chen Z,Zhu C.Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit(Prunussalicina,L.)[J].Postharvest Biology & Technology,2011,61(2):117-123.
[14]Jin-hua,Mao-run,Miao-miao.Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper(Capsicum frutescens L.var.Longrum)[J].Agricultural Sciences in China,2007,6(2):214-219.
[15]黄丽丽,张艳,周红,等.基于16S rRNA高通量测序方法比较新疆冷水鱼肠道中微生物多样性[J].食品科学,2018,39(10):138-144
[16]Miyake S,Ngugi D K,Stingl U.Diet strongly influences the gut microbiota of surgeonfishes[J].Molecular Ecology,2015,24(3):656-672.
[17]廖媛媛,欧昌荣,汤海青,等.三种冻结方式对大黄鱼肌肉品质的影响[J].现代食品科技,2014,30(7):218-223.
[18]马丽珍,南庆贤,戴瑞彤.真空包装冷却猪肉低剂量辐照后的理化和感官特性变化[J].农业工程学报,2003,19(4):184-187.
[19]杨茗媛,王小凤,乙丛敏,等.养殖大黄鱼肌肉挥发性成分分析[J].食品工业科技,2018(4).
[20]Ge Y,Zhu J,Ye X,et al.Spoilage potential characterization of Shewanella and Pseudomonas isolated from spoiled large yellow croaker(Pseudosciaena crocea)[J].Letters in Applied Microbiology,2017,64(1):86-93.
[21]韦明肯,赖洁玲,詹萍,等.二氧化氯杀菌机里研究进展[J].微生物学报,2012,52(4):429-434.
[22]高飞.二氧化氯对食品中食源性致病菌杀菌效果研究[J].食品工业,2016(5):206-209.
[23]黄伍龙.稳定性二氧化氯的杀菌机理[J].蚕桑茶叶通讯,1996,3:10-14.
[24]季晓彤,年益莹,薛鹏,等.二氧化氯对鲳鱼微冻贮藏品质的影响[J].肉类研究,2018,32(2):46-51.
[25]蓝蔚青,谢晶,施建兵,等.冷藏鲳鱼贮藏期间的细菌种群变化[J].食品与生物技术学报,2013,32(11):1141-1148.
[26]李蓓蓓,刘书来,丁玉庭.二氧化氯减菌处理对鲈鱼品质的影响[J].食品科技,2010(10):176-179.
[27]Lin W E I F,Huang T S H I,Cornell J A,et al.Bactericidal activity of aqueous chlorine and chlorine dioxide solutions in a fish model system[J].Journal of Food Science,1996,61(5):1030-1034.
[28]Badii F,Howell N K.Changes in the texture and structure of cod and haddock fillets during frozen storage[J].Food Hydrocolloids,2002,16(4):313-319.
[29]Lakshmanan R,Piggott J R,Paterson A.Potential applications of high pressure for improvement in salmon quality[J].Trends in Food Science & Technology,2003,14(9):354-363.
[30]李刚.益生菌芽孢乳酸菌对养殖大黄鱼肌肉贮藏过程中品质的影响研究[D].杭州:浙江工商大学,2013.
[31]杨贤庆,张晓丽,马海霞,等.稳定态二氧化氯对罗非鱼鱼丸品质变化的影响[J].食品工业科技,2017,38(10):337-340.
[32]Ill E F C,Vanderzant C,Hanna M O,et al.Effect of ice storage on microbiological and chemical changes in shrimp and melting ice in a model system[J].Journal of Food Science,1976,41(1):29-34.
[33]Zhang J,Wang Y,Pan D D,et al.Effect of black pepper essential oil on the quality of fresh pork during storage[J].Meat Science,2016,117(4):130-136.
[34]Huss H H.Quality and quality changes in fresh fish.[J].Fao Fisheries Technical Paper,1995.
[35]Kim J M,Huang T S,Marshall M R.Chlorine dioxidetreatment of seafoods to reduce bacterial loads[J].Food Science,1999,64(6):1089-1093.
[36]徐赛,陆华忠,吕恩利,等.仿生电子鼻对食品货架期识别进展研究[J].中国农机化学报,2016,37(7):154-160.
[37]Edwards R A,Dainty R H,Hibbard C M.Volatile compoundsproduced by meat pseudomonads and related reference strainsduring growth on beenstored in air at chill temperature[J].J Appl Bacteriol,1987,62:403-412.
[38]Jorgensen B R,Huss H H.Growth and activity of Shewanella putrefaciens isolated from spoiling fish[J].Int J Food Microbiol,1989,9:51-62.
[39]Dalgaard P,Gram L,Huss H H.Spoilage and shelf life of codfillets packed in vaccum or modified atmosphere[J].Int J Food Microbiol,1993,19:283-294.
[2]张晓艳,杨宪时,李学英,等.辐照和保鲜剂对淡腌大黄鱼肌肉保鲜效果的研究[J].现代食品科技,2012(7):768-771.
[3]雷叶斯,陈娇,张登科,等.超高压处理对养殖大黄鱼肌肉肉肌原纤维蛋白理化特性的影响[J].食品安全质量检测学报,2018(8):1750-1758.
[4]张超,励建荣,李学鹏,等.臭氧杀菌结合气调包装对缢蛏的保鲜效果[J].水产学报,2011,35(6):954-960.
[5]戴志远,翁丽萍.气调保鲜养殖大黄鱼肌肉特定腐败菌动态变化初步研究[J].中国食品学报,2010,10(1):122-126.
[6]孟玉霞,崔惠敬,赵前程,等.植物精油对冷藏大黄鱼肌肉优势腐败菌的抑制作用及其机制[J].水产学报,2018,42(7):1140-1153.
[7]Magnusson H,Martinsdottir E.Storage quality of fresh and frozen-thawed fish in ice[J].Journal of Food Science,2010,60(2):273-278.
[8]刘永固,娄永江,屠冰心,等.不同方式冻结后养殖大黄鱼肌肉肌肉理化特性在冻藏期间的变化[J].食品工业科技,2013,34(10):331-333.
[9]李学英,许钟,郭全友,等.大黄鱼肌肉冷藏过程中的鲜度变化[J].中国水产科学,2009,16(3):442-450.
[10]邹玲媛,承宪成.二氧化氯在水产养殖业中的应用[J].当代水产,2002,27(10):25-25.
[11]Trinetta V,Linton R H,Morgan M T.The application of high-concentration short-time chlorine dioxide treatment for selected specialty crops including Roma tomatoes(Lycopersicon esculentum),cantaloupes(Cucumismelo ssp.melo var.cantaloupensis)and strawberries(Fragaria×ananassa)[J].Food Microbiology,2013,34(2):296-302.
[12]夏玲.二氧化氯对动物性食品的影响及应用[J].肉类研究,2008,22(7):62-64.
[13]Chen Z,Zhu C.Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit(Prunussalicina,L.)[J].Postharvest Biology & Technology,2011,61(2):117-123.
[14]Jin-hua,Mao-run,Miao-miao.Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper(Capsicum frutescens L.var.Longrum)[J].Agricultural Sciences in China,2007,6(2):214-219.
[15]黄丽丽,张艳,周红,等.基于16S rRNA高通量测序方法比较新疆冷水鱼肠道中微生物多样性[J].食品科学,2018,39(10):138-144
[16]Miyake S,Ngugi D K,Stingl U.Diet strongly influences the gut microbiota of surgeonfishes[J].Molecular Ecology,2015,24(3):656-672.
[17]廖媛媛,欧昌荣,汤海青,等.三种冻结方式对大黄鱼肌肉品质的影响[J].现代食品科技,2014,30(7):218-223.
[18]马丽珍,南庆贤,戴瑞彤.真空包装冷却猪肉低剂量辐照后的理化和感官特性变化[J].农业工程学报,2003,19(4):184-187.
[19]杨茗媛,王小凤,乙丛敏,等.养殖大黄鱼肌肉挥发性成分分析[J].食品工业科技,2018(4).
[20]Ge Y,Zhu J,Ye X,et al.Spoilage potential characterization of Shewanella and Pseudomonas isolated from spoiled large yellow croaker(Pseudosciaena crocea)[J].Letters in Applied Microbiology,2017,64(1):86-93.
[21]韦明肯,赖洁玲,詹萍,等.二氧化氯杀菌机里研究进展[J].微生物学报,2012,52(4):429-434.
[22]高飞.二氧化氯对食品中食源性致病菌杀菌效果研究[J].食品工业,2016(5):206-209.
[23]黄伍龙.稳定性二氧化氯的杀菌机理[J].蚕桑茶叶通讯,1996,3:10-14.
[24]季晓彤,年益莹,薛鹏,等.二氧化氯对鲳鱼微冻贮藏品质的影响[J].肉类研究,2018,32(2):46-51.
[25]蓝蔚青,谢晶,施建兵,等.冷藏鲳鱼贮藏期间的细菌种群变化[J].食品与生物技术学报,2013,32(11):1141-1148.
[26]李蓓蓓,刘书来,丁玉庭.二氧化氯减菌处理对鲈鱼品质的影响[J].食品科技,2010(10):176-179.
[27]Lin W E I F,Huang T S H I,Cornell J A,et al.Bactericidal activity of aqueous chlorine and chlorine dioxide solutions in a fish model system[J].Journal of Food Science,1996,61(5):1030-1034.
[28]Badii F,Howell N K.Changes in the texture and structure of cod and haddock fillets during frozen storage[J].Food Hydrocolloids,2002,16(4):313-319.
[29]Lakshmanan R,Piggott J R,Paterson A.Potential applications of high pressure for improvement in salmon quality[J].Trends in Food Science & Technology,2003,14(9):354-363.
[30]李刚.益生菌芽孢乳酸菌对养殖大黄鱼肌肉贮藏过程中品质的影响研究[D].杭州:浙江工商大学,2013.
[31]杨贤庆,张晓丽,马海霞,等.稳定态二氧化氯对罗非鱼鱼丸品质变化的影响[J].食品工业科技,2017,38(10):337-340.
[32]Ill E F C,Vanderzant C,Hanna M O,et al.Effect of ice storage on microbiological and chemical changes in shrimp and melting ice in a model system[J].Journal of Food Science,1976,41(1):29-34.
[33]Zhang J,Wang Y,Pan D D,et al.Effect of black pepper essential oil on the quality of fresh pork during storage[J].Meat Science,2016,117(4):130-136.
[34]Huss H H.Quality and quality changes in fresh fish.[J].Fao Fisheries Technical Paper,1995.
[35]Kim J M,Huang T S,Marshall M R.Chlorine dioxidetreatment of seafoods to reduce bacterial loads[J].Food Science,1999,64(6):1089-1093.
[36]徐赛,陆华忠,吕恩利,等.仿生电子鼻对食品货架期识别进展研究[J].中国农机化学报,2016,37(7):154-160.
[37]Edwards R A,Dainty R H,Hibbard C M.Volatile compoundsproduced by meat pseudomonads and related reference strainsduring growth on beenstored in air at chill temperature[J].J Appl Bacteriol,1987,62:403-412.
[38]Jorgensen B R,Huss H H.Growth and activity of Shewanella putrefaciens isolated from spoiling fish[J].Int J Food Microbiol,1989,9:51-62.
[39]Dalgaard P,Gram L,Huss H H.Spoilage and shelf life of codfillets packed in vaccum or modified atmosphere[J].Int J Food Microbiol,1993,19:283-294.
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