Meiqi Gu , Chuanhai Tu , Huili Jiang , Ting Li , Ning Xu , Shanshan Shui , Soottawat Benjakul , Bin Zhang
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Notably, the SV steaming treatment effectively reduced microbial degradation of proteins, improved water retention of scallop samples, and maintained high MP extraction as compared to CK samples (MP content ranged from 1.09% to 2.50% in the CK group and 1.75%–3.33% in the CS group). During the late stages of refrigeration, conventionally cooked scallops (CK) were dominated by <em>Pseudomonas</em> and <em>Psychrobacter</em>, with the ability to produce biogenic amines, while SV steamed scallops were dominated by <em>Psychrobacillus</em>. 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引用次数: 0
摘要
本研究调查了在 30 天的冷藏贮存期内,苏式蒸煮(SV)方法对扇贝()的物理和化学特性以及微生物组成的影响。扇贝处理分为两组:CS 组(扇贝真空包装,然后在 75 °C 下蒸煮 30 分钟)和 CK 组(扇贝在 100 °C 下蒸煮 15 分钟)。随着冷藏时间的延长,CS 和 CK 样品的总挥发性碱基氮(TVBN)、pH 值、蒸煮损失、微生物含量和丙二醛(MDA)含量逐渐增加,而水溶性蛋白提取率和肌纤维蛋白(MP)提取率则明显下降。值得注意的是,与 CK 样品相比,SV 蒸煮处理有效地减少了蛋白质的微生物降解,提高了扇贝样品的保水性,并保持了较高的 MP 提取率(CK 组的 MP 含量为 1.09% 至 2.50%,CS 组为 1.75% 至 3.33%)。在冷藏后期,传统烹饪的扇贝(CK)中主要是Ⅴ和Ⅴ,具有产生生物胺的能力,而 SV 蒸扇贝中主要是Ⅴ和Ⅴ。此外,还发现了微生物群落与理化参数之间的联系。
Physicochemical characteristics and microbial diversity of sous vide scallops (Chlamys farreri) during chilled storage
This study investigated the impact of sous vide (SV) cooking methods on the physical and chemical characteristics as well as the microbial composition of scallops (Chlamys farreri) over a 30 days period of refrigerated storage. Scallop treatments were divided into two groups: CS (scallops vacuum-packed and then steamed for 30 min at 75 °C) and CK (scallops steamed for 15 min at 100 °C). With the increase in refrigeration time, the total volatile basic nitrogen (TVBN), pH, cooking loss, microbial content, and malondialdehyde (MDA) content gradually increased, while the water-soluble protein extraction rate and the myofibrillar protein (MP) extraction rate of the CS and CK samples significantly decreased. Notably, the SV steaming treatment effectively reduced microbial degradation of proteins, improved water retention of scallop samples, and maintained high MP extraction as compared to CK samples (MP content ranged from 1.09% to 2.50% in the CK group and 1.75%–3.33% in the CS group). During the late stages of refrigeration, conventionally cooked scallops (CK) were dominated by Pseudomonas and Psychrobacter, with the ability to produce biogenic amines, while SV steamed scallops were dominated by Psychrobacillus. Furthermore, a link was discovered between the microbial community and the physicochemical parameters.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.