纯氧气调包装对培养的五角黄尾鱼冷藏过程中暗肌变色的抑制作用

IF 1.3 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Aquatic Food Product Technology Pub Date : 2023-03-16 DOI:10.1080/10498850.2023.2198660
Hanying Sun, Yao Wang, Riho Miyazaki, Kenta Ozaki, S. Takeshita, K. Hirasaka, K. Tachibana, Yukinori Hamada, S. Taniyama
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引用次数: 0

摘要

本研究表明,在纯O2环境下贮藏72 h,黄尾鱼暗肌的红度、pH值和MetMb形成基本保持不变,而N2和空气处理组的红度和pH值显著降低,MetMb形成指数显著升高。乳酸含量与pH呈显著负相关。Pearson相关分析表明,较低的发红度与较低的pH和较高的MetMb形成指数相关。因此,纯O2可以抑制MetMb的积累,降低pH值,从而抑制变色,使深色肌肉更容易获得鲜红色。
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Inhibitory Effects of Modified Atmosphere Packaging Using Pure Oxygen on Discoloration of the Dark Muscle in Cultured Yellowtail (Seriola quinqueradiata) During Refrigerated Storage
ABSTRACT This study showed that the dark muscle of yellowtail stored in pure O2 had almost unchanged redness, pH, and MetMb formation during 72-hour storage, while the N2 and air groups had significantly lower redness and pH, and significantly higher MetMb formation indices. Lactic acid content showed a significant negative correlation with pH. Pearson correlation analysis demonstrated that the lower redness was correlated with the lower pH and higher MetMb formation index. Thus, pure O2 could inhibit the MetMb accumulation and decrease pH, thereby suppressing discoloration and making the dark muscle more likely to gain bright red color.
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来源期刊
Journal of Aquatic Food Product Technology
Journal of Aquatic Food Product Technology 农林科学-食品科技
CiteScore
3.50
自引率
6.20%
发文量
77
审稿时长
7 months
期刊介绍: The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.
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