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超高压处理对草鱼片的影响

DOI: 10.11858/gywlxb.2013.04.024, PP. 616-624

Keywords: 高压,微观结构,K值,色泽,持水力,组织结构

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Abstract:

实验研究了不同超高压(300、400和500MPa)和不同处理时间(5、10和15min)对真空包装草鱼片的影响,其中草鱼片在4℃下贮藏,每隔3d检测1次,共贮藏15d。电子显微镜观察结果表明:高压处理5min后,所有草鱼片肌肉纤维的纵向都发生了变化,且采用超高压处理后,货架期显著延长。对于经过400和500MPa处理的草鱼片,其K值降低了70%,保鲜期分别为6d和12d。但是,超高压处理降低了草鱼肉的持水力,使鱼肉变硬。随着贮藏时间的延长,高压处理后的草鱼肉的L*、a*和b*值均升高,且L*和b*与处理压力呈正相关,而a*值则相反。

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