期刊论文

Li, Z.-J.

英文

高压物理学报

1000-5773

2013

27

4

616-624

Natural Science Foundation of Hunan Province(11JJ4019) Hunan Modern Agriculture Produc-tion Technology System(Processing Position)

本校为第一且通讯机构

This study is aimed to observe the effect of different pressure (300, 400, 500 MPa) and different pressure holding time (5, 10, 15 min) on vacuum packed grass carp fillet. The fillets were stored at chilling temperature (4 ℃) for 15 d, and the observations were carried out every 3 d. The electron micrographs showed that there were modifications on longitudinal sections (sarcomere disorganization) of muscle fiber treated by high pressure for 5 min. The K values of fish fillets treated by 400 and 500 MPa were below 70%, and they were still consi...

实验研究了不同超高压(300、400和500 MPa)和不同处理时间(5、10和15 min)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5 min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.