Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage

被引：59

作者：

Huang, Han ^{[1
,2
]}

Sun, Weiqing ^{[2
]}

Xiong, Guangquan ^{[1
]}

Shi, Liu ^{[1
]}

Jiao, Chunhai ^{[1
]}

Wu, Wenjing ^{[1
]}

Li, Xin ^{[1
]}

Qiao, Yu ^{[1
]}

Liao, Li ^{[1
]}

Ding, Anzi ^{[1
]}

Wang, Lan ^{[1
]}

机构：

[1] Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

[2] Yangtze Univ, Coll Life Sci, Jingzhou 434023, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 131卷

基金：

国家重点研发计划;

关键词：

High voltage electrostatic field; Catfish fillets; Physicochemical properties; High-throughput sequencing; VOLTAGE ELECTROSTATIC-FIELD; ARISTICHTHYS-NOBILIS FILLETS; POSTTHAWING QUALITY; ELECTRIC-FIELD; MEAT; INACTIVATION; REDUCTION; OXIDATION; IMPACT;

D O I：

10.1016/j.lwt.2020.109667

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of high-voltage electrostatic field (HVEF) on the microbial communities and quality characteristics of catfish fillets were investigated. Samples with 30 kV/15 min HVEF treatment and without treatment (control) were stored at 4 degrees C for 0, 1, 3, 5 and 7 d. The total volatile basic nitrogen (TVB-N) and total viable count (TVC) of HVEF-treated sample (20.5 mg/100 g and 5.64 log CFU/g, respectively) were significantly lower than those of the control (32.4 mg/100 g and 7.42 log CFU/g, respectively) at 7 d. Therefore, the shelf life of HVEF-treated fillets was 2 days longer than the control (5 d). Besides, HVEF treated samples showed less tissue damages, lower thiobarbituric acid-reactive substances (TBARS) and higher water holding capacity throughout the chilling storage. Additionally, the high-throughput sequencing results indicated that HVEF treatment reduced the relevant abundance of Flavobacterium and Geobacillus at 0 d, and mainly inhibited the growth of Acinetobacter and Streptococcus after 7 d storage, which meant the growth of spoilage bacteria were inhibited, corresponding with the results of TVB-N and TVC. The results indicated HVEF treatment could be implemented as a new fish processing technology to delay product quality deterioration and extend the shelf life of catfish fillets.

引用

页数：8

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