CHEN Xiaonan, JIANG Huili, WU Qiongjing, et al. Effect of Stable Chlorine Dioxide Combined with Vacuum Packaging on the Quality of Pike Eel (Muraenesox cinereus) during Frozen Storage[J]. Science and Technology of Food Industry, 2022, 43(7): 255−261. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080333.
Citation: CHEN Xiaonan, JIANG Huili, WU Qiongjing, et al. Effect of Stable Chlorine Dioxide Combined with Vacuum Packaging on the Quality of Pike Eel (Muraenesox cinereus) during Frozen Storage[J]. Science and Technology of Food Industry, 2022, 43(7): 255−261. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080333.

Effect of Stable Chlorine Dioxide Combined with Vacuum Packaging on the Quality of Pike Eel (Muraenesox cinereus) during Frozen Storage

More Information
  • Received Date: August 29, 2021
  • Available Online: February 09, 2022
  • Comparison and analysis of the effects of three types of packaging treatments on the quality characteristics of pike eels during frozen storage. Pike eel were removed from the internal organs, cleaned and cut into pieces, then simply sealed bag packaging, vacuum packaging, soaked in 0.05 g/L stable chlorine dioxide solution for 10 minutes, then dried up and vacuum packaging treatment, which were recorded as simple packaging group, vacuum packaging group and antibacterial vacuum packaging group, respectively. The samples were stored at −18 ℃ for 120 days and sampled every 20 days. The total number of colonies, total volatile base nitrogen(TVB-N), color difference, myofibril fragmentation index(MFI), Ca2+-ATPase activity, carbonyl content, peroxide value and malondialdehyde content were measured. The effects of different packaging treatments on the quality characteristics of frozen pike eel were analyzed. The results showed that with the increase of storage time, the total number of colonies, TVB-N content, MFI value, carbonyl content, peroxide value and malondialdehyde content in each group increased, and the growth rate of the simple packaging group was significantly higher than the other two groups, and the preservation effect of the antibacterial vacuum packaging group was significantly better than the other two groups; the antibacterial vacuum packaging could effectively slow down the color change of pike eel during freezing; the Ca2+-ATPase activity of myogenic fibrin decreased with the extension of storage time, and the decreasing trend of the antibacterial vacuum packaging group was significantly smaller than the other two groups. In summary, the stable state chlorine dioxide combined with vacuum packaging treatment had a better effect on inhibiting the growth and reproduction of microorganisms in pike eels, and maintaining the freshness of fish pieces and muscle quality.
  • [1]
    JIANG Q Q, NAKAZAWA N, HU Y Q, et al. Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna(Thunnus obesus) meat during frozen storage[J]. LWT-Food Science and Technology,2021,149:111848. doi: 10.1016/j.lwt.2021.111848
    [2]
    李伟丽, 伍小宇, 王庆慧, 等. 不同包装处理对三文鱼冷藏货架寿命的影响[J]. 西华大学学报(自然科学版),2018,37(2):40−45. [LI W L, WU X Y, WANG Q H, et al. Effects of various packaging on the shelf-life of salmon slice during the cold storage[J]. Journal of Xihua University(Natural Science Edition),2018,37(2):40−45. doi: 10.3969/j.issn.1673-159X.2018.02.008
    [3]
    王康宇, 王瑞红, 李钰金, 等. α-生育酚处理与真空包装对复合鲟鱼糜冻藏期间品质的影响[J]. 食品科学,2021,42(11):195−204. [WANG K Y, WANG R H, LI Y J, et al. Effects of α-tocopherol and vacuum packaging on the quality of sturgeon surimi incorporated with chicken meat during frozen storage[J]. Food Science,2021,42(11):195−204. doi: 10.7506/spkx1002-6630-20200527-326
    [4]
    李蓓蓓, 刘书来, 丁玉庭. 二氧化氯减菌处理对鲈鱼品质的影响[J]. 食品科技,2010,35(10):176−179. [LI B B, LIU S L, DING Y T. Effects of chlorine dioxide bacteria reduction treatment on the quality of perch[J]. Food Science and Technology,2010,35(10):176−179.
    [5]
    中华人民共和国家卫生和计划生育委员会. 食品安全国家标准食品添加剂使用标准 GB 2760-2014[S]. 2014: 91−92.

    National Health and Family Planning Commission, PRC. National food safety standards food additive use standards GB 2760-2014[S]. 2014: 91−92.
    [6]
    杨贤庆, 张晓丽, 马海霞, 等. 稳定态二氧化氯对罗非鱼鱼丸品质变化的影响[J]. 食品工业科技,2017,38(10):337−340. [YANG X Q, ZHANG X L, MA H X, et al. Effect of stable chlorine dioxide on preservation of tilapia fish-ball[J]. Science and Technology of Food Industry,2017,38(10):337−340.
    [7]
    中华人民共和国家卫生和计划生育委员会. 食品安全国家标准食品微生物学检验菌落总数测定 GB 4789.2-2016[S]. 2016: 1−5.

    National Health and Family Planning Commission, PRC. National food safety standards food microbiology test determination of the total number of bacteria GB 4789.2-2016[S]. 2016: 1−5.
    [8]
    中华人民共和国家卫生和计划生育委员会. 食品安全国家标准食品挥发性盐基氮的测定 GB 5009.228-2016[S]. 2016: 3−5.

    National Health and Family Planning Commission, PRC. National food safety standards determination of volatile salt nitrogen in food GB 5009.228-2016[S]. 2016: 3−5.
    [9]
    SUN F Y, HUANG Q L, HU T, et al. Effects and mechanism of modified starches on the gel properties of myofibrillar protein from grass carp[J]. International Journal of Biological Macromolecules,2014,64(5):17−24.
    [10]
    LI D Y, LIU Z Q, LIU B, et al. Effect of protein oxidation and degradation on texture deterioration of ready-to-eat shrimps during storage[J]. Journal of Food Science,2020,85(9):427−432.
    [11]
    XIA X F, KONG B H, LIU Q, et al. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze thaw cycles[J]. Meat Science,2009,83(2):239−245. doi: 10.1016/j.meatsci.2009.05.003
    [12]
    中华人民共和国家卫生和计划生育委员会. 食品安全国家标准食品中过氧化值的测定GB 5009.227-2016[S]. 2016: 1−5.

    National Health and Family Planning Commission, PRC. National food safety standards determination of peroxide value in food GB 5009.227-2016[S]. 2016: 1−5.
    [13]
    励建荣. 海水鱼类腐败机制及其保鲜技术研究进展[J]. 中国食品学报,2018,18(5):1−12. [LI J R. Research progress on spoilage mechanism and preservation technology of marine fishes[J]. Journal of Chinese Institute of Food Science and Technology,2018,18(5):1−12.
    [14]
    冯豪杰, 蓝蔚青, 刘大勇, 等. 不同减菌化处理方式对暗纹东方鲀冷藏期间品质变化的影响[J]. 食品科学,2020,41(7):210−217. [FENG H J, LAN W Q, LIU D Y, et al. Effects of different sterilization treatments on the quality of puffer fish(Takifugu obscurus) during refrigerated storage[J]. Food Science,2020,41(7):210−217. doi: 10.7506/spkx1002-6630-20190324-308
    [15]
    TOMAC A, MALLO S R, PEREZ S, et al. Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour[J]. LWT-Food Science and Technology,2020,119:108892. doi: 10.1016/j.lwt.2019.108892
    [16]
    TIRONI V, LAMBALLERIE M D, LEB A. Quality changes during the frozen storage of sea bass(Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing[J]. Innovative Food Science & Emerging Technologies,2010,11(4):565−573.
    [17]
    KANNER J, HAREL S. Desferrioxamine as an electron donor. Inhibition of membranal lipid peroxidation initiated by H2O2-activated metmyoglobin and other peroxidizing systems[J]. Free Radical Research Communications,2009,3(5):309−317.
    [18]
    黄卉, 郑陆红, 李来好, 等. 不同预冷温度对鲈鱼冰藏期间质构和色差的影响[J]. 食品工业科技,2018,39(24):302−308. [HANG H, ZHENG L H, LI L H, et al. Effects of different precooling temperature on texture and color of Micropterus salmoides during ice storage[J]. Science and Technology of Food Industry,2018,39(24):302−308.
    [19]
    黄涵, 徐云强, 熊光权, 等. 冻融循环对鮰鱼片品质的影响[J]. 食品科技,2019,44(6):126−132. [HANG H, XU Y Q, XIONG G Q, et al. Effect of repeated freezing and thawing on the quality of catfish[J]. Food Science and Technology,2019,44(6):126−132.
    [20]
    YU D W, JIANG Q X, XU Y H, et al. The shelf life extension of refrigerated grass carp(Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate[J]. International Journal of Biological Macromolecules,2017,101:448−454. doi: 10.1016/j.ijbiomac.2017.03.038
    [21]
    葛黎红. 内源蛋白酶在低温保鲜草鱼质构劣化中的作用与控制研究[D]. 无锡: 江南大学, 2017: 32−36.

    GE L H. Effect and control of endogenous protease on texture deterioration of grass carp at low temperature[D]. Wuxi: Jiangnan University, 2017: 32−36.
    [22]
    季晓彤, 年益莹, 薛鹏, 等. 二氧化氯对鲳鱼微冻贮藏品质的影响[J]. 肉类研究,2018,32(2):46−51. [JI X T, NIAN Y Y, XUE P, et al. Effect of chlorine dioxide on pomfret quality during superchilled storage[J]. Meat Research,2018,32(2):46−51.
    [23]
    田园, 孙志昶, 余群力, 等. 低压电刺激对牦牛肉宰后成熟过程中嫩度及肌纤维超微结构的影响[J]. 食品科学, 2014, 35(7): 43−47.

    TIAN Y, SUN Z C, YU Q L, et al. Effect of low voltage electrical stimulation on tenderness and myofibrillar microstructure of yak during postmortem aging[J]. Food Science, 2014, 35(7): 43−47.
    [24]
    孙天利, 张秀梅, 张平, 等. 冰温结合真空包装处理对牛肉组织结构变化的影响[J]. 食品科学,2013,34(22):327−331. [SUN T L, ZHANG X M, ZHANG P, et al. Effect of controlled freezing point storage combined with vacuum packaging on texture and histological structure of beef[J]. Food Science,2013,34(22):327−331.
    [25]
    张喜才. 石斑鱼冷藏过程中品质评价、蛋白变化以及内源性蛋白酶作用机制研究[D]. 上海: 上海海洋大学, 2020: 40−51.

    ZHANG X C. Study on quality evaluation, protein changes and mechanism of endogenous protease of grouper (Epinephelus coioides) during refrigerated storage[D]. Shanghai: Shanghai Ocean University, 2020: 40−51.
    [26]
    胡佳慧, 熊光权, 乔宇, 等. 微冻贮藏过程中能量代谢酶活性和蛋白质氧化降解对鲈鱼质构特性的影响[J]. 食品科学,2018,39(23):227−234. [HU J H, XIONG G Q, QIAO Y, et al. Effects of energy metabolism-related enzyme activities and protein oxidation on texture properties of perch(Micropterus salmoides) during superchilled storage[J]. Food Science,2018,39(23):227−234. doi: 10.7506/spkx1002-6630-201823034
    [27]
    SIDDAIAH D, REDDY G V S, RAJU C V. Changes in lipids, proteins and kamaboko forming ability of silver carp(Hypophthalmichthys molitrix) mince during frozen storage[J]. Food Research International,2001,34(1):47−53. doi: 10.1016/S0963-9969(00)00127-7
    [28]
    闫春子, 夏文水, 许艳顺. 超高压对草鱼肌原纤维蛋白结构的影响[J]. 食品与生物技术学报,2018,37(4):424−428. [YAN C Z, XIA W S, XU Y S. Effect of high hydrostatic pressure processing on myofibril protein structure of grass carp fillets[J]. Journal of Food Science and Biotechnology,2018,37(4):424−428. doi: 10.3969/j.issn.1673-1689.2018.04.014
    [29]
    STADTMAN E R, LEVINE R L. Free radical-mediated oxidation of free amino acids and amino acid residues in proteins[J]. Amino Acids,2003,25(3):207−209.
    [30]
    武华, 洪惠, 罗永康, 等. 冻藏温度对鳙鱼片脂质特性变化的影响[J]. 中国农业大学学报,2014,19(6):173−178. [WU H, HONG H, LUO Y K, et al. Effects of freezing storage temperature on lipid changes of bighead carp fillets[J]. Journal of China Agricultural University,2014,19(6):173−178. doi: 10.11841/j.issn.1007-4333.2014.06.24
    [31]
    张皖君, 蓝蔚青, 胡旭敏, 等. 竹叶提取物流化冰与迷迭香提取物流化冰处理对鲈鱼贮藏期间抗氧化活性及微生物作用影响[J]. 中国食品学报,2020,20(7):151−159. [ZHANG W J, LAN W Q, HU X M, et al. Effects of bamboo leaf extraction and rosemary extraction and icing treatment on antioxidant activity and microbial action of perch during storage[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(7):151−159.
    [32]
    FIDALGO L G, LEMOS A T, DELGADILLO I, et al. Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon(Salmo salar)[J]. Innovative Food Science and Emerging Technologies,2018,45(10):264−272.
    [33]
    姚桂晓. 低温下真空包装对水产品营养品质影响的研究[D]. 西安: 西安理工大学, 2020: 55−56.

    YAO G X. Effect of low-temperature vacuum storage packaging on the nutritional quality of aquatic products[D]. Xi'an: Xi'an University of Technology, 2020: 55−56.
    [34]
    KRIVOSHIK S R, GUARNACCIA A M, FRIED D B, et al. Disrupting fluorescence by mutagenesis in a green fluorescent fatty acid ainding protein from a marine eel[J]. Protein Journal,2020,39(2):34−38.
    [35]
    王雪松, 谢晶. 不同解冻方式对冷冻竹荚鱼品质的影响[J]. 食品科学,2020,41(23):137−143. [WANG X S, XIE J. Effects of different thawing methods on the quality of frozen horse mackerel[J]. Food Science,2020,41(23):137−143. doi: 10.7506/spkx1002-6630-20191105-050
  • Cited by

    Periodical cited type(3)

    1. 杨丽凤,毛书灿,汪兰,李平,周志,熊光权,石柳. 宰杀方式对鳝鱼肌肉品质的影响. 食品与机械. 2023(01): 132-138 .
    2. 张震,邱爽,袁娟,夏琳琳,刘春艳,吕晓华. 稳定态二氧化氯对微冻贮藏水产品的防腐保鲜效果研究. 现代预防医学. 2023(08): 1468-1475 .
    3. 范铭良,郝淑贤,李来好,陈胜军,岑剑伟,吴燕燕,魏涯,相欢,黄卉. 真空冷藏条件下罗非鱼内源蛋白酶对鱼片质构劣化的作用. 南方农业学报. 2023(02): 555-563 .

    Other cited types(2)

Catalog

    Article Metrics

    Article views (253) PDF downloads (30) Cited by(5)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return