Acute heat stress during transportation deteriorated the qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid

被引：11

作者：

Zhao, Manman ^{[1
,2
]}

You, Xiaopeng ^{[1
,2
]}

Wu, Yiwen ^{[1
,2
]}

Wang, Lan ^{[2
]}

Wu, Wenjin ^{[2
]}

Shi, Liu ^{[2
]}

Sun, Weiqing ^{[1
]}

Xiong, Guangquan ^{[2
]}

机构：

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

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

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 156卷

基金：

国家重点研发计划;

关键词：

Acute heat stress; Ascorbic acid; Rainbow trout fillets; Chilling storage; Damage alleviation; FLOUNDER-PARALICHTHYS-OLIVACEUS; OXIDATIVE STRESS; FRESHNESS ASSESSMENT; FROZEN STORAGE; FLESH QUALITY; FISH; WATER; CARP; METABOLITES; RESISTANCE;

D O I：

10.1016/j.lwt.2021.112844

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The work was to investigate the impacts of acute heat stress during transportation on the tissue structure, physicochemical and microbial qualities of rainbow trout (Oncorhynchus mykiss) fillets during chilling storage and its relief attempt by ascorbic acid. Different transportation groups were performed: transported samples under controlled temperature, T1; transported samples without temperature control, T2; and transported samples with the addition of 30 mg L-1 ascorbic acid, T3. Rainbow trout without transportation were set as the control. In comparison with non-heat stress treatment (control and T1 group), the acute heat stress (T2 and T3 group) significantly increased the relaxation time of free water (T-22), total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA) content, total viable count (TVC) and K value of fillets during chilling storage. T3 group had tissue with relative integrity cell shapes and lower expressible moisture (0-3 d), TVB-N and MDA content and TVC (0-7 d) compared with acute heat stress group (T2 group). Therefore, acute heat stress during transportation accelerated the quality deterioration of fillets during the storage, and treatment of control water temperature or the addition of ascorbic acid partially relieved the damage caused by acute heat stress.

引用

页数：9

共 34 条

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[32] The effect of high hydrostatic pressure on the muscle proteins of rainbow trout (Oncorhynchus mykiss Walbaum) fillets wrapped with chitosan-based edible film during cold storage (4±1°C)
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[34] COVERAGE OF POLYETHYLENE FILM WITH ESSENTIAL OILS OF THYME (THYMUS DAENENSIS CELAK) AND SAVORY (SATUREJA BACHTIARICA BUNGE) FOR LIPID OXIDATION CONTROL IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS DURING SHORT-TERM STORAGE IN THE REFRIGERATOR
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