Changes Of Quality And Flavor Substances In Cold Fresh Sturgeon With Different Treatments During Storage

Sturgeon is a large and medium-sized economic fish and is an important farmed fish in cold waters in China.In recent years,the aquaculture production has increased year by year.Because of its nutrient-rich muscles,squid has good food value and health care efficacy,and is favored by more and more consumers.However,due to the growth and reproduction of microorganisms,fat oxidation and rancidity,etc.,the quality of the carp meat is rapidly deteriorating,shortening the shelf life,causing losses to consumers and potential food safety hazards.In this paper,cold sturgeon meat was used as experimental raw material,electrolyzed water treatment,?-polylysine treatment,modified atmosphere packaging treatment,and the combination of the three methods,based on microbial control as the main evaluation index combined with TVB-N value and sensory evaluation.The effects of different treatments on the quality of chilled Sturgeon and the extension of shelf life were studied.The results showed that electrolytic water treatment,?-polytysine treatment,modified atmosphere packaging and combined treatment could slow down the changes of colony count,Pseudomonas number and TVB-N in cold fresh Sturgeon during storage.Electrolytic water treatment and ?-polylysine treatment could effectively reduce the total number of Sturgeon initial colonies and the number of dominant spoilage bacteria,and the modified atmosphere packaging treatment had a better effect on inhibiting the growth and reproduction rate of Sturgeon throughout the shelf life.The combined treatment had the best effect on reducing the total number of Sturgeon initial colonies,the number of dominant spoilage bacteria and inhibiting the growth and reproduction rate of microorganisms during shelf life.The shelf life can be prolonged by electrolytic water treatment,?-polylysine treatment and modified atmosphere packaging for about 2 days,while the shelf life can be extended by combined treatment for about 6 days.Based on the combination of electronic nose and SPME-GC/MS technology,different treatment methods were used to study the changes of volatiles during cold storage of cold fresh squid.The results showed that electronic nose can effectively distinguish cold storage 0,3,6,9,12 days,The principal components analysis showed that the differences between the samples were significant in treatment of carp.Gas chromatography-mass spectrometry(GC/MS)analysis determined that there were more than 40 kinds of volatile substances in squid during cold storage under different treatments,mainly aldehydes,ketones,alcohols,hydrocarbons and a small amount of other compounds,during the entire shelf life.The growth rates of some major dissonant volatile substances(heptylaldehyde,furfural,etc.)in the fish samples treated by different treatments were all slower than those of the control samples,indicating that the preservation technology treatment had an effect on the growth of fishy smell substances during the cold storage of carp.A certain inhibition effect,in which the joint treatment method is the best,the other three treatment methods are relatively second;at the same time,the joint treatment method is still the best method in the preservation of fish aroma.Based on the electronic tongue technology,different treatment methods were used to study the change of taste quality during the cold storage of chilled fresh squid,and differential analysis and single analysis were performed on the squid's electronic tongue signals of different treatments on 0,3,6,9 and 12 days.The variance analysis of the results showed that the effects of different treatment methods on the taste quality of carp were mainly reflected in the four indicators of sourness,astringency,salty taste,and umami taste;during the cold storage,each group of two different treatment methods on the taste quality of carp The effects of changes were significantly different(P<0.05),and the differences were mainly reflected int the five basic taste indexes of sourness,bitterness,astringency,saltiness,and umami.There was no significant difference in the effects of the three aftertaste indicators(P>0.05).