Effect of ozone water, electrolyzed water and high salt solution on the quality of large yellow croaker during the refrigerated storage
-
摘要: 以感官评价、细菌总数、TVB-N、K值、pH作为品质指标,比较了臭氧水（2.3mg/L）、电解水（ORP 500mV）和高盐溶液（10%NaCl）减菌处理对大黄鱼品质的影响。结果表明,臭氧水和电解水处理组具有显著抑制细菌总数和产H2S菌的增长,减缓TBA、TVB-N、K值上升的作用,臭氧水效果更佳,而高盐溶液处理组无显著作用。臭氧水处理可延长大黄鱼贮藏时间36d,可以作为大黄鱼保鲜较好的减菌处理技术。Abstract: Based on the sensory evaluation, total bacterial count (TVC) , total volatile basic nitrogen (TVB-N) , K value, pH, the influence of ozone water (2.3mg/L) , electrolyzed water (ORP 500mV) andhigh salt solution (10%NaCl) on the quality of large yellow croaker was studied comparatively. The results showed that treatment of ozone water and electrolytic water significantly inhibited the growth of the TVC and H2S producing bacteria, delayed the increase of 2-thiobarbituric acid (TBA) , TVB-N, K value, especially for the former one. Whereas, no significant changes of high salt solution was observed compared with control. The treatment of ozone water could extend the shelf life of large yellow croaker 3 6 days, which could be used as a good technique of reduction bacteria in the preservation of large yellow croaker.
-
[1] 方敏, 沈月新.臭氧及其在水产品保鲜中的应用[J].水产科学, 2003, 22 (4) :35-37. [2] SALMON J, GALL J.Application of ozone for the maintenance of freshness and for the prolongation of conservation time of fish[J].Ann Hyg Publ Ind Sociable, 1936, 24 (2) :84-93.
[3] 周员全, 潘栋梁, 王安国.PEM臭氧生成技术及其在食品工业中的应用[J].食品与机械, 2001, 31 (4) :39-41. [4] 徐泽智, 刁石强, 郝淑贤, 等.用臭氧冰延长水产品保鲜期的实验[J].制冷学报, 2008, 29 (5) :58-62. [5] 王国立, 沈志刚.氯化物和臭氧 (水) 在出口水产品加工过程中的应用[J].山东食品发酵, 1998, 27 (2) :19-23. [6] MAHMOUD BSM, YAMAZAKIK, MIYASH ITAK, et al.A new technology for fish preservation by combined treatment with electrolyzed NaCl solutions and essential oil compounds[J].Food Chemistry, 2006, 99 (4) :656-662.
[7] KIMWT, LIMYS, SHINIS, et al.Use of electrolyzed waterice for preserving freshness of pacific saury (Cololabis saira) [J].Journal of Food Protection, 2006, 69 (9) :2199-2204.
[8] PHUVASATE S, SUYC.Effect of electrolyzed oxidizing watern and ice treatments on reducing histamine-producing bacteriaon fish skin and food contact surface[J].Food Control, 2010, 21 (3) :286-291.
[9] 关熔, 林婉玲, 曾庆孝.盐处理对脆肉鲩冷鲜鱼片贮藏品质的影响[J].食品与发酵工业, 2010, 43 (7) :342-347. [10] ARASHISAR S, HISAR O, KAYB M, et al.Effect of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets[J].Food Microbiology, 2004, 97 (4) :209-214.
[11] SIU G M, DRAPER H.A survey of the malonaldehyde content of retail meats and fish[J].Journal of Food Science, 1978, 43 (4) :1147-1149.
[12] 王慧敏, 王庆丽, 朱军莉.鲈鱼在微冻贮藏下品质及优势腐败菌的变迁[J].食品工业科技, 2013, 36 (3) :8-12. [13] JOHN M R.Determination of Adenosine Triphosphate and Its Breakdown Products in Fish Muscle by High-Performance Liquid Chromatography[J].Journal of Agricultural and Food Chemistry, 1985, 33:678-680.
[14] E ESTEVES, J ANIBAL.A sensory analysis-based method of determining fish quality[J].Food Convention, 2006, 11 (3) :1-7.
[15] 张旭光, 李婷婷, 朱军莉, 等.茶多酚处理对冷藏养殖大黄鱼品质的影响[J].茶叶科学, 2011, 31 (2) :105-111. [16] RUIZ-CAPILLAS C, MORAL A.Changes in free amino acids duringchilled storage of hake (Merluccius merluccius L.) in controlledatmospheres and their use as a quality control index[J].Eur Food Res Technol, 2001, 29 (5) :302-307.
[17] XQKRIYE A, OLCAY H, MQKERREM K, et al.Effect of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets[J].International Journal of Food Microbiology, 2004, 97 (6) :209-214.
[18] SAITO T, ARAIK, MATSUYOSHI M.A new method for estimating the freshness of fish[J].Bulletin of the Japanese Society of Scientific Fisheries, 1959, 24 (3) :749-750.
计量
- 文章访问数: 205
- HTML全文浏览量: 19
- PDF下载量: 212
下载:
