臭氧冰对凡纳滨对虾保鲜效果的研究  

Research on the application of ozone ice in Litopeneaus vannamei preservation

作　　者：刁石强[1] 陈培基[1] 李来好[1] 杨贤庆[1] 吴燕燕[1] 郝淑贤[1] 岑剑伟[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,广东广州510300

出　　处：《南方水产》2008年第1期53-57,共5页South China Fisheries Science

基　　金：广东省农业攻关项目(2004B26001132);广东省农业科技计划项目(2003C20425)

摘　　要：就采用高浓度臭氧冰对凡纳滨对虾(Litopeneaus vannamei)保鲜效果进行了探讨研究,结果表明,使用臭氧含量为5mg.kg-1的臭氧冰时,具有显著的杀菌和抑菌作用,菌落总数减少91%,并降低了挥发性盐基氮的产生,可延长产品的保鲜期3～5d。臭氧冰具有杀菌力强,保鲜效果好,使用方便、快捷、环保,解决了臭氧不能保存和运输等技术问题,该研究解决长期以来依赖臭氧设备随产随用的被动结局,扩大了臭氧的应用范围,为水产品保藏提供一种新的保鲜方式。The effect of preserving the white shrimp（Litopeneaus vannamei） by the ice with high concentration of ozone was studied in this assay.The results showed that the shelf-life could be lengthened 3～5 days by the ice with 5 mg·kg^-1 ozone,and the total volatility basis nitrogen（TVB-N） was reduced and the bacteria colony was decreased by 91%.The bactericidal effectiveness of ozone ice is strong enough to attain the better preservation effect.As a convenient,simple,environmental friendly method,it could be used in the preservation and transportation of seafood.The passive situation of utilization of ozone in preservation was broken and a new effective procedure was setup for the aquatic product preservation.

关 键 词：臭氧冰 凡纳滨对虾 保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TQ123.2[轻工技术与工程—食品科学与工程]