用臭氧冰延长水产品保鲜期的试验  

Experiment on Application of Ozone Ice to Extend Preservation of Aquatic Products

作　　者：徐泽智[1] 刁石强[1] 郝淑贤[1] 石红[1] 吴燕燕[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,广州510300

出　　处：《制冷学报》2008年第5期58-62,共5页Journal of Refrigeration

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

摘　　要：文章采用臭氧冰对对虾和罗非鱼保鲜效果进行了探讨试验,结果表明,使用臭氧含量为5mg/kg的臭氧冰对对虾和罗非鱼保鲜时,试验组的菌落总数比对照组减少91%以上,并降低了挥发性盐基氮的产生,可延长产品的保鲜期3～5d。臭氧冰具有显著的杀菌和抑菌作用,是一种水产品新的保鲜方法。The experiment on the preservation of shrimp and tilapia by the application of ozone ice was conducted. The results show that using 5mg/kg ozone ice to preserve shrimp and tilapia, the total number of colony decreased by more than 91% and the formation of nitrogen volatile base also decreased, and thus the shelf-life extended 3-5 days compared with the control group. It appears that ozone ice has a significant germicidal and antibacterial effect.

关 键 词：食品包装与储藏 水产品贮藏与加工 保鲜 臭氧冰 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] TB69[轻工技术与工程—食品科学与工程]