草鱼片的臭氧处理工艺研究  

Ozone Treatment Technology of Grass Carp Slices

作　　者：赵莉君[1,2,3] 顾卫瑞[1,2,3] 熊善柏[1,2,3] 赵思明[1,2,3] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]国家大宗淡水鱼加工技术研发分中心,湖北武汉430070 [3]湖北省水产品加工工程技术研究中心,湖北武汉430070

出　　处：《食品科学》2010年第24期14-18,共5页Food Science

基　　金："十一五"国家科技支撑计划重点项目(2006BAD30B01);国家现代农业产业技术体系建设专项(nycytx-49-23)

摘　　要：以草鱼为原料,研究臭氧质量浓度、臭氧处理温度、臭氧处理时间对草鱼片品质的影响,旨在选出适宜的臭氧杀菌工艺。以草鱼片水分含量、水溶性蛋白含量、游离氨基酸含量、总糖含量、粗脂肪含量、色度、感官品质及微生物致死率作为判定指标进行比较。结果表明,草鱼片的臭氧处理适宜条件为0.85mg/L臭氧于10℃下处理10min。在该工艺条件下处理得到的草鱼片含水量为79.55%、水溶性蛋白155.67mg/g、游离氨基酸0.63mg/g、总糖8.23mg/g、粗脂肪6.34%、白度为48.12、感官评分8.99、微生物致死率98.33%。In order to achieve the optimal ozone sterilization processing, grass carp was used as the raw material to explore the effects of ozone concentration, ozone treatment temperature and ozone treatment time on the quality of grass carp slices through evaluating water content, water-soluble protein content, free amino acid content, total sugar content, crude fat content, color, sensory evaluation and microorganism lethal rate. Results indicated that the optimal ozone treatment processing conditions were 0.85 mg/L ozone at 10 ℃ for 10 min treatment. Under the optimal ozone treatment processing conditions, the contents of water, water-soluble proteins, free amino acids, total sugar and crude fat, the degree of whiteness, sensory evaluation score and microorganism lethal rate were 79.55%, 155.67 mg/g, 0.63 mg/g, 8.23 mg/g, 6.34%, 48.12, 8.99 and 98.33%, respectively.

关 键 词：臭氧 草鱼片 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]