冰温臭氧水对鳀保鲜效果的研究  

Preservation effect of ozone water on anchovy(Engraulis japonius) during controlled freezing-point storage

作　　者：刁石强[1] 李来好[1] 岑剑伟[1] 吴燕燕[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,广东广州510300

出　　处：《南方水产科学》2011年第3期8-13,共6页South China Fisheries Science

基　　金：国家高技术研究发展计划(863计划)项目(2007AA091801);国家农业科技成果转化资金项目(2009GB2E200303)

摘　　要：该研究通过测定鲜鲲（Engraulis japonius）在臭氧水冰温条件下贮藏保鲜过程中的微生物、理化指标和感官品质的变化来评价保鲜效果。试验表明，采用ρ（臭氧）为2～3mg·L^-1的臭氧水，在-1．1～0℃冰温条件下保鲜鳗能有效地抑制细菌繁殖，减缓脂肪氧化，延缓腐败变质，从而有效延长了保鲜期，在保鲜第3天仍能取得高品质的保鲜效果，达到海水鱼国家一级鲜度标准，保鲜第4天达到海水鱼国家二级鲜度标准，其菌落总数、挥发性盐基氮（TVB-N）、硫代巴比妥酸（TBA）和感官评定得分都明显优于对照组，保鲜期比用普通冰藏的对照组能延长1～2d。This study evaluated the preservation effect of ozone water on anchovy （ Engraulis japonius） preserved at controlled freezingpoint by observing the variation of microbe, physicochemical indices and sensory quality. Results show that ozone water treatment for fresh anchovy at concentration of 2 - 3 mg·L^-1 and under - 1. 1 -0 ℃ can effectively inhibit bacterial growth, retard the oxidation of lipid and delay spoilage of anchovy, achieving a longer shelf life of anchovy. After 3-day and 4-day preservations, the quality of anchovy meets the national standards of first and second grade of freshness for marine fish, respectively. The aerobic plate count, TVB-N and TBA value as well as sensory scores are significantly better than those of the control （ordinary chilled storage） , and the shelf life can be extended 1 - 2 d compared with the control.

关 键 词：鳀 冰温 臭氧水 保鲜效果 

分 类 号：S984.11[农业科学—捕捞与储运]