处理海水在鱿鱼加工中的应用  

Application of Purified Seawater in the Processing of Squid

作　　者：任西营[1,2] 杨志坚[2,3] 余海霞[2] 郑刚[2] 胡亚芹[1,2] 杨水兵[2] 胡庆兰[1,2] 叶兴乾[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058 [2]浙江大学舟山海洋研究中心,浙江舟山316021 [3]浙江大学生命科学学院,杭州310058

出　　处：《中国食品学报》2014年第9期157-163,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD38B09);舟山市重大科技计划项目(2011C31013)

摘　　要：采用超滤膜处理结合臭氧技术,将净化海水直接应用到冷冻鱿鱼的解冻清洗加工过程。以菌落总数、pH值、白度、持水力、挥发性盐基氮(TVB-N)以及硫代巴比妥酸(TBA)值为质量指标,研究不同臭氧浓度的净化海水与自来水解冻清洗对鱿鱼品质的影响。结果表明,超滤膜净化海水效果较为显著;随臭氧浓度的增加,鱿鱼的pH值、持水力变化较小,白度值、TBA值逐渐增大,TVB-N值呈现先降后升的变化趋势。经综合评定,当海水中臭氧质量浓度为0.25 mg/L时,可较明显改善鱿鱼品质,延长冷藏鱿鱼片货架期,其处理效果优于同等臭氧浓度的自来水处理效果。Seawater purified by ultrafiltration membrane combined with ozone treatment was applied to the processing of squid when it was thawed and cleaned. Effects of ozone concentration in purified seawater and drinking water on the quality of squid was investigated by total viable counts, pH values, whiteness, water-holding capacity, volatile base nitrogen （TVB-N） values, and thiobarbituric acid （TBA） values. The results indicated that the purified seawater by membrane was obviously effective. With the increase of ozone concentration, the pH and water-holding capacity of samples slightly changed, but the whiteness and TBA values increased, and TVB-N values tended to firstly decreased then increased. Compared with the drinking water with ozone, 0.25 mg/L ozone in purified seawater could obviously improve the quality of squid and extend its shelf life.

关 键 词：膜处理 臭氧 海水 解冻 鱿鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]