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作 者:黎柳[1] 谢晶[1] 苏辉[1] 潘文龙[1] 马琦杰
机构地区:[1]上海海洋大学食品学院、上海水产品加工与贮藏工程技术研究中心,上海201306
出 处:《食品工业科技》2014年第23期323-328,共6页Science and Technology of Food Industry
基 金:“十二五”国家支撑计划项目(2012BAD38B09);2013年上海市科技兴农重点攻关项目[沪农科攻字(2013)第3-4字];上海市科委工程中心建设(11DZ2280300)
摘 要:为了研究臭氧冰与电解水冰对东海白鲳的保鲜效果,本文采用浓度为0.89mg/kg的臭氧冰与电解水冰(p H:2.49±0.01、ORP=(1115.0±0.5)mv、ACC=(28±1)mg/kg)处理鲳鱼后贮藏于1℃环境中,以普通冰处理作为对照。通过感官评定、菌落总数(APC)、挥发性盐基氮(TVB-N)值、p H、三甲胺氮(TMA-N)值、硫代巴比妥酸(TBA)、K值等指标对鲳鱼进行品质评价。实验结果表明:在贮藏前6d,臭氧冰和电解水冰对TMA-N影响并不显著(p〉0.05);贮藏后期,普通冰组、臭氧冰组的TVB-N值、p H、TMA-N值急剧上升,感官质量显著下降(p〈0.05)。综合菌落总数、K值、感官指标、TVB-N、TMA-N等指标得出普通冰对鲳鱼的保鲜期为10d,相比于普通冰,浓度为0.89mg/kg的臭氧冰能够延长东海白鲳货架期1~2d,而电解水冰能够延长东海白鲳货架期至19d。且电解水冰能够显著抑制菌落总数、延缓TVB-N值、K值等的增长,但对脂肪氧化有不利影响。臭氧冰和电解水冰能够有效抑制微生物的生长繁殖,显著保持鲳鱼品质,延长鲳鱼货架期。研究结果为鲳鱼品质保鲜提供理论参考。In order to investigate the fresh-keeping effect of ozone ice and electrolyzed water ice on pomfret,the pomfret was stored at 1 ℃ after treated by the ozone ice (0.89mg/kg) and electrolyzed water ice ( pH.2.49 ± 0.01, ORP: ( 1115.0 ± 0.5 ) mv, ACC. (28 ± 1 ) mg/kg) .The test used normal ice as the control treatment. It was determined by sensory evaluation, aerobic plate count ( APC), total volatile basis nitrogen ( TVB- N), thiobarbituric acid ( TBA), trimethylamine(TMA) ,pH value and K value.Test results showed that in the early period of storage,the effect of ozone ice and electrolyzed water ice on TMA-N value was not significant(p 〉 0.05), while in the later storage, the rate of change of TVB- N, pH, TMA- N of the group with normal ice and ozone ice was increased sharply, meanwhile, deteriorated the sensory quality, Integrated APC, K value, sensory evaluation, TVB- N, TMA- N, the shelf -life of the treatment with normal ice was 10d, compared to the normal ice, ozone ice (0.89mg/kg)could extend the shelf life of the pomfret to 1-2d, and electrolyzed water ice could prolong the shelf life to 19d. Furthermore, electrolyzed water ice could significantly reduce the APC, delay TVB-N, K value of growth, but it had an adverse effect on the lipid oxidation. Electrolyzed water ice and ozone ice could effectively inhibit the growth of microorganisms,keeping pomfret quality significantly,and prolonging the shelf life of pomfret.The results provided a theoretical reference for the quality of preservating pomfret.
分 类 号:TS254.4[轻工技术与工程—水产品加工及贮藏工程]
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