不同处理方式对鮰鱼保鲜效果的比较  

Comparison of Preservation Effects of Different Treatment Methods on Channel Catfish

作　　者：周明珠 乔宇[2] 汪超 熊光权[2] 廖李[2] 汪兰[2] ZHOU Mingzhu;QIAO Yu;WANG Chao;XIONG Guangquan;LIAO Li;WANG Lan(School of Bioengineering and Food,Hubei University of Technology,Wuhan 4300641;Institute of Agricultural Products Processing and Nuclear Agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064)

机构地区：[1]湖北工业大学生物工程与食品学院,武汉430064 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《食品工业》2021年第10期159-164,共6页The Food Industry

基　　金：“现代农业产业技术体系专项资金资助”(CARS-46);湖北省技术创新专项(重大项目)“特色淡水鱼预制调理加工与副产物综合利用关键技术研发”(2018ABA100)。

摘　　要：以鮰鱼为研究对象,研究臭氧水浸泡、超高压处理及臭氧水浸泡协同超高压处理对鮰鱼在4℃贮藏过程中品质变化的影响。通过测定菌落总数、K值、硫代巴比妥酸(TBA)值、蒸煮损失率、加压失水率、质构特性、色度等指标的变化规律,探讨臭氧水浸泡协同超高压处理对鮰鱼货架期的影响。结果表明,与对照组相比, 3个处理组均对鮰鱼保鲜有一定效果,其中臭氧水浸泡协同超高压处理的保鲜效果最好,能够较为显著地抑制鮰鱼贮藏过程中细菌生长,使其在贮藏第9天时菌落总数达5.94 lg CFU/g,延长货架期3 d左右;臭氧水浸泡协同超高压处理可使鮰鱼保持较好的持水性, TBA值及K值在贮藏第9天时分别达0.13 mg MDA/kg和6.43%,明显延缓上升速率;臭氧水浸泡协同超高压处理既可使鮰鱼保持较好的持水性,又可有效延缓硬度、弹性、黏聚性和咀嚼性的下降,提高鱼肉的色泽和亮度。The effects of ozone water immersion, ultra-high pressure treatment and ozone water immersion combined with ultra-high pressure treatment on the quality of channel catfish during storage at 4 ℃ were studied. The effects of ozone water immersion combined with ultra-high pressure treatment on the shelf life of channel catfish were discussed by measuring the changes of colony count, K value, thiobarbituric acid value, cooking loss rate, pressurized water loss rate, texture characteristics and chromaticity. The results showed that compared with the control group, the three treatment groups had certain effects on the preservation of channel catfish, among which ozone water immersion combined with ultra-high pressure treatment had the best preservation effect, which could significantly inhibit the bacterial growth of channel catfish during storage, make the total number of colonies reach 5.94 lg CFU/g on the 9 th day of storage, and prolong the shelf life for about 3 days;The TBA and K values reached 0.13 mg MDA/kg and 6.43% on the 9 th day of storage, respectively;Ozone water immersion combined with ultra-high pressure treatment could not only maintain good water holding capacity of channel catfish, but also effectively delay the decline of hardness, elasticity, cohesion and chewability, and improve the color and brightness of fish meat.

关 键 词：超高压 臭氧水 鮰鱼 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]