光催化技术对牡蛎肉杀菌效果及品质的影响  

Effect of Photocatalytic Technology on Sterilization and Quality of Oyster Meat

作　　者：朱文慧 谭桂芝 吕月月 步营 李学鹏 励建荣 郭晓华 Zhu Wenhui;Tan Guizhi;LüYueyue;Bu Ying;Li Xuepeng*;Li Jianrong;Guo Xiaohua(Engineering and Technology Research Center of Food Preservation,Processing and Safety Control of Liaoning Province,College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning;Shandong Meijia Group Co.Ltd.,Rizhao 276800,Shandong;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,Liaoning)

机构地区：[1]渤海大学食品科学与工程学院,辽宁省高校重大科技平台“食品贮藏加工及质量安全控制工程技术研究中心”,辽宁锦州121013 [2]山东美佳集团有限公司,山东日照276800 [3]海洋食品精深加工关键技术省部共建协同创新中心、大连工业大学,辽宁大连116034

出　　处：《中国食品学报》2023年第5期202-212,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2019YFD0901702)。

摘　　要：以净化和减菌后的牡蛎肉为研究对象,通过测定菌落总数、感官评分、色泽、脂肪氧化、蛋白氧化、气味物质以及味觉物质等指标研究光催化杀菌技术对牡蛎肉的杀菌效果及品质影响,并采用变异系数权重法得出光催化杀菌技术的最佳工艺。结果表明:当样品中纳米氧化锌质量浓度为0.05 mg/mL,紫外光照射时间为60 min及紫外光照射距离为10 cm时(T60-10处理组),光催化具有较好的杀菌效果,可使牡蛎肉的菌落总数降低0.30 lg(CFU/g)。从电子鼻和电子舌结果可知,T60-10处理组的鲜味和气味值与对照组最接近。最优条件下,光催化杀菌技术虽然促进了脂肪和蛋白氧化,但是并未对食用品质产生影响。本研究为光催化杀菌技术在水产品中的应用提供一定的理论依据。In order to explore the effect of photocatalytic sterilization technology on the sterilization and quality of oyster meat,this study took oyster meat as the research object.The colony and quality indexes of oysters before and after photocatalytic sterilization were determined in the experiment,and the photocatalytic sterilization process was optimized by the coefficient of variation weight method.The results indicated that when the mass concentration of nano-ZnO in the sample was 0.05 mg/mL,the UV irradiation time was 60 min and irradiation distance was 10 cm,the photocatalytic sterilization had a better effect.The total number of colonies of oyster meat decreased by 0.30 lg(CFU/g).According to the results of electronic nose and electronic tongue,umami taste and odor values of T60-10 were closest to those in the control group.Under the optimal conditions,photocatalytic sterilization promoted the oxidation of lipid and protein,but did not affect the quality of the oyster meat.This study provides a theoretical basis for the application of photocatalytic sterilization technology in aquatic products.

关 键 词：牡蛎肉 光催化 杀菌 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]