减菌预处理对金鲳鱼冷藏品质变化的影响  

Effect of sterilization pretreatments on the quality of Trachinotus ovatus during frozen storage

作　　者：陈秋翰 杨学博 刘美娇 黎铸毅 周春霞 洪鹏志 刘寿春 CHEN Qiuhan;YANG Xuebo;LIU Meijiao;LI Zhuyi;ZHOU Chunxia;HONG Pengzhi;LIU Shouchun(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Southern Marine Science and Engineering Guangdong Laboratory,Zhanjiang 524004,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东湛江524088 [2]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 [3]南方海洋科学与工程广东省实验室(湛江),广东湛江524004

出　　处：《食品与发酵工业》2023年第23期246-253,共8页Food and Fermentation Industries

基　　金：广东省高校科技创新团队项目(2021KCXTD021);湛江市科技计划项目(2019A01033);金鲳鱼预制加工关键技术研发与产业化项目(2022A05037)。

摘　　要：该实验研究了复配天然抑菌剂、乙醇溶液、酸性电解水和乳酸等4种不同减菌预处理方式对金鲳鱼冷藏期间感官评价、理化分析、微生物等品质指标的影响。结果表明,各处理组均可有效抑制金鲳鱼的挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、菌落总数、ΔE、硫代巴比妥酸(thiobarbituric acid,TBA)值的上升,并减缓金鲳鱼感官品质的劣变速率;在贮藏中后期复配天然抑菌剂、体积分数75%乙醇溶液和体积分数2%乳酸处理组减缓金鲳鱼的腐败变质效果优于酸性电解水,并可延长其货架期约2~4 d,其中75%乙醇溶液的抑菌效果最优,但其本身的气味使得感官总体可接受度降低。各组指标间相关性分析表明,各组菌落总数与感官分值呈显著负相关(P<0.05),与TVB-N、TBA、ΔE呈显著正相关(P<0.05)。综合各指标结果,复配天然抑菌剂、2%乳酸这2种减菌剂可用于金鲳鱼的原料减菌预处理,有利于后续冷藏保鲜,延长其货架期。In this study,the effect of the four different sterilization pretreatments,including compound natural bacterial inhibitor,ethanol,acidic electrolytic water,and lactic acid,on the sensory evaluation,physicochemical analysis,microbiological,and other quality indicators of Trachinotus ovatus during frozen storage,were investigated.The results showed that the increase of TVB-N,total bacterial count,ΔE,and TBA values of T.ovatus was effectively inhibited,and the deterioration of the sensory quality was slowed down.The treatment groups of compound natural antibacterial agent,75%ethanol solution,and 2%lactic acid were more effective than acidic electrolytic water in slowing down the spoilage of T.ovatus with an extending shelf life of about 2-4 d.Among them,the 75%ethanol solution had the best antibacterial effect but with reduced overall organoleptic acceptability.The correlation analysis from different indicators showed that the total number of bacteria in each group was significantly negatively correlated with the sensory score(P<0.05)and positively correlated with TVB-N,TBA,andΔE(P<0.05).In conclusion,compounded natural bacterial inhibitors and 2%lactic acid can be used for the refrigeration and preservation of T.ovatus to prolong its shelf life.

关 键 词：金鲳鱼 减菌预处理 冷藏 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]