臭氧水处理对生鲜草鱼片理化特性及初始菌相的影响  

Effects of Ozonated Water Treatment on Physicochemical Properties and Initial Microfloraof Fresh Grass Carp Fillets

作　　者：徐国栋 熊善柏[1,2,3] 尹涛 刘茹[1,3] 黄泽南 任洋莹[1,3] 尤娟 Xu Guodong;Xiong Shanbai;Yin Tao;Liu Ru;Huang Zenan;Ren Yangying;You Juan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;China Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt,Ministry of Education,Wuhan 430070;National R&D Branch Center for Conventional Fresh Water Fish Processing(Wuhan),Wuhan 430070)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070 [2]长江经济带大宗水生生物产业绿色发展教育部工程研究中心,武汉430070 [3]国家大宗淡水鱼加工技术研发分中心(武汉),武汉430070

出　　处：《中国食品学报》2024年第8期325-340,共16页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2022YFD2100901)。

摘　　要：为探究臭氧水处理对不同来源生鲜草鱼片初始菌相的影响,以不同采样时间生鲜草鱼片为原料,测定菌落总数、硫代巴比妥酸(TBA)值、pH值、色度值、感官评分,研究臭氧水不同参数处理对生鲜草鱼片理化特性影响,以优化其处理条件。采用优化的条件处理生鲜草鱼片,以传统分离培养结合16S rRNA鉴定及高通量测序探究臭氧水处理前、后生鲜草鱼片的菌相变化。结果显示,随着臭氧水质量浓度的升高和处理时间的延长,生鲜草鱼片的残菌数减少,减菌率显著提高,处理后其菌相变化显著(P<0.05)。臭氧水质量浓度和处理时间虽对生鲜草鱼片TBA、pH值无明显影响,但对色度有显著影响(P<0.05)。就感官得分而言,虽然臭氧水质量浓度对其无影响,但是处理时间对其影响显著,且随处理时间的延长,感官品质显著下降。用15 mg/L臭氧水处理生鲜草鱼片5 min后,3个采样时间生鲜草鱼片的细菌种类分别减少52.17%,50.00%,60.00%,细菌多样性显著下降(P<0.05),革兰氏阳性(G+)菌相对丰度上升。主坐标轴的分析表明,处理后不同采样时间草鱼片的菌相相似。结论:15 mg/L臭氧水处理生鲜草鱼片5 min,减菌率达80.66%。处理后生鲜草鱼片菌相变得简单,不同采样时间的生鲜草鱼片菌相相似程度虽然提高,但是不影响其理化品质。In order to explore the effects of ozonated water treatment on the initial microflora of fresh grass carp fillets from different sources,fresh grass carp fillets at different sampling times were used as raw materials to determine the total viable count(TVC),thiobarbituric acid(TBA),pH value,chroma and sensory score,and to study the effects of different parameters of ozonated water treatment on the physicochemical properties of fresh grass carp fillets,so as to optimize the treatment conditions.The optimized conditions were used to treat fresh grass carp fillets,and the changes in the microflora of fresh grass carp fillets before and after ozonated water treatment were investigated using traditional isolation culture combined with 16S rRNA identification and high-throughput sequencing.The results showed that with the increase of ozonated water treatment mass concentration and treatment time,the number of residual bacteria and the rate of bacterial reduction of fresh grass carp fillets improved significantly and the microflora changed significantly after treatment(P<0.05).Ozonated water treatment mass concentration and treatment time had no significant effect(P>0.05)on TBA and pH of fresh grass carp fillets,but had a significant effect(P<0.05)on colour values.In terms of sensory scores,ozonated water treatment mass concentration had no effect,but treatment time had a significant effect and sensory quality decreased significantly with extended treatment time.After treatment of fresh grass carp fillets with 15 mg/L ozonated water spray for 5 min,the bacterial species of the three different sampling time of fresh grass carp fillets decreased by 52.17%,50.00%and 60.00%,respectively,the bacterial diversity decreased significantly(P<0.05)and the proportion of Gram-positive(G+)bacteria increased.The results of the principal co-ordinates analysis showed that the degree of similarity in the microflora of grass carp fillets from different sampling time increased after ozonated water treatment.In conclusion,the treatment of r

关 键 词：臭氧水 草鱼片 初始菌相 理化特性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]