臭氧水浓度对鳙鱼头减菌效果及鲜度品质的影响
目的 研究不同浓度臭氧水对鳙鱼头减菌效果的影响, 确定鳙鱼头最佳臭氧水减菌化条件, 为鳙鱼头的冰温保鲜奠定基础。方法 采用气液混合法制备不同浓度的臭氧水, 通过菌落总数及硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值、K值和pH值反映臭氧水浓度对鳙鱼头减菌效果的影响。结果 高浓度臭氧水能显著提高鱼头的减菌率、降低其TVB-N值和K值(P0.05)。淋洗时间对鳙鱼头的减菌率有显著影响(P<0.05)。结论 用浓度为7.8 mg/L臭氧水淋洗处理鳙鱼头5 min, 其减菌率可达到90.43%, 且TBA值、TVB-N值和K值均较低, 减菌效果较好。
Objective To study the effects of different concentrations of ozone in water on reducing bacteria of bighead carp head, and identify a optimum ozone water sterilization conditions of bighead, which could lay the foundation for ice-temperature preservation of bighead. Methods The water solution with different concentrations of ozone was prepared by a gas-liquid mixing pump. The effects of ozone water sterilization pretreatments on the freshness quality of bighead carp heads was evaluated by bacteria reduction rate, 2-thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), K value and pH. Results High concentration ozone water had a significant effect on increasing the bacteria reduction rate, decreasing TVB-N and K value (P0.05) had been observed. Leaching time had considerable influence on aerobic bacterial count (P<0.05). Conclusion Five minutes treatment with 7.8 mg/L ozone water was selected as optimum with the bacterial number reduced by 90.43%, and the lower TBA, TVB-N and K value.
标题：臭氧水浓度对鳙鱼头减菌效果及鲜度品质的影响
英文标题：Effects of ozone water on sterilization pretreatments and freshness qualityof bighead carp heads
作者：
安玥琦 华中农业大学食品科技学院
郭丹婧 华中农业大学食品科技学院
贾磊 华中农业大学食品科技学院
熊善柏 华中农业大学食品科技学院；水产高效健康生产湖南省协同创新中心
中文关键词:高浓度臭氧水,减菌化,鳙鱼头,
英文关键词:high-concentration ozone water,sterilization pretreatments,bighead carp heads,
发表日期：2015-09-18
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