酸性电解水前处理对鲟鱼肉冰温贮藏品质的影响
目的 考察酸性电解水(acidic electrolytic water, AEW)前处理对鲟鱼肉冰温贮藏品质的影响。方法 利用有效氯浓度(available chlorine concentration, ACC)不同的AEW处理鲟鱼块后进行冰温(–1 ℃)贮藏, 测定贮藏期间鱼肉的菌落总数、挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量、K值、pH值及硫代巴比妥酸值(thiobarbituric acid reactive substances, TBARS)的变化。结果 经AAC分别为67、49、36 mg/L的AEW处理后, 鲟鱼块减菌率分别高达99.7%、98.9%和96.5%, 且贮藏期间菌落总数始终保持ACC67组<ACC49组<ACC36组<对照组。与对照组相比, AEW处理能有效延缓鲟鱼肉pH值、TBARS值、TVB-N值、K值的上升, ACC含量越高, 延缓作用越强。结论 AEW前处理能够有效提升冰温贮藏鲟鱼肉的鲜度、延长其贮藏期, ACC67、ACC49、ACC36组分别可将鲟鱼肉冰温贮藏期延长8~11 d、6~8 d、2~4 d。
Objective To investigate the effect of acidic electrolytic water (AEW) on the storage quality of sturgeon fillet during controlled freezing point storage. Methods Sturgeon fillet was treated by AEW with different available chlorine concentration (ACC) and then stored at –1 ℃. The total plate count (TPC), total volatile basic nitrogen (TVB-N), K value, pH and thiobarbituric acid reactive substances (TBARS) of the fillet were evaluated during storage. Results After treated by AEW with ACC of 67, 49, 36 mg/L, TPC reduction rate was as high as 99.7%, 98.9%, and 96.5%, respectively. TPC of all the groups showedin ascending order of ACC67 group<ACC49 group<ACC36 group<control group. Comparing to the control group, pretreatment with AEW could effectively delay the increase of pH, TBARS, TVB-N and K values. Conclusion AEW pretreatment combined with controlled freezing point storage could effectively improve the freshness of sturgeon fillet and extend the shelf life during storage at –1 ℃. The shelf life of groups ACC67, ACC49, and ACC36 is prolonged by 8~11 d, 6~8 d, and 2~4 d, respectively.
标题：酸性电解水前处理对鲟鱼肉冰温贮藏品质的影响
英文标题：Effect of acid electrolytic water pretreatment on quality of sturgeon fillet during controlled freezing point storage
作者：
王祥光 大连工业大学食品学院；国家海洋食品工程技术研究中心
李佳桐 大连工业大学食品学院；国家海洋食品工程技术研究中心
王玲 大连工业大学食品学院；国家海洋食品工程技术研究中心
刘轩妤 大连工业大学食品学院
孙黎明 大连工业大学食品学院；国家海洋食品工程技术研究中心
中文关键词:鲟鱼肉,酸性电解水,冰温贮藏,品质,
英文关键词:sturgeon fillet,acidic electrolyzed water,controlled freezing point storage,quality,
发表日期：2020-04-13
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