摘要
以金枪鱼(鲣鱼,Skipjack tuna)为研究对象,重点评价酸性电解水镀冰衣对于冷冻鱼肉的抑菌效果,以及不同杀菌剂对于金枪鱼生鱼片的杀菌效果。结果表明:a.-18℃冻藏条件下,pH4.5酸性电解水镀冰衣可显著降低金枪鱼肉中的细菌总数和大肠埃希氏菌数量;b.杀菌剂食醋、芥末及酸性电解水对金枪鱼生鱼片的杀菌效果显著(p<0.05),煮沸后的酱油基本无杀菌效果;c.金枪鱼生鱼片最佳杀菌剂配方:食醋8.0mL、0.1g芥末(酱)、1.0mL酸性电解水及少量加饭酒。研究结果为冷冻金枪鱼新型镀冰衣技术的研发奠定理论基础,也为消费者安全食用生食金枪鱼生鱼片提供科学指导。
The acidic electrolyzed water （AEW） coating-ice was investigated for its antibacterial application against bacteria and Escherichia coil in frozen tuna （Skipjack tuna）. Further,the sterilization effect of AEW and some food condiments on tuna sashimi was also evaluated. These results indicated that=a.The AEW coating- ice（pH4.5） treatment significantly reduced the total numbers of bacteria and Escherichia coil in tuna sashimi stored in freezers （-18℃）. b.The vinegar, mustard and AEW all showed significantly sterilization effect on tuna sashimi （p〈0.05）,while the boiled soy sauce without sterilization activity, c.The optimization composition of the condiments for the tuna sashimi was made up of 8.0mL of vinegar,0, 1g of mustard, 1.0mL of AEW and a small amount of rice-adding wine. This study could lay the theory foundation for a new ice coating technology suitable for the frozen tuna,and further provide a scientific guidance for the product of ready-to-eat tuna sashimi.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第6期230-234,共5页
Science and Technology of Food Industry
基金
十二五国家科技支撑计划(2012BAD29B06)
国际科技合作项目(2010DFB34220)
国家自然基金项目(31201452)
浙江省公益性项目(2012C33081)
浙江省大学生新苗人才创新性实验项目
关键词
生鱼片
电解水
食醋
芥末
杀菌效果
sashimi
electrolyzed water
vinegar
mustard
sterilization effect
