摘要
为探究强酸性电解水冰(strongly acidic electrolyzed water ice,SAEW-ice)、微酸性电解水冰(weakly acidic electrolyzed water ice,WAEW-ice)和中性电解水冰(neutral electrolyzed water ice,NEW-ice)对河鲈鱼的保鲜效果,以自来水冰(tap water ice,TW-ice)为对照,对河鲈冰藏8 d,分析其在4℃冰藏期间的感官、理化性质和微生物的变化。结果表明,4种冰对河鲈的纤维组织和感官品质的影响相似;3种电解水冰抑制了河鲈色差值的变化。3种电解水冰更好地抑制了河鲈中微生物的生长,尤其是NEW-ice。SAEW-ice与WAEW-ice可减缓河鲈贮藏过程中pH升高;3种电解水冰处理显著抑制了河鲈中的硫代巴比妥酸反应物(thiobarbituric acid-reactive substances,TBARS)值增加(P<0.05);4种冰处理的河鲈中挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量在贮藏8 d内均未超出上限可接受值,在第2 d后,NEW-ice处理的样品TVB-N含量显著低于其他处理(P<0.05)。综上,SAEW-ice、WAEW-ice和NEW-ice具有阻止河鲈在贮藏过程中品质劣化的潜力,尤其是NEW-ice,可用于保持水产品品质。
To investigate the preservation effect of strong acidic electrolyzed water ice(SAEW-ice),weakly acidic electrolyzed water ice(WAEW-ice)and neutral electrolyzed water ice(NEW-ice)on river bass,the tap water ice(TW-ice)was used as the control group,and the sensory,physical and chemical,and microbial changes of river bass were studied by ice storage for 8 days at 4℃.The results showed that the four kinds of ice had the similar effect on the fiber tissue change and sensory quality of river bass.Three kinds of electrolyzed water ice inhibited the variation of color difference value of the river bass.Three kinds of electrolyzed water ice,especially NEW-ice,could better inhibit the growth of microorganisms in river bass.SAEW ice and WAEW-ice could slow down the rise of pH value during storage of river bass.Three kinds of electrolyzed water ice treatments significantly inhibited the increase of TBARS value in river bass(P<0.05).The contents of TVB-N in the four kinds of ice treatments did not exceed the upper acceptable value within 8 days of storage.After the second day,the content of TVB-N in the samples treated with NEW-ice was significantly lower than that of other treatments(P<0.05).Therefore,SAEW-ice WAEW-ice and NEW-ice had the potential to prevent the quality deterioration of river bass in the storage process,especially NEW-ice,which could be used to maintain the quality of aquatic products.
作者
徐钰君
肖宇
韩军
耿俊林
桑亚新
孙纪录
XU Yujun;XIAO Yu;HAN Jun;GENG Junlin;SANG Yaxin;SUN Jilu(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Zhangjiakou Aquatic Technology Promotion Station,Zhangjiakou 075000,China)
出处
《食品工业科技》
CAS
北大核心
2021年第6期292-296,342,共6页
Science and Technology of Food Industry
基金
河北省现代农业产业技术体系淡水养殖创新团队建设项目(HBCT2018180206)。
关键词
河鲈
电解水冰
冰藏
品质特性
中性电解水冰
保鲜效果
river bass
electrolyzed water ice
ice storage
quality characteristics
neutral electrolyzed water ice
preservation effect
