臭氧冰与电解水冰处理延长鲳鱼的冷藏货架期
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- 英文论文题名：Ozone ice and electrolyzed water ice treats pomfret to extend the shelf life of pomfret
- 论文作者：黎柳 ; 谢晶 ; 苏辉 ; 潘文龙 ; 马琦杰
- 英文论文作者：LI Liu ; XIE Jing ; SU Hui ; PAN Wen-long ; MA Qi-jie ; College of Food Science and Technology ; Shanghai Ocean University ; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation
- 年：2014
- 作者机构：上海海洋大学食品学院上海水产品加工与贮藏工程技术研究中心;
- 论文关键词：冰鲜 ; 臭氧冰 ; 电解水冰 ; 鲳鱼 ; 水产品保鲜
- 英文论文关键词：ice fresh ; ozone ice ; electrolyzed water ice ; pomfret ; preservation of aquatic product
- 会议召开时间：2014-11-27
- 会议录名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会论文集
- 语种：中文
- 分类号：TS254.4
- 学会代码：GDKL
- 会议名称：第九届全国食品冷藏链大会暨第六届全国冷冻冷藏产业创新发展年会
- 会议地点：中国广东广州
- 主办单位：中国制冷学会、国内贸易工程设计研究院
- 学会名称：广东省科学技术协会科技交流部
- 页数：7
- 文件大小：584k
- 原文格式：O
- 会议级别：全国
摘要
为了探讨臭氧冰与电解水冰对东海自鲳的保鲜效果,本文采用浓度为0.89mg/kg的臭氧冰与电解水冰(pH:2.49±0.01、ORP=1115.0±0.5mv、ACC=28±1mg/kg)处理鲳鱼后贮藏于1℃环境中,以普通冰处理作为对照。通过感官评定、菌落总数(APC)、挥发性盐基氮(TVB-N)值、pH值、三甲胺氮(TMA-N)值、硫代巴比妥酸(TBA)值、K值等指标对鲳鱼进行品质评价。试验结果表明:在贮藏前6d,臭氧冰和电解水冰对TMA-N影响并不显著(p>0.05);贮藏后期,普通冰组、臭氧冰组的TVB-N值、pH值、TMA-N值急剧上升,感官质量显著下降(p<0.05)。综合菌落总数、K值、感官指标、TVB-N、TMA-N等指标得出普通冰对鲳鱼的保鲜期为10d,相比于普通冰,浓度为0.89mg/kg的臭氧冰能够延长东海白鲳货架期1~2d,而电解水冰能够延长东海白鲳货架期至19d。且电解水冰能够显著抑制菌落总数、延缓TVB-N值、K值等的增长,但对脂肪氧化有不利影响。臭氧冰和电解水冰能够有效抑制微生物的生长繁殖,显著保持鲳鱼品质,延长鲳鱼货架期。研究结果为鲳鱼品质保鲜提供理论参考。
In order to investigate the fresh-keeping effect of ozone ice and electrolyzed water ice on pomfret,the pomfret was stored at 1℃ after treated by the ozone ice(0.89mg/kg) and electrolyzed water ice(pH:2.49 ± 0.01,ORP:1115.0 ± 0.5mv,ACC:28 ± 1mg/kg).The test used normal ice as the control treatment.It was determined by sensory evaluation,aerobic plate count(APC),total volatile basis nitrogen(TVB-N),thiobarbituric acid(TBA),trimethylamine(TMA),pH value and K value.Test results showed that in the early period of storage,the effect of ozone ice and electrolyzed water ice on TMA-N value was not significant(p>0.05),while in the later storage,the rate of change of TVB-N,pH,TMA-N of the group with normal ice and ozone ice was increased sharply,meanwhile,deteriorated the sensory quality,Integrated APC,Rvalue,sensory evaluation,TVB-N,TMA-N,the shelf-life of the treatment with normal ice was 10 days,compared to the normal ice,ozone ice(0.89mg/kg) could extend the shelf life of the pomfret to 1~2 days,and electrolyzed water ice could prolong the shelf life to 19 days.Furthermore,electrolyzed water ice could significantly reduce the APC,delay TVB-N,K value of growth,but it had an adverse effect on the lipid oxidation.Electrolyzed water ice and ozone ice could effectively inhibit the growth of microorganisms,keeping pomfret quality significantly,and prolonging the shelf life of pomfret.The results provide a theoretical reference for the quality of preservating pomfret.
In order to investigate the fresh-keeping effect of ozone ice and electrolyzed water ice on pomfret,the pomfret was stored at 1℃ after treated by the ozone ice(0.89mg/kg) and electrolyzed water ice(pH:2.49 ± 0.01,ORP:1115.0 ± 0.5mv,ACC:28 ± 1mg/kg).The test used normal ice as the control treatment.It was determined by sensory evaluation,aerobic plate count(APC),total volatile basis nitrogen(TVB-N),thiobarbituric acid(TBA),trimethylamine(TMA),pH value and K value.Test results showed that in the early period of storage,the effect of ozone ice and electrolyzed water ice on TMA-N value was not significant(p>0.05),while in the later storage,the rate of change of TVB-N,pH,TMA-N of the group with normal ice and ozone ice was increased sharply,meanwhile,deteriorated the sensory quality,Integrated APC,Rvalue,sensory evaluation,TVB-N,TMA-N,the shelf-life of the treatment with normal ice was 10 days,compared to the normal ice,ozone ice(0.89mg/kg) could extend the shelf life of the pomfret to 1~2 days,and electrolyzed water ice could prolong the shelf life to 19 days.Furthermore,electrolyzed water ice could significantly reduce the APC,delay TVB-N,K value of growth,but it had an adverse effect on the lipid oxidation.Electrolyzed water ice and ozone ice could effectively inhibit the growth of microorganisms,keeping pomfret quality significantly,and prolonging the shelf life of pomfret.The results provide a theoretical reference for the quality of preservating pomfret.
引文
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[2]Huang Yum,Hung Yencon,Huang Yaowen,et al.Application of electrolyzed water in the food industry[J].Food Control,2008,19(4):329-345.
[3]叶章颖,祁凡雨,裴洛伟,等.微酸性电解水对虾仁的杀菌效果及其动力学[J].农业工程学报,2014,30(3):223-230.
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[17]GB 4789.2-2010,食品安全国家标准食品微生物学检验菌落总数的测定[S].
[18]Uriarte-Montoya M H,Villalba-Wlalba A G,Pacheco-Aguilar R,et al.Changes in quality parameters of Monterey sardine(Sardinops sagax caerulea)muscle during the canning process[J].Food Chemistry,2010,122(3,1):482-487.
[19]GB/T5009.179-2003,火腿中三甲胺氮的测定[S].
[20]Nowzari F,Shdbanpour B,Ojagh S M.Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout[J].Food Chemistry,2013,141(3,1):1667-1672.
[21]施建兵,谢晶,高志立,等.臭氧水浸渍后冰温贮藏提高鲳鱼块的保鲜品质[J].农业工程学报,2013,29(6):274-279.
[22]闫师杰,梁丽雅,宋振梅,等.臭氧水对鲶鱼肉保鲜效果的研究[J].食品科学,2010,31(24):465-468.
[23]Lin Ting,Wang Jingjing,Li Jibing,et al.Use of acidic electrolyzed water ice for preserving the quality of shrimp[J].Journal of Agricultural and Food Chemistry,2013,61(36):8695-8702.
[24]Campos C A,Rodrl guez 6,Losada V,et al.Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine(Sardina pilchardus)[J].International Journal of Food Microbiology,2005,103(2):121-130.
[25]熊善柏.水产品保鲜储运与检验[M].北京:化学工业出版社,2007,53-59.
[26]Pastoriza L,Bernardez M,Sampedro G,et al.The use of water and ice with bactericide to prevent onboard and onshore spoilage of refrigerated megrim(Lepidorhombus whiffiagonis)[J].Food Chemistry,2008,110(1):31-38.
[27]Kim W T,Lim Y S,Shin IS,et al.Use of electrolyzed water ice for preserving freshness of pacific saury(Cololabissaira)[J].Journal of food protection,2006,69(9):2199-2204.
[28]Manju S,Srinivasa Gopal T K,Jose L,et al.Nucleotide degradation of sodium acetate and potassium sorbate dip treated and vacuum packed Black Pomfret(Parastromateus niger)and Pearlspot(Etroplus suratensis)during chill storage[J].Food Chemistry,2007,102(3):699-706.
[29]杨文鸽,薛长湖,徐大伦,等.大黄鱼冰藏期间ATP关联物含量变化及其鲜度评价[J].农业工程学报,2007,23(6):217-222.
[30]Wang Jingjing,Lin Ting,Li Jibing,et al.Effect of acidic electrolyzed water ice on quality of shrimp in dark condition[J].Food Control,2014,35(1):207-212.
[31]刁石强,吴燕燕,王剑河,等.臭氧冰在罗非鱼片保鲜中的应用研究[J].食品科学,2007,28(8):501-504.
[2]Huang Yum,Hung Yencon,Huang Yaowen,et al.Application of electrolyzed water in the food industry[J].Food Control,2008,19(4):329-345.
[3]叶章颖,祁凡雨,裴洛伟,等.微酸性电解水对虾仁的杀菌效果及其动力学[J].农业工程学报,2014,30(3):223-230.
[4]Phuvasate S,Su Yi-Cheng.Effects of electrolyzed oxidizing water and ice treatments on reducing histamine-producing bacteria on fish skin and food contact surface[J].Food Control,2010,21(3):286-291.
[5]周然,刘源,谢晶,等.电解水对冷藏河豚鱼肉质构及品质变化的影响[J].农业工程学报,2011,27(10):365-369.
[6]仇农学,陈颖.臭氧溶解特性及对耐热菌非热杀菌的研究[J].农业工程学报,2004,20(4):157-159.
[7]Crowe KM,Skonberg D,Bushway A,et al.Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets[J].Food Control,2012,25(2):464-468.
[8]Bono G,Badalucco C.Combining ozone and modified atmosphere packaging(MAP)to maximize shelf-life and quality of striped red mullet(Mullus surmuletus)[J].LWT-Food Science and Technology,2012,47(2):500-504.
[9]徐泽智,刁石强,郝淑贤,等.用臭氧冰延长水产品保鲜期的试验[J].制冷学报,2008,29(5):58-62.
[10]Das E,G(u|¨)rakan G C,Bayindirli A.Effect of controlled atmosphere storage,modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes[J].Food Microbiology,2006,23(5):430-438.
[11]Feng Lifang,Jiang Tianjia,WangYanbo,etal.Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream(Sparus macrocephalus)[J].Food Chemistry,2012,135(4):2915-2921.
[12]胡云峰,陈君然,肖娟,等.臭氧处理对切分青椒贮藏品质的影响[J].农业工程学报,2012,28(16):259-263.
[13]SC/T3 103-2010,鲜、冻鲳鱼[S].
[14]高志立,谢晶,杨胜平,等.全程低温陈列柜销售对带鱼品质变化的影响[J].食品工业科技,2013,34(20):360-364.
[15]姬长英.感官模糊综合评价中权重分配的正确制定[J].食品科学,1991,(3):9-11.
[16]GB/T 5750.11-2006,生活饮用水标准检验方法消毒剂指标[S].
[17]GB 4789.2-2010,食品安全国家标准食品微生物学检验菌落总数的测定[S].
[18]Uriarte-Montoya M H,Villalba-Wlalba A G,Pacheco-Aguilar R,et al.Changes in quality parameters of Monterey sardine(Sardinops sagax caerulea)muscle during the canning process[J].Food Chemistry,2010,122(3,1):482-487.
[19]GB/T5009.179-2003,火腿中三甲胺氮的测定[S].
[20]Nowzari F,Shdbanpour B,Ojagh S M.Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout[J].Food Chemistry,2013,141(3,1):1667-1672.
[21]施建兵,谢晶,高志立,等.臭氧水浸渍后冰温贮藏提高鲳鱼块的保鲜品质[J].农业工程学报,2013,29(6):274-279.
[22]闫师杰,梁丽雅,宋振梅,等.臭氧水对鲶鱼肉保鲜效果的研究[J].食品科学,2010,31(24):465-468.
[23]Lin Ting,Wang Jingjing,Li Jibing,et al.Use of acidic electrolyzed water ice for preserving the quality of shrimp[J].Journal of Agricultural and Food Chemistry,2013,61(36):8695-8702.
[24]Campos C A,Rodrl guez 6,Losada V,et al.Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine(Sardina pilchardus)[J].International Journal of Food Microbiology,2005,103(2):121-130.
[25]熊善柏.水产品保鲜储运与检验[M].北京:化学工业出版社,2007,53-59.
[26]Pastoriza L,Bernardez M,Sampedro G,et al.The use of water and ice with bactericide to prevent onboard and onshore spoilage of refrigerated megrim(Lepidorhombus whiffiagonis)[J].Food Chemistry,2008,110(1):31-38.
[27]Kim W T,Lim Y S,Shin IS,et al.Use of electrolyzed water ice for preserving freshness of pacific saury(Cololabissaira)[J].Journal of food protection,2006,69(9):2199-2204.
[28]Manju S,Srinivasa Gopal T K,Jose L,et al.Nucleotide degradation of sodium acetate and potassium sorbate dip treated and vacuum packed Black Pomfret(Parastromateus niger)and Pearlspot(Etroplus suratensis)during chill storage[J].Food Chemistry,2007,102(3):699-706.
[29]杨文鸽,薛长湖,徐大伦,等.大黄鱼冰藏期间ATP关联物含量变化及其鲜度评价[J].农业工程学报,2007,23(6):217-222.
[30]Wang Jingjing,Lin Ting,Li Jibing,et al.Effect of acidic electrolyzed water ice on quality of shrimp in dark condition[J].Food Control,2014,35(1):207-212.
[31]刁石强,吴燕燕,王剑河,等.臭氧冰在罗非鱼片保鲜中的应用研究[J].食品科学,2007,28(8):501-504.