摘要
探究超声波处理及水化体系p H的调控对鲐鱼解冻阶段的品质影响。结果显示,施用功率40%强度的超声波及p H 8.0的条件能最大程度提升水化效率。同时,以理化、微生物、感官等指标为参数评定水化条件对鲐鱼解冻品质的影响,结果发现超声波与pH的协同效应可有效减缓组胺生成,抑制腐败微生物,提升色泽。综上所述,超声波与p H联合调控能提升解冻鲐鱼水化阶段品质。
Investigate the effect of ultrasonic treatment and pH regulation of the hydration system on the quality of mackerel at the thawing stage.The results showed that the application of ultrasound at 40%power and pH 8.0 maximized the efficiency of hydration.At the same time,the physicochemical,microbiological,sensory and other indicators were used to evaluate the influence of hydration conditions on the thawing quality of mackerel.It was found that the synergistic effect of ultrasound and p H could effectively slow down the production of histamine,inhibit spoilage microorganisms,and improve color.In summary,the combined regulation of ultrasound and pH could improve the quality of thawed mackerel during the hydration stage.
作者
潘伟聪
江静
张双其
杨庆伦
于瑾
胡金春
PAN Weicong;JIANG Jing;ZHANG Shuangqi;YANG Qinglun;YU Jin;HU Jinchun(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022;Zhejiang Longhe Aquaculture Development Co.,Ltd.,Quzhou 324400;Longyou Aquaculture Development Center,Quzhou 324400;Quzhou Aquatic Technology Extension Center,Quzhou 324400)
出处
《食品工业》
CAS
2022年第5期177-182,共6页
The Food Industry
基金
浙江省重点研发项目(2019C02075)。
关键词
超声波
水化
鲐鱼
品质
ultrasound
hydration
mackerel
quality
