摘要
为探究酸性电解水冰对冷藏大黄鱼品质变化的影响,将酸性电解水(Acidic electrolyzed water,AEW)和传统自来水(Traditional tap water,TW)冰冻后对新鲜黄花鱼进行保鲜处理,通过测定黄花鱼肉的感官评价、pH、总菌含量、挥发性盐基氮含量、三甲胺含量及组织蛋白酶B活性等指标,研究酸性电解水冰对黄花鱼的保鲜效果。结果表明,酸性电解水冰的保鲜效果在各方面均优于传统自来水冰保鲜。使用AEW冰处理保鲜的黄花鱼感官品质更佳;AEW冰可减缓鱼肉变质引起的pH变化;使用AEW冰保鲜1 d对黄花鱼的杀菌效果可达95%,保鲜4 d对黄花鱼的杀菌效果可达到90%;使用AEW冰可以显著减少黄花鱼挥发性盐基氮及三甲胺的产生、降低组织蛋白酶B活性,能更有效地保持黄花鱼的品质,提高其商品经济价值。AEW冰具有高效的杀菌特点,可在各水产品的保鲜中加以推广应用,以获得更丰厚的经济收益和更优化的食品安全保障。
To investigate the effect of acidic electrolytic water ice on the quality changes of frozen yellow croaker,this experiment treated fresh yellow croaker with acidic electrolytic water and traditional tap water after chilling,and investigated the effect of acidic electrolytic water ice on the freshness of yellow croaker by measuring the sensory evaluation,pH,surface colony count,volatile saline nitrogen content,trimethylamine content and cathepsin B activity of yellow croaker meat.The results showed that the effect of acidic electrolyzed water ice preservation was better than that of traditional tap water ice preservation in all aspects.Using AEW ice to treat fresh yellow croaker had better sensory quality;AEW ice could slow down the pH change caused by fish deterioration;the sterilization effect of AEW ice on the bacteria of yellow croaker could reach 95%in 1 day and 90%in 4 days;the use of AEW ice could significantly reduce the production of volatile salt nitrogen and trimethylamine,reduce the activity of cathepsin B,maintain the quality of yellow croaker more effectively,and improve its commodity economic value.AEW ice had high efficiency sterilization characteristics,and could be used in the preservation of various aquatic products to obtain a more profitable economic return and more optimal food safety.
作者
王一贺
杜炳文
南松剑
WANG Yi-he;DU Bing-wen;NAN Song-jian(Yantai Institute of China Agricultural University,Yantai 264670,Shandong,China)
出处
《湖北农业科学》
2022年第22期139-145,共7页
Hubei Agricultural Sciences
基金
山东省重点研发计划项目(2018GNC110021)
烟台市校地融合发展项目(2021XDRHXMQT19)。
关键词
黄花鱼
酸性电解水冰
保鲜效果
感官评价
菌落总数
生物活性
yellow croaker
acidic electrolytic water ice
freshness preservation effect
sensory evaluation
total number of colonies
biological activity
