酸性电解水前处理对鲟鱼肉冰温贮藏品质的影响

Effect of acid electrolytic water pretreatment on quality of sturgeon fillet during controlled freezing point storage

中文关键词:  鲟鱼肉  酸性电解水  冰温贮藏  品质

英文关键词:sturgeon fillet  acidic electrolyzed water  controlled freezing point storage  quality

中文摘要:

      目的 考察酸性电解水(acidic electrolytic water, AEW)前处理对鲟鱼肉冰温贮藏品质的影响。方法 利用有效氯浓度(available chlorine concentration, ACC)不同的AEW处理鲟鱼块后进行冰温(–1 ℃)贮藏, 测定贮藏期间鱼肉的菌落总数、挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量、K值、pH值及硫代巴比妥酸值(thiobarbituric acid reactive substances, TBARS)的变化。结果 经AAC分别为67、49、36 mg/L的AEW处理后, 鲟鱼块减菌率分别高达99.7%、98.9%和96.5%, 且贮藏期间菌落总数始终保持ACC67组

英文摘要:

      Objective To investigate the effect of acidic electrolytic water (AEW) on the storage quality of sturgeon fillet during controlled freezing point storage. Methods Sturgeon fillet was treated by AEW with different available chlorine concentration (ACC) and then stored at –1 ℃. The total plate count (TPC), total volatile basic nitrogen (TVB-N), K value, pH and thiobarbituric acid reactive substances (TBARS) of the fillet were evaluated during storage. Results After treated by AEW with ACC of 67, 49, 36 mg/L, TPC reduction rate was as high as 99.7%, 98.9%, and 96.5%, respectively. TPC of all the groups showedin ascending order of ACC67 group