蓝光对三文鱼的杀菌作用及品质影响研究

Effects of blue light on bactericidal action and quality of salmon

中文关键词:  蓝光杀菌  三文鱼  感官评定  色泽

英文关键词:blue light sterilization  salmon  sensory evaluation  colour and lustre

中文摘要:

      目的 探究蓝光对三文鱼的杀菌作用及品质影响。方法 利用30 W蓝光进行30、60、120 min 3种辐照时间处理三文鱼肉, 对菌落总数(total viable count, TVC)、pH、剪切力、硫代巴比妥酸(thiobarbituric acid, TBA)值、色差值及质构进行测定, 结合感官评价分析不同辐照时间对三文鱼肉杀菌效果及品质的影响。结果 结果显示蓝光处理对三文鱼肉的感官和剪切力影响不大, 除了在30 min条件下使三文鱼肉的亮度略有下降外, 其他各项色泽指标均无显著差异。虽对质构略有影响, 但感官评定总分、嫩度检测结果无显著差异, 则在可接受范围内。pH略有下降。并且蓝光可有效降低三文鱼肉的TVC, 延缓三文鱼肉在冷藏期内脂肪氧化速率, 且在120 min时最显著。结论 综合考虑, 对三文鱼肉采取30 W?120 min蓝光处理较为合适, 该结果可为蓝光辐照应用于三文鱼杀菌保鲜提供参考。

英文摘要:

      Objective To explore the bactericidal effects of blue light on salmon and its quality. Methods The salmon meat was irradiated with 30 W blue light for 30, 60, and 120 min. The total viable count (TVC), pH, shear force, thiobarbituric acid (TBA), color difference, and texture were measured. The effects of different irradiation times on the sterilization effect and quality of salmon meat were analyzed by sensory evaluation. Results The results showed that the blue light treatment had little effect on the sensory and shear strength of salmon meat. Except for slightly reducing the brightness of salmon meat under the condition of 30 min, there was no significant difference in other color indexes. Although the texture was slightly affected, the total score of sensory evaluation and the test results of tenderness were not significantly different, which was within the acceptable range. The pH droped a little bit. In addition, blue light could effectively reduce the total number of colonies of salmon meat, and delay the fat oxidation rate of salmon meat during the cold storage period, and the most significant at 120 min. Conclusion Based on comprehensive consideration, 30 W?120 min blue light treatment is suitable for salmon meat. The results can provide reference for the application of blue light irradiation in sterilization and preservation of salmon.