超声波协同过氧化氢对鲍鱼减菌及品质的影响

Effects of ultrasonic combined with hydrogen peroxide on bacteria reduction and quality of Abalone

中文关键词:  鲍鱼，食品级过氧化氢，减菌，超声波，品质

英文关键词:Abalone  food grade hydrogen peroxide  sterilization  ultrasonic  quality

中文摘要:

      目的 探究超声波协同过氧化氢对鲍鱼减菌及品质的影响。方法 本研究以鲍鱼的菌落总数为评价指标, 以过氧化氢的质量浓度、超声时间以及超声波功率为单因素水平, 运用响应面法对鲍鱼的减菌工艺进行优化, 并通过测定pH、色泽、质构特性和电子鼻等指标, 探讨超声波协同过氧化氢对鲍鱼品质的影响。结果 在过氧化氢的质量浓度为1.5 g/L, 超声时间4 min, 超声功率400 W的条件下, 鲍鱼的减菌率达到最高, 为97.92%。减菌处理后鲍鱼肉的亮度L*显著升高(P<0.01)。电子鼻能够灵敏地检测到鲍鱼的香气变化, W1S、W2S和W1W传感器响应值较对照组有显著下降(P<0.05), 表明鲍鱼肉腥味有所减弱。结论 超声波协同过氧化氢减菌是一种适用于鲍鱼减菌预处理的技术。

英文摘要:

      Objective To investigate the effects of ultrasonic combined with hydrogen peroxide on Abalone bacterial reduction and quality. Methods In this study, the response surface was applied to optimize the reduction process of Abalone by using the mass concentration of hydrogen peroxide, ultrasonic time, and ultrasonic power as one-factor levels with the total number of Abalone colonies as the evaluation indexes, and to explore the effect of ultrasonic synergistic hydrogen peroxide on the quality of Abalone through the determination of the indexes of pH, color, textural characteristics, and electronic nose. Results The highest bacterial reduction rate of 97.92% was achieved for Abalone at a mass concentration of hydrogen peroxide of 1.5 g/L, a sonication time of 4 min, and a sonication power of 400 W. The brightness L* of Abalone meat increased significantly (P<0.01) after the bacteria reduction treatment. The electronic nose was able to sensitively detect the changes in the aroma of Abalone, and the response values of the W1S, W2S, and W1W sensors decreased significantly (P<0.05) compared with those of the control group, indicating that the fishy odor of Abalone was weakened. Conclusion Ultrasonic synergistic hydrogen peroxide sterilization is a suitable technique for Abalone pretreatment.