蓝光超声协同杀菌对三文鱼贮藏品质的影响研究

Study on the effects of blue light ultrasonic synergistic sterilization on the quality of salmon during storage

中文关键词:  蓝光  超声波  保鲜  三文鱼

英文关键词:blue light  ultrasonic  fresh  salmon

中文摘要:

      目的 探究蓝光超声协同杀菌技术对三文鱼贮藏期品质的影响。方法 将三文鱼经蓝光(30 W-120 min)与超声波协同处理(分别处理0、5、10、15、20、25、30 min)并对其贮藏期(4 ℃, 0、3、6、9、12 d)内不同阶段的菌落总数、pH、挥发性盐基氮、硫代巴比妥酸、色泽、质构结合感官分析蓝光超声协同杀菌对三文鱼贮藏期品质的影响。结果 蓝光(30 W-120 min)与超声波(30 min)协同处理下三文鱼的色泽、感官和质构变化较小, 蓝光超声协同处理对三文鱼肉中的腐败菌有明显抑制作用, 延缓三文鱼肉在贮藏期内脂肪氧化速率和蛋白质分解, 且在蓝光(30 W-120 min)超声波(30 min)时最显著。结论 对三文鱼肉采取蓝光(30 W-120 min)超声波(30 min)协同处理较为合适, 该结果可为蓝光超声协同技术在三文鱼贮藏期内保鲜提供参考。

英文摘要:

      Objective To explore the effects of blue light ultrasonic synergistic sterilization technology on the quality of salmon during storage. Methods Salmon was treated with blue light (30 W-120 min) and ultrasonic wave (0, 5, 10, 15, 20, 25, 30 min, respectively). Effects of total number of colonies, pH, volatile basic nitrogen, thiobarbituric acid, color and texture combined with sensory analysis at different stages during (4 ℃, 0, 3, 6, 9 and 12 d) on the quality of salmon during storage. Results The color, sensory and texture of salmon were treated with blue light (30 W-120 min) and ultrasonic wave (30 min). Synergistic treatment with blue light ultrasound had obvious inhibition on the rot bacteria in salmon meat, and delayed the fat oxidation rate and protein decomposition of salmon meat during storage, and the most significant effect was found in blue light (30 W-120 min) ultrasound (30 min). Conclusion Blue light (30 W-120 min) ultrasonic (30 min) collaborative treatment of salmon meat is more suitable, and the results can provide a reference for blue light ultrasonic collaborative technology in the preservation of salmon during storage.