低温等离子体活性水对冷鲜鳜鱼片品质变化的影响

Effects of low-temperature plasma-activated water on the quality changes of cold fresh Siniperca chuatsi slices

中文关键词:  低温等离子体活性水  鳜鱼  品质变化

英文关键词:low-temperature plasma-activated water  Siniperca chuatsi  quality changes

中文摘要:

      目的 研究不同处理时间(5、10、15 min)的低温等离子体活性水(low-temperature plasma-activated water, PAW)对冷鲜鳜鱼片品质的影响。方法 采用0.15%的乳酸溶液作为杀菌介质的PAW浸泡冷鲜鳜鱼片5、10、15 min, 未处理组为对照组, 于4 ℃下冷藏。每2 d测定样品的pH、菌落总数、总挥发性盐基氮(total volatile base nitrogen, TVB-N)、蒸煮损失率、质构与感官品质, 来评价PAW的保鲜效果。结果 经PAW处理后样品的菌落总数和TVB-N值得到明显抑制, pH降低, 质构特性维持较好, 样品的感官品质得到提高。PAW处理会导致冷鲜鳜鱼片蒸煮损失率上升、咀嚼性增加。结论 15 min处理组对冷鲜鳜鱼片的保鲜效果最好, 保持较好的贮藏品质, 可使冷鲜鳜鱼片的货架期延长4 d。

英文摘要:

      Objective To investigate the effects of low-temperature plasma-activated water (PAW) with varying treatment durations (5, 10, 15 minutes) on the quality of cold fresh Siniperca chuatsi slices. Methods This article used 0.15% lactic acid solution as the sterilization medium to soak cold fresh Siniperca chuatsi slices in PAW for 5, 10 and 15 minutes. The untreated samples served as the control group, refrigerated at 4 ℃. The pH, total bacterial count, total volatile base nitrogen (TVB-N), cooking loss, texture and sensory quality of the sample were measured every 2 days to evaluate the preservation effect of PAW. Results The results showed that after PAW treatment, the total bacterial count and TVB-N value of the sample were significantly inhibited, the pH decreased, the texture characteristics were maintained well, and the sensory quality of the sample were improved. PAW treatment could lead to an increase in cooking loss rate, and increase chewing ability of cold fresh Siniperca chuatsi slices. Conclusion The 15 minutes treatment group has the best preservation effect on cold fresh Siniperca chuatsi slices, maintaining good storage quality and prolonging the shelf life of cold fresh Siniperca chuatsi slices by 4 days.