• 包装贮运 •

中性氧化电解水对冷鲜草鱼肉品质及质构的影响

1. 1.武汉轻工大学食品科学与工程学院，湖北 武汉 430023；2.武汉轻工大学化学与环境工程学院，湖北 武汉 430023；3.湖北省生鲜食品工程技术研究中心，湖北 武汉 430023
• 出版日期:2017-02-15 发布日期:2017-02-28

Effect of Neutral Electrolyzed Water on Quality and Textural Characteristics of Chilled Fresh Grass Carp

XIANG Siying1, XIE Jun1, XU Qian1, REN Zhandong2, WANG Hongxun1,3, HOU Wenfu1,3,*

1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
2. School of Chemistry and Environment Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
3. Hubei Province Fresh Food Engineering Research Center, Wuhan 430023, China
• Online:2017-02-15 Published:2017-02-28

Abstract: In the present study, neutral electrolytic water was used to reduce bacterial counts and enhance the preservation of chilled fresh grass carp meat. Changes in the quality, texture and myofibrillar structure of the fish meat were determined during storage at 4 ℃. The results showed that neutral electrolyzed water could reduce the changes in the numbers of total bacteria and Pseudomona, pH, TVB-N and TBA in the fish meat during storage, and hence prolong the shelf-life period by 4 days. Meanwhile, neutral electrolyzed water could significantly reduce the degradation of fish myofibrils and in turn alleviate the changes in textural characteristics such as hardness, elasticity and resilience when compared with the control and bactericideⅠ. On the 6th day of storage, hardness, elasticity and resilience of the fish meat treated with natural electrolyzed water were 1.23, 2.13 and 1.83 folds higher, respectively, when compared with the control samples. Moreover, the myofibrillar structure of the sample treated with natural electrolyzed water was longer and arranged more regularly. Therefore, natural electrolyzed water treatment can effectively alleviate the changes in the quality and texture of grass carp meat during chilled storage. This finding will provide a theoretical reference for the development of preservation technologies for fresh fish.