微酸性电解水冰对罗非鱼片的保鲜效果研究

摘要/Abstract

摘要： 为探讨微酸性电解水冰对罗非鱼片品质的影响，对比分析微酸性电解水冰（SAEWI）与自来水冰（TWI）贮藏的罗非鱼片的感官评分、pH值、总挥发性碱基氮(TVB-N)、K值和菌落总数的变化，结果表明，SAEWI比TWI能更有效地保持罗非鱼片的品质。菌落总数在贮藏过程中增加缓慢；SAEWI处理延缓了挥发性盐基总氮(TVB-N)含量、K值、pH值的变化；SAEWI处理的罗非鱼鱼片感官评分更高。综合来看，SAEWI处理的罗非鱼片可以将罗非鱼片的货架期延长3~4 d，研究可为SAEWI应用水产品流通环节的保鲜操作提供理论支持。

关键词: 微酸性电解水冰, 罗非鱼片, 保鲜, 挥发性盐基氮(TVB-N)值, K值

Abstract: The objective of this study was to investigate the effects of slightly acidic electrolyzed water ice(SAEWI),compared with tap water (TWI), on quality of tilapia fillets. The changes of total viable count, k value, total volatile basic nitrogen (TVB-N) contents, pH value and sensory scores of tilapia fillets stored in SAEWI or TWI were measured periodically. The results showed that SAEWI was more efficient at maintaining the tilapia fillets quality during storage than TWI. The total bacterial counts were maintained relatively slow microbial growth during storage. It was also observed that SAEWI treatment delayed the changes of total volatile basic nitrogen (TVB-N) contents, k value, pH value. Furthermore, SAEWI treatment also inhibited the decrease of sensory scores. Taken together, the shelf life of tilapia fillet treated with SAEWI can be prolonged by 3 to 4 days. This study can provide some theoretical support for the application of SAEWI to preserve other aquatic products.

Key words: slightly acidic electrolyzed water ice, tilapia fillets, preservation, TVB-N value, K value

中图分类号:

TS254.4

于福田岑剑伟杨贤庆李来好黄卉魏涯赵永强林织. 微酸性电解水冰对罗非鱼片的保鲜效果研究[J]. 食品科学, 0, (): 0-0.

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