臭氧水处理对冰温保鲜脆肉鲩鱼片品质的影响

doi:10.7506/spkx1002-6630-200924108

食品科学 ›› 2009, Vol. 30 ›› Issue (24 ): 469-473.doi: 10.7506/spkx1002-6630-200924108

臭氧水处理对冰温保鲜脆肉鲩鱼片品质的影响

郭姗姗^1,2，荣建华^1,2，赵思明^1,2，甘承露^1,2，宋欣欣¹，熊善柏^{1 , 2 ,*}

1.华中农业大学食品科技学院 2.湖北省水产品加工工程技术研究中心

收稿日期:2009-06-12 出版日期:2009-12-15 发布日期:2010-12-29
通讯作者: 熊善柏1 , 2 ,* E-mail:xiongsb@mail.hzau.edu. cn
基金资助:
国家现代农业产业技术体系建设专项(nycytx-49-23)；广东省- 教育部产学研结合项目(2007A090302072)

Effect of Ozone Treatment on Quality of Crisped Grass Carp Fillets Stored at Ice Temperature

GUO Shan-shan1,2，RONG Jian-hua1,2，ZHAO Si-ming1,2，GAN Cheng-lu1,2，SONG Xin-xin1，XIONG Shan-bai1,2,*

(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；
2. Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan 430070, China)

Received:2009-06-12 Online:2009-12-15 Published:2010-12-29
Contact: XIONG Shan-bai1,2,* E-mail:xiongsb@mail.hzau.edu. cn

摘要/Abstract

摘要：

以脆肉鲩为原料，研究臭氧水和二氧化氯减菌化处理对冰温保鲜脆肉鲩鱼片品质的影响，对照组为自来水淋洗处理的鱼片，以期为脆肉鲩鱼片贮藏的前处理方式提供理论依据。结果表明，臭氧水最佳减菌处理条件为浓度2mg/L、流速150ml/min、淋洗10min，鱼片减菌率达91.5%。二氧化氯最佳减菌处理条件是质量浓度100mg/L、流速100ml/min、淋洗6min。在各自最佳减菌化处理条件下，采用臭氧水淋洗，鱼片的残菌率、挥发性盐基氮、硬度、咀嚼性和感官品质明显优于二氧化氯淋洗。采用臭氧水淋洗，冰温贮藏下脆肉鲩鱼片货架期为14d，比对照样品延长了9d。

关键词: 脆肉鲩, 臭氧水, 二氧化氯, 品质

Abstract:

In this study, crisped grass carp fillets were used as the materials to investigate the effect of the treatment using ozone or chlorine dioxide on quality of crisped grass carp fillets stored at ice temperature. Crisped grass carp fillets were washed by water as the control. Results indicated that the optimal ozone treatment condition was leaching of the fillets using water containing 2 mg/L ozone at the flow rate of 150 ml/min for 10 min. The optimal chlorine dioxide treatment condition was leaching of the fillets using water containing 100 mg/L chlorine dioxide at the flow rate of 100 ml/min for 6 min. Under their optimal treatment conditions, ozone treatment was superior to chlorine dioxide treatment based on the residual bacteria rate, total volatility basis nitrogen, rigidity, chewiness and sensory quality of the treated fillets. The shelf life of crisped grass carp fillets treated by ozone was 14 days during storage at ice temperature, which was 9 days more than that of the control group. Therefore, this investigation provided a theoretical basis for pre-treatment of crisped grass carp fillets during storage.

Key words: crisped grass carp, ozone, chlorine dioxide, quality

中图分类号:

TS254.4

郭姗姗1,2，荣建华1,2，赵思明1,2，甘承露1,2，宋欣欣1，熊善柏1,2,*. 臭氧水处理对冰温保鲜脆肉鲩鱼片品质的影响[J]. 食品科学, 2009, 30(24 ): 469-473.

GUO Shan-shan1,2，RONG Jian-hua1,2，ZHAO Si-ming1,2，GAN Cheng-lu1,2，SONG Xin-xin1，XIONG Shan-bai1,2,*. Effect of Ozone Treatment on Quality of Crisped Grass Carp Fillets Stored at Ice Temperature[J]. FOOD SCIENCE, 2009, 30(24 ): 469-473.

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臭氧水处理对冰温保鲜脆肉鲩鱼片品质的影响

Effect of Ozone Treatment on Quality of Crisped Grass Carp Fillets Stored at Ice Temperature

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