超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响

doi:10.7506/spkx1002-6630-20210118-198

食品科学 ›› 2022, Vol. 43 ›› Issue (5): 62-68.doi: 10.7506/spkx1002-6630-20210118-198

超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响

蓝蔚青，张炳杰，周大鹏，莫雅娴，冯豪杰，谢晶

（1.上海海洋大学食品学院，上海 201306；2.上海水产品加工及贮藏工程技术研究中心，食品科学与工程国家级实验教学示范中心（上海海洋大学），上海 201306）

发布日期:2022-03-28
基金资助:
“十三五”国家重点研发计划重点专项（2019YFD0901602）；现代农业产业技术体系建设专项（CARS-47-G26）；上海水产品加工及贮藏工程技术研究中心能力提升项目（19DZ2284000）

Effect of Ultrasonic Combined with Slightly Acidic Electrolyzed Water Treatment on Quality Changes of Vacuum-Packaged Sea Bass (Lateolabrax japonicas) during Refrigerated Storage

LAN Weiqing, ZHANG Bingjie, ZHOU Dapeng, MO Yaxian, FENG Haojie, XIE Jing

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)

Published:2022-03-28

摘要/Abstract

摘要： 为研究超声与微酸性电解水联合处理对真空包装海鲈鱼冷藏期间品质变化的影响，将新鲜鲈鱼片分别使用20?kHz 600?W超声（ultrasonic，US）、微酸性电解水（slightly acidic electrolytic water，SAEW）、超声联合微酸性电解水（US＋SAEW）处理10?min，以无菌水浸渍处理10?min样品为对照组。将4?组样品真空包装，于4?℃冷藏。每3?d测定样品的微生物（菌落总数、嗜冷菌数）与理化指标（pH值、总挥发性盐基氮（total volatile base nitrogen，TVB-N）含量、水分迁移与脂质氧化指标）的变化。结果表明，US与SAEW处理能明显抑制样品贮藏期间菌落总数与嗜冷菌数的增长，其pH值与TVB-N含量上升速度明显缓于对照组。US处理使鱼肉的保水性明显改善，SAEW处理对抑制鱼肉的脂肪氧化有较好效果，其还能使样品的持水力得到较好提升。与对照组相比，US＋SAEW处理10?min对鱼肉样品的品质保持效果最好，可使真空包装海鲈鱼的冷藏货架期至少延长6?d。

关键词: 超声；微酸性电解水；海鲈鱼；冷藏；水分迁移；脂肪氧化

Abstract: In order to investigate the combined effects of ultrasound and slightly acidic electrolyzed water on the quality changes of vacuum-packaged sea bass (Lateolabrax japonicas) during refrigerated storage, fresh sea bass fillets were treated with ultrasonic (US) at 20 kHz and 600 W, slightly acidic electrolyzed water (SAEW), their combination (US + SAEW), or sterile water (as control) for 10 min and then stored in a refrigerator at 4 ℃. Total viable count (TVC), Psychrobacter count (PC), and physicochemical properties such as pH, total volatile base nitrogen (TVB-N) content, water migration, water-holding capacity (WHC)) and indicators lipid oxidation were measured every three days during storage. The results showed that the US and SAEW treatments inhibited the increase in TVC and PC during storage, and obviously slowed down the increase in pH and TVB-N content as compared to the control group. The US treatment greatly improved WHC. The SAEW treatment inhibited lipid oxidation in fish while improving WHC. Compared to the control group, the combined treatment provided the best quality preservation, and extended the shelf-life of refrigerated vacuum-packed sea bass by 6 days at least.

Key words: ultrasound; slightly acidic electrolyzed water; Lateolabrax japonicas; refrigerated storage; water migration; lipid oxidation

中图分类号:

TS254.4

蓝蔚青，张炳杰，周大鹏，莫雅娴，冯豪杰，谢晶. 超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响[J]. 食品科学, 2022, 43(5): 62-68.

LAN Weiqing, ZHANG Bingjie, ZHOU Dapeng, MO Yaxian, FENG Haojie, XIE Jing. Effect of Ultrasonic Combined with Slightly Acidic Electrolyzed Water Treatment on Quality Changes of Vacuum-Packaged Sea Bass (Lateolabrax japonicas) during Refrigerated Storage[J]. FOOD SCIENCE, 2022, 43(5): 62-68.

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超声联合微酸性电解水处理对真空包装海鲈鱼冷藏期间品质变化的影响

Effect of Ultrasonic Combined with Slightly Acidic Electrolyzed Water Treatment on Quality Changes of Vacuum-Packaged Sea Bass (Lateolabrax japonicas) during Refrigerated Storage

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