4 种减菌剂对军曹鱼片的减菌作用

doi:10.7506/spkx1002-6630-201021064

食品科学 ›› 2010, Vol. 31 ›› Issue (21): 283-288.doi: 10.7506/spkx1002-6630-201021064

4 种减菌剂对军曹鱼片的减菌作用

王萍^{1 , 2}，吴燕燕^{1 ,*} ，李来好¹，杨贤庆¹，宫晓静^{1 , 2}，刁石强¹，周婉君¹

1.中国水产科学研究院南海水产研究所 2.上海海洋大学食品学院

收稿日期:2010-08-19 修回日期:2010-10-22 出版日期:2010-11-15 发布日期:2010-12-29
通讯作者: 吴燕燕 E-mail:wuyy1028@yahoo.com.cn
基金资助:
广东省海洋与渔业科技推广专项(A200899G02；A200901G03)

Sterilization Effects of Four Kinds of Sterilization Agents on Cobia Fillets

WANG Ping1,2，WU Yan-yan1,*，LI Lai-hao1，YANG Xian-qing1，GONG Xiao-jing1,2，
DIAO Shi-qiang1，ZHOU Wan-jun1

1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China；
2. College of Food Science and Technology, Shanghai Ocean University，Shanghai 201306, China

Received:2010-08-19 Revised:2010-10-22 Online:2010-11-15 Published:2010-12-29
Contact: WU Yan-yan1 E-mail:wuyy1028@yahoo.com.cn

摘要/Abstract

摘要：

目的：比较研究4 种减菌剂对军曹鱼片的减菌作用。方法：分别以壳聚糖、固体二氧化氯(ClO2)、臭氧(O3)水以及NaClO 为减菌剂，通过菌落总数、感官评价和鱼片色差指标测定，筛选军曹鱼片最佳的减菌剂和处理条件。结果：4 种减菌剂分别对军曹鱼片的最佳减菌条件为：2g/L 壳聚糖处理8min； 200mg/L ClO2 处理10min；6mg/L 臭氧水处理10min；100mg/L NaClO 处理5min。进一步比较4 种减菌剂对军曹鱼片感官品质的影响，结果表明壳聚糖、ClO2、NaClO 对鱼片感官品质影响较大，而臭氧水不仅减菌作用明显且不影响鱼片的感官品质，是最佳的军曹鱼片减菌剂。结论：对军曹鱼片最佳减菌处理条件为：6mg/L 臭氧水，处理时间10min。该研究可为开发高效、安全的鱼片加工减菌剂提供指导。

关键词: 军曹鱼片, 减菌剂, 减菌作用, 色差

Abstract:

Objective: To compare the sterilization effects of four kinds of processing agents on cobia fillets. Methods: The effects of food grade chitosan, solid chlorine dioxide (ClO2), ozone (O3) water and sodium hypochloride (NaClO) as the sterilization agents on cobia fillets were explored to screen the optimal sterilization agent and treatment conditions through the determination of total colonies, sensory evaluation and color difference. Results: The optimal sterilization conditions for individual application were 2 g/L chitosan for 8 min immersion, 200 mg/L ClO2 for 10 min treatment, 6 mg/L ozone water for 10 min sterilization and 100 mg/L sodium hypochloride treatment for 5 min. Through further comparing the effects of four sterilization agents on sensory quality of cobia fillets, chitosan, ClO2 and NaClO could result in a significantly negative effect on the sensory quality of cobia fillets; in contrast, ozone water treatment revealed an obvious sterilization effect without reducing the sensory quality of cobia fillets. Thus, ozone water was the best sterilization agent for cobia fillets. Conclusion: The optimal sterilization condition on cobia fillets is the treatment with 6 mg/L ozone water for 10 min. These investigations will provide a theoretical guidance for developing effective and safe sterilization agents for cobia fillet processing.

Key words: cobia fillet, sterilization agents, sterilization effect

中图分类号:

S983

王萍1,2，吴燕燕1,*,李来好1，杨贤庆1，宫晓静1,2，刁石强1，周婉君1. 4 种减菌剂对军曹鱼片的减菌作用[J]. 食品科学, 2010, 31(21): 283-288.

WANG Ping1,2，WU Yan-yan1,*，LI Lai-hao1，YANG Xian-qing1，GONG Xiao-jing1,2，. Sterilization Effects of Four Kinds of Sterilization Agents on Cobia Fillets[J]. FOOD SCIENCE, 2010, 31(21): 283-288.

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4 种减菌剂对军曹鱼片的减菌作用

Sterilization Effects of Four Kinds of Sterilization Agents on Cobia Fillets

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