Ozone Treatment Technology of Grass Carp Slices

doi:10.7506/spkx1002-6630-201024003

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 14-18.doi: 10.7506/spkx1002-6630-201024003

• Processing Technology • Previous Articles Next Articles

Ozone Treatment Technology of Grass Carp Slices

ZHAO Li-jun，GU Wei-rui，XIONG Shan-bai，ZHAO Si-ming*

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070,China；
2. National Research and Development Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070,China；
3. Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan 430070,China

Received:2010-08-19 Revised:2010-11-14 Online:2010-12-25 Published:2010-12-29
Contact: ZHAO Si-ming* E-mail:zsmjx@mail.hzau.edu.cn

Abstract

Abstract:

In order to achieve the optimal ozone sterilization processing, grass carp was used as the raw material to explore the effects of ozone concentration, ozone treatment temperature and ozone treatment time on the quality of grass carp slices through evaluating water content, water-soluble protein content, free amino acid content, total sugar content, crude fat content, color, sensory evaluation and microorganism lethal rate. Results indicated that the optimal ozone treatment processing conditions were 0.85 mg/L ozone at 10 ℃ for 10 min treatment. Under the optimal ozone treatment processing conditions, the contents of water, water-soluble proteins, free amino acids, total sugar and crude fat, the degree of whiteness, sensory evaluation score and microorganism lethal rate were 79.55%, 155.67 mg/g, 0.63 mg/g, 8.23 mg/g, 6.34%, 48.12, 8.99 and 98.33%, respectively.

Key words: ozone, grass carp slices, quality

CLC Number:

TS254.4

ZHAO Li-jun，GU Wei-rui，XIONG Shan-bai，ZHAO Si-ming*. Ozone Treatment Technology of Grass Carp Slices[J]. FOOD SCIENCE, 2010, 31(24): 14-18.

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Ozone Treatment Technology of Grass Carp Slices

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