Preservation Effect of River Bass with Different Electrolyzed Water Ice
-
摘要: 为探究强酸性电解水冰（strongly acidic electrolyzed water ice，SAEW-ice）、微酸性电解水冰（weakly acidic electrolyzed water ice，WAEW-ice）和中性电解水冰（neutral electrolyzed water ice，NEW-ice）对河鲈鱼的保鲜效果，以自来水冰（tap water ice，TW-ice）为对照，对河鲈冰藏8 d，分析其在4℃冰藏期间的感官、理化性质和微生物的变化。结果表明，4种冰对河鲈的纤维组织和感官品质的影响相似；3种电解水冰抑制了河鲈色差值的变化。3种电解水冰更好地抑制了河鲈中微生物的生长，尤其是NEW-ice。SAEW-ice与WAEW-ice可减缓河鲈贮藏过程中pH升高；3种电解水冰处理显著抑制了河鲈中的硫代巴比妥酸反应物（thiobarbituric acid-reactive substances，TBARS）值增加（P<0.05）；4种冰处理的河鲈中挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量在贮藏8 d内均未超出上限可接受值，在第2 d后，NEW-ice处理的样品TVB-N含量显著低于其他处理（P<0.05）。综上，SAEW-ice、WAEW-ice和NEW-ice具有阻止河鲈在贮藏过程中品质劣化的潜力，尤其是NEW-ice，可用于保持水产品品质。Abstract: To investigate the preservation effect of strong acidic electrolyzed water ice(SAEW-ice), weakly acidic electrolyzed water ice(WAEW-ice) and neutral electrolyzed water ice(NEW-ice) on river bass, the tap water ice(TW-ice) was used as the control group, and the sensory, physical and chemical, and microbial changes of river bass were studied by ice storage for 8 days at 4℃. The results showed that the four kinds of ice had the similar effect on the fiber tissue change and sensory quality of river bass. Three kinds of electrolyzed water ice inhibited the variation of color difference value of the river bass. Three kinds of electrolyzed water ice, especially NEW-ice, could better inhibit the growth of microorganisms in river bass. SAEW ice and WAEW-ice could slow down the rise of pH value during storage of river bass. Three kinds of electrolyzed water ice treatments significantly inhibited the increase of TBARS value in river bass(P<0.05). The contents of TVB-N in the four kinds of ice treatments did not exceed the upper acceptable value within 8 days of storage. After the second day, the content of TVB-N in the samples treated with NEW-ice was significantly lower than that of other treatments(P<0.05). Therefore, SAEW-ice WAEW-ice and NEW-ice had the potential to prevent the quality deterioration of river bass in the storage process, especially NEW-ice, which could be used to maintain the quality of aquatic products.
-
[1] 武菲. 河鲈野生群体和养殖群体遗传多样性比较研究[D].石河子:石河子大学,2015. [2] 王倩,孙晓红,蓝蔚青,等. 保鲜冰在水产品保藏中的应用研究进展[J]. 食品与机械,2016,32(3):226-230. [3] McCarthy S,Burkhardt W III.Efficacy of electrolyzed oxidizing water against Listeria monocytogenes and Morganella morganii on conveyor belt and raw fish surfaces[J].Food Control,2012,24(1/2):214-219.
[4] Khazandi M,Deo P,Ferro S,et al. Efficacy evaluation of a new water sanitizer for increasing the shelf life of Southern Australian King George Whiting and Tasmanian Atlantic Salmon fillets[J]. Food Microbiology,2017,68:51-60.
[5] Ovissipour M,Shiroodi S G,Rasco B,et al. Electrolyzed water and mild-thermal processing of Atlantic salmon(Salmo salar):Reduction of Listeria monocytogenes and changes in protein structure[J].International Journal of Food Microbiology,2018,276:10-19.
[6] Wang H H,Duan D B,Wu Z Y,et al. Primary concerns regarding the application of electrolyzed water in the meat industry[J].Food Control,2019,95:50-56.
[7] 向思颖,谢君,徐芊,等.中性氧化电解水对冷鲜草鱼肉品质及质构的影响[J].食品科学,2017,38(3):239-244. [8] Guentzel J L,Liang Lam K,Callan M A,et al. Reduction of bacteria on spinach,lettuce,and surfaces in food service areas using neutral electrolyzed oxidizing water[J].Food Microbiology,2008,25(1):36-41.
[9] Jung S,Ko B S,Jang H J,et al. Effects of slightly acidic electrolyzed water ice and grapefruit seed extract ice on shelf life of brown sole(Pleuronectes herzensteini)[J].Food Science and Biotechnology,2018,27(1):261-267.
[10] 岑剑伟,于福田,杨贤庆,等.微酸性电解水冰对罗非鱼片的保鲜效果[J].食品科学,2019,40(19):288-293. [11] Wang M,Wang J J,Sun X H,et al. Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp[J].Food Chemistry,2015,176:333-341.
[12] Xuan X T,Fan Y F,Ling J G,et al. Preservation of squid by slightly acidic electrolyzed water ice[J].Food Control,2017,73:1483-1489.
[13] 姚鑫,赵爱静,杜苏萍,等.酸性电解水冰对小黄鱼品质及肌肉组织中酶活力变化的影响[J].食品科学,2017,38(13):244-250. [14] 黎柳,谢晶,苏辉,等.臭氧冰与电解水冰处理延长鲳鱼的冷藏货架期[J].食品工业科技,2014,35(23):323-328. [15] 杨琰瑜,张宾,汪恩蕾,等.酸性电解水冰衣对单冻虾仁品质的影响[J].中国食品学报,2014,14(6):162-168. [16] 张越扬,高萌,柳佳娜,等.酸性电解水冰衣对于冷冻金枪鱼品质的影响研究[J].食品工业,2013,34(12):34-37. [17] 徐肖. 电生功能水生成系统有效氯浓度在线检测与自动控制[D]. 泰安:山东农业大学,2013. [18] 张皖君. 流化冰处理对鲈鱼流通期间品质及微生物菌群变化影响[D]. 上海:上海海洋大学,2018. [19] 中华人民共和国卫生部. GB 4789.2-2016食品安全国家标准食品微生物学检验菌落总数的测定[S].北京:中国标准出版社,2016:1-5. [20] 中华人民共和国卫生部. GB 5009.228-2016食品安全国家标准食品中挥发性盐基氮的测定[S]. 北京:中国标准出版社,2016:1-3. [21] 李圣艳,李学英,靳春秋,等.保鲜剂对冰藏三文鱼品质变化的影响[J].河南农业科学,2017,46(4):128-133. [22] Li K F,Luo Y K,Shen H X.Postmortem changes of crucian carp(Carassius auratus)during storage in ice[J].International Journal of Food Properties,2015,18(1):205-212.
[23] 王萌. 酸性电解水冰保鲜南美白对虾的机理研究[D]. 上海:上海海洋大学,2016. [24] Wang J J,Lin T,Li J B,et al. Effect of acidic electrolyzed water ice on quality of shrimp in dark condition[J].Food Control,2014,35(1):207-212.
[25] Kim W T,Lim Y S,Shin I S,et al. Use of electrolyzed water ice for preserving freshness of Pacific saury(Cololabis saira)[J]. Journal of Food Protection,2006,69(9):2199-2204.
[26] 赵爱静,王萌,赵飞,等.酸性电解水冰对南美白对虾杀菌保鲜效果的研究[J].现代食品科技,2016,32(3):126-131 ,245.
[27] 李颖畅,王亚丽,齐凤元,等.紫菜多糖提取物对冷藏鲈鱼品质的影响[J].食品工业科技,2014,35(22):336-339 ,348.
[28] Cai L Y,Wu X S,Li X X,et al. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass(Lateolabrax japonicas)fillets during refrigerated storage[J].LWT-Food Science and Technology,2014,59(1):122-129.
[29] Zhang B,Ma L K,Deng S G,et al. Shelf-life of Pacific white shrimp(Litopenaeus vannamei)as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging[J].Food Control,2015,51:114-121.
-
期刊类型引用(9)
1. 李杰，马丹丹. 以正磷酸盐为酯化剂制备磷酸酯玉米淀粉及其对Ni~(2+)的吸附性能. 印染助剂. 2025(02): 36-41 . 
百度学术
2. 安鸿雁，刘馨远，赵国兴，李义. 蜡质玉米淀粉乙酰化的工艺研究. 当代化工. 2023(02): 477-480 . 百度学术
3. 孔刘娟，段元良，栾庆民，王欣彤，袁世英，李新华，刘开昌，李克文. 食用变性淀粉研究进展. 精细与专用化学品. 2023(03): 24-29 . 百度学术
4. 西芳，刘馨远，曹国强. 蜡质玉米淀粉制备乙酰化二淀粉磷酸酯的工艺优化. 广州化工. 2023(08): 80-82+104 . 百度学术
5. 肖志刚，邵晨，杨柳，杨庆余，朱旻鹏，杨宏黎. 淀粉改性方法的研究现状及进展. 农产品加工. 2020(03): 81-84+88 . 百度学术
6. 爨珊珊，石海信，王爱荣，欧春兰，耿昊天，王小丽. 两性淀粉制备与应用的机理及研究进展. 化工技术与开发. 2019(02): 11-16+33 . 百度学术
7. 刘丹，邓利玲，郑连姬，钟耕. 高取代度磷酸魔芋葡甘聚糖酯的制备. 食品与发酵工业. 2019(08): 149-155 . 百度学术
8. 沈艳琴，杨树，武海良，王忠梁. 浆纱用中低温水溶性淀粉浆料的研究进展. 纺织学报. 2019(06): 143-152 . 百度学术
9. 冯琳，黄祖强，孙宁钊，胡华宇，张燕娟，玉琼广. 三聚磷酸钠对醋酸酯淀粉反应效率的影响及工艺优化. 中国食品添加剂. 2018(12): 149-155 . 百度学术
其他类型引用(6)
计量
- 文章访问数: 225
- HTML全文浏览量: 21
- PDF下载量: 19
- 被引次数: 15
下载:
