酸性电解水对冷藏带鱼保鲜效果的影响研究

主要研究了冷藏条件下,酸性电解水溶液对带鱼的保鲜效果。将带鱼清理、洗净后分段,在不同有效氯浓度的酸性电解水溶液中浸渍5 min,沥干后装入PE保鲜袋,置于4±1℃温度下贮藏。以感官评定、挥发性盐基氮(Total Volatile Base Nitrogen,TVB-N值)、硫代巴比妥酸(2-Thilbarbituric acid,TBA值)、细菌总数与pH值等作为评价指标,测定带鱼冷藏过程中的品质变化。结果得出:经酸性电解水处理后的带鱼,在相同的贮藏期内,尤其是贮藏前期,其TVB-N值、TBA值、细菌总数与pH值均低于冷藏对照组。对比发现,电解11 min所产生的酸性电解水(pH:2.62±0.01,ORP=1149.1±0.6 mV,ACC=41.5±0.7 mg/L)对冷藏带鱼的保鲜效果最优。采用该酸性电解水溶液处理后的带鱼,其冷藏货架期较对照组延长了2～3 d。

Fresh-keeping Effects of Acidic Electrolyzed Water (AEW) on Trichiurus haumela under the Cold Storage

The fresh-keeping effects of acidic electrolyzed water(AEW) on fillets of Trichiurus haumela under the cold storage were studied.After being gutted and washed,fillets were immersed in different chlorine concentrations AEW for 5 min.Then,they were packed in PE plastics and stored at 4±1 ℃.The sensory scores, total volatile basic nitrogen(TVB-N),2-thiobarbituric acid(TBA),total bacterial count and pH values were evaluated for their quality.Results indicated that TVB-N,TBA,total bacterial count and pH value of fillets processed by AEW were lower than those of the controlled,while the sensory evaluation values were higher.The effect of AEW electrolyzed for 11 min(pH:2.62±0.01,ORP=1149.1±0.6 mV,ACC=41.5±0.7 mg/L) was best, which could prolong for another 2-3 days of the shelf-life compared to the controlled.