摘要
分别采用紫外线照射、臭氧杀菌和柠檬酸淋洗3种方式处理草鱼片,然后在冰温(-0.7℃)下贮藏,考察了3种处理方式对草鱼片总菌数、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)值、pH值、总酸度和感官质量的影响。结果表明:与对照组相比,3种处理方式均能抑制细菌生长,延缓蛋白质腐败,其中以臭氧杀菌处理效果最好。由蛋白质腐败指标TVB-N值到达一级鲜度预测草鱼片货架期,臭氧杀菌、柠檬酸淋洗和紫外线照射处理后的货架期分别为15、10和9d。
Grass carp slices was treated with ultraviolet,ozone and citric acid,and then stored at controlled freezing-point temperature（-0.7 ℃）.During storage,the effects of different treatments on the aerobic bacterial counts,total volatile basic nitrogen value（TVB-N）,2-thiobarbituric acid（TBA） value,pH value,total acidity and the sensory quality of grass carp were studied to provide data for the processing and storage of grass carp slices.The results showed that all three treatments inhibited microbial growth and delayed protein corruption comparing with the control group,and the best treatment was ozone.The shelf life of grass carp slice was predicted by the TVB-N value.The TVB-N of grass carp treated by ozone maintained the first grade quality after stored 15 days at the controlled freezing-point temperature,the same as grass carp slices treated by ultraviolet and citric acid after 9 days and 10 days,respectively.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2010年第2期236-240,共5页
Journal of Huazhong Agricultural University
基金
现代农业产业技术体系建设专项资金(NYCYTX-49)
生鲜农产品现代物流保鲜技术研究项目(2006BAD30B01)资助
关键词
冰温贮藏
草鱼
品质
controlled freezing-point storage
grass carp
quality
