摘要
该文旨在探究3种减菌预处理对真空包装鲜南美白对虾虾仁冷藏期间品质变化影响。分别采用微酸性电解水(slightly acidic electrolyzed water,SAEW)、臭氧水(ozonated water,OW)、充氮微纳米气泡水(nitrogen-/nano-bubble water,NMW)浸渍南美白对虾虾仁10 min,以蒸馏水(distilled water,CK)为对照。样品沥干后真空包装,置于(4±1)℃冰箱中贮藏,每隔2 d进行微生物指标[菌落总数(total viable counts,TVC)]、理化指标[pH值、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸(thiobarbituric acid,TBA)、色差]与感官分析,并结合低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)技术分析南美白对虾虾仁冷藏期间的综合品质变化。结果表明,样品经SAEW、OW、NMW处理后,其菌落总数低于对照组,其中SAEW处理对样品微生物生长繁殖抑制作用较显著(P<0. 05);不同减菌预处理能延缓样品冷藏期间TVB-N值与TBA值升高,保持样品良好的色差、感官品质与水分,其中以SAEW预处理效果最佳。综上所述,与CK组相比,以OW和SAEW预处理对南美白对虾虾仁减菌处理效果较好,可保持样品良好的品质,延长其冷藏货架期2~4 d,可用于鲜南美白对虾虾仁贮藏前的预处理。
The current research aims to investigate the effects of different sterilization pretreatments on the quality of vacuum-packed freshly peeled shrimps(Litopenaeus vannamei)during refrigerated storage.Peeled shrimps were immersed in slightly acidic electrolyzed water(SAEW),ozonated water(OW)and nitrogen-filled micro/nano-bubble water(NMW)for 10 min respectively with distilled water(CK)as control.Samples were drained and vacuum packed,then stored in a refrigerator at(4±1)℃.Microbial index(total viable counts,TVC),physiochemical indexes(pH value,total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA),color difference)and sensory evaluation were measured at two days interval,and low-field nuclear magnetic resonance(LF-NMR)technique was also used to analyze the water migration of peeled shrimps with different sterilization pretreatments during refrigerated storage.The results showed that TVC of SAEW,OW and NMW group were lower than that of the CK group.Among them,SAEW could inhibit the growth and reproduction of bacteria significantly(P<0.05).Different sterilization pretreatments could delay the increase of TVB-N,TBA value,maintain the color,better sensory quality and water content of samples during refrigerated storage,and SAEW treatment has the best effect among them.Compared with the CK group,OW and SAEW treatments have better sterilization effects,keep the better quality and prolong the shelf life of freshly peeled shrimps(Litopenaeus vannamei)for another 2-4 days,which could be used for pretreatment before storage.
作者
张溪
蓝蔚青
迪丽菲拉·库尔班
张俊杰
赵盼盼
刘嘉莉
谢晶
ZHANG Xi;LAN Weiqing;Dilifeila·KUERBAN;ZHANG Junjie;ZHAO Panpan;LIU Jiali;XIE Jing(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center,Shanghai 201306,China;Shanghai Xingheng Technology Co.,Ltd,Shanghai 200000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第12期158-165,共8页
Food and Fermentation Industries
基金
“十三五”国家重点研发计划重点专项(2019YFD0901602)
上海市科委平台能力建设项目(19DZ2284000)。
关键词
减菌预处理
南美白对虾
品质变化
微酸性电解水
臭氧水
充氮微纳米气泡水
sterilization pretreatments
Litopenaeus vannamei
quality change
slightly acidic electrolyzed water
ozonated water
nitrogen-filled micro/nano-bubble water
