摘要
以生鲜鲈鱼为研究对象,研究高压电场低温等离子体对生鲜鲈鱼保鲜效果的影响,以期为高压电场低温等离子体在生鲜鱼肉贮藏保鲜中的应用提供理论依据。采用高压电场低温等离子体(HVCP)处理工艺分别处理40 s、80 s和120 s,分析生鲜鲈鱼在贮藏过程中的理化品质、安全品质和感官品质。结果表明,HVCP可以显著杀死鲈鱼中的微生物,并且可以抑制鲈鱼贮藏过程中菌落总数的增长速度。HVCP处理虽然可以增加鲈鱼中TBARs含量和蛋白质羰基值,但其增加量依然在可接受范围内,而HVCP处理会显著降低贮藏过程鲈鱼的TVB-N和组胺的含量,从而抑制异味产生,并确保了食品安全性,最终通过感官评分确定,HVCP处理80 s可以在一定程度上延长鲈鱼的货架期。
This study focuses on fresh perch and investigates the effect of high voltage cold plasma on the preservation effect of fresh perch,in order to provide a theoretical basis for the application of high voltage cold plasma in the storage and preservation of fresh fish meat.High voltage cold plasma(HVCP)treatment process was used for 40 s,80 s,and 120 s,respectively,to analyze the physicochemical,safety,and sensory qualities of fresh bass during storage.The results showed that HVCP can significantly kill microorganisms in bass and inhibit the growth rate of total bacterial count during storage.Although HVCP treatment can increase the TBARs content and protein carbonyl value in perch,its increase is still within an acceptable range.HVCP treatment can significantly reduce the TVB-N and histamine content of perch during storage,thereby inhibiting odor production and ensuring food safety.Ultimately,it is determined through sensory evaluation that HVCP treatment for 80 s can extend the shelf life of perch to some extent.
作者
戴照琪
张小华
赵见营
DAI Zhaoqi;ZHANG Xiaohua;ZHAO Jianying(College of Tea and Food Technology,Jiangsu Vocational College of Agriculture and Forestry,212400 JurongJiangsu,China)
出处
《粮食加工》
2025年第3期24-28,共5页
Grain Processing
基金
江苏农林职业技术学院基金培育一般项目(2023kj30)。
关键词
生鲜鲈鱼
低温等离子体
贮藏保鲜
fresh perch
high voltage cold plasma
fresh-keeping
