文献类型：期刊文献

中文题名：不同减菌处理协同流化冰贮藏对卵形鲳鲹鱼肉品质的影响

英文题名：Effects of Different Bacterial Reduction Treatments Combined with Slurry Ice Storage on Freshness Quality of Trachinotus ovatus

作者：张静[1];郝记明[1];谭明堂[1];曹文红[1];陈忠琴[1];林海生[1];高加龙[1]

机构：[1]广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/水产品深加工广东普通高等学校重点实验室,广东湛江524088

年份：2025

卷号：45

期号：3

起止页码：71

中文期刊名：广东海洋大学学报

外文期刊名：Journal of Guangdong Ocean University

收录：北大核心2023、、北大核心

基金：广东普通高等学校海洋食品绿色加工技术研究团队项目(2019KCXTD011)。

语种：中文

中文关键词：卵形鲳鲹;等离子体;微酸性电解水;流化冰;鲜度品质

外文关键词：Trachinotus ovatus;cold plasma;slightly acidic electrolyzed water;slurry ice;freshness quality

中文摘要：【目的】探讨不同减菌处理方式结合流化冰贮藏对卵形鲳鲹(Trachinotus ovatus)保鲜效果的影响,为开发新型卵形鲳鲹保鲜技术提供理论参考。【方法】分别采用微酸性电解水(Slightly acidic electrolyzed water,SAEW)和冷等离子体技术(Cold plasma,CP)对卵形鲳鲹鱼肉进行减菌处理,然后协同自来水冰(Tap water ice,TWI,对照组)或流化冰(Slurry ice,SI)进行贮藏,通过测定贮藏期间卵形鲳鲹鱼肉的菌落总数、pH值、挥发性盐基氮值(Total volatile basic nitrogen,TVB-N)、硫代巴比妥酸值(Thiobarbituric acid,TBA)、色差、水分特性和挥发性风味物质等变化情况,综合评价减菌处理结合流化冰技术对冰藏卵形鲳鲹品质变化的影响。【结果】SAEW和CP处理能够有效减少卵形鲳鲹表面微生物数量(P<0.05),但会使TBA值有一定程度的增长(P<0.05),不会对鱼肉的硬度、弹性、胶黏性和咀嚼性造成变化(P>0.05)。与TWI相比,SI显著抑制卵形鲳鲹蛋白质降解、水分流失和脂肪氧化速度(P<0.05)。SAEW和CP处理后协同SI冰藏能有效抑制鱼肉贮藏过程中微生物的增殖(P<0.05),延缓TBA值的升高;经过减菌处理的(SAEW+TWI、SAEW+SI、CP+TWI、CP+SI)组TVB-N值增幅显著低于未经减菌处理的TWI组和SI组(P<0.05);SAEW+SI和CP+SI组质构特性无显著变化(P>0.05),且保持良好色差和更高的水分含量,其中SAEW+SI更能有效稳定鱼肉在贮藏期间的气味品质。【结论】SAEW、CP协同SI技术有利于保持卵形鲳鲹鱼肉的鲜度品质,对卵形鲳鲹等水产品的保鲜加工技术升级有一定的指导意义。

外文摘要：【Objective】To investigate the effect of different bacteria reduction treatments combined with slurry ice storage on the freshness quality of Trachinotus ovatus,and to provide a theoretical reference for the development of new preservation technology.【Methods】Slightly acidic electrolyzed water(SAEW)and cold plasma(CP)were used to reduce the bacteria count in T.ovatus,and were combined with tap water ice(TWI)or slurry ice(SI)for storage.Then the total bacterial count,pH value,total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA),color difference,moisture characteristics,and volatile flavor substances were measured to comprehensively evaluate the effect of bacteria reduction treatment combined with slurry ice technology on the quality changes in T.ovatus during ice storage.【Results】The results showed that the treatment of SAEW and CP could effectively reduce the surface microbial load on T.ovatus(P<0.05).They also induced a significant increase in TBA values(P<0.05),but did not cause significant changes to the hardness,springiness,gumminess,or chewiness of the fish(P>0.05).Compared with TWI,SI significantly inhibited protein degradation,water loss and fat oxidation rate in T.ovatus(P<0.05).Subsequent SI storage after SAEW or CP treatment effectively suppressed microbial proliferation(P<0.05)and delayed the increase in TBA values during fish storage.The treated groups(SAEW+TWI,SAEW+SI,CP+TWI,CP+SI)exhibited significantly lower increases in TVB-N values compared to the untreated control groups stored in either TWI or SI alone(P<0.05).Furthermore,the SAEW+SI and CP+SI combination groups showed no significant alterations(P>0.05)in their textural properties and maintained favorable colors along with higher moisture content.Among the combinations,SAEW+SI group was more stable in the odor throughout storage【Conclusion】The results show that SAEW,CP and SI technology are helpful in maintaining the freshness and quality of T.ovatus,and have certain theoretical guidance for the upgrading of the freshness-keeping and processing technology of T.ovatus and other aquatic products.