文献类型：期刊文献

中文题名：超声联合微酸性电解水处理克氏原螯虾条件优化及对其品质影响

英文题名：Optimization of Ultrasound and Slightly Acidic Electrolyzed Water for Crayfish Treatment and Its Effect on Quality during Storage

作者：李佳[1,2,3,4,5];钟洪亮[1,2,3,4,5];丁甜[6];韩文静[7];刘书成[1,2,3,4,5,8];魏帅[1,2,3,4,5,8]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东海洋大学广东省水产品加工与安全重点实验室,广东湛江524088;[3]广东海洋大学广东省海洋生物制品工程实验室,广东湛江524088;[4]广东海洋大学广东省海洋食品工程技术研究中心,广东湛江524088;[5]广东海洋大学水产品深加工广东普通高等学校重点实验室,广东湛江524088;[6]浙江大学生物系统工程与食品科学学院,杭州310058;[7]淮安渔姑娘食品科技开发有限公司,江苏淮安223100;[8]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2024

卷号：45

期号：3

起止页码：139

中文期刊名：包装工程

外文期刊名：Packaging Engineering

收录：北大核心2023、、北大核心

基金：广东省教育厅重点项目(2022ZDZX4014);江苏省苏北科技专项(SZ-HA2021017);国家虾蟹产业技术体系(CARS-48)。

语种：中文

中文关键词：克氏原螯虾;超声结合微酸性电解水;杀菌;贮藏;品质

外文关键词：crayfish;ultrasound combined with slightly acidic electrolyzed water;sterilization;storage;quality

中文摘要：目的探寻超声协同微酸性电解水处理对克氏原螯虾杀菌效果以及贮藏期品质的影响。方法考察微酸性电解水有效氯浓度、浸泡时间、超声功率三者分别对微生物的影响,分析4℃贮藏期间联合处理对克氏原螯虾菌落总数、总挥发性盐基氮、丙二醛、色差、感官等的影响。结果在微酸性电解水中浸泡10 min、有效氯浓度为60 mg/L、超声功率为405 W的条件下,克氏原螯虾菌落总数与空白组相比降低了1.48 lg(CFU/g),与单一处理相比杀菌作用更强。在冷藏期间,联合处理组能够抑制克氏原螯虾菌落总数的增长,其总挥发性盐基氮和丙二醛的上升速度均低于未处理组,对延缓样品的脂肪氧化与腐败变质有较好效果。结论与对照组相比,超声协同微酸性电解水处理有良好的杀菌效果,能更好地保持克氏原螯虾的品质并延长冷藏货架期至4 d以上。

外文摘要：The work aims to investigate the sterilization effect and changes of storage quality of crayfish treated by ultrasound and slightly acidic electrolyzed water(US-SAEW).The effects of available chlorine concentration(ACC)of SAEW,soaking time,and US power on microorganisms were evaluated.The effect of combined treatment on the total bacteria,total volatile base nitrogen(TVB-N),malondialdehyde(MDA),color difference,and sensory characteristics of crayfish during storage at 4°C were analyzed.The results showed that when the crayfish were treated with US-SAEW at ACC of 60 mg/L,and ultrasonic power of 405 W for 10 min,the total bacteria of crayfish decreased by 1.48 lg CFU/g compared with the blank group,indicating a stronger bactericidal effect compared with the single treatment.During the cold storage,the growth of the total bacteria was inhibited by US-SAEW,and the rate of increase in total volatile base nitrogen and malondialdehyde was lower than that of the blank group,which showed a positive effect on delaying the fat oxidation and spoilage of samples.Thus,compared with the control group,US-SAEW treatment has a good bactericidal effect,which could better maintain the quality of crayfish and extend the refrigerated shelf life by at least 4 days.