摘要
为探究不同相态微酸性电解水冰处理对储藏期间凡纳滨对虾理化指标(挥发性盐基氮(TVBN)值、pH值)、感官品质、微生物指标和挥发性风味物质的影响,分别采用普通冰(TW-Ice)普通流态冰(TW-Sice)、微酸性电解水冰(SAEW-Ice)和微酸性电解水流态冰(SAEW-Sice)对凡纳滨对虾进行冰藏(TW-Ice为21d,其他组为24d),对比同种相态冰自来水冰和微酸性电解水冰对凡纳滨对虾品质的影响,及普通冰和流态冰的差异。结果表明,与其他冰藏方式相比微酸性电解水流态冰能更有效地抑制微生物增殖,延缓pH值和挥发性盐基氮值的升高,保持较好的感官品质,并在一定程度上保持凡纳滨对虾的原有风味。微酸性电解水流态冰处理作为一种新型的杀菌保鲜方式,对凡纳滨对虾有良好的保鲜效果,可延长储藏时间,减缓品质劣变。
In the present study,ordinary ice(TW-Ice),ordinary slurry ice(TW-Sice),slightly acidic electrolyzed water ice(SAEW-Ice),and slightly acidic electrolyzed water slurry ice(SAEW-Sice)were applied for the ice storage of Litopenaeus vannamei(TW-Ice for 21 days,other groups for 24 days),and the effects of different phases of slightly acidic electrolytic water ice treatments on the physicochemical indices including volatile basic nitrogen(TVB-N)values and pH values,sensory qualities,microbial indices and volatile flavor substances during storage were investigated.The effects of the same phase of ice tap water and slightly acidic electrolyzed water on the qualities were analyzed,and the differences between ordinary ice and flowing ice were compared.The results showed that compared with other ice storage methods,slightly acidic electrolyzed water slurry ice could more effectively inhibit microbial proliferation,delay the increase of pH and volatile base nitrogen values,maintain better sensory qualities and original flavors of L.vannamei to a certain extent.As a new sterilization and fresh-keeping method,slightly acidic electrolyzed water slurry ice presented superior preservation effects on L.vannamei,which could prolong the storage time and decreased the qualities deterioration.
作者
刘颖琳
杨浩
徐楚婷
罗雪琴
招志颖
刘书成
魏帅
LIU Yinglin;YANG Hao;U Chuting;LUO Xueqin;ZHAO Zhiying;LIU Shucheng;WEI Shuai(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Guangdong Provincial Engineering Technology Research Center of Seafood,Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第12期54-61,共8页
Storage and Process
基金
广东省普通高校重点领域专项(2022ZDZX4014)
国家虾蟹产业技术体系(CARS-48)
国家级大学生创新创业训练计划项目(202310566005)
广东海洋大学创新团队项目(CXTD2024004)。
关键词
凡纳滨对虾
微酸性电解水冰
微酸性电解水流态冰
冰藏
保鲜
Litopenaeus vannamei
slightly acid electrolytic water ice
slightly acidic electrolyzed water slurry ice
ice storage
preservation
作者简介
刘颖琳(2001-),女,汉族,本科,研究方向为食品科学与工程;通信作者:魏帅,博士,副教授,研究方向为海洋食品保鲜与加工。
