WAEW-MAP协同作用对秘鲁鱿鱼品质保鲜及质构变化的影响
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摘要
以冰鲜秘鲁鱿鱼为研究对象,采用弱酸性电解水冰衣-气调包装协同作用对秘鲁鱿鱼进行保鲜处理,通过测定鱿鱼在-18℃下贮藏100 d后产品的各项技术指标,研究WAEW-MAP协同保鲜技术对秘鲁鱿鱼的质量品质和肌肉性状等的影响。结果表明:WAEW-MAP协同保鲜技术相比较采用蒸馏水-空气处理和单纯弱酸性电解水冰衣处理,保鲜鱿鱼效果更好。并且WAEW-MAP协同保鲜作用对需氧菌抑制率可达49.80%,对金黄色葡萄球菌抑制率可达59.16%,对样品TVBN值、TBARS值上升产生明显抑制作用,TMA总量仅上升0.45 mg·100~(-1)·g~(-1)。同时WAEW-MAP协同保鲜技术可减缓样品质构和L*、a*变化程度,对解冻后样品的挥发性风味产生了较小程度的影响。因此,WAEW-MAP协同保鲜技术作为一种新型保藏技术,能够有效保证原料的新鲜度,提高产品质量,具有极大的推广应用价值。
In this study, fresh Dosidious gigas was used as the research object. D. gigas was treated with weakly acidic electrolyzed water ice-air-conditioned packaging method and stored at -18℃ for 100 days. The indicators of the product during storage were determined. The joint treatment of the impact on the nutritional value and product quality of D. gigas. The results showed that the inhibition rate of aerobic bacteria was up to 49.80%, and the inhibition rate against Staphylococcus aureus was up to 59.16%. Compared with the treatment with air distilled water and the treatment with purely acidic electrolyzed water, the inhibition rate of aerobic bacteria was 49.80%. The increase of TBARS value significantly inhibited the total TMA increased by only 0.45 mg·100~(-1)·g~(-1). At the same time, the combined treatment can reduce the sample texture index and the degree of L*, a* changes, and has a certain degree of influence on the volatile flavor of the thawed sample.Therefore, as a new special fresh-keeping technology, WAEW-MAP combination method can effectively guarantee the freshness of raw materials and improve the quality of products.
In this study, fresh Dosidious gigas was used as the research object. D. gigas was treated with weakly acidic electrolyzed water ice-air-conditioned packaging method and stored at -18℃ for 100 days. The indicators of the product during storage were determined. The joint treatment of the impact on the nutritional value and product quality of D. gigas. The results showed that the inhibition rate of aerobic bacteria was up to 49.80%, and the inhibition rate against Staphylococcus aureus was up to 59.16%. Compared with the treatment with air distilled water and the treatment with purely acidic electrolyzed water, the inhibition rate of aerobic bacteria was 49.80%. The increase of TBARS value significantly inhibited the total TMA increased by only 0.45 mg·100~(-1)·g~(-1). At the same time, the combined treatment can reduce the sample texture index and the degree of L*, a* changes, and has a certain degree of influence on the volatile flavor of the thawed sample.Therefore, as a new special fresh-keeping technology, WAEW-MAP combination method can effectively guarantee the freshness of raw materials and improve the quality of products.
引文
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[16]L魷PEZ-CABALLERO M E,GONCALVES A,NUNES M L.Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp(Parapenaeus longirostris)[J].European Food Research and Technology,2002,214(3):192-197.
[2]曾新平,林黎,张经纬,等.酸性氧化电位水对金黄色葡萄球菌的杀灭效果研究[J].中国消毒学杂志,2008,25(4):355-358.
[3]龚泰石.酸性电解水的制备与消毒[J].中国公共卫生,2001,17(3):283-284.
[4]庄琳懿.酸性氧化电位水的产生条件与作用的初步研究[D].上海:同济大学,2007:68-70.
[5]贾爱荣,孟秀梅,夏雪奎,等.出口水产品中微生物污染调查分析及限量探讨[J].农产品加工(学刊),2012(1):24-29.
[6]JEYASEKARAN G.AYYAPPAN S.Postharvest Microbiology of Farm-reared,Tropical Freshwater Prawn(Macrobrachium rosenbergii)[J].Journal of Food Science,2010,67(5):1 859-1 861.
[7]GON覶ALVES A A,GINDRI C S G Jr.The effect of glaze uptake on storage quality of frozen shrimp[J].Journal of Food Engineering,2009,90(2):285-290.
[8]SOARES N M,MENDES T S,VICENTE A A.Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation-A pilot-scale study[J].Journal of Food Engineering,2013,119(2):316-323.
[9]陈迪丰,白冬,何鑫,等.弱酸性电解水冰衣和气调包装对虾仁品质的影响[J].浙江海洋大学学报(自然科学版),2017,36(4):333-339.
[10]WANG Jingjing,LIN Ting,LI Jibing,et al.Effect of acidic electrolyzed water ice on quality of shrimp in dark condition[J].Food Control,2014,35(1):207-212.
[11]MART魱NEZALVAREZ O,G魷MEZGUILL魪N M C,MONTERO P.Role of sulfites and 4-hexylresorcinol in microbial growth and melanosis prevention of deepwater pink shrimp(Parapenaeus longirostris)using a controlled atmosphere[J].Journal of Food Protection,2005,68(1):98-104.
[12]KOSEKI S,FUJIWARA K,ITOH K.Decontaminative effect of frozen acidic electrolyzed water on lettuce[J].Journal of Food Protection,2002,65(2):411-414.
[13]李新,林若泰,熊光权,等.抗氧化剂对辐照猪肉理化和感官品质的影响[J].农业工程学报,2006,26(5):357-361.
[14]任瑞娟,柴春祥,鲁晓翔,等.冷藏南美白对虾新鲜度的近红外光谱方法研究[J].食品与发酵工业,2013,39(6):195-198.
[15]KIM W-T,LIM Y-S,SHIN I-S,et al.Use of electrolyzed water ice for preserving freshness of pacific saury(Cololabis saira)[J].Journal of Food Protection,2006,69(9):2 199-2 204.
[16]L魷PEZ-CABALLERO M E,GONCALVES A,NUNES M L.Effect of CO2/O2-containing modified atmospheres on packed deepwater pink shrimp(Parapenaeus longirostris)[J].European Food Research and Technology,2002,214(3):192-197.