酸性电解水对冷藏带鱼保鲜效果的影响研究

天然产物研究与开发 ›› 2011, Vol. 23 ›› Issue (5): 913-917.

酸性电解水对冷藏带鱼保鲜效果的影响研究

蓝蔚青，谢晶*

上海海洋大学食品学院，上海 201306

收稿日期:2010-05-26 出版日期:2011-10-25 发布日期:2011-09-26
基金资助:
“十二五”国家支撑计划项目（2011BAD24B02）上海市教育委员会重点学科建设项目资助（J50704）

Fresh-keeping Effects of Acidic Electrolyzed Water (AEW) on Trichiurus haumela under the Cold Storage

LAN Wei-qing, XIE Jing*

College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received:2010-05-26 Online:2011-10-25 Published:2011-09-26

摘要/Abstract

摘要： 主要研究了冷藏条件下，酸性电解水溶液对带鱼的保鲜效果。将带鱼清理、洗净后分段，在不同有效氯浓度的酸性电解水溶液中浸渍5 min，沥干后装入PE保鲜袋，置于4+1 ℃温度下贮藏。以感官评定、挥发性盐基氮（Total Volatile Base Nitrogen, TVB-N值）、硫代巴比妥酸（2-Thilbarbituric acid, TBA值）、细菌总数与pH值等作为评价指标，测定带鱼冷藏过程中的品质变化。结果得出：经酸性电解水处理后的带鱼，在相同的贮藏期内，尤其是贮藏前期，其TVB-N值、TBA值、细菌总数与pH值均低于冷藏对照组。对比发现，电解11 min所产生的酸性电解水（pH::2.62+0.01, ORP=1149.1+0.6 mV, ACC=41.5+0.7 mg/L）对冷藏带鱼的保鲜效果最优。采用该酸性电解水溶液处理后的带鱼，其冷藏货架期较对照组延长了2-3天。

关键词: 带鱼, 冷藏, 酸性电解水, 保鲜

Abstract: The fresh-keeping effects of acidic electrolyzed water (AEW) on fillets of Trichiurus haumela under the cold storage were studied. After being gutted and washed, fillets were immersed in different chlorine concentrations AEW for 5 min. Then, they were packed in PE plastics and stored at 4+1 ℃. The sensory scores, total volatile basic nitrogen (TVB-N), 2-thiobarbituric acid (TBA), total bacterial count and pH values were evaluated for their quality. Results indicated that TVB-N, TBA, total bacterial count and pH value of fillets processed by AEW were lower than those of the controlled, while the sensory evaluation values were higher. The effect of AEW electrolyzed for 11 min (pH::2.62+0.01，ORP=1149.1+0.6 mV，ACC=41.5+0.7 mg/L) was best, which could prolong for another 2-3 days of the shelf-life compared to the controlled.

Key words: Trichiurus haumela, cold storage, acidic electrolyzed water (AEW), fresh-keeping

中图分类号:

S983

蓝蔚青，谢晶. 酸性电解水对冷藏带鱼保鲜效果的影响研究[J]. 天然产物研究与开发, 2011, 23(5): 913-917.

LAN Wei-qing, XIE Jing. Fresh-keeping Effects of Acidic Electrolyzed Water (AEW) on Trichiurus haumela under the Cold Storage[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2011, 23(5): 913-917.

[1]	罗杨, 李娟, 陈岗, 吴振, 詹永, 廖霞, 杨勇, . 壳聚糖生姜精油涂膜对鲜银耳活性氧代谢和组织超微结构的影响[J]. 天然产物研究与开发, 2020, 32(8): 1405-1412.
[2]	陈洪生1，刁静静2，孔保华3*，张瑞红1，贺旺林1. 丁香提取物对冷藏肉饼品质的控制作用[J]. 天然产物研究与开发, 2017, 29(3): 482-488.
[3]	高保卫，廖珏，董艳玲，王永宏*，张兴. 不同中药提取物对苹果采后保鲜活性筛选[J]. 天然产物研究与开发, 2016, 28(11): 1718-1723.
[4]	沈王庆1,2*，陈蓉1，赵秀蓉1，杨帆1. 葡萄糖氧化酶和柠檬汁对甘蔗汁保鲜效果的研究[J]. 天然产物研究与开发, 2016, 28(10): 1526-1533.
[5]	周相助，叶清华，张舒婷，陈清西，钟凤林. 小叶女贞总黄酮的提取及对橄榄保鲜效果的研究[J]. 天然产物研究与开发, 2016, 28(1): 102-106.
[6]	蓝蔚青1,2，车旭2，王婷2，谢晶1,2*，朱瑞琪2，朱峰2. 气调包装与壳聚糖涂膜处理对鲳鱼冷藏期间品质变化的影响[J]. 天然产物研究与开发, 2015, 27(12): 2006-2013.
[7]	罗杨1，杨勇1,3*，吴振1，邓丽莉2，陈岗1，谭红军1,3，詹永1，石文娟3. 壳聚糖对新鲜银耳保鲜及活性氧代谢影响研究[J]. 天然产物研究与开发, 2015, 27(10): 1753-1758.
[8]	蓝蔚青，谢晶*，李健，吴嘉慧. 壳聚糖对带鱼冷藏期间微生物多样性的影响研究[J]. 天然产物研究与开发, 2014, 26(9): 1361-1367.
[9]	蓝蔚青，谢晶，侯伟峰，李达文. 复合生物保鲜剂对松鼠葡萄球菌的抑菌性能及其作用机理研究[J]. 天然产物研究与开发, 2012, 23(6): 741-.
[10]	曾涵，赵淑贤，张雷，王永疆. 胍乙酸壳聚糖的合成及其对黄瓜的保鲜研究[J]. 天然产物研究与开发, 2011, 23(3): 504-507.