孙协军,刘孝芳,王珍,李秀霞,励建荣

• 1:渤海大学食品科学与工程学院
• 2:生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
• 3:辽宁卫衡检测科技有限公司

摘要(Abstract)：

【目的】探究微酸性电解水协同超声波杀菌对大眼金枪鱼（Thunnus obesus）肉质地变化的影响，为水产品低温贮藏保鲜应用提供理论参考。【方法】以未经杀菌处理的鱼肉为对照，采用55 mg/mL微酸性电解水协同280W超声波对金枪鱼进行杀菌5 min处理，并对冷藏0、4、6、8、16 d的金枪鱼肉和肌动蛋白进行理化性质和微观结构分析，探讨微酸性电解水协同超声波杀菌处理对金枪鱼肉质地的影响规律。【结果】与0 d相比，冷藏16 d时，微酸性电解水协同超声波杀菌处理组硬度和弹性分别显著高于对照组52.59%和33.33%，三氯乙酸（TCA）-可溶性肽质量摩尔浓度和肌原纤维小片化指数（MFI）分别比对照组高出65.12%和60.16%(P<0.05)；在冷藏16 d时，实验组溴酚蓝结合量较对照组增加74.65%；与0 d相比，16 d时对照组总巯基和活性巯基质量摩尔浓度分别下降49.04%和45.53%，实验组总巯基和活性巯基质量摩尔浓度下降35.41%和33.22%；在冷藏4～16 d期间，对照组平均粒径均显著大于同贮藏时间的实验组（P<0.05）；扫描电镜结果表明，微酸性电解水协同超声波处理能有效抑制肌纤维断裂和肌动蛋白的聚集。【结论】55 mg/mL微酸性电解水协同280 W超声波杀菌5 min处理，能减缓大眼金枪鱼鱼肉硬度与弹性的下降，降低鱼肉肌纤维的断裂和聚集程度，维持鱼肉良好质地。

关键词(KeyWords)： 大眼金枪鱼;微酸性电解水;超声波;肌动蛋白;理化性质;微观结构

Abstract:

Keywords:

基金项目(Foundation): 渤海大学海洋研究院开放课题（BDHYYJY2023001）

作者(Author): 孙协军,刘孝芳,王珍,李秀霞,励建荣

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