张静,郝记明,谭明堂,曹文红,陈忠琴,林海生,高加龙

• 1:广东海洋大学食品科技学院/广东省水产品加工与安全重点实验室/广东省海洋生物制品工程实验室/水产品深加工广东普通高等学校重点实验室

摘要(Abstract)：

【目的】探讨不同减菌处理方式结合流化冰贮藏对卵形鲳鲹（Trachinotus ovatus）保鲜效果的影响，为开发新型卵形鲳鲹保鲜技术提供理论参考。【方法】分别采用微酸性电解水（Slightly acidic electrolyzed water,SAEW）和冷等离子体技术（Cold plasma,CP）对卵形鲳鲹鱼肉进行减菌处理，然后协同自来水冰（Tap water ice,TWI，对照组）或流化冰（Slurry ice,SI）进行贮藏，通过测定贮藏期间卵形鲳鲹鱼肉的菌落总数、pH值、挥发性盐基氮值（Total volatile basic nitrogen,TVB-N）、硫代巴比妥酸值（Thiobarbituric acid,TBA）、色差、水分特性和挥发性风味物质等变化情况，综合评价减菌处理结合流化冰技术对冰藏卵形鲳鲹品质变化的影响。【结果】SAEW和CP处理能够有效减少卵形鲳鲹表面微生物数量（P <0.05），但会使TBA值有一定程度的增长（P <0.05），不会对鱼肉的硬度、弹性、胶黏性和咀嚼性造成变化（P>0.05）。与TWI相比，SI显著抑制卵形鲳鲹蛋白质降解、水分流失和脂肪氧化速度（P <0.05）。SAEW和CP处理后协同SI冰藏能有效抑制鱼肉贮藏过程中微生物的增殖（P <0.05），延缓TBA值的升高；经过减菌处理的（SAEW+TWI、SAEW+SI、CP+TWI、CP+SI）组TVB-N值增幅显著低于未经减菌处理的TWI组和SI组（P <0.05）;SAEW+SI和CP+SI组质构特性无显著变化（P>0.05），且保持良好色差和更高的水分含量，其中SAEW+SI更能有效稳定鱼肉在贮藏期间的气味品质。【结论】SAEW、CP协同SI技术有利于保持卵形鲳鲹鱼肉的鲜度品质，对卵形鲳鲹等水产品的保鲜加工技术升级有一定的指导意义。

关键词(KeyWords)： 卵形鲳鲹;等离子体;微酸性电解水;流化冰;鲜度品质

Abstract:

Keywords:

基金项目(Foundation): 广东普通高等学校海洋食品绿色加工技术研究团队项目（2019KCXTD011）

作者(Author): 张静,郝记明,谭明堂,曹文红,陈忠琴,林海生,高加龙

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