农业工程学报2011，Vol.27Issue(10)：365-369,5.DOI:10.3969/j.issn.1002-6819.2011.10.064
电解水对冷藏河豚鱼肉质构及品质变化的影响
Effects of electrolyzed water on texture and quality of obscure puffer fish (Takifugu obscurus)during cold storage
摘要
Abstract
To investigate the effect of electrolyzed water on the quality of obscure puffer fish (Takifiigu obscurus) during storage at 4°C, changes in the total viable count of aerobic bacteria, Ph value, total volatile basic nitrogen, thiobarbituric acid, and the texture such as firmness, springiness and resilience of the refrigerated puffer fish were assayed periodically. The myofibril length of puffer fish flesh, which was associated with flesh softening, was also measured at the beginning and end of the storage time. The results showed that compared with the control, electrolyzed water treatment could slow down the breakdown of muscle myofibril, thereby reducing texture changes in fish flesh during storage. At the end of the storage, the firmness, springiness and resilience offish flesh treated with electrolytic water were 1.10-1.45 times than that of the control (p<0.05). Electrolyzed water reduced the changes in the total viable count of aerobic bacteria, Ph value, total volatile basic nitrogen, thiobarbituric acid offish flesh, extend the shelf life of puffer fish flesh for up to 50% during cold storage (4°C). This study can provide reference for the storage and preservation of puffer fish.关键词
贮藏/质构/品质控制/河豚鱼/电解水Key words
storage/ textures/ quality control/ puffer fish/ electrolyzed water分类
轻工纺织引用本文复制引用
周然,刘源,谢晶,王锡昌,高启明,陈清艳,马妍..电解水对冷藏河豚鱼肉质构及品质变化的影响[J].农业工程学报,2011,27(10):365-369,5.基金项目
“创新行动计划”部分地方院校计划项目(08390513900):上海市优秀青年教师科研专项基金(B8101-09-0025) （08390513900）
上海市教育委员会重点学科建设项目(J50704):上海市教育委员会科研创新项目(11YZ160). （J50704）
