食品科学2017，Vol.38Issue(13)：244-250,7.DOI:10.7506/spkx1002-6630-201713040
酸性电解水冰对小黄鱼品质及肌肉组织中酶活力变化的影响
Effect of Acidic Electrolyzed Water Ice on Quality and Enzyme Activities in Muscular Tissue of Small Yellow Croaker (Larimichthys polyactis)
摘要
Abstract
Acidic electrolyzed water (AEW) ice has been developed in recent years as a new food preservation technology.To investigate the effect of electrolyzed water ice on preserving the quality of small yellow croaker,changes in enzyme activities and total viable bactefiai counts were assayed periodically during seven days of storage.The results showed that compared with traditional tap water (TW) ice,AEW ice displayed inhibitory activity (P ＜ 0.05) toward cathepsin D and lipase,although it did not present positive effects on inhibiting acid phosphatase and cathepsin B.Conventional plate count enumeration and polymerase chain reaction-denatured gradient gel electrophoresis (PCR-DGGE) indicated that AEW ice had the capability of inhibiting the growth of bacteria on raw fish,and the maximum reduction in bacterial population reached 0.34 (lg(CFU/g)) on the 7th day.Therefore,AEW ice has a broad application prospect and can be more useful than TW ice for preserving seafood.关键词
酸性电解水冰/小黄鱼/酶活性/聚合酶链式反应-变性梯度凝胶电泳Key words
acidic electrolyzed water (AEW) ice/small yellow croaker/enzyme activity/polymerase chain reaction-denatured gradient gel electrophoresis (PCR-DGGE)分类
轻工纺织引用本文复制引用
姚鑫,赵爱静,杜苏萍,孙晓红,潘迎捷,赵勇..酸性电解水冰对小黄鱼品质及肌肉组织中酶活力变化的影响[J].食品科学,2017,38(13):244-250,7.基金项目
国家自然科学基金面上项目(31271870) （31271870）
上海市科委科研计划项目(14DZ1205100 （）
14320502100) （）
上海市科技兴农重点攻关项目(沪农科攻字2014第3-5号、2015第4-8号) （沪农科攻字2014第3-5号、2015第4-8号）
上海水产品加工及贮藏工程技术研究中心项目(11DZ2280300) （11DZ2280300）
