中国食品学报2024，Vol.24Issue(2)：228-238,11.DOI:10.16429/j.1009-7848.2024.02.022
低温等离子体耦合微酸性电解水对三文鱼的保鲜作用
Preservation Effect of Cold Plasma Application Combination with Slightly Acidic Electrolyzed Water on Salmon
摘要
Abstract
In this study,the conditions of low-temperature plasma-coupled slightly acidic electrolyzed water for salmon sterilization were optimized through single factor and Box-Behnken response surface tests.In addition,physicochemical indicators like total viable count(TVC),pH value,total volatile base nitrogen(TVBN),thiobarbituric acid reactive substances(TBARS),carbonyl content,and color were analyzed to compare the preservation effects of plasma-activated water(PAW),slightly acidic electrolyzed water(SAEW)and cold plasma application combination with slightly acidic electrolyzed water(PASW)on salmon at 4 ℃.The results showed that the optimal condition for sterilization was slow temperature plasma activation time-5 min,the power-320 W,immersion time-20 min,effective chlorine concentra-tion-50 mg/mL,and solid-liquid ratio-1∶6.The abovementioned three treatment groups could all prolong the storage time of salmon,but low-temperature plasma coupled with slightly acidic electrolyzed water was more conducive to allevi-ating lipid and protein oxidation.This study provides a new idea for the preservation of aquatic products.关键词
三文鱼/杀菌/低温等离子体/微酸性电解水/保鲜Key words
salmon fillet/sterilization/cold plasma application/slightly acidic electrolyzed water/preservation引用本文复制引用
朱文慧,郭晓华,谭桂芝,步营,李学鹏,励建荣,崔方超,檀茜倩,孟玉琼,马睿..低温等离子体耦合微酸性电解水对三文鱼的保鲜作用[J].中国食品学报,2024,24(2):228-238,11.基金项目
"十三五"国家重点研发计划项目(2019YFD0901702) （2019YFD0901702）
