摘要
主要探讨臭氧在牡蛎保鲜上的应用。使用浓度为0.98、2.21、3.36mg/L3种浓度的臭氧水对新鲜的牡蛎进行处理,浸泡时间分别为5、10、15min。结果表明,臭氧对牡蛎中的细菌有一定的杀菌效果,较高浓度和较长时间的处理杀菌效果越好;使用浓度为3.36mg/L的臭氧水浸泡处理牡蛎15min后对其保鲜效果最好,此时杀菌效果达到了93.2%,牡蛎保鲜期8d,比对照组延长4d。研究表明,臭氧可以有效地应用于牡蛎的保鲜。
The objective of this paper is to investigate effects of the ozone on preservation of fresh oysters. This study was carried out by evaluating sensory, pH, the total number of bacteria and content of volatile basic nitrogen of fresh oysters during 4℃ preservation, which were soaked in different concentrations of ozone water （0.98, 2.21, 3.36 mg/L, respectively） and treated different time（5, 10, 15 min, respectively）. The results showed that the ozone has certain sterilizing effect to bacterium in oyster, and which was better as the ozone content was higher and treated time was longer. Using 3.36 mg/L of ozone water and soaked for 15 min, the sterilizing effect achieved 93.2%, which preservation time of the oyster was 8 d and lengthened 4 d compared to the control group. This research indicated that the ozone may the effective application in oyster＇s maintaining freshness.
出处
《食品科技》
CAS
北大核心
2009年第10期137-140,共4页
Food Science and Technology
关键词
牡蛎
臭氧
低温保藏
保鲜
oyster
ozone
low-temperature treatment
preservation
