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

为探讨在冷藏条件下电解水保鲜河豚鱼的效果,对冷藏条件下(4℃)河豚鱼质构及与品质变化有关的指标进行了检验,并研究了冷藏开始和结束后河豚鱼的肌肉纤维的变化。结果表明,与直接冷藏的对照组相比,电解水处理可以减缓贮藏过程中鱼肉中的肌原纤维分解,进而减少河豚鱼肉的硬度,弹性和回复性等质构结果的变化。在贮藏结束时,电解水处理的河豚鱼肉硬度,弹性和回复性分别达到对照组的1.10～1.45倍(p<0.05)。并且电解水能够减少贮藏过程中细菌总数、挥发性盐基氮、pH值,硫代巴比妥酸值等品质指标的变化,延长冷藏条件下(4℃)河豚鱼货架期时间2d,延长时间达原货架期时间的50%。为河豚鱼的贮藏保鲜研究提供参考。

To investigate the effect of electrolyzed water on the quality of obscure puffer fish（Takifugu obscurus） during storage at 4℃,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 of fish flesh treated with electrolytic water were 1.10-1.45 times than that of the control（p0.05）.Electrolyzed water reduced the changes in the total viable count of aerobic bacteria,pH value,total volatile basic nitrogen,thiobarbituric acid of fish flesh,extend the shelf life of puffer fish flesh for up to 50% during cold storage（4℃）.This study can provide reference for the storage and preservation of puffer fish.