酸性电解水与溶菌酶对冷藏带鱼品质变化的影响

The effect of acidic electrolyzed water and lysozyme on the quality change in cutlassfish(Trichiurus haumela) under cold storage

以感官评定、菌落总数、pH值、挥发性盐基氮与2-硫代巴比妥酸作为评价指标,测定不同组带鱼样品冷藏期间的品质变化.结果表明,酸性电解水瞬时杀菌力强,能在短时间内抑制微生物的生长繁殖,明显减缓挥发性盐基氮的升高,使带鱼的冷藏货架期延长2-3 d;溶菌酶保鲜液则能延缓带鱼感官品质的下降,抑制鱼体内脂肪的氧化酸败,使冷藏带鱼的保鲜期延长3-4 d.

The sensory evaluation, total viable counts （TVC）, pH, total volatile base nitrogen （TVB-N） and 2-thilbarbituric acid （TBA） values were used to evaluate Trichiurus haumela＇s quality. The results showed that acidic electrolyzed water eould kill the bacteria on T. haumela instantaneously and slow down the increase of TVB-N, which can prolong its shelf-life for 2 -3 days. Lyso-zyme could keep the sensory quality of T. haumela and delay its deteriorating speed effectively, which can inhibit the fat oxidation, and moreover, the shelf-life of T. haumela could be extended to 3-4 days.