酸性电解水冰衣对于冷冻金枪鱼品质的影响研究

Effect of Acidic Electrolyzed Water Coating Ice on Quality of Frozen Tune

以冷冻金枪鱼为研究对象，重点评价酸性电解水镀冰衣对于金枪鱼的抑菌效果及贮藏品质的影响。结果表明，-18℃冻藏下，酸性电解水冰衣可显著降低冷冻金枪鱼中的细菌总数；经320d冻藏后，传统蒸馏水镀冰衣金枪鱼肉TVBN含量为22．13mg／100g，而酸性电解水镀冰衣鱼肉TVBN含量仅为16．49-17．82mg／100g，保鲜效果显著；酸性电解水冰衣通过缓慢释放的有效氯，协同其高氧化还原作用，可有效保持贮藏鱼肉的色泽和质构特性。本研究为冷冻金枪鱼产品新型镀冰衣技术研发提供一定的技术支持。

The prepared acidic electrolyzed water （AEW） coating ice was investigated for its antibacterial activity and application in frozen tuna （Skipjack tuna）. The results indicated that the AEW coating ice significantly reduced total numbers of bacteria in frozen tuna meat under-18 ℃ frozen condition; the content of TVBN in frozen tuna coated with the distilled water was 22.13 mg/100 g after 320 d storage. Meanwhile, the content of TVBN in frozen tuna coated with the AEW ice ranged from 16.49-17.82 mg/100 g; the AEW coating ice could keep the frozen tuna good color and textural properties. The growth of microorganism and the hydrolysis of tuna muscle protein were significantly inhibited by the slowly released effective chlorine and highly oxidation reduction action. The foundation for developing a new method of ice coating was established, and technological support for the product of frozen tuna was provided.