超滤结合臭氧处理的海水对加工过程中鱿鱼品质的影响

The Quality of Squid Treated by Ultrafiltration and Ozone

为充分利用海水资源,减缓淡水短缺压力,将超滤膜净化的海水结合臭氧处理应用于冷冻北太平洋鱿鱼的解冻清洗加工。以菌落总数、白度、持水力、pH值、挥发性盐基氮(TVB-N)值、硫代巴比妥酸(TBA)值等为指标,对比不同臭氧浓度的净化海水与自来水作为解冻清洗水,对鱿鱼片品质的影响。结果表明,超滤膜净化海水效果显著;臭氧水最低抑菌浓度为0.10 mg/L;随臭氧浓度的增加,鱿鱼片中菌落总数逐渐降低;pH值、持水力变化较小;白度值、TBA值逐渐增大,TVB-N值呈现先增后减的趋势;相同臭氧浓度时,经海水处理样品的TVB-N、TBA值均低于自来水处理样品,白度值与自来水处理样品基本相同,持水力值高于自来水样品;海水臭氧浓度为0.30 mg/L,4℃贮藏,可有效延长冷藏鱿鱼片货架期。

To make full use of seawater resources and relieve the usage pressure of fresh water, seawater purified by ultrafiltration combined with ozone was applied in the processing of squid （Ommastrephes bartramii）during thawing and cleaning. Effects of the purified seawater and tap water on the quality of squid were investigated by total viable counts, whiteness, water-holding capacity, pH values, volatile base nitrogen （TVB-N） values and thiobarbituric acid （TBA） values. The results indicated that the purified seawater by ultrafiltration had great potential in squid processing. The minimal inhibitory concentration （MIC） of ozone water was 0.10 mg/L. With the increase of ozone concentrations, the total viable counts gradually reduced and the pH values and water-holding capacity of samples slightly changed. However, the whiteness and TBA values increased, and TVB-N values tended to increase first followed by decreasing. At the same ozone concentration, the TVB-N values and TBA values of samples thawed by purified seawater were lower than those thawed by tap water, while the whiteness was almost the same as those controls but the water-holding capacity was higher. Compared with tap water with ozone, 0.30 mg/L ozone in purified seawater could obviously improve the quality of squid and extend its shelf- life at 4 ℃ storage.