不同减菌化处理方式对暗纹东方鲀冷藏期间品质变化的影响

Effects of Different Sterilization Treatments on the Quality of Puffer Fish(Takifugu obscurus)during Refrigerated Storage

本实验研究了微酸性电解水(slightly acidic electrolyzed water,SAEW)、臭氧水(ozonated water,OW)与乙醇溶液(ethanol water,EW)3种不同减菌化处理方式对暗纹东方鲀冷藏期间品质变化的影响。将新鲜暗纹东方鲀分别在SAEW、OW与EW中浸渍处理10 min,沥干后装入无菌聚乙烯袋中,于4℃冰箱中贮藏,以无菌水浸渍的样品为对照组(CK),贮藏期间每隔2 d分别进行微生物(菌落总数、嗜冷菌数)、理化(pH值、质构、总挥发性盐基氮(total volatile base nitrogen,TVB-N)含量、硫代巴比妥酸(thiobarbituric acid,TBA)值、色差)与感官(色泽、气味、形态与弹性)等指标测定,综合评价其对暗纹东方鲀冷藏期间品质变化的影响。结果表明:3个处理组样品的pH值、TVB-N含量、质构、菌落总数与嗜冷菌数均优于CK组;EW处理会使其脂肪氧化速率加剧,对样品色差、感官品质的影响与其他3个组相比较大;SAEW与OW处理可有效抑制其脂肪氧化,并维持暗纹东方鲀良好的感官品质,延长其冷藏货架期1~2 d,而EW处理可延长冷藏货架期2 d。由指标间相关性分析得出,各组微生物指标(菌落总数、嗜冷菌数)与弹性、回复力和ΔE*值呈极显著负相关(P<0.01),与TVB-N含量、TBA值呈极显著正相关(P<0.01)。综合各指标结果,SAEW与OW这2种减菌化方式可用于暗纹东方鲀的冷藏保鲜,以延长其货架期。

The effects of different sterilization treatments(slightly acidic electrolyzed water(SAEW),ozonated water(OW)and ethanol water(EW))on the quality of Takifugu obscurus during refrigerated storage were studied in this paper.Fresh fish were immersed separately in SAEW,OW and EW for 10 min and then each sample was drained,packaged in a polyethylene bag and stored in a refrigerator at 4℃.Samples immersed in sterile water were designed as the control group.Microbial indices(total viable count(TVC)and psychrophilic bacterial count(PBC)),physiochemical parameters(pH,texture profile analysis(TPA),total volatile base nitrogen(TVB-N)content,thiobarbituric acid(TBA)value and color difference),and sensory qualities(color,odor,morphology and springiness)were measured at 2-day intervals during storage.The results showed that pH,TVB-N content,TBA,TVC value and PBC of the treatment groups were better than those of the control group.However,EW treatment could accelerate lipid oxidation,and more strongly influence color difference and sensory scores compared to the other treatment and control groups.SAEW and OW treatments could effectively inhibit lipid oxidation,maintain the sensory quality,and prolong the shelf life of Takifugu obscurus for 1–2 days as opposed to 2 days with EW treatment.Correlation analysis indicated that TVC and PBC were significantly negatively correlated with springiness,resilience,and color difference(ΔE*)(P<0.01),but significantly positively correlated with TVB-N content and TBA values(P<0.01).According to the results of each index,SAEW and OW can be used for the cold preservation of Takifugu obscurus to extend the shelf life.