等离子体活化水对希瓦氏菌及鲈鱼品质的影响

Effects of Plasma-Activated Water on Inhibiting Shewanella and Improving the Quality of Micropterus salmoides

研究等离子体活化水(plasma-activated water,PAW)对希瓦氏菌及染菌鲈鱼块品质的影响。利用比浊法、平板计数法研究PAW制备时间(0、15、30、45、60 min)对希瓦氏菌生长的抑制作用。根据质构、菌落总数、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量和感官评价指标,研究PAW浸泡时间(0、7.5、15.0、22.5、30.0 min)对染菌鲈鱼块腐败的抑制作用。结果表明:PAW对希瓦氏菌生长的抑制效果明显,其中制备时间60 min组的抑菌率高达99.9%,显著高于其他制备时间组(P<0.05);PAW60浸泡染菌鱼块30 min时,鱼肉菌落总数最低降至(3.01±0.02)(lg(CFU/g)),显著低于其他制备时间组(P<0.05);贮藏5 d时,PAW60处理组鱼肉TVB-N含量明显低于对照组,贮藏2 d时,PAW60组鱼肉的硬度和黏聚性以及感官指标评分与对照组相比均显著提高(P<0.05)。综上,PAW60浸泡处理30 min对希瓦氏菌的抑制作用良好,可降低鱼肉腐败,提高其感官和质构品质。

The aim of this study was to investigate the effects of plasma-activated water(PAW)on inhibiting Shewanella growth and on improving the quality of fish meat artificially contaminated with this bacterium.The turbidimetric and plate count methods were used to study the inhibition effect of PAWs prepared at different plasma discharge times(0,15,30,45 and 60 min)on the growth of Shewanella.The inhibitory effect of different PAW immersion times(0,7.5,15.0,22.5 and 30.0 min)on the spoilage of infected fish pieces was studied by monitoring the changes in texture,total number of colonies,total volatile basic nitrogen(TVB-N)content and sensory quality.Results showed that there was an obvious inhibitory effect of PAW on the growth of Shewanella.The inhibition rate of PAW at 60 min of plasma discharge time(PAW60)was up to 99.9%,significantly higher than that of the other groups(P<0.05),and after being soaked in PAW60 for 30 min,the total number of colonies in fish meat reduced to the lowest value of(3.01±0.02)(lg(CFU/g)),which was significantly lower than that of the other plasma discharge time groups(P<0.05).After 5 days of storage,the TVB-N content of the PAW60 treatment group was significantly lower than that of the control group(P<0.05).After 2 days of storage,the hardness,cohesiveness and sensory score of fish meat in the PAW60 group were improved compared with the control group(P<0.05).In conclusion,PAW60 treatment for 30 min has a good inhibitory effect on Shewanella and can reduce fish meat spoilage and improve its sensory and texture quality.