罗非鱼臭氧水杀菌技术的工艺优化及其对鱼肉品质的影响

Optimization of Ozone Water Sterilization for Tilapia and Its Effect on Fish Quality

该文为研究臭氧水清洗杀菌的最佳工艺及其对罗非鱼肉品质的影响,通过对罗非鱼肉杀菌率、电子鼻分析、蛋白质和脂质氧化程度以及感官品质的考察,确定臭氧水处理罗非鱼肉的最佳清洗杀菌工艺。结果表明,当臭氧水浓度为5.160 mg/L、浸泡时间为10 min时,清洗杀菌效果最佳,杀菌率可达(74.000±0.017)%。此条件下,罗非鱼肉的品质良好,电子鼻气味成分分析无显著变化,蛋白质和脂质氧化程度均不强烈。肌原纤维蛋白含量为2.5 mg/mL、羰基含量为4.1 nmol/mg、总巯基含量为0.08μmol/mg、Ca^(2+)-ATPase活力为2.6 U/mg、丙二醛含量为0.36 mg/kg,鱼肉的感官评分达17.99分。

In this paper,the best process of ozone water sterilization and its effect on the quality of tilapia fish were studied.The optimum sterilization process of tilapia with ozone water was determined based on the sterilization rate,electronic nose analysis,oxidation degree of proteins and lipids,and sensory quality of tilapia.The results showed that when the fish was soaked in 5.160 mg/L ozone water for 10 min,the sterilization effect was the best with the sterilization rate reaching(74.000±0.017)%.Under these conditions,the tilapia had good quality,showed no significant change in the electronic nose analysis and weak degree of protein and lipid oxidation.The fish contained 2.5 mg/mL fibrillin,4.1 nmol/mg carbonyl,0.08μmol/mg total sulfhydryl,0.36 mg/kg malondialdehyde,and had the Ca^(2+)-ATPase activity of 2.6 U/mg and a sensory score of 17.99.