超声波及pH调控对解冻鲐鱼水化阶段品质的影响

The Effect of Ultrasonic and pH Adjustment on the Quality of Thawed Mackerel during Hydration Stage

探究超声波处理及水化体系p H的调控对鲐鱼解冻阶段的品质影响。结果显示,施用功率40%强度的超声波及p H 8.0的条件能最大程度提升水化效率。同时,以理化、微生物、感官等指标为参数评定水化条件对鲐鱼解冻品质的影响,结果发现超声波与pH的协同效应可有效减缓组胺生成,抑制腐败微生物,提升色泽。综上所述,超声波与p H联合调控能提升解冻鲐鱼水化阶段品质。

Investigate the effect of ultrasonic treatment and pH regulation of the hydration system on the quality of mackerel at the thawing stage.The results showed that the application of ultrasound at 40%power and pH 8.0 maximized the efficiency of hydration.At the same time,the physicochemical,microbiological,sensory and other indicators were used to evaluate the influence of hydration conditions on the thawing quality of mackerel.It was found that the synergistic effect of ultrasound and p H could effectively slow down the production of histamine,inhibit spoilage microorganisms,and improve color.In summary,the combined regulation of ultrasound and pH could improve the quality of thawed mackerel during the hydration stage.