低温等离子体耦合微酸性电解水对三文鱼的保鲜作用

Preservation Effect of Cold Plasma Application Combination with Slightly Acidic Electrolyzed Water on Salmon

采用单因素和Box-Behnken响应面试验优化低温等离子耦合微酸性电解水对三文鱼杀菌的工艺条件,通过菌落总数、pH值、挥发性盐基氮(TVB-N)、硫代巴比妥酸反应产物(TBARS)值、羰基含量和色差等指标比较等离子体活化水、微酸性电解水及低温等离子体耦合微酸性电解水对三文鱼4℃贮藏的保鲜效果。结果显示,当低温等离子体活化时间5 min,功率320 W,浸泡时间20 min,有效氯质量浓度50 mg/mL,料液比1∶6时杀菌效果最优,均可延长三文鱼贮藏期,而低温等离子体耦合微酸性电解水更有利于缓解脂肪和蛋白氧化。本研究为水产品保鲜提供了新思路。

In this study,the conditions of low-temperature plasma-coupled slightly acidic electrolyzed water for salmon sterilization were optimized through single factor and Box-Behnken response surface tests.In addition,physicochemical indicators like total viable count(TVC),pH value,total volatile base nitrogen(TVBN),thiobarbituric acid reactive substances(TBARS),carbonyl content,and color were analyzed to compare the preservation effects of plasma-activated water(PAW),slightly acidic electrolyzed water(SAEW)and cold plasma application combination with slightly acidic electrolyzed water(PASW)on salmon at 4℃.The results showed that the optimal condition for sterilization was slow temperature plasma activation time-5 min,the power-320 W,immersion time-20 min,effective chlorine concentration-50 mg/mL,and solid-liquid ratio-1∶6.The abovementioned three treatment groups could all prolong the storage time of salmon,but low-temperature plasma coupled with slightly acidic electrolyzed water was more conducive to alleviating lipid and protein oxidation.This study provides a new idea for the preservation of aquatic products.