次氯酸钠水对冷鲜鳜鱼片品质的影响

Effect of Sodium Hypochlorite Water on Quality of Chilled Mandarin Fish Slices

文章采用浓度40~49 mg/L的次氯酸钠水对鳜鱼片进行处理,探究其保鲜效果。将新鲜鳜鱼片分别使用次氯酸钠水处理5、10、20 min,以未处理组为对照组,于4℃冷藏,每隔3 d测定样品的pH值、菌落总数、挥发性盐基氮(Total volatile basic nitrogen,TVB-N)、持水力、蒸煮损失率及色度。结果表明,次氯酸钠水处理能明显抑制样品贮藏期间菌落总数和TVB-N值的增长,同时也会降低冷鲜鳜鱼片的持水力和增加蒸煮损失率。与对照组相比,次氯酸钠水处理20 min对鱼肉样品的保鲜效果最好。

In this paper,sodium hypochlorite water with the concentration 40–49 mg/L was used to treat mandarin fish slices and explore their fresh-keeping effect.Fresh mandarin fish slices were treated with sodium hypochlorite water for 5 min,10 min and 20 min,respectively.The untreated group was used as the control group,and the samples were refrigerated at 4℃.The pH value,total number of colonies,total volatile basic nitrogen(TVB-N),water holding capacity,cooking loss rate and color of the samples were measured every 3 days.The results showed that the sodium hypochlorite water treatment could significantly inhibit the growth of the total number of colonies and TVB-N value during the storage period of samples,and reduce the water retention and increase the cooking loss rate of chilled mandarin fish slices.Compared with the control group,sodium hypochlorite water treatment for 20 min has the best preservation effect on fish samples.