文章摘要
蓝蔚青,赵亚楠,刘琳,谢晶.臭氧水处理在水产品杀菌保鲜中的应用研究进展.渔业科学进展,2020,41(4):190-197
臭氧水处理在水产品杀菌保鲜中的应用研究进展
Research Progress on the Applications of Ozonated Water in the Sterilization and Preservation of Aquatic Products
投稿时间:2019-12-18  修订日期:2020-01-08
DOI:
中文关键词: 水产品  臭氧水  杀菌  保鲜
英文关键词: Aquatic products  Ozonated water  Sterilization  Preservation
基金项目:
作者单位
蓝蔚青 上海海洋大学食品学院 上海 201306上海水产品加工及贮藏工程技术研究中心 食品科学与工程国家级实验教学示范中心(上海海洋大学) 上海 201306 
赵亚楠 上海海洋大学食品学院 上海 201306 
刘琳 上海海洋大学食品学院 上海 201306 
谢晶 上海海洋大学食品学院 上海 201306上海水产品加工及贮藏工程技术研究中心 食品科学与工程国家级实验教学示范中心(上海海洋大学) 上海 201306 
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中文摘要:
      水产品自身带有或贮运期间污染的微生物是导致其腐败变质的主因。为减少微生物对水产品品质影响,延长其货架期,减菌化前处理是减少其加工贮藏过程中微生物污染的关键技术。本文在分析比较水产品常用减菌化处理水的作用机理与主要特点的基础上,重点介绍了臭氧水在水产品杀菌保鲜中的应用研究进展,提出其存在问题与解决办法,阐明将臭氧水与流化冰、气调保鲜及其他保鲜处理技术相结合的优势,并对臭氧水在水产品贮藏加工中的应用前景予以展望。
英文摘要:
      Aquatic products may be contaminated by microorganisms during storage and transportation, leading to product spoilage and quality deterioration. Aquatic products are prone to deterioration by decomposition, putrefaction, degradation of proteins and amino acids, and production of basic amines. Pretreatment by sterilization is required to reduce the effects of microorganisms on the quality and shelf life of aquatic products during processing and storage. The mechanisms, main advantages, and disadvantages of common water treatment methods, including electrolysis or ozonation of water and use of chlorine dioxide solution were compared and analyzed. The research focused on the application of ozonated water in the sterilization and preservation of aquatic products. Ozone exhibits strong oxidizability as well as bacteriostatic and bactericidal effects. In addition, treatment with ozonated water is convenient and plays an important role during storage and preservation by spraying, immersion, and flowing water treatment. Ozonated water is widely used to bleach and decolorize fish fillets and surimi products and to remove strong scents. Additionally, it is also used for product sterilization and preservation, and for cleaning and disinfection of processing equipment. However, ozonated water is associated with poor stability, which may affect its sterilization ability. Therefore, the combination of ozonated water with other preservation technologies may prolong the shelf life of aquatic products to a greater extent than that by ozonated water alone. The combination of ozone water with slurry ice, modified atmosphere packaging, and other freshness preservation methods were described. Researchers should consider using orthogonal experiments or response surface methodology to identify the optimal treatment concentration and duration, and to develop optimal process parameters based on the individual characteristics of different aquatic products.
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