| 姜晓东,王颖,侯富晟,李红艳,张帅中,孙元芹,刘天红.不同预处理方法对虹鳟保鲜品质的影响.渔业科学进展,2024,45(5):234-244 |
| 不同预处理方法对虹鳟保鲜品质的影响 |
| Effect of different pretreatment methods on the preservation quality of Oncorhynchus mykiss |
| 投稿时间：2024-05-27 修订日期：2024-06-19 |
| DOI： |
| 中文关键词: 虹鳟 冷盐水 微酸性电解水 新鲜度 |
| 英文关键词: Oncorhynchus mykiss Cold saltwater Slightly acid electrolyzed water Freshness |
| 基金项目:中央引导地方科技发展专项资金“鲑鳟鱼精深加工关键技术创新及产业化示范”(YDZX202216)和青岛市海洋科技创新专项“智慧海产品产业链价值提升关键技术研究与应用示范”(24-1-3-hygg-25-hy)共同资助 |
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| 中文摘要: |
| 为研究不同预处理方法对虹鳟(Oncorhynchus mykiss)鱼肉贮藏期间品质的影响，减缓鱼肉腐败速度，延长货架期。本研究设置冷盐水(含盐量为3%、温度为4 ℃)、微酸性电解水[pH为6.35、氧化还原电位(oxidation reduction potential, ORP)为900 mV、有效氯含量(available chlorine concentration, ACC)为50 mg/L、室温] 2个预处理组，并在各预处理组中设置不同预处理时间，分别为冷盐水处理20、40、60 min和微酸性电解水处理5、10、15 min，以菌落总数、挥发性盐基氮(TVB-N)值、持水力、蒸煮损失率、pH、色度和感官评价为指标，以未经任何处理的虹鳟鱼肉为对照，对比不同预处理方法及时间在4 ℃、9 d贮藏期间虹鳟鱼肉品质的变化。结果显示，2种预处理方法均能有效抑制虹鳟腐败。微酸性电解水处理对抑制虹鳟菌落总数和TVB-N的升高、维持虹鳟鱼肉的持水力、延缓贮藏过程中的pH、色度和感官变化速率的效果较冷盐水预处理更好；冷盐水预处理可延长虹鳟冷藏货架期1 d，微酸性电解水预处理可延长货架期2 d。冷盐水预处理60 min、微酸性电解水预处理10 min分别为各组最佳预处理时间。研究表明，微酸性电解水预处理10 min能有效改善4 ℃贮藏条件下虹鳟保鲜品质，延长其货架期。本研究为虹鳟保鲜和预处理方式的选择提供了科学依据。 |
| 英文摘要: |
| Oncorhynchus mykiss is a high-quality, edible fish with high nutritional and economic value. Its tender meat, full elasticity, delicious flavor, and rich nutritional value make it favorite among consumers. However, owing to its high water and fat content and high enzymatic activity, O. mykiss is highly susceptible to spoilage during storage, transportation, and sale.
To study the effects of different pretreatment methods on the quality of O. mykiss during storage and slow its decay rate, experiments were conducted with two pretreatment groups: Cold saltwater group (salt content 3%, temperature 4 ℃) and slightly acid electrolyzed water group (pH 6.35, ORP 900 mV, ACC 50 mg/L, room temperature). Different pretreatment times were set for each group: 20 min, 40 min, and 60 min of cold saltwater treatment and 5 min, 10 min, and 15 min of slightly acid electrolyzed water treatment. TVB-N value, total bacterial count, water holding capacity, cooking loss rate, pH value, chromaticity, and sensory evaluation were measured as indicators, and untreated O. mykiss meat was used as a control to compare the changes of the quality of O. mykiss meat during a 9-day storage experiment at 4 ℃.
The results showed that the optimal pretreatment times were 60 min for the cold saltwater pretreatment and 10 min for the slightly acid electrolyzed water pretreatment. Both preprocessing methods can effectively maintain the freshness of O. mykiss and delay its spoilage. Compared with the cold saltwater pretreatment, the slightly acid electrolyzed water treatment better inhibited the total bacterial count and TVB-N generation of O. mykiss, maintaining its water-holding capacity and delaying the rate of change of pH, chromaticity, and sensory properties during storage. Cold saltwater pretreatment can extend the refrigerated shelf life of O. mykiss by 1 day, whereas slightly acid electrolyzed water pretreatment can extend the shelf life by 2 days.
Overall, pretreatment with slightly acid electrolyzed water for 10 min can effectively improve the preservation quality of O. mykiss stored at 4 ℃. Slightly acid electrolyzed water has enormous potential for applications in the preservation of aquatic products. Its unique sterilization effect and safety make it preferred for aquatic product preservation. Slightly acid electrolyzed water can effectively inhibit the growth of microorganisms in aquatic products, extend shelf life, and maintain the freshness and taste of aquatic products. In the future, with advancements in technology and increasing awareness of food safety among consumers, slightly acid electrolyzed water will play an important role in the preservation of aquatic products, providing strong guarantees for the quality and safety of aquatic products. |
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