| 酸性电解水与溶菌酶对冷藏带鱼品质变化的影响 |
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| 引用本文： | 蓝蔚青,谢晶.酸性电解水与溶菌酶对冷藏带鱼品质变化的影响[J].福建农林大学学报(自然科学版),2013,42(1). |
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| 作者姓名： | 蓝蔚青 谢晶 |
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| 作者单位： | 上海海洋大学食品学院/上海水产品加工及贮藏工程技术研究中心,上海,201306 |
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| 基金项目： | "十二五"国家支撑计划资助项目，上海市科委工程中心建设项目，上海海洋大学博士启动基金资助项目，上海市教育委员会重点学科建设资助项目 |
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| 摘 要： | 以感官评定、菌落总数、pH值、挥发性盐基氮与2-硫代巴比妥酸作为评价指标,测定不同组带鱼样品冷藏期间的品质变化.结果表明,酸性电解水瞬时杀菌力强,能在短时间内抑制微生物的生长繁殖,明显减缓挥发性盐基氮的升高,使带鱼的冷藏货架期延长2-3 d;溶菌酶保鲜液则能延缓带鱼感官品质的下降,抑制鱼体内脂肪的氧化酸败,使冷藏带鱼的保鲜期延长3-4 d.
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| 关 键 词： | 带鱼 冷藏 酸性电解水 溶菌酶 保鲜 |
The effect of acidic electrolyzed water and lysozyme on the quality change in cutlassfish (Trichiurus haumela) under cold storage |
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| LAN Wei-qing
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XIE Jing.The effect of acidic electrolyzed water and lysozyme on the quality change in cutlassfish (Trichiurus haumela) under cold storage[J].Journal of Fujian Agricultural and Forestry University,2013,42(1). |
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| Authors: | LAN Wei-qing XIE Jing |
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| Abstract: | The sensory evaluation,total viable counts(TVC),pH,total volatile base nitrogen(TVB-N) and 2-thilbarbituric acid(TBA) values were used to evaluate Trichiurus haumela′s quality.The results showed that acidic electrolyzed water could kill the bacteria on T.haumela instantaneously and slow down the increase of TVB-N,which can prolong its shelf-life for 2-3 days.Lysozyme could keep the sensory quality of T.haumela and delay its deteriorating speed effectively,which can inhibit the fat oxidation,and moreover,the shelf-life of T.haumela could be extended to 3-4 days. |
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| Keywords: | Trichiurus haumela cold storage acidic electrolyzed water lysozyme fresh-keeping |
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