臭氧处理和低温保藏对黄鱼保鲜效果

探讨臭氧水及低温保藏对黄鱼的保鲜效果。分别使用098、312和468mg/L 3种浓度的臭氧水对冰鲜黄鱼进行处理,浸泡时间分别为5、10和15min,低温4℃下贮藏至10d。结果表明,臭氧浓度越高、浸泡时间越长,杀菌及保鲜效果越好。使用浓度为468mg/L的臭氧水浸泡处理黄鱼15min后杀菌效果最好,其TVB-N值第6天为2353mg/100g,结合感官指标,黄鱼保鲜期比对照延长2d。试验结果表明,臭氧水可有效用于黄鱼的保鲜。

EFFECT OF OZONE TREATMENT AND LOW TEMPERATURE STORAGE ON YELLOW CROAKER PRESERVATION

The preservation effect of ozone water on the yellow croaker during storage was studied. Chilled yellow croakers were processed with three concentrations of ozone water (098, 312 and 468mg/L) and the soaking time was 5, 10 and 15min, respectively. The yellow croakers were stored at 4℃ for 10d. The results showed that the ozone-water had significant bactericidal and fresh-keeping effect on yellow croaker. The quality improved with the increase of ozone content and the prolongation of storage time. While the yellow croakers were treated with 468mg/L of ozone water for 15min, its disinfection rate was the best, and the TVB-N value were 2353mg/100g after 6d of storage, which lengthened 2d of the shelf life compared with control group. The results indicated that ozone water could be effectively applied to the preservation of fresh yellow croaker.