食品 侯温甫 110107124 刘芹 粮食工程 臭氧水减菌化处理在冷鲜鱼肉制品中的应用研究.doc

武汉轻工大学 毕 业 论 文 论文题目:臭氧水减菌化处理在冷鲜鱼肉制品中的应用研究 姓 名 刘 芹 学 院 食品科学与工程 专 业 粮食工程 年 级 2011级 指导教师 侯温甫 2015 年 5 月17 日 目 录 摘 要 I Abstracts II 1. 前言 1 1.1冷鲜鱼肉 1 1.2 冷鲜鱼肉腐败的主要影响因素 1 1.3 臭氧及臭氧水 1 1.4 国内外研究情况 2 1.5 实验研究内容 3 1.6 实验目的与意义 3 2. 材料和方法 4 2.1样品预处理与主要试剂的配置 4 2.2 主要仪器 4 2.3 试验方法及步骤 4 2.3.1 臭氧溶解度实验 4 2.3.2 臭氧水浓度变化实验 5 2.3.3 臭氧水不同作用时间杀菌实验 5 2.3.4 臭氧水喷淋杀菌生产试验 5 2.3.5 保质期试验 5 2.4 主要测定方法 5 3. 结果与分析 7 3.1 臭氧溶解度变化规律 7 3.3 臭氧水不同作用时间的杀菌效果 9 3.4臭氧水喷淋杀菌生产试验 9 3.4.1不同浓度臭氧水喷淋对鱼肉中的细菌总数的灭活效果 9 3.4.2不同浓度臭氧水喷淋对鱼肉中的大肠杆菌落数的灭活效果 10 3.4.3臭氧水对鱼细菌总数的杀灭效果 11 3.4.4臭氧水对鱼中致病菌的杀灭效果 12 3.5保质期试验结果 13 4. 结论 14 致 谢 15 参考文献 16 再用1.720mg/L（通臭氧30min后得到的臭氧水浓度）臭3min，进行托盘保鲜膜包装后放置在4℃的冰箱中保质期可达一周。 关键词：冷鲜鱼肉；臭氧水；溶解度；保质期 Abstracts Ozone and ozone water disinfection is widely used in food processing industry, especially in the processing of preserving aquatic products ,fruits and vegetables . In order to achieve the product quality control of divisional cold fresh meat , this article through the experiment of changes in solubility, concentration changes, production of sterilization and the shelf life test of ozone water to study the application of ozone in the cold fresh meat products .In the experimental environment ,the concentration of ozone in water increased gradually with the increase of ozone introduction,under the condition of a certain amount of water, and the amount of dissolved quantity were no longer increasing when it arrived at the peak value ; As the growth of the placing time,the concentration of ozone water gradually reduced,but the degradation rate increased instead; In the ozone water spray sterilization product experiment, e. coli bacteria killing rate was 80% on average, the average killing rate of staphylococcus aureus was 60%;the grass fish samples were cleaning and washing with tap water ,then with 1.720 mg/L（obtained by ozone introduction for 30 min ）ozone water spraying for 3 min, after packaging the samples with preservative film on the tray, they wer