臭氧对鲢鱼鱼丸贮藏过程品质影响的研究.pdfVIP

中国农学通报 2009,25(17):31-35 Chinese Agricultural Science Bulletin 臭氧对鲢鱼鱼丸贮藏过程品质影响的研究 谢三都，陈荔红，郑宝东 （福建农林大学食品科学学院，福州350002 ） 摘 要：研究臭氧对鲢鱼鱼丸贮藏过程品质的影响。在微冻贮藏（-5 ℃）条件下，测定鱼丸菌落总数、挥 发性盐基态氮(TVB-N)值、硫代巴比妥酸(TBA)值、钙离子三磷酸腺苷酶(Ca2 +-ATPase) 活性、总巯基 (-SH)含量、硬度及弹性随贮藏时间的变化趋势。结果表明，随着贮藏时间的延长，鱼丸的菌落总数、 TVB-N 值、TBA 值、硬度均呈上升趋势；Ca2+-ATPase 活性、总-SH 含量和弹性均呈下降趋势。与对照组 相比，臭氧能有效延长鱼丸的贮藏期。建立的动力学方程可准确预测贮藏期间鱼丸的品质变化。 关键词：臭氧；鱼丸；贮藏；品质指标；动力学方程 中图分类号：TS254. 4 文献标识码：A 论文编号：2009-0643 Effect of Ozone on the Quality of Fish-ball Made from Silver Carp during Storage Xie Sandu, Chen Lihong, Zheng Baodong (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002) Abstract: 【OBJECTIVE 】The effect of ozone on the quality of fish-ball made from silver carp during storage was investigated. 【METHOD 】the colony count, TVB-N, TBA, Ca2 +-ATPase activity, total -SH content, hard⁃ ness and elasticity of fish-ball was detected at the micro-frozen (-5 ℃) condition. 【RESULTS 】With the in⁃ creasing of storage time, the colony count, TVB-N and TBA value, hardness increased continuously; Ca2 +-ATPase activity, total -SH content and elasticity decreased. 【CONCLUSION 】Compared with the control group, ozone could prolong the storage life of fish-ball effectively. In addition, the kinetics equations could ac⁃ curately predict the quality variation of fish-ball during storage. Key words: ozone, fish-ball, storage, quality indexes, kinetics equations 0 引言 质的最佳工艺条件为：臭氧浓度0.8mg/L ，处理温度 鱼丸是中国传统的鱼糜制品，含有丰富的蛋白 40 ℃，处理时间35 min 。在此基础上，研究经臭氧处 质、碳水化合物和较高的水分，在冷藏过程中，会产生 理的鱼丸在微冻贮藏（-5 ℃）条件下监测不同贮藏时 [1] [2-3] [4-5]