Effect of Sodium Hypochlorite Water on Quality of Chilled Mandarin Fish Slices
In this paper,sodium hypochlorite water with the concentration 40-49 mg/L was used to treat mandarin fish slices and explore their fresh-keeping effect.Fresh mandarin fish slices were treated with sodium hypochlorite water for 5 min,10 min and 20 min,respectively.The untreated group was used as the control group,and the samples were refrigerated at 4 ℃.The pH value,total number of colonies,total volatile basic nitrogen(TVB-N),water holding capacity,cooking loss rate and color of the samples were measured every 3 days.The results showed that the sodium hypochlorite water treatment could significantly inhibit the growth of the total number of colonies and TVB-N value during the storage period of samples,and reduce the water retention and increase the cooking loss rate of chilled mandarin fish slices.Compared with the control group,sodium hypochlorite water treatment for 20 min has the best preservation effect on fish samples.
sodium hypochlorite waterchilled mandarin fish filletquality
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