低温等离子体耦合微酸性电解水对三文鱼的保鲜作用
Preservation Effect of Cold Plasma Application Combination with Slightly Acidic Electrolyzed Water on Salmon
朱文慧 1谭桂芝 2步营 1李学鹏 1励建荣 1崔方超 1檀茜倩 1孟玉琼 3马睿 3郭晓华4
作者信息
- 1. 渤海大学食品科学与工程学院 辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心"辽宁锦州 121013
- 2. 渤海大学食品科学与工程学院 辽宁省高校重大科技平台"食品贮藏加工及质量安全控制工程技术研究中心"辽宁锦州 121013;海洋食品精深加工关键技术省部共建协同创新中心 大连工业大学 辽宁大连 116034
- 3. 青海大学 西宁 810016
- 4. 山东美佳集团有限公司 山东日照 276800
- 折叠
摘要
采用单因素和Box-Behnken响应面试验优化低温等离子耦合微酸性电解水对三文鱼杀菌的工艺条件,通过菌落总数、pH值、挥发性盐基氮(TVB-N)、硫代巴比妥酸反应产物(TBARS)值、羰基含量和色差等指标比较等离子体活化水、微酸性电解水及低温等离子体耦合微酸性电解水对三文鱼4 ℃贮藏的保鲜效果.结果显示,当低温等离子体活化时间5 min,功率320 W,浸泡时间20 min,有效氯质量浓度50mg/mL,料液比1∶6时杀菌效果最优,均可延长三文鱼贮藏期,而低温等离子体耦合微酸性电解水更有利于缓解脂肪和蛋白氧化.本研究为水产品保鲜提供了新思路.
Abstract
In this study,the conditions of low-temperature plasma-coupled slightly acidic electrolyzed water for salmon sterilization were optimized through single factor and Box-Behnken response surface tests.In addition,physicochemical indicators like total viable count(TVC),pH value,total volatile base nitrogen(TVBN),thiobarbituric acid reactive substances(TBARS),carbonyl content,and color were analyzed to compare the preservation effects of plasma-activated water(PAW),slightly acidic electrolyzed water(SAEW)and cold plasma application combination with slightly acidic electrolyzed water(PASW)on salmon at 4 ℃.The results showed that the optimal condition for sterilization was slow temperature plasma activation time-5 min,the power-320 W,immersion time-20 min,effective chlorine concentra-tion-50 mg/mL,and solid-liquid ratio-1∶6.The abovementioned three treatment groups could all prolong the storage time of salmon,but low-temperature plasma coupled with slightly acidic electrolyzed water was more conducive to allevi-ating lipid and protein oxidation.This study provides a new idea for the preservation of aquatic products.
关键词
三文鱼/杀菌/低温等离子体/微酸性电解水/保鲜Key words
salmon fillet/sterilization/cold plasma application/slightly acidic electrolyzed water/preservation引用本文复制引用
基金项目
"十三五"国家重点研发计划项目(2019YFD0901702)
出版年
2024
NETL
NSTL
万方数据