Preservation of squid by slightly acidic electrolyzed water ice
Preservation of squid by slightly acidic electrolyzed water ice
复制标题
微酸性电解水冰保鲜鱿鱼
DOI：
10.1016/j.foodcont.2016.11.013
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发表时间：
2017-03-01
期刊：
影响因子：
6
通讯作者：
Ding, Tian
中科院分区：
文献类型：
--
作者：
Xuan, Xiao-Ting;Fan, Yi-Fei;Ding, Tian
鱿鱼因其营养价值高而被消费者视为健康食品。但是，它很容易因微生物污染而腐烂。研究了微酸性电解水冰对鱿鱼的保鲜效果。以未加冰组（A）、自来水冰组（B）和自来水冰组（C）、自来水冰组（D）和自来水冰组（E）为试验组，研究了鱿鱼在货架期内的感官特性、微生物负荷、pH值、过氧化值、硫代巴比妥酸（TBA）和挥发性盐基氮（TVBN）含量的变化。结果表明，SAEW冰在保持鱿鱼品质方面比TW冰更有效。经SAEW-冰处理的总细菌计数显著降低1.46 +/- 0.10 log（10）CFU/g，并在储存期间保持相对缓慢的微生物生长。还观察到SAEW冰处理延迟了布朗宁和软化的出现。此外，SAEW-冰处理还抑制了TBA和TVBN含量的增加，并维持了相对较低的TBA和TVBN含量。这些数据表明，SAEW冰具有保证鱿鱼贮藏期间微生物安全和控制品质劣变的潜力，是一种值得进一步研究的新方法。(C)2016爱思唯尔有限公司版权所有。
Squid is considered as a healthy food by consumers because of its high nutritive value. However, it is easily decay caused by microbial contamination. This study aimed to investigate the effect of slightly acidic electrolyzed water ice (SAEW-ice) on preservation of squid. Five groups (untreated with ice (A), squid placed on the tap water (TW) ice (B) or SAEW ice (C), squid placed in the TW ice layers (D) or SAEW ice layers (E)) were conducted to evaluate the changes of sensory properties, microbial loads, pH value, peroxide value (POV), thiobarbituric acid (TBA) and total volatile basic nitrogen (TVBN) contents during the shelf life tests. The results showed that SAEW-ice was more efficient at maintaining the squid quality during storage than TW-ice. The total bacterial counts were significantly reduced by 1.46 +/- 0.10 log(10) CFU/g treated by SAEW-ice and maintained relatively slow microbial growth during storage. It was also observed that SAEW-ice treatment delayed the appearance of browning and softening. Furthermore, SAEW-ice treatment also inhibited the increase of POV and maintained relatively low TBA and TVBN contents. These data indicated that SAEW-ice had the potential to ensure the microbial safety and control the quality deterioration of squid during storage, which could be a new approach worthy of further investigation. (C) 2016 Elsevier Ltd. All rights reserved.