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当前位置: 首页 > 文章 > 脉冲强光杀菌结合双乙酸钠和乳酸双芽菌处理对煎制鲤鱼冷藏期间品质的影响 肉类研究 2018 (8) 57-63
Position: Home > Articles > Effect of Pulsed Light Sterilization Combined with Sodium Diacetate and Double Buds Lactobacillus on the Quality of Pan-Fried Carp during Cold Storage MEAT RESEARCH 2018 (8) 57-63

脉冲强光杀菌结合双乙酸钠和乳酸双芽菌处理对煎制鲤鱼冷藏期间品质的影响

关键词：
双乙酸钠;乳酸双芽菌;脉冲强光杀菌;煎制鲤鱼;感官评价
摘  要：
研究双乙酸钠、乳酸双芽菌和脉冲强光杀菌处理在煎制鲤鱼4℃贮藏过程中的保鲜效果。通过用双乙酸钠(1.1 g/100 mL)、乳酸双芽菌(0.21 g/100 mL)结合脉冲强光杀菌(能量590 J,距离9 cm)对煎制鲤鱼鱼块进行处理,定期分析对照组和处理组样品的pH值、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、质构和感官属性等指标。结果表明:与对照组样品比,双乙酸钠结合脉冲强光杀菌处理组样品具有较低的pH值以及较高的水分含量,而乳酸双芽菌结合脉冲强光杀菌处理组样品的菌落总数较低,其水分分布也优于对照组,处理组均能有效地保存煎制鲤鱼;然而,双乙酸钠、乳酸双芽菌结合脉冲强光杀菌处理在贮藏期间表现出更好的抗菌效果,其显示出更强的抑制TBARs值和TVB-N含量升高的能力,且样品的质构和感官属性最好。因此,为延缓冷藏期间煎制鲤鱼的变质,双乙酸钠、乳酸双芽菌结合脉冲强光杀菌处理更为有效。
译  名：
Effect of Pulsed Light Sterilization Combined with Sodium Diacetate and Double Buds Lactobacillus on the Quality of Pan-Fried Carp during Cold Storage
作  者：
JIANG Yi;YU Longhao;College of Food Science, Heilongjiang Bayi Agricultural University;
单  位：
JIANG Yi%YU Longhao%College of Food Science, Heilongjiang Bayi Agricultural University
关键词：
sodium diacetate;;double buds Lactobacillus;;pulsed light sterilization;;pan-fried carp;;sensory evaluation
摘  要：
This study was concerned with the efficacy of pulsed light sterilization(PLS) combined with two different preservatives of sodium diacetate(SDA) and double buds Lactobacillus(the commercial name for a preservative combination) in preserving the quality of pan-fried carp during storage at 4 ℃. Pan-fried carp were treated with SDA(1.1 g/100 mL) and/or double buds Lactobacillus(0.21 g/100 mL) in combination with PLS(energy 590 J, distance 9 cm). Control and treated fish samples were analyzed periodically for pH, thiobarbituric acid reactive substance(TBARs) value, total volatile basic nitrogen(TVB-N) value, texture and sensory attributes. The results showed that the SDA combined with PLS group exhibited lower pH value and higher water content than the control group, while the double buds Lactobacilluscombined with PLS group had lower aerobic bacterial count, and its water distribution was also better than the control group. All treatments could effectively preserve the quality of pan-fried carp. Furthermore, the use of SDA and double buds Lactobacillus combined with PLS showed a higher antibacterial effect and stronger ability to inhibit the increase in TBARs and TVB-N values, as well as the best texture and sensory properties. Therefore, the use of the two preservatives combined with PLS is more effective in delaying quality deterioration of pan-fried carp during cold storage.

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