中性氧化电解水对冷鲜草鱼肉品质及质构的影响

为探讨中性氧化电解水对冷鲜草鱼肉的保鲜效果,对冷藏条件下(4℃)冷鲜草鱼肉的品质指标及质构进行检测,并对比贮藏开始和结束后草鱼的肌原纤维组织结构的变化。结果表明:中性氧化电解水能够降低冷鲜鱼肉贮藏过程中菌落总数、假单胞菌数、挥发性盐基氮及硫代巴比妥酸值等品质指标的变化,可将货架期延长4 d左右;与对照组及减菌剂Ⅰ组相比,电解水处理可以减缓冷藏过程中鱼肉肌原纤维的分解,进而减少冷鲜草鱼的硬度、弹性和回复性等质构的变化。在贮藏至第6天,中性氧化电解水处理的冷鲜鱼肉硬度、弹性及回复性分别为对照组的1.23、2.13、1.83倍,且电解水组的肌原纤维相对较长且排布较规整。利用中性氧化电解水可以有效减轻冷鲜草鱼肉贮藏过程中品质及质构的变化,可为淡水鱼冷鲜鱼肉产品的贮藏保鲜技术开发提供参考。

Effect of Neutral Electrolyzed Water on Quality and Textural Characteristics of Chilled Fresh Grass Carp

In the present study, neutral electrolytic water was used to reduce bacterial counts and enhance the preservation of chilled fresh grass carp meat. Changes in the quality, texture and myofibrillar structure of the fish meat were determined during storage at 4 ℃. The results showed that neutral electrolyzed water could reduce the changes in the numbers of total bacteria and Pseudomona, pH, TVB-N and TBA in the fish meat during storage, and hence prolong the shelf-life period by 4 days. Meanwhile, neutral electrolyzed water could significantly reduce the degradation of fish myofibrils and in turn alleviate the changes in textural characteristics such as hardness, elasticity and resilience when compared with the control and bactericideⅠ. On the 6th day of storage, hardness, elasticity and resilience of the fish meat treated with natural electrolyzed water were 1.23, 2.13 and 1.83 folds higher, respectively, when compared with the control samples. Moreover, the myofibrillar structure of the sample treated with natural electrolyzed water was longer and arranged more regularly. Therefore, natural electrolyzed water treatment can effectively alleviate the changes in the quality and texture of grass carp meat during chilled storage. This finding will provide a theoretical reference for the development of preservation technologies for fresh fish.