摘要
以加州鲈鱼肉为原料,研究等离子体活化水(Plasma-activated water,PAW)对其优势腐败菌(巴氏葡萄球菌)的抑制效果和对染菌鱼块的腐败抑制能力。利用比浊法和涂布法研究制备时间(0~60 min)对PAW抑菌作用的影响。以感官评价、质构、挥发性盐基氮(Total volatile base nitrogen,TVBN)、菌落总数(cfu/g)为指标,测定PAW对鲈鱼腐败的抑制能力。实验结果表明,PAW制备时间越长,抑菌效果越好;其中,PAW60对巴氏葡萄球菌的抑制率达(95.25±0.05)%,显著高于其他各组(P<0.05),抑菌能力最强。染菌鱼块经PAW60处理30 min,室温下贮藏48 h后,腐败菌数和TVBN值分别为(8.13±0.02)log cfu/g和(61.73±0.57)mg/100 g,显著低于对照组样品的腐败菌数和TVBN值;鱼肉色泽和外观与对照组相比显著提高(P<0.05),气味、质地和总体接受度与对照组无显著性差异(P>0.05)。综上,PAW60对巴氏葡萄球菌抑制效果良好,用其处理染菌加州鲈鱼鱼块30 min能明显抑制鱼肉腐败,并改善其贮藏品质。
Using the pieces of Micropterus salmoides as raw material,the inhibitory effect of Plasma-activated water(PAW)on dominant spoilage bacteria(Staphylococcus pasteuri)and the spoilage inhibition ability of infected fish pieces were studied.Study on the inhibition of PAW on Staphylococcus pasteuri by turbidimetry and coating.Sensory evaluation,texture,total volatile base nitrogen(TVBN)value and aerobic bacterial count were used as indexes to determine the inhibition of PAW on the spoilage of fish pieces.The results showed that the longer the preparation time of paw,the better the bacteriostatic effect.Among them,the inactivation ability of PAW60(preparation time was 60 min)to Staphylococcus pasteuri was the strongest.Its bacteriostatic rate was(95.25±0.05)%,significantly higher than other groups(P<0.05).After treated with PAW60 for 30 min and stored at room temperature for 48 h,the spoilage bacteria and TVBN value in infected fish pieces were(8.13±0.02)log cfu/g and(61.73±0.57)mg/100 g,significantly lower than that in the control group(P<0.05).Moreover,the color and appearance of fish pieces in PAW60 group were significantly improved compared with the control group(P<0.05),and the smell,texture and total acceptability were no significant difference between the two groups(P>0.05).In conclusion,PAW60 has a good inhibition effect on Staphylococcus pasteuri.Thirty minutes treatment with PAW60 can significantly inhibit the spoilage of Micropterus salmoides pieces and improve the storage quality.
作者
鉏晓艳
刘舒彦
李海蓝
吴迪
谢婷婷
李湃
熊光权
ZU Xiaoyan;LIU Shuyan;LI Hailan;WU Di;XIE Tingting;LI Pai;XIONG Guangquan(Hubei Academy of Agricultural Sciences Agricultural Products Processing and Nuclear Agricultural Technology Research Institute,Wuhan 430000,China;College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China;Bengbu Medical College,Bengbu 233030,China)
出处
《食品科技》
CAS
北大核心
2020年第11期124-130,共7页
Food Science and Technology
基金
广州市民生科技攻关计划项目(202002020087)
现代农业产业技术体系专项资金项目(CARS-46)
国家重点研发计划智能农机装备重点专项(2018YFD0700105)。
关键词
等离子体活化水(PAW)
加州鲈
巴氏葡萄球菌
品质评价
plasma-activated water(PAW)
Micropterus salmoides
Staphylococcus pasteuri
quality evaluation
