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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (17): 31-35.

所属专题： 水产渔业

• 食品 营养 检测 安全 • 上一篇    下一篇

臭氧对鲢鱼鱼丸贮藏过程品质影响的研究

谢三都 陈荔红 郑宝东   

  • 收稿日期:2009-03-27 修回日期:2009-05-04 出版日期:2009-09-05 发布日期:2009-09-05

Effect of ozone on the quality of fish-ball made from silver carp during storage

Xie Sandu, Chen Lihong, Zheng Baodong   

  • Received:2009-03-27 Revised:2009-05-04 Online:2009-09-05 Published:2009-09-05

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摘要：

研究了臭氧对鲢鱼鱼丸贮藏过程品质变化规律。结果表明，随着贮藏时间的延长，鱼丸的菌落总数、TVB-N值、TBA值、硬度均呈上升趋势；Ca2+-ATPase活性、总-SH含量和弹性均呈下降趋势。与对照组相比，臭氧能有效延长鱼丸的贮藏期。建立的动力学方程可准确预测贮藏期间鱼丸的品质变化。

关键词: 气流上升式烤房, 气流上升式烤房, 气流下降式烤房, 普通烤房, 水分

Abstract:

The change regulation of ozone on the quality of fish-ball made from silver carp during storage was investigated. The experimental results showed that the colony count, TVB-N and TBA value, hardness increased continuously with the increasing of storage time; Ca2+-ATPase activity, total –SH content and elasticity decreased. Compared with the control group, ozone could prolong the storage life of fish-ball effectively. In addition, the kinetics equations could accurately predict the quality variation of fish-ball during storage.