【摘要】 文章研究了高压静电场结合冰温气调保鲜技术对罗非鱼鱼片的保鲜效果,通过罗非鱼片贮藏过程中肉汁渗出率、菌落总数、感官品质、色差值、总挥发性盐基氮(TVB-N)、脂质氧化(TBA)、p H等指标的变化情况,分析比较3.8 kV、1.8 kV、0 V高压静电下罗非鱼肉品质指标的变化。结果表明,高压静电场能够显著改善鱼肉的品质,贮藏至第30天,样品无异味,感官品质良好,可显著抑制肉汁渗出;可有效抑制微生物的生长和挥发性盐基氮的增加,在一定程度上抑制了鱼肉内脂肪氧化,具有较好的保鲜效果。总体上3.8 kV高压静电对鱼肉的保鲜效果优于1.8 kV高压静电,可延长肉片的保质期至30 d。更多还原

【Abstract】 The paper studies the high voltage electrostatic field combined with modified atmosphere packaging technology effect on tilapia fillets stored at temperature of controlled freezing-point,analyzes and compares the influence of 3. 8 kV,1. 8 kV and 0 V highvoltage electrostatic on tilapia meat quality indexes. Changes in sensory,chromatic aberration,total bacterial counts,p H,TVB-N,TBA and drip loss of tilapia fillets were monitored during storage. Results show that high voltage electrostatic field can improve the quality of fish significantly,storing up to 30 d. The sample was good without peculiar smell. High voltage electrostatic field can inhibit the drip loss significantly and inhibit the growth of microbes and volatile base nitrogen effectively,inhibiting fat oxidation in the fish.In general,the effect of 3. 8 kV high-voltage electrostatic,which can prolong the shelf life of tilapia fillets to 30 d,was better than that of 1. 8 kV on tilapia fillets.更多还原