【摘要】 以冰鲜秘鲁鱿鱼为研究对象,采用弱酸性电解水冰衣-气调包装协同作用对秘鲁鱿鱼进行保鲜处理,通过测定鱿鱼在-18℃下贮藏100 d后产品的各项技术指标,研究WAEW-MAP协同保鲜技术对秘鲁鱿鱼的质量品质和肌肉性状等的影响。结果表明:WAEW-MAP协同保鲜技术相比较采用蒸馏水-空气处理和单纯弱酸性电解水冰衣处理,保鲜鱿鱼效果更好。并且WAEW-MAP协同保鲜作用对需氧菌抑制率可达49.80%,对金黄色葡萄球菌抑制率可达59.16%,对样品TVBN值、TBARS值上升产生明显抑制作用,TMA总量仅上升0.45 mg·100^-1·g^-1。同时WAEW-MAP协同保鲜技术可减缓样品质构和L*、a*变化程度,对解冻后样品的挥发性风味产生了较小程度的影响。因此,WAEW-MAP协同保鲜技术作为一种新型保藏技术,能够有效保证原料的新鲜度,提高产品质量,具有极大的推广应用价值。更多还原

【Abstract】 In this study, fresh Dosidious gigas was used as the research object. D. gigas was treated with weakly acidic electrolyzed water ice-air-conditioned packaging method and stored at -18℃ for 100 days. The indicators of the product during storage were determined. The joint treatment of the impact on the nutritional value and product quality of D. gigas. The results showed that the inhibition rate of aerobic bacteria was up to 49.80%, and the inhibition rate against Staphylococcus aureus was up to 59.16%. Compared with the treatment with air distilled water and the treatment with purely acidic electrolyzed water, the inhibition rate of aerobic bacteria was 49.80%. The increase of TBARS value significantly inhibited the total TMA increased by only 0.45 mg·100^-1·g^-1. At the same time, the combined treatment can reduce the sample texture index and the degree of L*, a* changes, and has a certain degree of influence on the volatile flavor of the thawed sample.Therefore, as a new special fresh-keeping technology, WAEW-MAP combination method can effectively guarantee the freshness of raw materials and improve the quality of products.更多还原