臭氧水浓度对鳙鱼头减菌效果及鲜度品质的影响

目的 研究不同浓度臭氧水对鳙鱼头减菌效果的影响,确定鳙鱼头最佳臭氧水减菌化条件,为鳙鱼头的冰温保鲜奠定基础。方法 采用气液混合法制备不同浓度的臭氧水,通过菌落总数及TBA值、TVB-N值、K值和pH值反映臭氧水浓度对鳙鱼头减菌效果的影响。结果 高浓度臭氧水能显著提高鱼头的减菌率、降低其TVB-N值和K值(p<0.05),对TBA值及pH值无显著影响(p>0.05)。淋洗时间对鳙鱼头的减菌率有显著影响(p<0.05),对其它指标无显著影响(p>0.05)。结论 用浓度为7.8mg/L臭氧水淋洗处理鳙鱼头5min,其减菌率可达到90.43%,且TBA值、TVB-N值和K值均较低,减菌效果较好。

Effects of ozone water on sterilization pretreatments and freshness qualityof bighead carp heads

Objective To study the effects of different concentrations of ozone in water on reducing bacteria of bighead carp head, and identify a best ozone water sterilization conditions of bighead, which can lay the foundation for ice temperature preservation of bighead. Methods The water with different concentration of ozone was prepared by a gas-liquid mixing pump. The effects of ozone water sterilization pretreatments on the quality of bighead carp heads was evaluated by bacteria reduction rate, TBA, TVB-N, K value and pH. Results High concentration ozone water had a significant effect on increasing the bacteria reduction rate, decreasing TVB-N and K value. However, no significant influence on TBA value or pH value(p>0.05) had been observed. Leaching time had considerable influence on aerobic bacterial count(p>0.05). Conclusion Five mins treatment with 7.8 mg/L ozone water was selected as optimum with the bacterial number reduced by 90.43%, and the lower TBA, TVB-N and K value.