微酸性电解水结合迷迭香提取物对冷藏鲈鱼片品质变化的影响

为研究微酸性电解水结合迷迭香提取物(rosemary extract,RE)处理对鲈鱼片冷藏期间品质变化影响.将新鲜鲈鱼片随机分为4组,分别使用微酸性电解水(slightly acidic electrolyzed water,SAEW)pH=6.35±0.04,氧化还原电位=(861.60±12.35)mV,有效氯...

Effects of slightly acidic electrolyzed water combined rosemary extract on the quality change of sea bass fillets(Lateolabrax japonicas)during refrigerated storage

The aim of his study was to investigate the effects of slightly acidic electrolyzed water(SAEW)combined with rosemary extract(RE)on the quality changes of sea bass fillets(Lateolabrax japonicus)during refrigerated storage.Samples were randomly divided into four groups,which were treated with SAEWpH=6.35±0.04,ORP=(861.60±12.35)mV,ACC=(30.00±1.54)mg/L],5.0 g/L RE and SAEW+RE(treated with SAEW for 5 min and immersed with 5.0 g/L RE for 5 min)for 10 min,respectively.The control group(CK)was treated with sterile water for 10 min.Then they were drained,put into PE bags and stored at 4℃.Different parameter,such as microbialtotal viable count(TVC),psychrophilic bacteria count(PBC)],physicochemicalpH,total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA),texture profile analysis(TPA)]and sensory evaluation.which also combined with water holding capacity(WHC),low field nuclear magnetic resonance(LF-NMR)and magnetic resonance image(MRI)detection respectively at 2-days interval for the evaluation.The results showed that SAEW had a significant inhibitory effect on microbial growth and RE treatment could reduce the lipid oxidation rate of samples.After SAEW+RE treatment,the increase of TVC,PBC,pH and TVB-N value were significantly inhibited,the rise of TBA value was retard and the good sensory quality was also maintained.Combined with the results of WHC,LF-NMR and MRI analysis,slightly acidic electrolyzed water combined with 5.0 g/L rosemary extract treatment can effectively improve the WHC of Lateolabrax japonicus fillets.Compared with the CK group,the shelf life of Lateolabrax japonicus fillets could be prolonged for another 6 days by SAEW+RE.