臭氧联合二氧化氯处理对草鱼鱼糕保质期及品质的影响

制备草鱼鱼糕，采用0.65 mg/L臭氧水溶液和10 mg/L二氧化氯（ClO2）联合对鱼糕进行预处理，研究该处 理方式对鱼糕冷藏（4 ℃）保质期及品质的影响。结果表明：臭氧-ClO2处理能够有效延长草鱼鱼糕的保质期（与 对照组相比延长10 d），4 ℃冷藏25 d后草鱼鱼糕的挥发性盐基氮含量、菌落总数等指标均未超过国家相应限量标 准；十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析表明，臭氧-ClO2处理可通过抑制内源酶活性来抑制蛋白质降解，从 而提高鱼糕的持水力，使草鱼鱼糕在贮藏过程中维持原有的白度和质构特性。

Effect of Ozone Combined with Chlorine Dioxide Treatment on Shelf Life and Quality of Grass Carp Fish Cake

Fish cake from grass carp was prepared and pretreated with 0.65 mg/L ozone aqueous solution combined with 10 mg/L chlorine dioxide (ClO2) before storage at 4 ℃. Our objective was to study the effect of the treatment on the storage quality of fish cake. The results showed that the combined treatment could effectively extend the shelf life of fish cake by 10 days compared with the control group. After 25 days of storage, total volatile basic nitrogen (TVB-N) content and total plate count (TPC) still did not exceed the corresponding national limit standards. In addition, sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that ozone-ClO2 treatment could inhibit the degradation of protein by inhibiting the activity of endogenous enzymes, thereby improving water holding capacity, and maintaining the original whiteness and texture characteristics during storage.