静态流化冰对鱿鱼保鲜效果的影响

为了探究静态流化冰对鱿鱼的保鲜效果,以东海海域的新鲜鱿鱼为研究对象,采用品质、理化性质及微生物等检测方法,分别研究鱿鱼在流化冰、淡水碎冰和冰箱贮藏条件下的保鲜效果。经15 d的保鲜研究表明:冰箱保鲜鱿鱼的感官评分、水分含量、p H值、TVB-N、菌落总数、弹性、咀嚼性依次为3.36、77.42%、7.65、30 mg/100 g、7.04 lg CFU/g、0.05 mm、0.06 MJ;淡水碎冰保鲜鱿鱼的各项指标为3.95、78.33%、7.23、30 mg/100 g、6.61 lg CFU/g、0.06 mm、0.10 MJ;流化冰保鲜鱿鱼的各项指标为6.57、84.78%、6.64、13.26 mg/100 g、4.73 lg CFU/g、0.16 mm、0.16 MJ。分析可知(1)流化冰具有保持鱿鱼原有鲜度、理化、卫生等特性的效果,(2)流化冰对鱿鱼的保鲜效果明显优于冰箱和淡水碎冰。结果提示:流化冰相对于冰箱、碎冰保鲜而言,能更有效地减缓鱿鱼的腐败变质速度,延长货架期,从而可提高水产品贮运保鲜品质。

Effect of Static Ice Slurry on the Preservation of Squid

The effect of using static ice slurry, freshwater crushed ice, or refrigeration for preservation of fresh squid from the East China Sea was studied, in terms of sensory score, physicochemical properties, and microbial counts. After a 15-day preservation period the values of sensory scores, moisture content, pH, total volatile base nitrogen (TVB-N), total viable counts, elasticity, and chewiness of samples were as follows: 3.36, 77.42%, 7.65, >30 mg/100 g, 7.04 log CFU/g, 0.05 mm, and 0.06 MJ for refrigerated samples; 3.95, 78.33%, 7.23, >30 mg/100 g, 6.61 log CFU/g, 0.06 mm, and 0.10 MJ for samples stored in freshwater crushed ice; and 6.57, 84.78%, 6.64, 13.26 mg/100 g, 4.73 log CFU/g, 0.16 mm, and 0.16 MJ for samples stored in static ice slurry, respectively. The results show that (1) ice slurry conditions maintained the freshness and physicochemical properties of squid, which met food safety standards; (2) the preservation effect of ice slurry was significantly better than that of refrigeration and freshwater crushed ice. The results also showed that as compared to freshwater ice and refrigeration, ice slurry preservation significantly retards the spoilage rate and extends the shelf life of squid, thus helping to improve the quality of aquatic products during transportation and storage.