摘要 本研究以南美白对虾为原料,探讨了低温等离子体杀菌技术对其在冷藏期间的品质变化影响。低温等离子体技术是近年来出现的一种综合性新兴杀菌技术,广泛应用于食品、医药、环境等领域。本研究分别采用了20 kV、40 kV、60 kV电压的低温等离子体对南美白对虾处理3 min,通过测定菌落总数、挥发性盐基氮值(Total Volatile base Nitrogen,TVB-N)、p H值、2-硫代巴比妥酸值(2-Thiobarbituric acid,TBA)、质构特性、色差值、感官评价等指标来研究南美白对虾冷藏期间品质的变化。在实验过程中,三种处理电压均能有效减缓南美白对虾的腐败变质,其中60 k V的处理效果最好,冷藏14 d后的菌落总数为5.21 log(CFU/g),低于对照组的6.21log(CFU/g),TVB-N值也在一定时间内优于对照组。且随着冷藏时间的变化,处理了的南美白对虾质构特性、色泽的保持效果都显著优于对照组,对于p H值的上升和微生物的增殖起到了明显的减缓作用,但显著促进TBA值的上升。总体而言,低温等离子体对南美白对虾处理后在冷藏期间的杀菌效果明显,对其品质具有较好的保持作用。 In this study,Penaeus vannamei was used as the raw material for investigating the effect of cold atmospheric plasma sterilization technology on its quality changes during cold storage.Cold atmospheric plasma technology is a comprehensive sterilization technology that has emerged in recent years,and widely used in fields such as food,medicine and environment.The effects of cold atmospheric plasma processes(20 kV,40 kV or 60 kV voltage for 3 min)on the quality changes of the Penaeus vannamei during cold storage were investigated including indices like the total plate count,total volatile base nitrogen(TVB-N),pH,2-thiobarbituric acid(TBA),texture properties,color difference,and sensory attibutes).Experiments showed that the treatments with three different voltages could effectively slow down the deterioration of Penaeus vannamei,and the 60-k V treatment exhibited the strongest effect with the total plate count after 14 days of cold storage being 5.21 log(CFU/g)(which was lower than that 6.21 log(CFU/g)of the control group),and the TVB-N also higher than that of the control group over a certain time period.With the refrigeration time prolonging,the retention of the texture properties and color of the treated groups was significantly greater than that for the control group.The treatment slowed down significantly the increase of p H and proliferation of microorganisms,but promoted significantly the increase of TBA value.In general,the cold atmospheric plasma had a significant bactericidal effect on Penaeus vannamei during cold storage,and facilitate its quality maintenance.
机构地区 浙江海洋大学食品与药学学院
出处 《现代食品科技》 CAS 北大核心 2021年第4期116-123,138,共9页 Modern Food Science and Technology
基金 国家自然科学基金项目(32072291) 浙江省公益技术研究计划项目(LGJ20C200002)。
