稳定态二氧化氯对罗非鱼鱼丸品质变化的影响

Effect of stable chlorine dioxide on preservation of tilapia fish-ball

摘要: 为研究稳定态二氧化氯对罗非鱼鱼丸保鲜效果的影响,本文以感官评定（白度、硬度和弹性）、菌落总数、p H、挥发性盐基氮（TVB-N）及硫代巴比妥酸值（TBA）为鲜度指标定期取样测定,研究稳定态二氧化氯在冷藏条件下（4±1）℃对罗非鱼鱼丸的保鲜效果。结果表明:稳定态二氧化氯具有良好的杀菌和保鲜作用,能有效地抑制微生物的生长,并减缓蛋白质变性、脂肪氧化变质,延长罗非鱼鱼丸货架期6¹0 d;其处理浓度为50 mg/L时保鲜效果显著。

Abstract: The effects of stable chlorine dioxide on the preservation of tilapia fish-ball were researched by using sensory evaluation ( whiteness, hardness and elasticity) , total bacterial counts, p H, TVB-N and TBAvalue under cold storage conditions ( 4 ± 1) ℃.The results indicated that stable chlorine dioxide had good sterilization and preservation effects.It could inhibit microbial growth, delay oxidation of protein and fat and extend the shelf life 6~10 d of tilapia fish-ball.The preservation effects of adding 50 mg/L stable chlorine dioxide were significantly.