Preservation effect of ozone water on anchovy ( Engraulis japonius) during controlled freezing-point storage

Transcription

1 South China Fisheries Science Vol. 7, No. 3 Jun., 2011 doi: / j. issn ,,, (,, ) : ( Engraulis japonius), ( ) 2 3 mgl - 1, ,,,, 3,, 4, ( TVB-N) ( TBA) 1 2 d : ; ; ; : S : A : ( 2011) Preservation effect of ozone water on anchovy ( Engraulis japonius) during controlled freezing-point storage DIAO Shiqiang, LI Laihao, CEN Jianwei, WU Yanyan ( National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou , China) Abstract: This study evaluated the preservation effect of ozone water on anchovy ( Engraulis japonius) preserved at controlled freezingpoint by observing the variation of microbe, physicochemical indices and sensory quality. Results show that ozone water treatment for fresh anchovy at concentration of 2 3 mgl - 1 and under can effectively inhibit bacterial growth, retard the oxidation of lipid and delay spoilage of anchovy, achieving a longer shelf life of anchovy. After 3-day and 4-day preservations, the quality of anchovy meets the national standards of first and second grade of freshness for marine fish, respectively. The aerobic plate count, TVB-N and TBA value as well as sensory scores are significantly better than those of the control ( ordinary chilled storage), and the shelf life can be extended 1 2 d compared with the control. Key words: anchovy ( Engraulis japonius) ; controlled freezing-point; ozone water; preservation effect ( Engraulis japonius),,, 15% 20%,,,, [ 4-8 ],, t [ 1-3 ], : ; : : ( 863 ) ( 2007AA ) ; ( 2009GB2E200303) : ( ),, sqdiao@ 163. com

2 3 : 9,,,, ( TVB-N) ( TBA), 1, Tab. 1 Methods for fresh anchovy preservation [ 9-10 ], group test operation, A control, ( ) C1 C6 1 mgl L mg mg L - 1, experimental 4 mgl mg L mgl - 1 group,, ,, ,, mm,, 3, , CFS-500 [ ( 7 9 ( ), 6 7 ( 7) ) 1 20 mgl - 1, Lh - 1, ) ] ; FM400 ( ), 4 ( 20 kgh - 1, 2, 5 ) ; MIR-254 ( SANYO ) ; TES-1318 ( = 0. 3, = 0. 2, = 0. 2, ) ; Kje12tec8400 = 0. 2, ( FOSS ) ; GENESYS-5 ( SPECTRONIC ) ; 5810R ( Eppendorf ) ; SPX ( ) min 1,, [ 11] 9 ( ), 4 6 ( 6) 4, [ 1 2] 5 [ 1 3] [ 1 4] 20 ml 20% 500 ml, 250 ml ml ( 1 + 5) ( ph,, 2. 0 ),, 5 min moll - 1, MIR- 1 ml, 254

3 Tab. 2 Sensory evaluation standards of fresh anchovy item best 7 9 better 6 7 general 4 6 worst < 4 surface odor eyes muscle, : = Note: sensory weighted score = surface score eyes score muscle score odor score 0. 2 : C O3 = C Na2 S 2 O 3 V Na2 S 2 O / V O3 C O3 ( mgl - 1 ) ; V Na2 S O 2 3 ( ml) ; C Na2 S 2 O 3 ( moll - 1 ) ; V O3 ( ml) GB [ 15] TBA LIZA [ 16 ] 5 g 50 ml, 25 ml % 15% moll - 1 Fig. 1 Freezing point curve of anchovy min,,, 532 nm 2. 2 TBA ( mgkg - 1 ) = A TVB-N, SC/ T [ 17 ] ( 2 - a) 1 d , 87% 94% 96%, 3 97% 99%99%, ( ) 2 mgl - 1, 90% 6 ( ) ( ), C1 C6 A 0. 1 ( 1) % 87%89% 93% 94% 95% 0, A, 0 1,, [ C1 C6, ( ) 1 mgl L mg mgl mg L mgl mgl - 1, ] A (, ) cfug - 1 C1

4 3 : cfu g - 1 C2 C cfu g TBA ( 2 - c) 1 A TVB-N TBA ( ), ( ) 3 mgl - 1 TBA g - 1, mg ( 2 - b) 3 g - 1 [ 18] w( TVB-N) d, C1 C6 TBA, mg g - 1, 4 TBA mg g - 1 [ 18 ] TVB-N, TBA A, TBA,, ( ) 3 mgl - 1 TVB-N, A, TVB-N, TVB-N 3 d, C1 C6 TVB-N, 4 TVB-N, 4 w( TVB-N) mg 2 ( a) TBA ( b) TVB-N ( c) ( d) Fig. 2 Effect of ozone water concentration on aerobic plate count ( a), TAB value ( b), TVB-N ( c), senscry scores ( d) during anchovy preservation

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