Chen Jing, Huang Ju, Deng Shanggui, Huang Yuting
Food Department, College of Food and Pharmacy, Zhejiang Ocean University, No. 1 Haida South Road, Changzhi Island, Lincheng New District, Zhoushan, 316022 China.
J Food Sci Technol. 2016 Oct;53(10):3651-3660. doi: 10.1007/s13197-016-2331-8. Epub 2016 Oct 26.
Slurry ice possesses several advantages for seafood preservation, such as faster chilling rate, reduced physical damage, and complete coverage of the fish surface. In this paper, the efficiency of its employment, either applied alone or combined with ozone, was evaluated for bighead croaker and compared with traditional flake ice. Changes of a series of microbial, biochemical and sensory parameters including total viable count (TVC), sensory scores, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA), hardness and springiness were investigated up to 21 days. TVC, sensory attributes, hardness and springiness of fish stored in ozonised slurry ice, were significantly different from fish stored flake ice and slurry ice, indicating that a combination of slurry ice and ozone allowed better quality maintenance. Increase in TVB-N, PV and TBA values of the fish treated with ozonised slurry ice and slurry ice were found to be noticeably reduced compared to those of the flake ice ones. Based on the acceptable limits of TVC and other quantifiable attributes, a prolonged shelf life of 18 days was estimated for the bighead croaker stored in ozonised-slurry ice, whereas the counterpart batches treated with flake and slurry ice would exceed these limits after 9 and 15 days, respectively. Additionally, sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis and scanning electron microscope observation also revealed that ozonised-slurry ice could effectively retard the degradation of myofibrillar proteins and reduce the deterioration of microstructure.
流化冰在海产品保鲜方面具有若干优势，如冷却速度更快、物理损伤减少以及鱼表面能被完全覆盖。本文评估了流化冰单独使用或与臭氧联合使用时对大黄鱼的保鲜效果，并与传统片冰进行了比较。研究了包括总活菌数（TVC）、感官评分、总挥发性盐基氮（TVB-N）、过氧化值（PV）、硫代巴比妥酸（TBA）、硬度和弹性在内的一系列微生物、生化和感官参数在21天内的变化情况。储存在臭氧流化冰中的鱼的TVC、感官特性、硬度和弹性与储存在片冰和流化冰中的鱼有显著差异，这表明流化冰与臭氧的组合能更好地保持品质。与片冰处理的鱼相比，臭氧流化冰和流化冰处理的鱼的TVB-N、PV和TBA值的增加明显减少。根据TVC和其他可量化特性的可接受限度，估计储存在臭氧流化冰中的大黄鱼货架期可延长18天，而用片冰和流化冰处理的对应批次分别在9天和15天后会超过这些限度。此外，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析和扫描电子显微镜观察还表明，臭氧流化冰能有效延缓肌原纤维蛋白的降解并减少微观结构的劣化。
