Li Fangfei, Zhong Qiang, Kong Baohua, Pan Nan, Xia Xiufang, Bao Yihong
College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Food Chem. 2022 Aug 30;386:132858. doi: 10.1016/j.foodchem.2022.132858. Epub 2022 Mar 29.
This study evaluated the synergistic effects and disinfection mechanism of ultrasound (US, 200 W and 30 kHz) and slightly acidic electrolysed water (SAEW, 60 mg/L and pH of 6.2) treatment and the associated preservation of mirror carp during refrigeration storage (4 °C). US and SAEW alone and US combined with SAEW (US + SAEW) showed the lower water loss of fish. Fish treated with US + SAEW exhibited significantly lower degrees of lipid oxidation and protein degradation (P < 0.05). Microbiological results showed that US + SAEW inhibited the growth of Pseudomonas and activity of endogenous enzymes; also, US + SAEW decreased the relative activities of 2,3,5-triphenyl tetrazolium chloride-dehydrogenase (TTC-dehydrogenase) and ATP-ase in Pseudomonas by 65.89% and 10.26%, respectively. The combination of US + SAEW destroyed the cellular membrane and aggravated the leakage of nucleic acid and protein of Pseudomonas, and effectively inhibited the activity of antioxidant enzyme. This study reports a new industrial method for preserving refrigerated fish.
本研究评估了超声（US，200 W和30 kHz）与微酸性电解水（SAEW，60 mg/L和pH值6.2）处理的协同效应和消毒机制，以及在冷藏储存（4°C）期间对鲤鱼的相关保鲜效果。单独的US和SAEW以及US与SAEW联合使用（US + SAEW）均显示出鱼体较低的水分流失。经US + SAEW处理的鱼脂质氧化程度和蛋白质降解程度显著更低（P < 0.05）。微生物学结果表明，US + SAEW抑制了假单胞菌的生长和内源酶的活性；此外，US + SAEW使假单胞菌中2,3,5-三苯基四氮唑氯化物脱氢酶（TTC-脱氢酶）和ATP酶的相对活性分别降低了65.89%和10.26%。US + SAEW组合破坏了假单胞菌的细胞膜，加剧了核酸和蛋白质的泄漏，并有效抑制了抗氧化酶的活性。本研究报道了一种冷藏鱼保鲜的新工业方法。
