Qian Yun-Fang, Sun Lu, Zhang Jing-Jing, Shi Cheng-Jian, Yang Sheng-Ping
College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China.
Foods. 2024 Nov 28;13(23):3833. doi: 10.3390/foods13233833.
To elucidate the mechanisms of ozone gas (OG) and slight acid electrolyzed water (SA) on the quality changes in texture, water-holding capacity, and softening of salmon, the bacterial growth, total volatile basic nitrogen, thiobarbituric acid reactive substance, a* value, texture properties, carbonyl content and free sulfhydryl content, myofibrillar fragmentation index, and proteolytic activities of salmon treated by OG (1 mg/m for 10 min) and SA (ACC 30 mg/L, 5 min) individually and in combination were studied. The results showed that total viable counts of SA + OG (dipped in SAEW for 5 min, followed by exposure to ozone for 10 min) was about 3.36 log CFU/g lower than the control (CK) (dipped in distilled water for 5 min) on day 10. Further studies indicate that at the end of storage, the hardness of SA + OG fillets only decreased by 33.95%, while the drip loss and myofibrillar fragmentation index (MFI) were the lowest (i.e., 14.76% and 101.07). The activity of cathepsin D was extensively inhibited by SA + OG, which was only 2.063 U/g meat at the end. In addition, the carbonyl content was 1.90 μmol/g protein, and the free sulfhydryl content was 39.70 mg/mL in the SA + OG group, indicating that protein oxidation was also effectively inhibited. Correlation analysis shows that bacteria and endogenous proteases are the main causes of protein degradation. Overall, the combination of OG and SAEW is an effective way to maintain the muscle quality of salmon by inhibiting bacterial growth and endogenous enzymes.
为阐明臭氧气体（OG）和微酸性电解水（SA）对三文鱼质地、持水能力和软化等品质变化的作用机制，研究了单独及联合使用OG（1 mg/m³，10分钟）和SA（有效氯含量30 mg/L，5分钟）处理三文鱼后的细菌生长、总挥发性盐基氮、硫代巴比妥酸反应物、a*值、质地特性、羰基含量和游离巯基含量、肌原纤维破碎指数以及蛋白水解活性。结果表明，在第10天时，SA + OG组（先在微酸性电解水中浸泡5分钟，再暴露于臭氧中10分钟）的总活菌数比对照组（CK，在蒸馏水中浸泡5分钟）低约3.36 log CFU/g。进一步研究表明，在储存结束时，SA + OG组鱼片的硬度仅下降了33.95%，而滴水损失和肌原纤维破碎指数（MFI）最低（分别为14.76%和101.07）。SA + OG对组织蛋白酶D的活性有广泛抑制作用，最终仅为2.063 U/g肉。此外，SA + OG组的羰基含量为1.90 μmol/g蛋白质，游离巯基含量为39.70 mg/mL，表明蛋白质氧化也得到有效抑制。相关性分析表明，细菌和内源性蛋白酶是蛋白质降解的主要原因。总体而言，OG和微酸性电解水联合使用是通过抑制细菌生长和内源性酶来维持三文鱼肌肉品质的有效方法。
