1. Guangdong Shun xin Ocean Fishery Group Co., Ltd., Yangjiang 529800, China; 2.Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Lab of Fishery Ecology Environment; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 3.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China
Abstract: In order to explore the application prospects of slightly acidic electrolytic water in the processing of tilapia, the fresh-keeping effects on tilapia fillets was studied. The tilapia fillets were soaked in slightly acidic electrolytic water with an available chlorine concentration of (31.39 ±1.48)mg/L for 10 min, followed by drained into a polyethylene bag and stored at 4 ℃. Sensory evaluation, total volatile base nitrogen (TVB-N) value, k value, total colony count and pH value were determined. The results show that during storage, the TVB-N value of the control group exceeded 20 mg/100 g on the 2nd or 3rd day, while that of the experimental group was just over 20 mg/100 g on the 6th day. In addition, the k value of the control group was already more than 60% on the 2nd or 3rd day, yet that of the experimental group reached 60% on the 5th or 6th day. The total number of colonies of the control group was more than 6 lg CFU/g on the 2nd or 3rd day, while that of the experimental group was on the 6th day. Moreover, the increase of pH in the experimental group was slower than that in the control group, and the sensory score of the experimental group was always higher than that of the control group. Therefore, the shelf life of tilapia fillets treated with slightly acidic electrolytic water was extended by 2 to 3 days compared with the control group, which provides a technical reference and basis for the application of slightly acidic electrolytic water in fresh-keeping of aquatic products.
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