Food and Fermentation Industries >

2020 , Vol. 46 >Issue 7: 123 - 129

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022837

Comparison of several germicidal methods of tilapia fillet and their effects on fish meat quality

  • CEN Jianwei ,
  • YU Futian ,
  • YANG Xianqing ,
  • LI Laihao ,
  • HUANG Hui ,
  • ZHAO Yongqiang ,
  • WEI Ya ,
  • HAO Shuxian ,
  • LIN Zhi
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  • 1(Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China);
    2(Guangdong Shun Xin Ocean Fishery Group Co., Ltd., Yangjiang 529800, China)

Received date: 2019-11-19

  Online published: 2020-05-19

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Abstract

In order to compare the germicidal efficacy of several germicides on tilapia fillet and their effects on fish meat quality, in this study the best germicides and treatment conditions of tilapia fillets were selected by soaking tilapia fillets with four kinds of germicides. The bactericidal rate, sensory evaluation and color were used as the determination indexes. The results showed that the optimum sterilization conditions of the four germicides were as follows: 100 mg/L NaClO soaking for 10 min, 1 000 mg/L H2O2 soaking for 2 min, 4 mg/L ozone water for a 10 min treatment, and 30 mg/L slightly acidic electrolytic water for a 10 min sterilization. The effects of four germicides on the sensory quality of tilapia fillets were further compared. Results showed that H2O2 and NaClO had great influence on the sensory quality of tilapia fillets. Slightly acidic electrolytic water and ozone water not only had better germicidal effect on tilapia fillets, but also showed little influence on the sensory quality of tilapia fillets. Thus, they can be used in the processing and production of tilapia fillet products.

Key words： tilapia fillets; sterilization; sensory quality; slightly acidic electrolytic water; ozone water

Cite this article

CEN Jianwei , YU Futian , YANG Xianqing , LI Laihao , HUANG Hui , ZHAO Yongqiang , WEI Ya , HAO Shuxian , LIN Zhi . Comparison of several germicidal methods of tilapia fillet and their effects on fish meat quality[J]. Food and Fermentation Industries, 2020 , 46(7) : 123 -129 . DOI: 10.13995/j.cnki.11-1802/ts.022837

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