酸性电解水冰对小黄鱼品质及肌肉组织中酶活力变化的影响

摘要

为探讨酸性电解水(acidic electrolyzed water,AEW)冰对水产品的保鲜效果,以小黄鱼为对象,研究小黄鱼贮藏7d过程中酶活力及微生物菌落总数的变化.结果表明,AEW冰抑制酸性磷酸酶、组织蛋白酶B活性的效果不明显,但对组织蛋白酶D、脂肪酶活性有显著的抑制效果(P＜0.05);传统平板计数以及聚合酶链式反应-变性梯度凝胶电泳结果显示,AEW冰能抑制鱼体上腐败微生物的生长,且最大减少量可达0.34(1g(CFU/g)).因此,AEW冰技术作为一种新型高效杀菌保鲜技术,具有广阔的应用前景,相比于自来水冰更加有利于水产品的贮藏保鲜.%Acidic electrolyzed water (AEW) ice has been developed in recent years as a new food preservation technology.To investigate the effect of electrolyzed water ice on preserving the quality of small yellow croaker,changes in enzyme activities and total viable bactefiai counts were assayed periodically during seven days of storage.The results showed that compared with traditional tap water (TW) ice,AEW ice displayed inhibitory activity (P ＜ 0.05) toward cathepsin D and lipase,although it did not present positive effects on inhibiting acid phosphatase and cathepsin B.Conventional plate count enumeration and polymerase chain reaction-denatured gradient gel electrophoresis (PCR-DGGE) indicated that AEW ice had the capability of inhibiting the growth of bacteria on raw fish,and the maximum reduction in bacterial population reached 0.34 (lg(CFU/g)) on the 7th day.Therefore,AEW ice has a broad application prospect and can be more useful than TW ice for preserving seafood.