摘 要：用二氧化氯（ClO2）处理鲳鱼块后进行微冻（-3 ℃）贮藏，测定贮藏期间鱼肉的菌落总数、菌相、总挥发性盐基氮（total volatile basis nitrogen，TVB-N）含量、K值、pH值及肌原纤维储能模量（G）的变化，考察ClO2处理对鲳鱼块微冻贮藏品质的影响。结果表明：30 μg/mL ClO2处理（料液比1∶20（m/V），浸泡10 min）可以使鱼块的初始菌落总数降低约2 （lg（CFU/g））。贮藏过程中，处理组鱼块的菌落总数始终低于对照组，但贮藏初期处理组鱼块的细菌生长速率明显高于对照组；2 组鱼块的优势腐败菌均由初期的希瓦氏菌属过渡到末期的假单胞菌属；根据鱼肉的TVB-N含量，对照组于贮藏第20天变为二级鲜度，而处理组在贮藏的32 d内一直处于一级鲜度；ClO2处理使鱼肉初始pH值下降0.52，贮藏期间处理组鱼肉的pH值始终低于对照组约0.2～0.4；贮藏期间2 组鱼肉的K值差别不大，对照组和处理组分别于贮藏12、16 d达到40%；处理组鱼肉的肌原纤维蛋白G峰值始终高于对照组。上述结果表明，ClO2处理结合微冻贮藏能够有效提升鲳鱼块鲜度、延长其货架期。

关键词：鲳鱼；微冻贮藏；ClO2前处理

Abstract： In this paper， pomfret fillet was pretreated with ClO2 and subsequently stored at superchilled temperature （?3 ℃）. During storage， meat quality was evaluated by total plate count （TPC）， microflora， total volatile basic nitrogen （TVB-N） content， K value， pH value and rheological property （storage modulus） of myofibrillar protein. Results showed that treatment with

30 μg/mL ClO2 （1：20 of solid-to-liquid ratio （m/V）， soaking for 10 min） reduced the initial TPC by 2 （lg（CFU/g））. The ClO2 group demonstrated lower TPC than the control throughout the storage period. But during the initial stage， the growth rate of residual bacteria in the ClO2 group was higher than that of the control group. For both groups， the dominant spoilage bacteria were Shewanella and Pseudomonas at the initial and final stages， respectively. According to the TVB-N content， the freshness of the control decreased to second grade after 20 days of storage， whereas that of the ClO2 group remained the same （first grade） throughout the 32-day storage period. ClO2 treatment lowered the pH of fresh fillet by 0.52 and the pH value of the ClO2 group was always 0.2–0.4 lower than that of the control. The K values of the control and ClO2 groups reached 40% on days 12 and 16， respectively， with no significant difference being observed between the two groups during storage. The peak value of storage modulus of myofibrillar protein in the ClO2 group was higher than that of the control during the whole storage period. The above results suggested that the use of ClO2 pretreatment in conjunction with superchilled storage could maintain the freshness and extend the shelf-life of pomfret fillet.

Keywords： pomfret； superchilled storage； chlorine dioxide pretreatment

DOI：10.7506/rlyj1001-8123-201802008

中圖分类号：TS254.1 文献标志码：A 文章编号：1001-8123（2018）02-0046-06

引文格式：

季晓彤， 年益莹， 薛鹏， 等. 二氧化氯对鲳鱼微冻贮藏品质的影响[J]. 肉类研究， 2018， 32（2）： 46-51. DOI：10.7506/rlyj1001-8123-201802008. http：//www.rlyj.pub

JI Xiaotong， NIAN Yiying， XUE Peng， et al. Effect of chlorine dioxide on pomfret quality during superchilled storage[J]. Meat Research， 2018， 32（2）： 46-51. DOI：10.7506/rlyj1001-8123-201802008. http：//www.rlyj.pub

鲳鱼是我国的主要经济鱼种，2017年中国渔业统计年鉴统计数据表明，我国2016年海洋捕捞鲳鱼总产量达34.6 万t，位居海水捕捞鱼总产量的第9位。鲳鱼不但捕捞量高，而且其养殖技术也获得了突破，近年来我国金鲳的养殖量逐年增长，主要分布在福建、广东、广西、海南等东南沿海地区。鲳鱼肉质细嫩、味道鲜美、无肌间刺，是加工鱼块的优良材料。……