Comparison of the Effect of Sterilization Pretreatment Using Four Different Bacteriostatic Agents on the Quality of Penaeus Vannamei

文献类型： 外文期刊

第一作者： Wei, Ya

作者： Wei, Ya;Zhao, Yongqiang;Hao, Shuxian;Cen, Jianwei;Huang, Hui;Lin, Wanling;Yang, Xianqing

作者机构：

关键词： bacteriostatic agents;penaeus vannamei;quality;comparison

期刊名称：BIOTECHNOLOGY, CHEMICAL AND MATERIALS ENGINEERING III, PTS 1 AND 2

ISSN： 1022-6680

年卷期： 2014 年 884-885 卷

页码：

收录情况： SCI

摘要： Four different bacteriostatic agents H2O2, NaClO, ClO2, and ozone water (O-3) were used to the sterilization pretreatment of fresh muscle of penaeus vannamei. The bactericidal effect of these bacteriostatic agents were evaluated by aerobic bacterial count method, sensory evaluation and chromatic aberration analysis. The results showed that the optimum pretreatment concentrations of sterilization pretreatment by H2O2, NaClO, ClO2 and ozone water (O-3) were 3.0 g/kg, 50 mg/kg, 150 mg/kg and 1.0 mg/kg respectively. The optimum pretreatment time of sterilization pretreatment by H2O2, NaClO, ClO2 and ozone water (O-3) were 60s, 300 s, 300 s and 300 s respectively. Furthermore, the bactericidal coefficients of sterilization pretreatment by H2O2, NaClO, ClO2 and ozone water (O-3) were 91.6%, 95.1%, 92.3% and 99.6% respectively. The effects of color and flavor of fresh muscle treated by these four bacteriostatic agents were compared. The results showed that the color and flavor of fresh muscle was less effected by ozone water (O-3) method used for sterilization pretreatment method than other three methods. The total number of bacterial colony of sample treated 600 s by 1.0 mg/kg of ozone water (O-3) method was reduced to 3.4 lgCFU/g, and the advantages of this method are significant sterilization effect as well as the low influences of color and sensory quality.

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