摘要：生鲜鱼类产品目前主要是冷冻型产品，冰鲜产品行业发展很快，但由于货架保鲜期很短，杀菌保鲜成为规模开发的关键技术瓶颈。本实验采用高压电场低温等离子体杀菌技术(high voltage cold plasma sterilization，HVCPS)对新鲜草鱼进行处理，研究低温等离子体最佳处理条件以及处理前后鱼肉的货架保鲜期和品质的变化。结果如下：低温等离子体最佳杀菌处理条件为处理时间270s、电场强度65kv、绝缘介质挡板8mm厚度,杀菌率可达到87%；经低温等离子体处理的新鲜草鱼结合空气气调包装后置于8 ℃贮藏，货架期延长一倍；新鲜草鱼经低温等离子体处理前后，持水性、总挥发性盐基氮值等理化指标无显著变化（p＞0.05）。

关键词：生鲜鱼肉；高压电场低温等离子体杀菌技术；货架保鲜期；杀菌率

Performance characteristic of high voltage cold plasma sterilization technology and shelf life changes of the fresh fish

Abstract：At present, fresh fish products are mainly frozen products, and the industry of frozen fresh products is developing rapidly, but because of the short shelf preservation period, sterilization and preservation has become the key technical bottleneck of scale development. In this paper, high voltage cold plasma sterilization  (high voltage cold plasma sterilization,HVCPS)technology was used to treat fresh grass carp, and the optimum treatment conditions of low temperature plasma and the changes of shelf preservation period and quality of fish meat before and after treatment were studied. The results are as follows: the optimum bactericidal treatment conditions of low temperature plasma are as follows: treatment time 270 s, electric field intensity 65 kV, 8mm thickness of insulating medium baffle, and the bactericidal rate can reach 87%. The fresh grass carp treated by low temperature plasma was stored at 8 ℃ . The shelf life of the fresh grass carp treated with low temperature plasma was 4 days, the storage time was 2 days longer than that of the control, and the shelf life was twice as long as that of the control. Before and after low temperature plasma treatment, there was no significant change in water holding capacity and the value TVB-N of fresh grass carp.

Key words:Fresh fish；High voltage cold plasma sterilization；Shelf life；Bactericidal rate

目  录

摘要1

关键词1

Abstract1

Key words1

引言1

1 材料与方法2

1.1 材料与试剂 2

1.2 仪器与设备 2

1.3 方法.............2

1.3.1 鱼肉加工及预处理2

1.3.2 杀菌率的测定....2

1.3.3 不同电压强度下低温等离子体杀菌处理..3

1.3.4 不同处理时间下低温等离子体杀菌处理3

1.3.5 不同绝缘介质挡板厚度下低温等离子体杀菌处理2

1.3.6  DBD低温等离子体处理条件优化....................2

1.3.7  DBD低温等离子体处理鱼肉的货架保鲜期试验设计................ ...3

1.3.8 感官评定.......3

1.3.9 鱼肉持水性的测定...3

1.3.10 鱼肉pH的测定...4

1.3.11 鱼肉质构的测定..4

1.3.12 鱼肉TVB-N值（总挥发性盐基氮）的测定4

2 结果与分析4

2.1 低温等离子体较佳杀菌效果条件的确定4

2.1.1 电压强度对低温等离子体杀菌效果的影响5

2.1.2 处理时间对低温等离子体杀菌效果的影响5

2.1.3 绝缘介质挡板厚度对低温等离子体杀菌效果的影响5

2.1.4 正交实验优化...6

2.2  DBD低温等离子体处理生鲜草鱼鱼片的货架保鲜期试验6

2.2.1 DBD低温等离子体处理鲜鱼片菌落总数的变化.7

2.2.2 DBD低温等离子体处理鲜鱼片感官评价的变化.7

2.3 DBD低温等离子体处理对鱼肉理化指标的影响试验8

2.3.1 DBD低温等离子体处理对鱼肉持水力的影响.8

2.3.2 DBD低温等离子体处理对鱼肉pH值的影响..9