Abstract：Fish cake from grass carp was prepared and pretreated with 0.65 mg/L ozone aqueous solution combined with 10 mg/L chlorine dioxide (ClO2) before storage at 4 ℃. Our objective was to study the effect of the treatment on the storage quality of fish cake. The results showed that the combined treatment could effectively extend the shelf life of fish cake by 10 days compared with the control group. After 25 days of storage, total volatile basic nitrogen (TVB-N) content and total plate count (TPC) still did not exceed the corresponding national limit standards. In addition, sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that ozone-ClO2 treatment could inhibit the degradation of protein by inhibiting the activity of endogenous enzymes, thereby improving water holding capacity, and maintaining the original whiteness and texture characteristics during storage.
杜 杰，余 永，戴宏杰，马 良，张宇昊. 臭氧联合二氧化氯处理对草鱼鱼糕保质期及品质的影响[J]. 肉类研究, 2020, 34(2): 80-85.
DU Jie, YU Yong, DAI Hongjie, MA Liang, ZHANG Yuhao. Effect of Ozone Combined with Chlorine Dioxide Treatment on Shelf Life and Quality of Grass Carp Fish Cake. Meat Research, 2020, 34(2): 80-85.
2020, Vol. 34 
