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| Effect of Pulsed Light Sterilization Combined with Sodium Diacetate and Double Buds Lactobacillus on the Quality of Pan-Fried Carp during Cold Storage |
| JIANG Yi, YU Longhao* |
| College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China |
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Abstract This study was concerned with the efficacy of pulsed light sterilization (PLS) combined with two different preservatives of sodium diacetate (SDA) and double buds Lactobacillus (the commercial name for a preservative combination) in preserving the quality of pan-fried carp during storage at 4 ℃. Pan-fried carp were treated with SDA (1.1 g/100 mL) and/or double buds Lactobacillus (0.21 g/100 mL) in combination with PLS (energy 590 J, distance 9 cm). Control and treated fish samples were analyzed periodically for pH, thiobarbituric acid reactive substance (TBARs) value, total volatile basic nitrogen (TVB-N) value, texture and sensory attributes. The results showed that the SDA combined with PLS group exhibited lower pH value and higher water content than the control group, while the double buds Lactobacillus combined with PLS group had lower aerobic bacterial count, and its water distribution was also better than the control group. All treatments could effectively preserve the quality of pan-fried carp. Furthermore, the use of SDA and double buds Lactobacillus combined with PLS showed a higher antibacterial effect and stronger ability to inhibit the increase in TBARs and TVB-N values, as well as the best texture and sensory properties. Therefore, the use of the two preservatives combined with PLS is more effective in delaying quality deterioration of pan-fried carp during cold storage.
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2018, Vol. 32 
