Study On The Technology Of Antibacterial And Antioxidation Of Frozen Mackerel

Ozonation in aqueous solution was used as sanitizers to ruduce the bacterial populations of frozen mackerel in this paper, the best experimental conditions were determined by the microbiological of samples. The applications of ozonation in aqueous solution together with frozen storage on the feasibility of keep fresh of mackerel, established kinetic model of amino nitrogen, TVB-N, TBA and histamine. Then, the composite antioxidant was screened by studying the oxidation of fat, to reduce the impact of the ozonation in aqueous solution sterilization on fat oxidation. The main conclusion was as follows;1. By using the ozonation in aqueous solution to reduce the bacterial populations of frozen mackerel, and studied the influence of ozone concentration, reaction time, processing temperature and different pH on the microorganisms. It is demonstrated that water solution with 6pm dissolved ozone concentration,4℃ and pH 3.0 for 6min was appropriate for sterilization2. Studied on the quality change of the ozonation in aqueous solution combined use of frozen storage mackerel, this study showned that pretreatment of ozonation in aqueous solution have good quality and can slow down the formation of amino nitrogen, TVB-N and histamine. It can accelerate the oxidation of fat at a certain extent, but the effect is not obvious.3. Amino nitrogen, TVB-N and TBA consistent with first-order reactions kinetic model and histamine consistent with zero-order reactions kinetic model.Amino nitrogen predicting kinetic model was t=(In A-ln A0)/(0.082631×e-155.5/RT)TVB-N predicting kinetic model was t=(In A-ln A0))/(0.542759×e-35978/RT)TBA predicting kinetic model was t=(ln A-ln A0)/(30.13749×e-3232.4/RT)Histamine predicting kinetic model was t=(ln A-ln A0)/(30.13749×e-3232.4/RT)4. Single-factors experiments show that antioxidant capacity was TBHQ>BHA> BHT. The rotary unitized design principles were used to establish mathematical model about TBHQ(X1),BHT(X2),BHA(X3) for TBA of mackerel. It was Y=0.42921+0.06994X1+0.06484X3-0.03039X12-0.03092X32+0.02237X1X2-0.05237X,X3+0.02112X2X3The results indicate that adding 0.025% TBHQ and 0.025% BHT and 0.025% BHA to the mackerel can effectively inhibit oxidation, the assurance period of the mackerel can be prolonged from 9 days to one month in 0℃, displaying a marked improving effect on antioxidation performance.