文章摘要
任丽琨;李婷婷;赫彬彬;于海凤;王当丰;刘楠;谢晶;熊善柏;励建荣.黑鱼鱼片复合保鲜剂的选择及其保鲜效果[J].中国食品学报,2019,19(9):210-220
黑鱼鱼片复合保鲜剂的选择及其保鲜效果
Selection of Compound Preservatives and Their Freshness-keeping Effect on Snakeheaded
  
DOI:
中文关键词: 黑鱼  复合保鲜剂  品质  货架期
英文关键词: snakeheaded  compound preservative  quality  shelf-life model
基金项目:国家自然科学基金项目(31301572,31301418)
作者单位
任丽琨;李婷婷;赫彬彬;于海凤;王当丰;刘楠;谢晶;熊善柏;励建荣 渤海大学食品科学与工程学院辽宁省食品安全重点实验室辽宁锦州121013大连民族大学生命科学学院辽宁大连116600上海海洋大学食品学院上海201306华中农业大学食品科技学院武汉430070 
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中文摘要:
      以菌落总数、电导率、白度、质构、水分结构、挥发性盐基氮(TVB-N)及K值等新鲜度评价指标为标准,通过单因素及正交试验确定黑鱼在冷藏(4 ℃±1 ℃)条件下的复合保鲜剂最佳配比。试验结果表明:经复合保鲜剂(花椒提取物0.3%,鱼精蛋白0.3%及菊芋提取物0.6%)处理的鱼肉的菌落总数、电导率、pH、TVB-N等值均优于单一保鲜剂处理组及空白组。相较于空白试验组,处理组白度虽有所降低但颜色变化不显著。质构结果显示,复合保鲜剂可有效减缓样品硬度及回复性等指标的下降。低场核磁及持水性表明,复合保鲜剂能有效防止贮藏期内样品中结合水、不易流动水向自由水的转化。各指标反映出正交试验所得的最佳复合保鲜剂可有效抑制腐败微生物的生长,使黑鱼货架期延长5 d左右。
英文摘要:
      The total viable counts, conductivity, whiteness, texture, water structure, total volatile basic nitrogen(TVB-N) and K value were studied in this experiment, the optimal concentration of the multiple preservative solutions during cold storage (4 ℃±1 ℃) was determined by single factor experiment and orthogonal experiment. The results showed that multiple preservative group (pepper extract 0.3%, nobilis protamine 0.3% and jerusalem artichoke extract 0.6%) had the best freshness-keeping effect compared with the control group and other treatment groups. The results showed that total viable counts, conductivity, pH and TVB-N were better than those of single preservative and blank group. Compared with the control group, the whiteness of the treatment group decreased, but the color change was not significant; texture results showed that the combination of preservative could effectively reduce the samples’ decline of hardness, resilience and other indicators. Low field nuclear magnetic resonance and water binding capacity indicated that the multiple preservative solutions could effectively prevent the conversion of combined water and immobilized water to free water. The indicators showed that the orthogonal test obtained by the best compound preservative could effectively inhibit the growth of spoilage micro-organisms, then extend the shelf life of snakeheaded fish.
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