文章摘要
张皖君;蓝蔚青;胡旭敏;赖晴云;谢晶.竹叶提取物流化冰与迷迭香提取物流化冰处理对鲈鱼贮藏期间抗氧化活性及微生物作用影响[J].中国食品学报,2020,20(7):151-159
竹叶提取物流化冰与迷迭香提取物流化冰处理对鲈鱼贮藏期间抗氧化活性及微生物作用影响
Effects of Antioxidant of Bamboo (AOB) Slurry Ice and Rosemary Extract (RE) Slurry Ice on the Antioxidant Activity and Microorganism of Lateolabrax japonicas during Storage
  
DOI:
中文关键词: 流化冰  鲈鱼  竹叶抗氧化物  迷迭香提取物  抗氧化
英文关键词: slurry ice  Lateolabrax japonicus  antioxidant of bamboo  rosemary extract  anti-oxidation
基金项目:“十三五”国家重点研发计划重点专项(2019YFD0901602);农业部海水鱼产业体系(CARS-47-G26);上海水产品加工及贮藏工程技术研究中心能力提升项目(19DZ2284000)
作者单位
张皖君;蓝蔚青;胡旭敏;赖晴云;谢晶 上海海洋大学食品学院上海水产品加工及贮藏工程技术研究中心食品科学与工程国家级实验教学示范中心(上海海洋大学) 
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中文摘要:
      为研究竹叶抗氧化物流化冰(Antioxidant of bamboo slurry ice,AOB-SI)与迷迭香提取物流化冰(Rosemary extract slurry ice, RE-SI)处理对鲈鱼贮藏期间抗氧化活性及微生物作用影响。以流化冰处理样品为对照组(Slurry ice,SI),分别使用0.1%AOB-SI与0.1%RE-SI对鲈鱼进行冰藏处理。测定贮藏期间各组样品的感官分值、脂质氧化[过氧化值(Peroxide value,POV)、丙二醛(Malondialdehyde,MDA)、游离脂肪酸(Free fatty acid, FFA)]、蛋白质氧化(羰基值、巯基值)与菌落总数指标变化。结果表明,与SI组相比,AOB-SI与RE-SI处理组可明显延缓鲈鱼样品的POV值、MDA值和FFA值的升高,抑制肌原纤维蛋白羰基值、巯基值与菌落总数的上升。贮藏中、后期,AOB-SI处理对鲈鱼脂肪、蛋白质抗氧化效果与微生物的抑制效果略优于RE-SI处理,可有效延缓鲈鱼肉脂质的水解与蛋白质的氧化进程,抑制微生物的生长繁殖,延长鲈鱼的冰藏货架期3~6 d。结合相关性分析可知,冰藏期间鲈鱼鱼肉中脂质氧化与蛋白质品质显著相关,微生物生长变化也是影响鲈鱼脂肪和蛋白质氧化降解的重要因素。
英文摘要:
      In order to study the effects of antioxidant of bamboo (AOB) slurry ice and rosemary extract (RE) slurry ice on the antioxidant activity and microorganism of Lateolabrax japonicas during storage. Samples were divided into three groups randomly and treated with slurry ice (SI), 0.1% AOB-SI and 0.1% RE-SI respectively, which were stored at 4℃. Sensory evaluation, Lipid oxidation (peroxide value (POV), malondialdehyde (MDA), free fatty acid (FFA)), protein oxidation (carbonyl value, sulfhydryl value) and total viable counts (TVC) were measured respectively during storage. The results showed that samples with AOB-SI and RE-SI treatment could delay the increase of POV, MDA and FFA content significantly, inhibit the rise of carbonyl, sulfhydryl and TVC greatly. The antioxidant effect of AOB-SI treatment was slightly better than that of RE-SI. It can be seen that AOB-SI and RE-SI can delay the process of hydrolysis and protein oxidation, inhibit the growth of microbes, which can prolong the shelf life of Lateolabrax japonicas with slurry ice for another 3-6 d. According to the correlation analysis, the lipid oxidation of Lateolabrax japonicas was significantly related to the quality of protein, and the microbial growth was also an important factor affecting the oxidative degradation of lipid and protein in Lateolabrax japonicas.
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