摘要
为研究水溶性红曲色素在冷藏条件下对武昌鱼品质的影响,将鲜武昌鱼清理,沥干后切碎成丁,分别用0、5、10、30 mg/m L的色素溶液浸泡30 min,装于无菌培养皿中,保鲜膜封口,立即置于(4±1)℃冰箱中保藏。以菌落总数、硫代巴比妥酸(TBA值)、p H为指标,测定武昌鱼在冷藏过程中的品质变化。结果表明,水溶性红曲色素能抑制鱼肉微生物生长和脂肪氧化,延缓前期(僵直期)p H下降率,抑制后期(自溶和腐败期)p H上升,其中30 mg/m L色素溶液能延长鱼样二级鲜度2 d。因此,水溶性红曲色素可作为防腐剂应用到鱼类冷链流通中,提高鱼体的鲜度,减少因防腐剂引起的食用安全隐患。
In order to evaluate the effects of water-soluble monascus pigment to the quality of Wuchang fish during refrigerated storage, fish samples were gutted and washed and cut into small particles. They were put in sterilized petri dish and sealed with plastic wrap after soaking in 0 mg/mL, 5 mg/mL, 10 mg/ mL, 30 mg/mL pigment solution, respectively, for 30 min and stored at （4＋1） % immediately. Total viable counts, 2-thiobarbituric acid （TBA） and pH were used to evaluation the fish quality during the cold storage. The result indicated that water-soluble monascus pigment can inhibit microbial growth and fat oxidation, and delay the rate of pH down during prophase （rigor stage） and inhibit pH rise during late stage （autolysis and corruption stage）. Besides soaked by 30 mg/mL monascus pigment solution, fish samples could be prelonged shelf-life 2 days for the second fresh grade compared with that of samples under cold storageof （4±1） ℃. Therefore, water-soluble monascus pigment can be appiled to cold chain of fish as antiseptic to improve the freshness of fish and reduce edible safety hazards caused by preservatives.
出处
《食品科技》
CAS
北大核心
2015年第6期159-163,共5页
Food Science and Technology
基金
四川省教育厅基础研究项目(14ZB0374)
四川省中医药管理局项目(2014G001)
成都大学大学生创新性实验计划项目(CDU_CX_201101034)
关键词
水溶性红曲色素
武昌鱼
防腐性能
保鲜
water-soluble monascus pigment
Wuchang fish
antiseptic property
preservation
