摘要
以硫代巴比妥酸值、挥发性盐基氮值、K值、感官评价、细菌总数等作为鲜度指标,研究鲶鱼碎肉在添加不同质量分数鱼骨肽、乳清蛋白、壳聚糖+茶多酚复合保鲜剂通过托盘包装4℃冷藏,在冷藏过程中pH值变化的3个关键控制点(起始点、极限pH值点和pH>7.0的鱼肉腐败点)的鱼肉样品鲜度变化规律。结果表明:鲶鱼鱼糜中添加0.50%鱼骨肽、10.0%壳聚糖+0.3%茶多酚、12.5%乳清蛋白,可以延长鲶鱼肉达到极限pH值的时间,且硫代巴比妥酸值、挥发性盐基氮值及微生物总数均低于其他组,因此保鲜效果最好。
The effect of different preservatives including fish bone peptide, whey protein and chitosan plus tea polyphenols of the freshness of tray-packaged ground catfish meat was explored during storage at 4 ℃. The freshness of fish meat was evaluated by sensory evaluation, total volatile basic nitrogen（TVB-N） value, K value, total bacterial count and thiobarbituric acid reactive substances（TBARs） at three key control points of pH namely starting point, extreme pH and pH 〉7.0 representing fish spoilage during cold storage. The results showed that adding 0.50% fish bones peptide, 10.0% chitosan ＋ 0.3% tea polyphenol or 12.5% whey protein to catfish surimi could prolong the time to reach the extreme pH and significantly reduce TVB-N value,TBARs value and total bacterial count other groups indicating more potent preservative effect on catfish meat.
出处
《肉类研究》
北大核心
2015年第5期13-17,共5页
Meat Research
基金
天津市大学生创新创业训练计划项目(201410061056)
天津市科委科技支撑计划项目(13ZCZDNC01600)
关键词
鲶鱼肉
天然保鲜剂
保鲜效果
catfish meat
natural antistaling agent
preservation
