摘要
研究茶多酚和迷迭香结合Nisin对冷藏鲈鱼品质的影响,为水产品的生物保鲜提供思路。将鲈鱼浸渍于质量浓度分别为2 mg/m L的茶多酚,2 mg/m L的迷迭香与3 mg/m L的Nisin溶液中,取出后沥干贮藏于4℃环境下。以pH值、硫代巴比妥酸值、挥发性盐基氮值、K值、过氧化值、总巯基含量、菌落总数和感官评价为指标,研究茶多酚和迷迭香结合Nisin对冷藏鲈鱼的保鲜效果。结果表明,茶多酚和迷迭香结合Nisin均可显著(p<0.05)降低贮藏期间鲈鱼样品的pH值、硫化巴比妥酸值、挥发性盐基氮值、K值、过氧化值、菌落总数及缺点评分值,总巯基含量显著(p>0.05)高于空白对照组,可使鲈鱼的冷藏货架期延长4~6 d。
The present research evaluated the effects of tea polyphenol and rosemary extract combined with nisin on the quality of weever （ Lateolabrax japonicus） during refrigerated storage at 4 ℃.The sam-ple was firstly dipped into a solution of tea polyphenol （2 mg/mL） , rosemary extract （2 mg/mL）, and nisin （3 mg/mL） for pretreatment and then drained off to storage at 4 ℃.The fish physicochemical （pH, PV, K value, TBA value, TVB-N value, and total mercaptans） , microbiological （ total viable count） , and sensory attributes were selected as the evaluation index and periodically assessed over 20 days. The results indicated that the experiment groups treated with tea polyphenol and rosemary extract combined with nisin could effectively raise the total mercaptans content and lower the pH, PV, K value, TBA value, TVB-N value, total viable count and sensory attributes compared with the blank groups. Moreover, the total sulfydryl content was significantly higher than the blank group. The treatment finally extended the shelf life of weever by 4 -6 days during the refrigerated storage.
出处
《食品科学技术学报》
CAS
2017年第1期70-75,共6页
Journal of Food Science and Technology
基金
"十二五"国家科技支撑计划项目(2014BAA03B05)
国家自然科学基金青年科学基金资助项目(31201317)
湖北省农业科技创新中心创新团队项目(2016-620-000-001-034)
关键词
茶多酚
迷迭香
NISIN
冷藏
鲈鱼
品质变化
tea polyphenols
rosemary extract
nisin
refrigerated storage
weever
quality change
