摘要
研究了山楂黄酮、凌枣黄酮和凌枣多糖对冷藏牙鲆鱼块品质变化和货架期的影响。将牙鲆鱼块分别浸渍于保鲜剂Ⅰ(凌枣黄酮、山楂黄酮和凌枣多糖浓度分别为2、2、3 g/L)和保鲜剂Ⅱ(凌枣黄酮、山楂黄酮和凌枣多糖浓度分别为4、4、6 g/L)的溶液中,取出沥干后在4℃冷藏。以菌落总数、p H、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)值、K值和感官评分作为评价指标,研究复合保鲜剂对冷藏牙鲆鱼块品质和货架期的影响。结果表明,2种浓度配比的保鲜剂均能延缓牙鲆鱼块微生物生长,显著降低冷藏牙鲆鱼块的TVB-N值和K值(p<0.05)和贮藏后期(6~12 d)p H和TBA值(p<0.05),提高感官品质,复合保鲜剂Ⅱ处理后牙鲆鱼的感官评分、TBA值、K值及菌落总数显著优于处理组Ⅰ(p<0.05),因此,复合保鲜剂Ⅱ的保鲜效果更好,可延长冷藏牙鲆鱼块的货架期至10 d。山楂和凌枣来源的黄酮和多糖生物复合保鲜剂对冷藏牙鲆有很好的保鲜效果。
The effect of hawthorn flavones,ling jujube flavonoids and ling jujube polysaecharide on quality changes and shelf- life of Paralichthys olivaeeus during chilled storage were studicd.Paraliehthys olivaceus fillets were immersed in preservative I （The content of hawthorn flavones,ling jujube flavonoids and ling jujube polysaccharide was 2,2, and 3 g/L, respectively）and preservative II （The content of hawthorn flavones,ling jujube flavonoids and ling jujube polysaccharide was 4,4, and 6 g/L, respectively ） respectively.Then, the treated fillets were drained and stored at 4℃ .Total bacterial count, pH, TBA value, TVB- N value,K value and sensory score were periodically assessed,to investigate the effect of complex on the quality and shelf-life, compared with the control. The resuhs showed that the complex preservative could retard microbial growth of Paralichthys olivaeeus fillets, TVB-N value, K value were decreased significantly during the chilled storage （p 〈 0.05 ） , pH value and TBA value decreased significantly during the anaphase storage（6-12 d） , the sensory quality was increased （p 〈 0.05 ）.The sensory score,TBA,K value, and total plate count of the preservative Ⅱ were significantly better than that of preservative Ⅰ, the preservative Ⅱ was selected and extended the shelf life to 10 days. The biological complex preservative of flavones and polysaecharide prepared from hawthorn and jujub was found to have good preservation effect on Paralichthys olivaceus during chilled storage.
作者
孙协军
薛晓霞
李秀霞
励建荣
沈琳
宋强
陈小娥
劳敏军
马永钧
SUN Xie-jun XUE Xiao-xia LI Xiu-xia LI Jian-rong SHEN Lin SONG Qiang CHEN Xiao-e LAO Min-jun MA Yong-jun(College of Food Science and Technology, Bohai University, Jinzhou 121013, China Dalian Donglin Food Co., Ltd., Dalian 161000, China CoUege of Food,Zhejiang Ocean University,Zhoushan 316000, China Zhejiang Xingye Group Co., Ltd., Zhoushan 316000, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第6期328-332,共5页
Science and Technology of Food Industry
基金
“十二五”国家科技支撑计划项目(2012BAD29B06,2015BAD17B03)
辽宁省大学生创新创业实验项目(201510167000007)
关键词
牙鲆
冷藏
生物保鲜剂
品质
货架期
aralichthys olivaceus
chilled storage
biological preservative
quality
shelf- life
