摘要
为延长虹鳟鱼块货架期,本实验将新鲜虹鳟鱼块分别用蒸馏水、乳酸链球菌素(0.5 g/kg)、虾仁宝(2.5 g/kg)、海淡水鱼虾蟹贝通用保鲜剂(3.0 g/kg)处理30 min后,结合微冻技术(-3℃贮藏30 d),探究3种保鲜剂对虹鳟鱼块微生物指标、理化指标及质构特性的影响。研究结果表明:在30 d微冻货架期内,乳酸链球菌素在贮藏前23 d抑菌效果明显,23 d后三种保鲜剂抑菌效果基本相同,在相同条件下通用保鲜剂在前20 d贮藏过程中相比于其它两种保鲜剂在降低2-硫代巴比妥酸反应物(TBARS)、挥发性盐基氮(TVB-N)、p H、汁液损失方面有显著效果,保证了较好的质构特性,保鲜鱼肉品质效果最佳。本研究结果为虹鳟鱼肉在贮藏期的品质保持技术的发展提供了参考依据。
To extend the shelf tive of rainbow trout,it was soaked in distilled water,0.5 g/kg nisin,2.5 g/kg shrimp Compal and 3.0 g/kg freshwater fish and shrimp shellfish common preservative 30 min, and was directly frozen （- 3 ℃ for 30 days ） respectively.In order to study the effect of partial freezing combined with various preservatives on microbial indexes, physical and chemical indexes and texture characteristics of rainbow trout during storage.The results showed that, on 30 days shelf life, nisin could obviously inhibit bacterial growth during the early 23 days, and the trend will became similar after 23 days, under the same conditions the positive effect on reduced TBARS,TVB-N, pH, significantly improved water retention and dramatically enhance the quality of rainbow trout with universal preservative. This study aimed at offer some theoretical reference for the development of preservatives on quality of rainbow trout.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第2期285-289,294,共6页
Science and Technology of Food Industry
基金
石河子大学重大科技攻关计划项目(gxjs2015-zdgg06)
关键词
虹鳟
微冻
保鲜剂
品质指标
rainbow trout, partial freezing, preservative, quality index
