摘要
将鲫鱼肉表面涂抹不同浓度的透明质酸(HA)后在-3℃的微冻环境中进行贮藏,并分析其挥发性盐基氮(TVB-N)、pH值、电导率、硫代巴比妥酸(TBA)、持水力、色差和质构的变化规律。结果表明,HA结合微冻贮藏能延缓鲫鱼肉品质下降的速度,经0.9%HA处理后鲫鱼肉的保鲜效果较好,TVB-N、TBA、电导率与未经HA处理鱼肉样品相比增幅较小(P<0.05),持水力降幅较小(P<0.05);贮藏24d时,TVB-N为9.64mg/100g,TBA为0.15mg/kg,电导率为847μS/cm,色泽和质构变化较小。
The surface of Crucian carp （Carassius auratus） meat was coated with different concentrations of hyaluronie acid （HA） and stored at partial freezing condition（-3 ℃） to study the effect of hy aluronic acid on its freshness preservation. The total volatile base ni trogen （TVB N）, pH value, conductivity, thiobarbituric acid （TBA）, water holding capacity, color and texture were measured as quality indexes to analyze the change of fish meat. The results showed that the meat quality of Crucian carp decreased slowly hy combination of HA coating during the parlial freezing storage. The fish meal with 0. 9% HA coating maintained its fresh quality on TVBN （9.64 mg/100 g）, TBA （0. 15 mg/kg）, conductivity （847 μS/cm）, color and texture during 24 d partial-freezing storage, compared with indexes of untreated fish （P〈0.05）.
作者
郭丽
王鹏
姜喆
郭艳利
周凤超
柴云雷
GUO Li WANG ,Peng JIANG, Zhe GUO Yan-li, ZHOU Feng-chao, CHAI Yun-lei(College of Food and Pharmaceutical Engineering, Suihua University, Suihua ,Heilongjiang 152061, China)
出处
《食品与机械》
CSCD
北大核心
2017年第12期120-124,共5页
Food and Machinery
基金
黑龙江省自然科学基金面上项目(编号:C2017070)
关键词
鲫鱼
透明质酸
微冻
品质
Crucian carp
hyaluronic acid
partial freezing
fresh quality
