摘要
为探讨冰温贮藏与海藻酸钠对大黄鱼品质及货架期的影响,以冰鲜有氧贮藏大黄鱼为对照,分别用质量分数为0%、1.0%、1.5%和2.0%的海藻酸钠涂膜大黄鱼,鱼体真空包装后冰温(-1℃)贮藏,分析鱼体微生物(菌落总数、产H 2S菌数)、理化(pH、TVBN和TBA)、感官评价和质构等指标变化。结果表明,海藻酸钠涂膜处理组能有效延缓感官品质下降,色泽质构特性明显改善,细菌生长受到明显抑制。各处理组的pH值、TVBN、TBA等指标均优于对照组,其中1.5%海藻酸钠涂膜大黄鱼TVBN、TBA、菌落总数和产H 2S菌生长要比1.0%和2.0%变化慢,抑菌效果较好,有效延长货架期至29 d。该研究作为大黄鱼保鲜加工领域的参考具有一定的应用价值。
In order to investigate the effects of ice-temperature storage and sodium alginate coating on the quality and shelf life of large yellow croaker,the aerobic-stored large yellow croakers were used as control,and were coated with 0%,1.0%,1.5%and 2.0%sodium alginate,respectively.Fish was stored under ice-temperature(-1℃)after vacuum packaging,and the changes in microbes(total number of colonies,number of H 2S-producing bacteria),physical and chemical parameters(pH,TVBN and TBA),sensory evaluation and texture were analyzed.The results showed that the sodium alginate coating treatment effectively delayed the decline of sensory quality,by significantly improving the color and texture characteristics,and inhibiting the bacterial growth.The pH value,TVBN and TBA of each treatment group was better than that of the control group.The growth of TVBN,TBA,total number of colonies and H 2S-producing bacteria of 1.5%sodium alginate group was slower than that of 1.0%and 2.0%sodium alginate group.With better bacteriostatic effect,the shelf life was effectively extended to 29 d.This study has certain application value as a reference in the field of large yellow croaker preservation.
作者
邢晓亮
郭全友
姜朝军
XING Xiaoliang;GUO Quanyou;JIANG Chaojun(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第20期87-92,99,共7页
Food and Fermentation Industries
基金
中央级公益性科研院所基本科研业务费专项资金(东海水产研究所)资助项目(2018M04)
国家自然科学基金项目(31871872)
关键词
大黄鱼
冰温
海藻酸钠
品质
货架期
large yellow croaker
ice-temperature
sodium alginate
quality
shelf life
