摘要
通过测定草鱼片贮藏期间感官评分、pH值、硫代巴比妥酸反应物值、总挥发性盐基氮含量、菌落总数等指标的变化,研究ε-聚赖氨酸和魔芋葡甘聚糖复配液对草鱼片在(4±1)℃条件下冷藏12 d期间物理化学特性和保鲜效果的影响。结果表明:对照组草鱼片贮藏9 d时菌落总数达6.25(lg(CFU/g)),感官评分较低;贮藏12 d时,ε-聚赖氨酸和魔芋葡甘聚糖复配保鲜液组pH值、汁液流失率、菌落总数均远远低于对照组和单一保鲜剂保鲜组,用复配液处理的草鱼片保质期延长至9 d以上。
The combined effects ofε-polylysine and konjac glucomannan treatment on the sensory and physicochemical characteristics of grass carp fillets stored at(4±1)℃for 0,3,6,9 and 12 days were investigated.The pH value,juice loss rate,texture,thiobarbituric acid reactive substance(TBARs)value,total volatile basic nitrogen(TVB-N)content,total viable count(TVC)and sensory score were measured as a function of storage time.The results showed that on day 9,the untreated control sample had a TVC of up to 6.25(lg(CFU/g))and a low sensory score.On day 12,the pH value,juice loss rate and TVC of the combined treatment group were significantly lower compared with the control and single treatment groups.The combined treatment prolonged the shelf life up to more than 9 days.
作者
贺莹
任艳婷
任嫒嫒
张丽兰
郭彩珍
HE Ying;REN Yanting;REN Aiai;ZHANG Lilan;GUO Caizhen(Department of Life Sciences,Luliang University,Luliang 033000,China)
出处
《肉类研究》
2021年第3期41-45,共5页
Meat Research
基金
山西省高等学校科技创新项目(2019L0980)
吕梁市科技重点研发项目(2020NYGG82
2020NYGG86)。
关键词
草鱼
Ε-聚赖氨酸
魔芋葡甘聚糖
复配保鲜
贮藏
grass carp
ε-polylysine
konjac glucomannan
combined preservatives
storage
