摘要
采用质构仪的TPA模式对冻藏金枪鱼肌肉的硬度、弹性、凝聚性等进行测试,并研究Nisin生物保鲜剂对其质构的影响。结果表明,在-18℃的冻藏条件下,随着贮藏时间的增加,金枪鱼肌肉质构的硬度、弹性和凝聚性均呈不同程度的下降趋势,Nisin保鲜液能减少其硬度、弹性和凝聚性的下降,其中0.4 g/L的Nisin保鲜液效果最好。同时研究了金枪鱼肌肉的a*值和TVB-N值的变化,结果表明,Nisin保鲜液能适当延长冻藏金枪鱼的保鲜期,其最适浓度为0.4 g/L。
Texture analyzer TPA mode was used to test frozen tuna＇s muscle hardness, elasticity and coherency, and researched Nisin biological preservative＇s effect for texture. Results suggested that under - 18 ℃ frozen condition, tuna＇s muscle texture hardness, elasticity and coherency descended with different degree when store time increased while Nisin preservative can reduce its hardness, elasticity and coherency descending, and 0.4 g/L Nisin preservative＇s effect was the best. Meanwhile, tuna muscle＇s a＊ value and TVB - N value and organoleptic value changed. It turned out that Nisin preservative can prolong store period and best concentration was 0. 4 g/L.
出处
《广州化工》
CAS
2013年第24期41-43,共3页
GuangZhou Chemical Industry
基金
浙江省重大科技计划项目(2012C13005)
浙江省科技计划项目(2012F20026)
浙江省科技计划项目(2012F30021)
浙江省重点科技创新团队项目(2010R50028)
作者简介
祝银，女，农学士，助理工程师，研究方向：渔业环境检测及水产品安全检测。
