摘要
本研究将具有群体感应抑制活性的丹皮提取物和茶多酚保鲜剂进行复合,应用于冷藏大菱鲆鱼块的保鲜,研究其协同保鲜效果。实验结果表明,经丹皮提取物和茶多酚复合保鲜处理的大菱鲆鱼块感官品质劣变缓慢,细菌菌落总数、pH值、挥发性盐基氮含量、硫代巴比妥酸含量、K值均显著低于丹皮提取物处理组、茶多酚处理组和对照组(P<0.05)。复合处理组鱼肉的货架期比对照组延长约9 d,比丹皮提取物处理组延长6~7 d,比茶多酚处理组延长2~3 d,且对鱼肉颜色无显著影响(P>0.05)。丹皮提取物与茶多酚复合具有协同保鲜效果,能够有效地减缓冷藏大菱鲆鱼块的腐败变质速率,保持鱼肉品质。
The synergistic effect of cortex mouton(CM)extract,a quorum sensing inhibitor,combined with tea polyphenols(TPs)on the quality of turbot fillets during cold storage were investigated in this paper.The results showed that the combined treatment of CM extract and TPs could slow down sensory quality deterioration of turbot fillets and significantly decrease total viable count,pH,total volatile basic nitrogen(TVB-N)content,thiobarbituric acid(TBA)content and K-value as a freshness indicator compared with individual treatments and the control(P<0.05).In addition,the combined treatment extended the shelf life by about9,6-7and2-3days compared with the control and individual CM extract and TPs,respectively while having no significant effect on the color.Therefore,the combined treatment of CM extract and TPs could synergistically act to effectively slow down the deterioration of refrigerated turbot,and maintain the quality of fish muscle.
作者
李学鹏
陈桂芳
王金厢
仪淑敏
徐永霞
王彦波
朱军莉
李婷婷
励建荣
LI Xuepeng;CHEN Guifang;WANG Jinxiang;YI Shumin;XU Yongxia;WANG Yanbo;ZHU Junli;LI Tingting;LI Jianrong(National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;Jiangsu Sanyi and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China;College of Food Science and Biotechnology, Zhejiang Gongshang University Hangzhou 310012, China;College of Life Science, Dalian Nationalities University, Dalian 116600, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第19期223-229,共7页
Food Science
基金
国家自然科学基金面上项目(31471639
31571913)
“十二五”国家科技支撑计划项目(2015BAD17B03)
辽宁省高等学校创新团队项目(LT2014024)
关键词
丹皮提取物
茶多酚
大菱鲆
群体感应抑制
协同保鲜
cortex mouton extract
tea polyphenols
turbot
quorum sensing inhibition
synergistic preservation
作者简介
李学鹏（1982—），男，副教授，博士，研究方向为水产品贮藏加工。E-mail：xuepengli8234@163.com;通信作者：励建荣（1964—），男，教授，博士，研究方向为水产品贮藏加工与食品安全。E-mail：lijr6491@163.com
