摘要
以贮藏期间虹鳟鱼片的感官评分、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值及菌落总数为评价指标,探究茶多酚、壳聚糖及柠檬汁处理对4℃冷藏虹鳟鱼片品质的影响,并通过响应面试验对3种保鲜剂进行配比优化。结果表明,与对照组比较,3种保鲜剂均能抑制虹鳟鱼片品质的劣变,其保鲜效果依次为:壳聚糖>茶多酚>柠檬汁;3种保鲜剂的最佳配比浓度为:壳聚糖1.75%,茶多酚0.25%,柠檬汁4.98%。经复配保鲜剂处理的虹鳟鱼片与对照组相比,可有效延缓贮藏期间其感官变质,鱼肉蛋白质等含氮物质的分解,同时对微生物生长具有一定的抑制作用。
To research the effects of tea polyphenol,chitosan and lemon juice on the quality of refrigerated rainbow trout fillets stored at 4 ℃,the fresh-keeping effects were listed as follows:sensory,total volatile basic nitrogen(TVB-N)value and total viable counts.The ratio of the three preservatives was optimized by single factor and response surface methodology.The results showed that the three preservatives inhibited the sensory evaluation,TVB-N value and total viable counts of the fillets compared with the control group during storage.The fresh-keeping effects were as follows:chitosan>tea polyphenol>lemon juice.There was a significant interaction between chitosan and lemon juice,as well as tea polyphenol and lemon juice.However,the interaction between chitosan and tea polyphenol was not significant.The optimum ratio of the three preservatives consisted of:1.75% chitosan,0.25%tea polyphenol,and 4.98%lemon juice.Compared with the control group,the compound preservative could effectively delay the sensory deterioration and the decomposition of nitrogenous substances such as fish protein.Meanwhile,the compound preservative could inhibit the growth of microorganisms during storage.
作者
沈秋霞
李明元
朱克永
钱杨
许童桐
吴李川
袁洋
SHEN Qiu-xia;LI Ming-yuan;ZHU Ke-yong;QIAN Yang;XU Tong-tong;WU Li-chuan;YUAN Yang(Sichuan Technology and Business College,Dujiangyan,Sichuan 611830,China;Xihua University,Chengdu,Sichuan 610039,China)
出处
《食品与机械》
北大核心
2019年第11期145-151,共7页
Food and Machinery
关键词
茶多酚
壳聚糖
柠檬汁
虹鳟
保鲜
tea polyphenol
chitosan
lemon juice
rainbow trout
作者简介
沈秋霞(1994-),女,四川工商职业技术学院助教,硕士。E-mail:1158099236@qq.com。
