摘要
迷迭香是一种良好的食品生物保鲜剂。本文以蔬菜鱼丸为研究对象,将添加量分别为0、100、150、200mg/kg的迷迭香加入蔬菜鱼丸中,测定其在(4±0.5)℃冷藏过程中的菌落总数、理化和感官等品质指标的变化,评价迷迭香对蔬菜鱼丸的保鲜效果。结果表明:4℃下无添加迷迭香的蔬菜鱼丸在储藏5d后菌落总数(TVC)达到5.7×104,超过国家规定的卫生标准;而添加不同浓度迷迭香的鱼丸样品细菌生长受到明显抑制,其中添加量为200mg/kg时可使蔬菜鱼丸货架期延长15d(TVC值1.84×104)以上。各处理组的pH值、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)值、感官评分等指标均优于对照组,其中迷迭香添加量为200mg/kg时,各指标反映出的蔬菜鱼丸保鲜效果最好,可使鱼丸的货架期延长8～10d。该生物保鲜剂在鱼糜制品保鲜中具有明显效果,应用前景广阔。
Rosemary extract is a fine bio-preservative on food. Vegetable fish-ball were added with 0 mg/kg, 100 mg/ kg, 150 mg/kg, 200 mg/kg rosemary extract addition, stored at（4±0.5） ℃. Changes in sensory, physicochemical, and microbial analyses were carried out to evaluate the loss of quality and freshness that occurred during the storage. The results indicated that fish-ball with 200 mg/kg rosemary extract addition maintained a good quality, based on both sensory, microbial and physicochemical attributes （TBA and TVB-N values）. The shelf life of treated fish-ball had extended 8～10 days compared to control samples. Rosemary extract had a distinct effect on the quality of surimi products and illustrated a good prospect of application.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第11期90-96,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31071514)
浙江省科技厅优先主题项目(2009C03017-5)
关键词
生物保鲜剂
迷迭香
蔬菜鱼丸
保鲜效果
货架期
biopreservatives
rosemary extract
vegetable fish-ball
preservation effect
shelf life
