摘要
为揭示6-姜酚协同超高压处理对冷藏海鲈鱼品质的影响,及时掌握海鲈鱼鱼肉品质变化情况,研究了经6-姜酚浸泡协同超高压处理的海鲈鱼和对照组(空白、8μg/m L 6-姜酚浸泡、200 MPa处理)在4℃冷藏条件下20 d的品质变化。定期分析处理组和对照组海鲈鱼样品的感官特征、细菌总数、p H、TBA值、色泽及质构特性的变化。结果表明:6-姜酚协同超高压处理比6-姜酚浸泡、200 MPa处理及未处理的效果显著,有效抑制了细菌繁殖,改善了海鲈鱼感官品质、色泽及质构特性,使其各项指标变化趋势相对缓慢。
In order to reveal the effects of ultra-high pressure combined with 6-gingerol on the quality of sea bass during refrigerated storage and promptly grasp the quality changes of sea bass fillets. The effects of ultra-high pressure combined with 6-gingerol on quality of sea bass during refrigerated storage were examined over a period of 20 d. Sensory quality, microbiological（total viable count）, p H, TBA, color and structure features were assessed periodically for the treated group and the control. The results indicated that effect of ultra-high pressure combined with 6-gingerol on the quality of sea bass during refrigerated storage was significantly better than other groups, which showed significant inhibition effects on the propagation of bacteria. Sensory quality, color and structure features were also improved and it made the variation trend of a variety of indicators relatively slow down.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第11期158-165,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31401478)
国家博士后基金面上项目(2015M570760)
辽宁省自然科学基金项目(20170540006)
重庆市博士后特别资助项目(Xm2015021)
北京食品营养与人类健康高精尖创新中心开放基金(20171003)
关键词
海鲈鱼
6-姜酚
超高压
冷藏
品质
sea bass
6-gingerol
ultra-high pressure
refrigeration
quality
