摘要
以感官评分、挥发性盐基氮、菌落总数、K值为指标,研究比较了鱼肉酶解物和壳聚糖为原料的涂膜液对鲤(Cyprinus carpio)(4℃)冷藏过程中品质变化的影响。结果显示:贮藏期间,对照组的感官评分显著低于各涂膜组(P<0.05)。贮藏前8 d,涂膜组能够显著抑制K值的升高(P<0.05)。鱼肉酶解物和壳聚糖涂膜组均能够显著抑制细菌的生长,而贮藏2～6 d内鱼肉酶解物涂膜鲤鱼的菌落总数显著低于壳聚糖涂膜组(P<0.05)。贮藏后期,鱼肉酶解物组能延缓TVB-N值的升高,壳聚糖涂膜组能够显著抑制TVB-N值的升高(P<0.05)。鱼肉酶解物可作为一种新的可食性涂膜材料,用于延长鲤鱼的贮藏期。
The sensory scores, total bacteria count, total volatile base nitrogen （TVB-N） and the K value were used to e- valuate the quality of common carp during cold storage （4℃ ）, and the different effects were compared between the groups which were coated with hydrolysate of fish flesh and chitosan. During storage, sensory scores of the control group was sig- nificantly lower than the film groups （P 〈 0. 05 ）. In the first eight days, the film groups restrained the growing K value significantly （P 〈 0. 05）. Coating could effectively inhibited the increase of total bacteria count, and during 2 to 6 days, the common carp which were coated with hydrolysate of fish flesh gave lower bacteria count than chitosan ones （ P 〈 0. 05 ）. In the post-storage, the common carp coated with hydrolysate of fish flesh could effectively slow down the increase of TVB- N, and the group coated with chitosan restrained the growing of TBV-N value significantly. The hydrolysate of fish flesh can be used as a new material of edible film to extend the shelf life.
出处
《淡水渔业》
CSCD
北大核心
2012年第1期76-79,共4页
Freshwater Fisheries
基金
现代农业产业技术体系建设专项资金资助(CARS-46)
