摘要
目的:探讨虾青素与茶多酚对南湾鳙鱼丸进行保鲜的可行性。方法:以单因素和空白为对照,将虾青素和茶多酚同时添加到南湾鳙鱼丸中,结合PE保鲜袋包装低温贮藏,评定鱼丸冷藏过程中质地、外观及气味等感官指标的变化,并测定其TBA值、挥发性盐基氮(TVB-N)、细菌总数的变化,研究虾青素联合茶多酚对南湾鱼丸的保鲜效果。结果:虾青素联合茶多酚可明显抑制鱼丸TBA值、TVB-N值和细菌总数的上升,贮藏过程中感官品质下降较慢。结论:0.02%虾青素+0.2%茶多酚的复合保鲜剂对鳙鱼丸的保鲜效果优于对照组,鱼丸的保质期比空白组延长10d,比单因素组延长6d。
Objective: The study was to explore the feasibility of using astaxanthin mixed with tea polyphenols for fresh-keeping of Nanwan sand gurnard fish ball. Method: Astaxanthin mixed with Tea Polyphenols were added to the Nan wan sand gurnard fish ball, and the changes of texture, smell, texture, TBA value, total volatile basic nitrogen (TVB-N) and total bacteria counts of the fish ball were measured. Result: Astaxanthin blended with tea polyphenols could significantly inhibit the increase in TBA value, total volatile basic nitrogen (TVB-N) and total bacteria counts, delay the decline of sensory quality of Nan- wan sand gurnard fish-ball during the storage. Conclusion: 0.2% tea polyphenol and 0.02% Astaxanthin achieves the best preservation effect on the fish ball, prolonging the shelf life of the fish ball 10 d compared with the control and 6 d compared with the single-factor preservative.
出处
《食品科技》
CAS
北大核心
2013年第1期164-167,共4页
Food Science and Technology
关键词
南湾鳙鱼丸
保鲜
茶多酚
虾青素
Nan-wan sand gurnard fish ball
preservation
tea polyphenols
astaxanthin