虾青素联合茶多酚对南湾鳙鱼丸保鲜效果的研究

Effects on fresh preservation of Nan-wan sand gurnard fish ball for astaxanthin and polyphenols

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.