摘要
采用壳聚糖薄荷提取液复合保鲜剂对冰鲜海鱼进行保鲜处理,通过观察海鱼的感官变化,测定海鱼的pH值和挥发性盐基氮含量等指标的变化,研究壳聚糖薄荷提取液复合保鲜剂对冰鲜海鱼的保鲜效果。试验结果表明,壳聚糖薄荷提取液复合保鲜剂能有效地控制pH和挥发性盐基氮(TVB-N)的升高,使海鱼基本保持新鲜鱼具有的感官状态,并且随着薄荷提取液浓度的增加,保鲜效果略有增强,有效延长冰鲜海鱼的保质期。
The preservation effect of complex antistaling agent of chitosan and mint extraction on iced fresh marine fish was studied. The results showed that the ehitosan and mint extract composite coating agent had a distinct preservative effect on iced fresh marine fish. It could control pH and TVB-N in the condition of sensory traits remain unchanged, and the higher the concentration of the mint extract, the better the preservative effect. The composite antistaling agent could prolong the shelf life of iced fresh marine fish.
出处
《中国食物与营养》
2013年第2期35-38,共4页
Food and Nutrition in China
关键词
冰鲜海鱼
保鲜
薄荷提取液
壳聚糖
iced fresh marine fish
preservation
mint extracts
chitosan
