苹果幼果多酚对草鱼片保鲜效果的研究

Freshness identification of Ctenopharyngodon Idellus fillets by using young apple polyphenol

本论文研究了冷藏条件（0～4℃）下，不同浓度苹果幼果多酚对草鱼片的保鲜效果，采用电子鼻技术获取不同保藏时间草鱼片的气味信息，通过主成分分析（PCA），对感官评价，挥发性盐基氮（TVB—N）和菌落总数的测定结果进行验证。结果表明，采用1g／L苹果幼果多酚溶液处理后草鱼片的TVB—N及茵落总数显著低于对照组（p〈O．05），且电子鼻分析结果与感官、TVB—N和菌落总数结果基本一致。苹果幼果多酚作为一种安全可食用的保鲜防腐剂具有广阔的开发应用前景，电子鼻作为一种方便快速检测鱼片新鲜度的方法是可行的。

The fresh-keeping effect of Ctenopharyngodon idellus fillets with different treatments of young apple polyphenol（ YAP） extracts under the cold storage（0-4℃）was studied in this paper.An electronic nose technology for evaluating the freshness of C.idellus was established through principal component analysis（PCA） coupled with sensory evaluation and total volatile basic nitrogen（TVB-N）as well as total bacterial counts.The results showed that the analysis of electronic nose were consistent with TVB-N and total bacterial count determination of C.idellus fillets and the most optimized concentration was 1g/L YAP.YAP had great development prospect as a kind of safe and edible nutrition preservative.It was suggested that electronic nose had good potential to detect freshness of Co idellus rapidly and non-destructively.