复合保鲜涂膜液对大菱鲆保鲜效果的影响

Effect of Combined Preservative Coating Solutions on the Preservation of Turbot (Scophthalmus maximus)

以大菱鲆为研究对象,探索乳酸链球菌素结合茶多酚对冷藏大菱鲆品质的影响。将大菱鲆鱼片分别用质量分数为0.2%, 0.4%和0.8%的茶多酚结合0.03%乳酸链球菌素的复合保鲜液(依次为A、B、C组)处理后于4℃±0.5℃条件下贮藏,以不作处理为对照。通过感官评定并测定其白度、质构、菌落总数、pH、TVB-N及TBA等指标,综合评价贮藏过程中大菱鲆品质变化情况。结果表明,经复合保鲜液处理后的大菱鲆感官、硬度、弹性值下降缓慢, pH和菌落总数上升缓慢且在贮藏第9～第12天显著低于对照组。整个贮藏期间C组的感官评分和弹性值高于A、B两组。贮藏12 d后, C组的菌落总数最低、pH增长最缓慢,其TVB-N值高品质终点为15.20 mg/100 g,显著低于A、B组。C组保鲜效果最佳,为大菱鲆涂膜保鲜技术研究提供参考依据。

The effects of nisin and tea polyphenols on the quality of turbot were studied. The turbot fish was 0.2%, 0.4% and 0.8% tea polyphenols with 0.03% preservatives nisin(followed by A, B, C group) after treatment in 4 ℃±0.5 ℃ storage conditions, with no treatment as control. Through sensory evaluation and determination of its whiteness, texture, colony count, pH, TVB-N, TBA and other indicators, the quality of turbot during storage was evaluated comprehensively. The results showed that the sensory, firmness and elasticity of turbot treated with compound preservative solution decreased slowly, and the total number of pH and colonies increased slowly, which was significantly lower than that of the control group at 9-12 d after storage. The sensory score and elasticity of the C group were higher than those of A and B two groups during the whole storage period. About 12 d after the treatment, C group of the total number of colonies was lowest. The slowest growth in pH, the TVB-N value of high quality end point was 15.20 mg/100 g, significantly lower than that of A, B group. The fresh-keeping effect of C group provided the reference for the research on preservation technology of turbot film.