含茶多酚、植酸生物保鲜剂冰对鲳鱼保鲜效果的研究

Fresh keeping effect of the icing with tea polyphenols and phytic acid on pomfret

为了研究含植酸、茶多酚生物保鲜剂冰对鲳鱼保鲜过程中品质变化的影响,本文使用浓度为0.1%、0.5%、1%的茶多酚生物保鲜剂冰和0.05%、0.1%、0.15%的植酸生物保鲜剂冰处理鲳鱼后置于1℃条件下贮藏,以自来水冰作为对照组。以感官评定、K值、挥发性盐基氮（TVB-N）、菌落总数（APC）、三甲胺氮（TMA-N）、硫代巴比妥酸值（TBA）、p H等鲜度指标评价鲳鱼品质变化。结果表明：使用含植酸、茶多酚保鲜剂冰处理的鲳鱼,其感官质量、菌落总数、TVB-N、K值、TBA值等指标显著低于普通自来水冰组（p〈0.05）;到第12d时,自来水冰组的菌落总数已达到6.39lg CFU/g,而其他处理组均在5.8lg CFU/g以下。综合微生物、感官、TVB-N、K值等指标,自来水冰组的货架期为12d,而植酸组和茶多酚组货架期较自来水冰组分别延长1~3d和6~11d10与植酸组相比,茶多酚组更能延缓鲳鱼菌落总数、TBA、K值、TVB-N的增长,茶多酚对微生物及各种酶活性的抑制作用优于植酸,显著延长鲳鱼货架期。研究结果为含植酸、茶多酚生物保鲜剂冰的应用提供理论参考。

To investigate the quality change and impacts of pomfret treated by ice with phytic acid and tea polyphenols respectively, ice with the concentrations of 0.1% ,0.5% and 1% （m/v）tea polyphenols and 0.05%, 0.1% and 0.15% （v/v）phytic acid successively was used to keep pomfret fresh,and the pomfret was stored at 1℃,tap water ice was selected as the controlled.Sensory score, K value, total volatile basic nitrogen（TVB-N）, aerobic plate count （ APC）, trimethylamine （ TMA- N）, thiobarbituric acid value （TBA） and pH were chosen as the index of freshness to evaluate the quality changes of pomfret.The test results showed that the sensory quality, aerobic plate count,TVB-N, K value,TBA value and other indicators of pomfret treated by icing with phytic acid and tea polyphenols were significantly lower than those of the normal treated by tap water ice （p 〈 0.05）.To the 12th day, the total number of colonies of tap water ice group had reached 6.39lgCFU/g,while the other two groups were under 5.8lgCFU/g.Synthesizing the microbial indicator, sensory,TVB-N, K value and other indicators,the shelf life of the controlled was 12d,and the shelves life of the phytic acid group and tea polyphenols group compared with the tap water ice group were prolonged 1-3d and 6-11d respectively.Compared with the phytic acid group,tea polyphenols group could delay the APC more actively and the same as the TBA, K value, and the increase of TVB-N,the activity of enzymes was restrained more effectively, maintain quality of aquatic products significantly, and extend the shelf life of pomfret.The results provide a theoretical reference for the use of icing with phytic acid and tea polyphenols.