摘要
以鲩鱼鱼肉为保鲜对象,研究海藻酸钠/纳米Si O2涂膜对其的保鲜效果。将新鲜鲩鱼鱼肉涂膜后在4℃冷藏,通过测定鱼肉在冷藏过程中总挥发性盐基氮、丙二醛、p H和细菌总数评价指标的变化,评估鱼肉在冷藏期间的品质变化。结果表明:该涂膜能有效减少总挥发性盐基氮和丙二醛的产生,减缓p H的升高,抑制细菌总数的增加。海藻酸钠/纳米Si O2涂膜对鲩鱼鱼肉具有较好的保鲜效果,可以延长其货架期。
In order to investigate the coatings composed of alginate and nano-SiO2 for preservation of grass carp fish, the coating fresh grass carp fish was refrigerated at 4 ℃ and then measured the changes of evaluation indexes, such as total volatile basic nitrogen, malonaldehyde, pH and total bacteria count to evaluate the quality changes of fish during the refrigeration. The results show that the coatings can significantly reduce the production of total volatile basic nitrogen and malonaldehyde, decrease the increase of pH, and inhibit the increase of total bacteria count. These results indicate that the coatings have good preservation effect on the grass carp fish and can extend its shelf life.
出处
《食品工业》
北大核心
2015年第10期79-81,共3页
The Food Industry
基金
国家级大学生创新创业训练计划项目(DC201449)
