茶多酚结合辐照对鲈鱼冷藏品质的影响

Effect of Tea Polyphenols Combined With Irradiation on Quality of Weever During Cold Storage

为了延长鲈鱼的货架期并维持其品质,以新鲜鲈鱼为试验材料,研究了4℃条件下,0.3 g·kg^(-1)茶多酚、辐照及0.3 g·kg^(-1)茶多酚结合辐照处理对鲈鱼品质的影响;并通过测定鲈鱼肉的菌落总数(TVC)、剪切力、硫代巴比妥酸值(TBA)、挥发性盐基氮值(TVB-N)、表面疏水性等指标筛选出最佳处理方式。结果表明,茶多酚结合辐照的保鲜效果优于0.3 g·kg^(-1)茶多酚和辐照单独处理。剪切力在0.3g·kg^(-1)茶多酚结合2 k Gy处理的鲈鱼中最好,其他各项指标均在0.3 g·kg^(-1)茶多酚结合4 k Gy处理组中最好。在0.3 g·kg^(-1)茶多酚结合4 k Gy的条件下冷藏10 d,鲈鱼肉菌落总数小于10 CFU·g^(-1),剪切力、TVB-N、TAB和表面疏水性的变化率分别为44.62%36.07%、5.63%和3.92%。本研究延长了鲈鱼的货架期,为鲈鱼的贮藏保鲜提供了新途径。

In order to extend shelf life and maintain quality of weever, by using fresh weever as experimental materials, the effect of 0. 3 g·kg^-1 tea polyphenols, irradiation and 0.3 g·kg^-1 tea polyphenols combined with irradiation on the quality of fresh weever at 4 ℃ were studied. The best treatment method was selected by measuring total viable counts （TVC） , shearforce, the 2 - thiobarbituric acid （TBA） , total volatile base nitrogen （ TVB-N ） and surface hydrophobicity of weever during cold storage. The results showed that the treatment of 0.3g·kg^-1 tea polyphenols combined with irradiation was better than those of 0.3 g·kg^-1 tea polyphenols and irradiation on the preservation of weever. Shearforce suggested better preservation effect at 0.3g·kg^-1 tea polyphenols combined with 2 kGy irradiation. Other indicators was the best preservation effect at 0. 3 g·kg^-1 tea polyphenols combined with 4 kGy irradiation. Under the best treatment condition, total viable counts （TVC） of weever during cold storage 10 d was less than 10 CFU·g^-1 The change rate of shearforce, total volatile base nitrogen （TVB-N） , 2 - thiobarbituric acid （TBA） and surface hydrophobicity of weever during cold storage 10 d were respectively 44.62% , 36.07% , 5.63% , 3.92%. The research extend shelf life of weever and provide a new way for weever fresh-keeping.