摘要
试验以感官指标、挥发性盐基氮、pH和菌落总数为质量指标,研究在0℃的冷藏条件下,不同浓度的番石榴多酚溶液对金鲳鱼鱼糜的保鲜效果。结果显示:番石榴多酚能够有效降低金鲳鱼鱼糜中细菌生长繁殖的速率,抑制挥发性盐基氮(TVB-N)值的上升,减缓鱼糜感官品质的下降速度,使金鲳鱼鱼糜的货架期明显延长,对金鲳鱼鱼糜有保鲜效果。在一定的范围内,金鲳鱼鱼糜的保鲜效果与番石榴多酚溶液的浓度成正比。
Based on quality controlling indexes of sensory index, total volatile basic nitrogen, pH and total colony count, preservation effect of different density of polyphenol solution from guava （Psidium guajava L.） on the Trachinotus ovatus surimi was studied at 0 ℃. The results showed that guava polyphenol had great effective on the lowering the bacterial propagation velocity, inhibiting the increase of total volatile basic nitrogen value and mitigation the decrease of sensory index of the surimi, and thus it could prolong the shelf life and have preservation effect on T ovatus surimi. The preservation effect was proportional to the density of guava ployphenol to some extent.
出处
《食品工业》
CAS
北大核心
2017年第2期88-91,共4页
The Food Industry
基金
国家级大学生创新创业训练计划项目(201410566012)
广东海洋大学大学生创新训练项目(CXXL2014031)
关键词
番石榴多酚
金鲳鱼鱼糜
保鲜
感官品质
货架期
guava （Psidium guajava L.） polyphenol
Trachinotus ovatus surimi
preservation
sensory quality
shelf life
