迷迭香与葡萄籽复合保鲜剂对白鲢鱼丸的保鲜效果

Rosemary and grape seed compound on the quality of silver carp fish balls quality during refrigerated storage

该研究以白鲢鱼丸为研究对象,通过测定微生物(菌落总数)、感官特性(质构、凝胶强度、水分分布和白度)、理化(挥发性盐基氮值、pH值)等指标,研究了由迷迭香及葡萄籽提取物组成的复合生物保鲜剂对冷藏条件下白鲢鱼丸品质的影响。结果表明,经复合生物保鲜剂处理过的鱼丸在冷藏期间菌落总数、TVB-N值和pH值等指标均优于对照组;质构及凝胶强度结果显示复合保鲜剂可以较好地维持鱼丸的硬度,对弹性影响不大,能够保持鱼丸良好的质构特性,并可有效提高鱼丸凝胶强度;低场核磁共振检测结果显示,复合保鲜剂可有效控制鱼丸水分分布,减少自由水的生成;由于迷迭香和葡萄籽提取物本身具有一定颜色,处理组鱼丸的白度跟对照组相比略有降低,但是颜色变化不显著(P>0.05)。其中,复合生物保鲜剂的添加量为0.1 g/kg迷迭香提取物和0.3 g/kg葡萄籽提取物时,各指标反映出对白鲢鱼丸的保鲜效果最优,具有良好的抑菌及抗氧化的效果,可有效延缓鱼丸劣变,延长货架期。

The effect of rosemary extract and grape seed extract on the quality of Silver carp fish balls during refrigerated storage was examined by measuring total viable count（ TVC）,sensory characteristics such as texture,gel strength,water distribution and whiteness,and physiochemical parameters such as p H and total volatile basic nitrogen（TVB-N）. The results showed that total viable counts,the values of TVB-N and p H of the treatment group were superior to the control group; the results of texture and gel strength showed that the compound preservation maintained the hardness of fish ball,had little effect on the elastic property,kept good texture of fish and enhanced the gel strength of fish balls. The result of low-field nuclear magnetic resonance showed that the compound preservation could control the water distribution of fish ball and reduce the generation of free water. Because rosemary extract and grape seed extract have certain color,the whiteness value of treatment group was slightly lower than the control group,but the change of color was not significant（ P〉0. 05）. When the compound preservation was 0. 1 g/kg rosemary extract and0. 3 g/kg grape seed extract,the preservation effects of treatment group were better. It had good antibacterial and antioxidant effect,and could delay the deterioration of fish ball effectively and extend the shelf life of fish balls. The study showed that the compound preservation could be used in surimi products and extend the shelf life.