摘要
为保持鱿鱼品质延长货架期,选用鱼精蛋白、壳聚糖、八角提取物进行复配,以TVB-N值、巯基含量、TBARS值、细菌总数、色泽及质构特性为鲜度指标,研究鱿鱼在冰温贮藏过程中的品质变化。结果表明,在0℃的冰温条件下贮藏22 d,试验组的TVB-N值、巯基含量、TBARS值、细菌总数分别为35.45 mg/100 g、5.21×10^(-5)mol/g、0.31 mg MDA/kg、6.79 lg CFU/g,与对照组相比差异显著(p<0.05),货架期延长6 d。说明鱼精蛋白、壳聚糖和八角提取物组成的复合生物保鲜剂处理能减缓肌肉蛋白的降解和脂肪氧化,有效抑制微生物的繁殖,减慢鱿鱼的腐败速度,改善鱿鱼品质。
To preserve quality and extend shelf life on squid, the quality change of squid coated with protamine, chitosan and aniseed extract was studied during ice temperature storage to test the freshness indexes including TVB-N value, sulfhydryl content, TBARS value, total bacterial counts, color and texture characteristics. The results showed that the TVB-N value, sulfhydryl content, TBARS value and total bacterial counts of the experimental squid stored for 22 d at 0 ℃ were 35.45 mg/100 g, 5.21×10^(-5) mol/g, 0.31 mg MDA/kg and 6.79 lg CFU/g respectively. The freshness indexes in the experimental group were significant difference(P〈0.05) from those in the control group and could extend the shelf life by 6 d. The complex biological preservative composed of protamine, chitosan and aniseed extract treatment could decrease muscle protein degradation and lipid oxidation, could effectively inhibit the reproduction of microorganisms, could slow down corruption speed and improve the quality on squid.
作者
刘雪飞
亢利鑫
张德福
励建荣
邓尚贵
牟伟丽
LIU Xuefei;KANG Lixin;ZHANG Defu;LI Jianrong;DENG Shanggui;MOU Weili(College of Food Science and Technology, Bohai University Food Safety Key Lab of Liaoning Province National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products (Jinzhou 121013;College of Food and Medicine, Zhejiang Ocean University (Zhoushan 316022;Penglai Jinglu Fishery Co., Ltd. (Yantai 265600)
出处
《食品工业》
CAS
北大核心
2018年第6期62-67,共6页
The Food Industry
基金
国家科技支撑计划-水产品加工前原料的质量鉴别和控制技术研究与示范(No.2015BAD17B01)
渤海大学2017博士启动项目(0516BS034)
关键词
鱿鱼
生物保鲜剂
冰温
保鲜
squid
biological preservatives
ice temperature
freshness-keeping