3种保鲜剂对沙光鱼片的保鲜效果

Effects of Three Preservatives on Fresh-keeping of Synechogobius hasta Fillets

研究复合磷酸盐、茶多酚和乳酸链球菌素在特定浓度下作为单一保鲜液对沙光鱼片的保鲜效果。以沙光鱼片失水率为响应值,通过响应面法的Box-Behnken试验设计,进一步研究这三者的复配保鲜液对鱼片的保鲜效果。结果表明,3种单一保鲜液分别处理沙光鱼片时,经茶多酚保鲜液处理的样品感官品质最好,其抑制样品挥发性盐基氮增长、菌落总数上升的效果也最优。复合磷酸盐、茶多酚和乳酸链球菌素的复配保鲜液研究表明,为使沙光鱼片失水率达到最低值,最佳配方为茶多酚0.07%、复合磷酸盐1.25%、乳酸链球菌素0.15%,该配方中复合磷酸盐和茶多酚对样品失水率均有显著影响(P<0.05)。沙光鱼片经此复配保鲜液处理后,4℃下冷藏8 d时的失水率为7.68%。

The fresh-keeping effects of compound phosphate,tea polyphenol and nisin used as single fresh-keeping fluid with a certain concentration on Synechogobius hasta fillets were investigated,respectively.Furthermore,the water loss rate of Synechogobius hasta fillet was taken as the response value,and the freshkeeping effects of complex fresh-keeping fluid consisted of the three agents on the fish fillets were investigated using Box-Behnken experimental design of response surface methodology. The results showed that the sample treated by tea polyphenol fresh-keeping fluid exhibited the best sensory quality when the Synechogobius hasta fillets were treated by the three single fresh-keeping fluids,and the tea polyphenol fresh-keeping fluid was the optimal to inhibit the increases of total number of colonies and total volatile base nitrogen. The investigation of the complex fresh-keeping fluid containing compound phosphate,tea polyphenol and nisin showed the optimal formula was 0.07 % tea polyphenol,1.25 % compound phosphate,and 0.15 % nisin in order to get the lowest water loss rate,and compound phosphate and tea polyphenol exhibited significantly effects(P<0.05)on the water loss rate of sample. After the Synechogobius hasta fillets were treated by the optimal complex fresh-keeping fluid and further stored under refrigeration(4 ℃)for 8 days,the water loss rate of sample was 7.68 %.