基于原花青素-溶菌酶复合保鲜剂对南湾鳙鱼鱼糜贮藏特性分析

Analysis of Storage Characteristics of Nobilis Surimi Based on Proanthocyanidin-Lysozyme Compound Preservative

为筛选出适于信阳南湾鳙鱼鱼糜的复合天然保鲜剂,采用正交试验方法,评估原花青素、溶菌酶、VC对贮藏期间鳙鱼鱼糜的感官品质和硫代巴比妥酸(TBA)的影响,并以空白组为对照,对比分析不同浓度下天然保鲜剂对鳙鱼鱼糜贮藏过程中品质变化规律的影响。结果表明:复合天然保鲜剂的保鲜效果均明显优于对照组,对照组贮藏第5天时TBA值已达到1.015 mg/kg,鱼糜已出现腐败臭味,失去商品价值。复合保鲜剂最佳配方为原花青素0.25%、溶菌酶0.40%、VC 0.025%,用该配方处理鳙鱼鱼糜,贮藏9 d,硫代巴比妥酸(TBA)为0.124 mg/kg,感官评分为56.17分,能够较好地保持其感官品质。该试验筛选的复合天然保鲜剂对鳙鱼鱼糜有良好的保鲜效果,在南湾鳙鱼鱼糜保鲜上具有巨大的应用前景。

In order to screen out a compound natural preservative suitable for the bighead carp surimi in Xinyang Nanwan,the orthogonal test method was used to evaluate the effects of proanthocyanidins,lysozyme and VC on the sensory quality and thiobarbituric acid(TBA)of bighead carp surimi during storage.Besides,the changes of quality of bighead carp surimi suffered to different concentrations of natural preservatives treatment were also compared and analyzed during storage with the blank group as the control.The results showed that the preservation effect of the compound natural preservative was significantly better than that of the control group.At the 5th day of storage,the TBA value of the control group reached 1.015 mg/kg,and the smell of corruption appeared in the surimi and the commercial value was lost.The optimal compound preservative formula was 0.25%procyanidin,0.40%lysozyme and 0.025%VC.The sensory quality of bighead carp surimi treated with this formula could be well maintained.After 9 days of storage,the TBA was 0.124 mg/kg,and the sensory score was 56.17.Thus,the compound natural preservative selected in this experiment has good fresh-keeping effect on bighead carp surimi and has great application prospect in the fresh-keeping of Nanwan bighead carp surimi.