抗氧化剂处理对贮藏期间青鱼干品质的影响

Effect of Antioxidant Treatment on the Quality of Dried Black Carp during Storage

为比较不同天然抗氧化剂对贮藏期间青鱼干的抗氧化效果,本研究筛选了适用于青鱼干贮藏的抗氧化剂;研究晾晒(7 d)、低温贮藏(10、20、30 d)过程中,茶多酚(TP)、迷迭香提取物(RE)、D-异抗坏血酸钠(D-异Vc钠)对青鱼干脂肪氧化、蛋白降解、感官品质、微生物群落结构的影响。以不加抗氧化剂且无浸泡操作为对照组C1,纯水浸泡5 min为对照组C2。结果表明,3种抗氧化剂高浓度处理组青鱼干的硫代巴比妥酸(TBA)值、过氧化(POV)值及挥发性盐基氮(TVB-N)含量均较对照组C1、C2显著降低(P<0.05),均可抑制青鱼干的脂肪氧化,且抗氧化效果表现为TP>RE>D-异Vc钠,其中1%TP组效果最好。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)结果显示,晾晒组的盐溶性蛋白降解程度低于低温组,水溶性蛋白则相反。16S rDNA宏基因组测序结果表明,抗氧化剂可抑制常温晾晒组中不动杆菌属(Acinetobacter)的产生,但低温贮藏条件下抗氧化剂对菌群结构的影响不明显。综上,1%TP可作为最佳天然抗氧化剂用于青鱼干贮藏。本试验结果为延缓贮藏期间青鱼干的品质劣变提供了理论依据。

This study aimed to compare the effects of different natural antioxidants on dried black carp during storage,and to screen antioxidants that are suitable for dried black carp storage.The tea polyphenols(TP),rosemary extract(RE),and D-sodium erythorbate(D-isoVc sodium)were used to study their impacts on fat oxidation,protein degradation,sensory quality,and microbial community structure of dried black carp during air-drying(7 d)and low-temperature storage(10,20,and 30 d).Control group C1 was treated with no antioxidant and no soaking operation,and control group C2 was treated with pure water soaking for 5 min.Results showed that the thiobarbituric acid value(TBA),peroxide value(POV)and volatile salt-based nitrogen(TVB-N)content of dried black carp in the group treated with high concentrations of the three antioxidants were significantly reduced than control samples(P<0.05).All the three antioxidants could be used to inhibit fat oxidation of dried black carp by the effective order of TP>RE>D-isoVc sodium,with the best group found of 1%TP.SDS-PAGE protein electrophoresis results showed that the degradation of salt-soluble proteins in the air-drying group was lower than that of the low-temperature group,while an opposite result was found for water-soluble proteins.The 16S rDNA sequencing results showed that antioxidants inhibited the growth of Acinetobacter(P<0.05)in the room temperature air-drying group,but the results of the antioxidants on the bacterial flora stored in the low-temperature conditions were not obvious.In condition,1%TP was selected as the best natural antioxidant that can be used for dried black carp storage.The results of this experiment provided a theoretical basis for delaying the quality deterioration of dried black carp during storage.