摘要
研究了添加不同质量分数的水溶性壳聚糖对鱼糜制品冷藏保鲜效果的影响。以感官评分、菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)和pH为指标,考察鱼糜制品在4℃冷藏过程中的品质变化。结果表明,水溶性壳聚糖能够明显抑制细菌的生长与繁殖,阻止感官品质的下降,延缓TVB-N和TBA的上升。其中,添加2.0%的水溶性壳聚糖保鲜效果最佳,与空白组相比,能将鱼糜制品的冷藏保鲜期从9 d延长至13～14 d。
We studied the preservation effects of water-soluble chitosan at different concentrations on cold storage of sufimi product. The sensory score, total bacterial count, total volatile base nitrogen （TVB-N）, thiobarbiturie acid （TBA） and pH were observed to e- valuate the changes in quality of sufimi product stored at 4 ~C. The results indicate that water-soluble ehitosan effectively inhibits the bacterial growth and propagation, prevents the decline of sensory quality, as well as postpones the increase of TVB-N and TBA. 2. 0% water-soluble cbitosan achieves the best preservation effect, prolonging the shelf life from 9 d to 13 - 14 d as compared with the con- trol.
出处
《南方水产科学》
CAS
2011年第4期49-54,共6页
South China Fisheries Science
基金
浙江省大学生科技创新计划项目(新苗人才计划)(2009R411008)
关键词
水溶性壳聚糖
鱼糜制品
冷藏保鲜
water-soluble chitosan
surimi product
cold storage
