摘要
以金鲳鱼为原料,探讨不同浓度(1、2、5 g/L)表没食子儿茶素没食子酸酯(EGCG)浸泡处理,真空包装,4℃贮藏条件协同作用对金鲳鱼片感官、p H、色泽、弹性、硬度、菌落总数、脂质氧化、挥发性盐基氮等新鲜度指标的影响。结果表明:在相同贮藏条件下,各组鱼片新鲜度呈现劣化态势。但与对照组相比,EGCG处理组p H变化趋势更加缓慢;感官指标显著优于对照组;鱼肉色泽随着保藏天数的增加,色差变大其中5 g/L EGCG处理组色差最小;EGCG可以有效降低金鲳鱼肉中细菌生长繁殖的速率;对照组TBA值上升趋势明显比EGCG处理组快,在第14 d,2、5 g/L EGCG处理组明显低于对照组,说明EGCG对鱼片脂质氧化有明显的抑制作用;同时,EGCG对鱼片挥发性盐基氮的生成具有抑制作用。故EGCG可有效减缓冷藏期间金鲳鱼片的品质的下降,使其货架期延长,且在1~5 g/L浓度范围内,金鲳鱼片的保鲜效果与EGCG溶液的浓度具有一定的正相关性。因此,EGCG作为保鲜剂应用到金鲳鱼鱼片的保鲜中具备良好的前景。
Golden pompano was taken as raw material in the present study, and the parameters of sensory evaluation, pH, chromatic aberration, elasticity, hardness, total plate count, lipid oxidation and total volatile basic nitrogen were measured to evaluate the effect of different concentrations （ 1,2,5 g/L ） of EGCG solution and vacuum packaged on the preservation of golden pompano fillets at 4 ℃ .The result suggested that the freshness parameters of golden pompano decreased during the same storage.The pH of EGCG groups changed more slowly than that of control group, also the sensory value was superior to control group.The chromatic aberration of fillets increased during the storage, and the 5 g/L of EGCG group had minimum value.EGCG had great effective on the inhibit the growth of baeteria.TBA value of control group increased significantly than EGCG groups （ the values of 2,5 g/L were much lower than control group on 14 d ） , which suggested EGCG effectively inhibited lipid oxidation of fillets. In addition, EGCG inhibited the produce of total volatile basic nitrogen value. Thus, EGCG mitigated the decrease of quality of the fillets and prolonged the shelf life, and the preservation effect was proportional to the 1 - 5 g/L of EGCG.Therefore,the results demonstrated that EGCG had the potential ability to ameliorate the preservative of fillets in the future.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第17期255-259,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31601531)
海南省科协青年科技英才创新计划项目(HAST201624)
海南大学科研启动基金(KYQD1609)
