摘要
采用人工气候装置低温风干法加工腌腊鱼,以天然植物提取物T10和DV替代亚硝酸钠,比较了天然植物提取物对产品特性的影响.实验结果表明:添加硝盐的产品亚硝酸钠残留为16.5 mg/kg,添加DV和T10的产品低于2 mg/kg;对产品红度值、黄度值、亮度值及白度值的测定显示,在赋予腌腊鱼较美观的色泽上,硝盐的作用最佳,T10与硝盐接近,DV稍差但也可发挥较佳的呈色作用;菌落总数测定显示,真空包装贮藏15 d后,添加硝盐的产品为2.64 Log cfu/g,添加DV和T10的产品为3.66 Log cfu/g和3.26 Log cfu/g,硝盐显然呈现最佳的抑菌效果,其次是T10组,DV的抑菌性稍差,但也显著优于未添加硝盐或替代物的产品.
The artificial climatic device is used to process the salted fish with a lower temperature and air dry method,and the natural plant extracts T10 and DV are used to replace sodium nitrite to compare the effects of natural plant extracts on product characteristics.The results show that the residual sodium nitrite from product added with sodium is 16.5 mg/kg,and that from the product with DV and T10 is less than 2 mg/kg.The measurement of redness,yellowness,brightness and whiteness value of the product shows that the nitrate salt has the best effect on the beautiful color of the salted fish,T10 is close to the nitrate salt,and DV is slightly worse,but it can also play a good coloring effect.The total number of colonies is determined.After 15 days of vacuum packaging,the total number of colonies in the products with nitrate salt is 2.64 Log cfu/g,and that in the products with DV and T10 are 3.66 Log cfu/g and 3.26 Log cfu/g.The nitrate salt shows the best antibacterial effect,which is followed by the T10 group.DV is slightly less antibacterial,but the products with DV have less bacteria but still have better antibacterial effects than those without added nitrate or substitute.
作者
王卫
余静
张佳敏
吉莉莉
白婷
陈林
张崟
WANG Wei;YU Jing;ZHANG Jiamin;JI Lili;BAI Ting;CHENG Lin;Zhang Yin(Key Laboratory of Meat Processing of Sichuan Province,Chengdu University,Chengdu 610106 China)
出处
《成都大学学报（自然科学版）》
2019年第4期375-378,共4页
Journal of Chengdu University（Natural Science Edition）
基金
四川省科技厅科技支撑计划(2018NZ0007)
肉类加工四川省重点实验室开放基金(18-R-34)资助项目
关键词
腌腊鱼
硝盐
天然植物提取物
产品特性
cured fish
nitrate
natural plant extract
product characteristics
