摘要
为了提高冰鲜海鱼的品质,对比研究了3种抑菌物质二氧化氯(Cl O2)、乳酸链球菌素(Nisin)和二甲基二碳酸盐(DMDC)制备的流化冰在24天贮藏期内对白鲳鱼品质特性的影响。结果显示:在平均温度为1℃的贮藏环境中,随着冰鲜时间的延长,白鲳鱼的TVB-N值和TBARS值升高,升高幅度显著小于普通流化冰(p<0.05),TVB-N值显示Cl O2样品24 d为33.47 mg/mL,DMDC样品20 d为34.45 mg/mL,Nisin样品16 d为37.41 mg/mL,普通流化冰样品12 d为39.53 mg/mL,抑菌流化冰延长了白鲳鱼的货架期。抑菌流化冰可以促进白鲳鱼鱼肉p H值、硬度、弹性和色度等的稳定性,证明Cl O2抑菌流化冰样品的新鲜度保持更好。通过研究白鲳鱼在不同贮藏环境中的品质变化,建立微生物学Logistic模型能够较准确地预测白鲳鱼在冰鲜保藏温度-1至5℃的货架期,其相对误差范围不超过3.22%。研究结果有助于提高白鲳鱼等海洋鱼在贮藏期间的品质,延长其货架期。
In order to improve the quality of frozen marine fish, the effects of three antimicrobial slurry ice(ClO2, Nisin and DMDC) on the quality of silver pomfret were studied. The results showed that the TVB-N value and TBARS value of silver pomfret increased with the prolongation of ice freshness time, and the increasing range was significantly smaller than that of common slurry ice in the storage environment with an average temperature of 1 ℃(p<0.05). The TVB-N value analysis indicated that the shelf-life of silver pomfret was 24 d for ClO2 sample(33.47 mg/mL), 20 d for DMDC sample(34.45 mg/mL), 16 d for Nisin sample(37.41 mg/mL), and common slurry ice sample(39.53 mg/mL). The shelf-life of silver pomfret was prolonged by antifungal Slurry Ice. The stability of pH value, hardness, elasticity and color of silver pomfret meat could be improved by antimicrobial slurry ice, and further proved that the freshness of Cl O2 slurry ice sample was better than others. According to the dynamic changes of the indexes during the storage period of sliver pomfret, a microbiological logistic model was established to predict the shelf-life of sliver pomfret. The microbiological logistic model can accurately predict the shelf life of sliver pomfret at the temperature of-1 to 5 ℃, and the relative error range of 3.22%. The results were helpful to improve the storage quality and extend the shelf-life of silver pomfret and other marine fishes.
作者
黄利华
张业辉
张友胜
汪婧瑜
HUANG Li-hua;ZHANG Ye-hui;ZHANG You-sheng;WANG Jing-yu(Department of Food,Guangzhou City Polytechnic,Guangzhou 510405,China;Sericulture&Agri-food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)
出处
《现代食品科技》
EI
CAS
北大核心
2020年第3期99-105,共7页
Modern Food Science and Technology
基金
广东省教育厅科技项目(2017GKTSCX057)
广州市科技计划项目(201904010164)
广东省自然科学基金重点项目(2018B0303110006)
广东省重点研发项目(2019B020212003)
广东省促进经济高质量发展专项(GDOE[2019]A38)
广东省现代农业产业技术体系创新团队建设专项资金(2019KJ117)。
关键词
白鲳鱼
抑菌流化冰
货架期
预测模型
sliver pomfret
antimicrobial slurry ice
shelf life
microbiological logistic model
