摘要
为探究壳聚糖、茶多酚、溶菌酶复合保鲜剂对团头鲂尸僵过程中(冷藏72 h)白度、质构、pH值、持水力、挥发性盐基氮(total volatile base nitrogen,TVB-N)、K值和菌落总数的影响,采用正交试验设置复合保鲜剂的配比,以K值和TVB-N为评价指标,确定最佳复配比。结果表明,团头鲂经2%壳聚糖、0.2%茶多酚、0.05%溶菌酶(均为质量分数)复合保鲜剂处理后,其白度、持水力均明显升高,pH值、TVB-N值和菌落总数的上升趋势较对照组更缓,宰后较佳食用时间延长了4 h左右。复合保鲜组的团头鲂在宰杀后48 h内保持一级鲜度,比对照组延长了12 h,且两试验组的团头鲂在72 h内均保持在二级鲜度。研究结果对团头鲂保鲜和加工具有重要意义,也为冷藏及运输过程中的品质管理提供了理论依据。
To explore the effects of chitosan,tea polyphenol and lysozyme on whiteness,texture,pH,water holding capacity,total volatile base nitrogen(TVB-N),K value and total viable count of Megalobrama amblycephala during rigor mortis(72 h),the optimum ratio of compound preservative was determined by orthogonal test,K value and TVB-N.Treated with 2%chitosan,0.2%tea polyphenol and 0.05%lysozyme,the whiteness and water holding capacity of Megalobrama amblycephala increased.Meanwhile,pH valueshowed a rising trend,TVB-N value and total viable count was more slowly than that of the control group.The eating time was prolonged about 4 h after slaughter.The Megalobrama amblycephala in the compound preservation group was in the first degree of freshness within 48 h after slaughter,which was 12 h longer than that of the control group.The Megalobrama amblycephala,in both experimental groups remained at the secondary freshness within 72 h.The results are of great importance to the preservation and processing of Megalobrama amblycephala,and also provide a theoretical basis for quality management during cold storage and transportation.
作者
董轶群
罗鑫
牛素敏
谢定源
DONG Yiqun;LUO Xin;NIU Sumin;XIE Dingyuan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第14期48-54,共7页
Food and Fermentation Industries
基金
国家重点研发计划专项课题(2017YFD0400101)
中央高校基本科研业务费专项基金资助项目(2017JC013)。
关键词
团头鲂
保鲜
鲜度
冷藏
品质
Megalobrama amblycephalala
preservation
freshness
refrigeration
quality
