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聚赖氨酸与迷迭香提取物协同处理对冷藏大黄鱼品质和货架期的影响

发表时间:2018-02-11  浏览量:408  下载量:99
全部作者: 冯立芳,张宇薇,邓靖民,姜晗韵,马佳宇
作者单位: 浙江工商大学食品与生物工程学院
摘 要: 研究聚赖氨酸(ε-polylysine,ε-PL)和迷迭香提取物(rosemary extract,RE)作为生物保鲜剂对冷藏大黄鱼品质的变化影响。冰水致死后的大黄鱼仅用质量分数为0.5%的聚赖氨酸或0.2%的迷迭香提取物单独处理,或两者联合处理,干燥的样品用蒸煮袋包装后在4℃冰箱中贮藏。随后,每隔3 天测定大黄鱼的菌落总数(total viable counts,TVC)、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、过氧化值(peroxide value,PV)、2-硫代巴比妥酸(2-thiobarbituric acid,TBA)、pH 值、色差及感官品评等。实验结果表明,仅迷迭香提取物能有效延缓鱼肉中脂质的氧化,改善大黄鱼的感官品评;聚赖氨酸和迷迭香提取物的协同作用能够较好地抑制冷藏大黄鱼体内微生物的繁殖,延缓大黄鱼肌肉中蛋白质和核苷酸的分解,改善鱼肉的色差。因此,复合生物保鲜剂能够较好地发挥各自功效,并产生协同效应,从而有效维持大黄鱼的品质,延长大黄鱼的冷藏货架期。
关 键 词: 食品包装与储藏;大黄鱼;聚赖氨酸;迷迭香提取物;冷藏;品质
Title: Effects of ε-polylysine combined with rosemary extract on the quality and shelf life of large yellow croaker during refrigerated storage
Author: FENG Lifang, ZHANG Yuwei, DENG Jingmin, JIANG Hanyun, MA Jiayu
Organization: School of Food Science and Biotechnology, Zhejiang Gongshang University
Abstract: Effects of ε-polylysine (ε-PL) combined with rosemary extract (RE) as biological fresh-keeping agent on the quality of large yellow croaker (Pseudosciaena crocea) were studied. The large yellow croaker killed by ice water was separately treated by 0.5% (mass fraction) ε-polylysine or 0.2% rosemary extract, or treated by these two things. After packaged by retort pouch, the dried samples were stored in 4℃. Characteristics, such as total viable counts (TVC), total volatile basic nitrogen (TVB-N), peroxide value (PV), 2-thiobarbituric acid (TBA), pH value, color and sensory were all periodically analyzed in every 3 days. Results show that only rosemary extract can reduce the lipid oxidation, produce significant increase in sensory quality parameters, and extend the shelf life of fish, when compared to the control and ε-polylysine treated samples. ε-polylysine combined with rosemary extract can effectively reduce microbial growth, delayed degradation of protein and nucleotide, and protected the color, when compared to ε-polylysine or rosemary extract alone or the control. Therefore, the treatment of ε-polylysine combined with rosemary extract could be a promising method of maintaining storage quality and extending shelf life of large yellow croaker during refrigerated storage.
Key words: food packaging and storage; large yellow croaker; ε-polylysine; rosemary extract; refrigerated storage; quality
发表期数: 2018年2月第3期
引用格式: 冯立芳,张宇薇,邓靖民,等. 聚赖氨酸与迷迭香提取物协同处理对冷藏大黄鱼品质和货架期的影响[J]. 中国科技论文在线精品论文,2018,11(3):301-309.
 
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