大蒜提取物对冷藏蔬菜鱼丸品质的影响  

Effect of Garlic Extract on Quality of Refrigerated Vegetable-Fish Balls

作　　者：李婷婷[1,2] 张旭光 胡文忠[2] 王鹏璞[2] 李学鹏[3] 励建荣[1,3] 

机构地区：[1]浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310035 [2]大连民族学院生命科学学院,辽宁大连116600 [3]渤海大学,辽宁锦州121013

出　　处：《食品科学》2012年第16期280-285,共6页Food Science

基　　金：国家自然科学基金面上项目(31071514);浙江省科技厅优先主题项目(2009C03017-5);国家“863”计划项目(2007AA091806);浙江工商大学研究生科技创新项目(1110XJ1510106)

摘　　要：研究蔬菜鱼丸中添加不同量的大蒜提取物(0、100、150、200mg/kg)后在4℃冷藏条件下的品质变化。每5d取鱼丸样品的分析感官特性(感官评分、质构和白度)、微生物(细菌总数)和理化(pH值、TVB-N值和TBA值)等指标。结果表明:添加大蒜提取物的处理组保鲜效果明显优于对照组,其中大蒜提取物添加量在200mg/kg时,保鲜效果最佳,其货架期延长了7～8d。通过处理组与对照组细菌总数、pH值、TBA、TVB-N等品质指标的比较可知,大蒜提取物在鱼丸冷藏保鲜过程中能有效地抑制细菌生长,并减缓蛋白质、脂肪等氧化变质,从而延长了鱼丸的货架期。The effect of garlic extract treatment at doses of 0, 100, 150 mg/kg and 200 mg/kg on the quality of vegetable-fish balls during cold storage was examined by measuring sensory characteristics such as sensory score, texture and whiteness, total viable count （TVC）, and physiochemical parameters such as pH, total volatile basic nitrogen （TVB-N） and thiobartituric acid （TBA） over a period of every 5 days. The results indicated that the treatment group revealed a significantly preservative effect in comparison with the control group; the best preservative effect was obtained at a dose of 200 mg/kg, resulting in an extension of shelf life by 7-- 8 days. According to the differences in TVC, pH, TBA and TVB-N between both groups, garlic extract exhibited an obvious inhibitory effect on bacterial growth and slowed down the oxidative deterioration of protein and fat, thus extending the shelf life of fish balls.

关 键 词：大蒜提取物 鱼丸 品质 货架期 

分 类 号：S983[农业科学—捕捞与储运]