NTSPI涂膜对冷鲜草鱼块品质的影响  

Effects of NTSPI Coating on Quality of Fresh Grass Carp Steaks during Cold Storage

作　　者：罗自生[1] 冯思敏[1] 王豪辉 张莉[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310058

出　　处：《中国食品学报》2014年第11期124-129,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划资助项目(2012BAD29B06和2011BAD24B02)

摘　　要：为了探讨草鱼块的冷藏保鲜技术,本文研究了新型复合物纳米二氧化钛/大豆分离蛋白（NTSPI）涂膜对鲜草鱼块低温贮藏过程中品质的影响。研究发现,NTSPI涂膜处理能有效抑制草鱼块低温贮藏期间硬度和L值的下降,延缓p H值的变化和硫化氢反应的产生。NTSPI涂膜还可显著抑制细菌生长繁殖,8 d时对照组细菌总数为7.6 lg（CFU/g）,而NTSPI涂膜组仅为5.43 lg（CFU/g）。NTSPI涂膜处理组TVB-N和TBA值显著低于对照组,而其感官品质显著高于对照。其货架期比对照延长2-3 d。这些结果表明NTSPI涂膜处理在草鱼块保鲜方面具有潜在的应用价值。In order to explore the preservation technology grass carp steaks, the effects of nano-Ti O2/SPI（NTSPI）complex coating on the quality of grass carp steaks during cold storage were investigated. The decrease of firmness and L value of NTSPI coating grass carp steaks were retarded, and the p H value, hydrogen sulfide were delayed. NTSPI coating inhibite the total bacterial counts increase and it was 5.43 lg（CFU/g） on the 8 d, while the control group arrived 7.6lg（CFU/g）. The TVB-N and TBA of NTSPI coating groups were significantly lower than those of control, and sensory scores decreased slowly as well. The shelf life was extended 2-3d by NTSPI coating. These results showed that NTSPI coating maybe potential commerce using on the grass carp steaks preservation.

关 键 词：纳米二氧化钛 大豆分离蛋白 草鱼 保鲜 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]