生物抗氧化剂结合超高压技术对冷藏带鱼的保鲜效果  

Effects of natural antioxidants and high pressure treatment( HHP) on the quality characteristics of Trichiurus lepturus during refrigerated storage

作　　者：谢晶[1] 杨茜[1] 

机构地区：[1]上海水产品加工与贮藏工程中心上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2015年第8期192-197,共6页Food and Fermentation Industries

基　　金：国家"十二五"支撑计划课题(2013BAD19B06);上海市科委重点项目(14dz1205101)

摘　　要：为提高冷藏带鱼的贮藏品质,以4℃冷藏带鱼为对照,分别单独使用超高压技术(290 MPa,6 min)、超高压技术(290 MPa,6 min)结合3种不同的复合生物抗氧化剂(2.5%羧甲基壳聚糖+0.05%VE、2.5%羧甲基壳聚糖+0.25%水溶性迷迭香提取物、0.05%VE+0.25%水溶性迷迭香提取物)保鲜带鱼,以感官评定、菌落总数、理化指标(挥发性盐基氮TVB-N、硫代巴比妥酸TBA、酸价AV、持水力WHC)为评价指标,测定带鱼在4℃冷藏20 d内的保鲜效果。研究结果表明:冷藏带鱼货架期为6 d,单超高压组的冷藏带鱼货架期为12 d,超高压结合抗氧化剂后可将冷藏带鱼货架期延长至18 d,经过抗氧化剂处理的超高压各组,其菌落总数TPC、挥发性盐基氮TVB-N、硫代巴比妥酸TBA、酸价AV均低于单独使用超高压组,更显著低于冷藏对照组。其中0.25%水溶性迷迭香提取物与0.05%VE复配后保鲜效果最佳,能显著抑制带鱼冷藏过程中的菌落总数,减缓蛋白质分解,且抑制脂肪氧化和水解的效果最强,有效地保持了冷藏带鱼的品质。In order to improve the quality characteristics of Trichiurus lepturus during chilled storage,Trichiurus lepturus during 4 ℃ cold storage were selected as controls,HHP（ 290 MPa,6 min）,HHP（ 290 MPa,6 min） combined with three different compound antioxidants（ 2. 5 % Carboxymethyl chitosan /0. 05 % Vitamin E,2. 5 % Carboxymethyl chitosan /0. 25 % water-solubility rosemary extract,0. 05 % Vitamin E /0. 25 % water-solubility rosemary extract） to pretreated Trichiurus lepturus. To evaluate the preservation effects of Trichiurus lepturus during 20 days at4℃,sensory evaluation,total bacteria count,physicochemical（ total volatile basic nitrogen,the thiobarbituric acid,acid value and water holding capability） were periodically analyzed. Results showed that the shelf-life of the controls were 6 days,the shelf-life of Trichiurus lepturus pretreated by HHP were 12 days,the shelf-life of Trichiurus lepturus pretreated by HHP conbined with natural antioxidants were about 18 days. The total bacteria count,TVB-N,TBA,acid value of samples pretreated by natural antioxidants and HHP which were lower than those of HHP groups were significantly lower than those of the controls. Among them,the preservation effects of the samples dipped in 0. 25%water-solubility rosemary extract ＋ 0. 05% Vitamin E had the best preservation effects,which could suppressed the growth of spoilage microorganisms effectively,slowed down the decomposition of protein,inhibited lipid oxidation and hydrolysis significantly,and maintained the good quality of Trichiurus lepturus effectively.

关 键 词：贮藏品质 超高压技术 生物抗氧化剂 带鱼 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]