微胶囊化姜黄油对冷藏鲢鱼鱼丸的保鲜效果  

Effect of curcuma oil microencapsulated on the quality of silver carp fish-ball during chilled storage

作　　者：董志俭[1,2] 李欢[1] 励建荣[1] 孙彤[1] 蔡路昀[1] 仪淑敏[1] 李婷婷[3] 

机构地区：[1]渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]江苏农牧科技职业学院食品科技学院,江苏泰州225300 [3]大连民族学院生命科学学院,辽宁大连116600

出　　处：《食品工业科技》2015年第18期341-344,共4页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划(2012BAD29B06);高等学校博士学科点专项科研基金课题(优先发展领域)(20113326130001)

摘　　要：以鲢鱼鱼丸为研究对象,将姜黄油及微胶囊化姜黄油添加到鱼丸中,测定分析其在冷藏过程中微生物、理化和感官等品质指标的变化,评价微胶囊化姜黄油对鲢鱼鱼丸的保鲜效果。结果表明:4℃下空白组鱼丸在贮藏5 d后菌落总数(TVC)达到6.2×104 cfu/g,超过国家规定的卫生标准;而添加0.1%微胶囊化姜黄油的鱼丸样品细菌生长受到明显抑制,可使鱼丸货架期延长8 d(TVC值为5.9×104 cfu/g)。微胶囊化姜黄油还可以有效地减缓脂肪氧化,提高了鱼丸的白度,而对弹性影响不大。该生物保鲜剂在鱼糜制品保鲜中具有明显效果,使产品在较长时间内保持良好的食用品质。The quality of silver carp fish-ball added with curcuma oil and curcuma oil microencapsulated was investigated using microbial,physico-chemical methods and sensory assessment in order to evaluate the loss of quality and freshness that occurred during chilled storage. The results indicated that after the chilled storage for five day at 4 ℃,total viable counts（TVC） of fish-ball arrived at 6.2×104cfu/g,which exceed the hygiene requirements prescribed by the nation. When curcuma oil microencapsulated about 0.1% was added into fish-ball,the bacterial growth was obviously inhibited and the shelf life of fish-ball was extended 8 day longer than that of control（TVC value of 5.9×104cfu/g）. Curcuma oil microencapsulated could decrease lipid oxidation obviously and increase the whiteness of fish-ball,but had no effect on the elasticity. Curcuma oil microencapsulated had a distinct effect on the preservation of surimi products and made product retain good quality characteristics for longer.

关 键 词：姜黄油 微胶囊化 鲢鱼鱼丸 保鲜效果 货架期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]