茶多酚-海藻糖脱腥液对白鲢鱼贮藏品质的影响  

Effect of deodorization on quality of silver carp fillets during storage by tea polyphenols and trehalose

作　　者：张朝敏[1] 徐永霞[1] 姜程程[1] 密更[1] 汤轶伟[1] 励建荣[1] 

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

出　　处：《食品工业科技》2015年第24期321-324,337,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划课题(2012BAD29B06;2015BAD17B03)

摘　　要：研究比较了茶多酚、海藻糖以及茶多酚-海藻糖脱腥液对白鲢鱼肉的脱腥效果,并选用脱腥效果最好的茶多酚-海藻糖复合脱腥液应用于白鲢鱼肉的冷藏保鲜。通过感官评价、微生物和理化指标分析,研究复合脱腥液处理对白鲢鱼块在0℃贮藏过程中品质变化及货架期的影响。实验结果表明,经脱腥液处理能有效抑制白鲢鱼块冷藏过程中的细菌生长,减缓鱼肉TVB-N值、TBA值和p H的升高,延缓鱼肉感官评分、硬度和咀嚼度的下降,能够延长白鲢鱼块的货架期6 d左右。The effects of tea polyphenols,trehalose and tea polyphenols combined with trehalose were compared in silver carp deodorization,and the most effective deodorant,tea polyphenols combined with trehalose was used to keep the preservation quality of silver carp fillets. The effect of tea polyphenols combined with trehalose treatment on the quality of silver carp fillets during cold storage at 0 ℃ was examined by measuring sensory characteristics,microbiological and physiochemical parameters. The results indicated that the deodorization treatment exhibited a significant inhibitory effect on bacterial growth and slowed down TVB-N,TBA value and p H value. In addition,the sensory scores,hardness and chewiness decreased more slowly by deodorization treatment,resulting in an extension of shelf life for 6 days.

关 键 词：白鲢鱼 脱腥 冷藏 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]