茶多酚结合气调包装对冷藏鲈鱼品质的研究  

Effect of Tea Polyphenols Combining with Modified Atmosphere Packaging on Weever Quality during Cold Storage

作　　者：鞠健[1,2] 乔宇[2] 汪兰[2] 李玮[1] 李冬生[1] 徐宁[1] 汪超[1] 

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品研究与开发》2016年第22期173-178,共6页Food Research and Development

基　　金：国家科技支撑计划项目(2014BAA03B05);湖北省食品发酵工程技术中心平台项目(2015BCE028)

摘　　要：研究了茶多酚结合气调包装对冷藏鲈鱼品质变化的影响,为水产品的生物保鲜提供思路。将鲈鱼用0.2%的茶多酚溶液进行涂膜,再用20%CO2+80%N2进行气调包装,于4℃条件下贮藏。以菌落总数(TVC)、挥发性盐基氮(TVBN)、硫代巴比妥酸(TBA)、K值、剪切力、白度、p H值和感官评分值作为评价指标,研究茶多酚结合气调包装对冷藏鲈鱼的保鲜效果。结果得出:茶多酚结合气调包装可明显降低贮藏期间鲈鱼样品的TVC、TVB-N、TBA、K值、p H值和白度值,剪切力和感官评分值优于茶多酚和气调对照组。综合理化测定结果和感官可知,茶多酚结合气调包装可以较好的保持鲈鱼在冷藏期间的品质。The effects of tea polyphenols combining with modified atmosphere packaging on quality changes of perch during chilled storage were studied,and it was to provide some ideas for biological preservation of perch.Perches were coated in 0.2 % tea polyphenols solution,then with 20 % CO2＋ 80 % N2 modified atmosphere packaging,storaged at 4 ℃ condition. Total bacterial count,TVB-N,TBA,K,shear stress,whiteness,p H and sensory attributes were periodically assessed. The resulted showed that the tea polyphenols combining with modified atmosphere packaging could significantly decrease total viable count,TVB-N,TBA,K value,p H,whiteness,shear stress and defect scores compared with the control. According to the results of physical and chemical measurement and sensory showed that tea polyphenols combining with modified atmosphere packaging can better maintain the quality of the bass during cold storage.

关 键 词：茶多酚 气调包装 鲈鱼 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]