竹叶抗氧化物对冷藏三文鱼片新鲜度的影响  

Quality Changes of Salmonida Slices by Antioxidant of Bamboo-leaf Stored at 0 ℃

作　　者：庞彩霞[1] 

机构地区：[1]呼和浩特职业学院,内蒙古呼和浩特010070

出　　处：《食品研究与开发》2017年第11期211-215,共5页Food Research and Development

摘　　要：研究竹叶抗氧化物对三文鱼贮藏过程中品质变化的影响。将三文鱼片浸渍于0.2%竹叶抗氧化物溶液中,0℃条件下贮藏。以感官评定、菌落总数、挥发性盐基氮(TVB-N)、p H值、K值及TBA为评价指标,研究竹叶抗氧化物对冷藏三文鱼的保鲜效果。结果显示:在贮藏期间,三文鱼片的感官评分值呈下降趋势;菌落总数、挥发性盐基氮(TVB-N)及K值均随时间的延长呈上升趋势;TBA虽规律性不强,但大体呈上升趋势;p H值呈先降低后上升的趋势。浸泡0.2%竹叶抗氧化物的三文鱼片各项评价指标均低于对照组,感官评分值优于空白对照组,可使三文鱼片的冷藏货架期延长2 d^4 d。The effects of antioxidant of bamboo-leaf on quality changes of Salmonida slices. Salmonida slices were immersed in 0.2 % antioxidant of bamboo-leaf solution. Organoleptic evaluation,the total number of colonies, volatile basic nitrogen （TVB-N）value, pH value, K value and TBA value was periodically assessed. The resulted showed organoleptic evaluation has been showed a trend of decrease; The total number of colonies, TVB-N value, and K value of Salmonida slices stored increase with the extension of storage time; TBA value in- crease ; pH value increased after cut first. 0.2 % antioxidant of bamboo-leaf could significantly decrease the to- tal number of colonies, TVB-N value , K value and TBA value and defect scores compared with the control. Antioxidant of bamboo-leaf could extend the shelf life by 2 to 4 days compared with the cotrol group.

关 键 词：三文鱼片 竹叶抗氧化物 冷藏 新鲜度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]