银杏叶提取物对冷藏金线鱼鱼丸的保鲜效果研究  

Ginkgo Biloba Leaves Extract Research on Effect of Preservation of Nemipterus Virgatus Fish Balls during Cold Storage

作　　者：庞彩霞[1] 王利民[1] PANG Cai-xia WANG Li-min(College of Biochemical Engineering, Hohhot Vocational College, Hohhot 010070, Inner Mongolia, China)

机构地区：[1]呼和浩特职业学院生物化学工程学院,内蒙古呼和浩特010070

出　　处：《食品研究与开发》2017年第13期194-198,共5页Food Research and Development

摘　　要：以金线鱼鱼丸为研究对象,将银杏叶提取物添加到金线鱼鱼丸中,测定分析其在真空包装下冷藏过程中感官品质、细菌总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、pH值、质构、白度的变化,评价银杏叶提取物对金线鱼鱼丸的保鲜效果。结果表明:4℃下空白组鱼丸在贮藏9 d后菌落总数(total viable counts,TVC)达到5.52 lg cfu/g),超过国家规定的卫生标准;而添加0.2%银杏叶提取物的鱼丸样品细菌生长受到明显抑制,可使鱼丸货架期延长到第15天(TVC值为5.01 lg cfu/g)。银杏叶提取物还可以有效地减缓脂肪氧化,减缓鱼丸蛋白变质,使pH值升高缓慢,硬度下降缓慢,且使鱼丸维持较好的弹性,而对白度影响不大。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品质。The quality of nemipterus virgatus fish balls added with ginkgo biloba leaves extract was investigated in order to evaluate of quality and freshness that occurred during chilled storage, including sensory score, the total viable count, pH value, total volatile basic nitrogen （TVB-N）, texture and whiteness. The results indicat-ed that after the chilled for nine days at 4℃, total viable counts （TVC） of nemipterus virgatus fish balls arrived at 5.52 lg cfu/g,which exceed the hygiene requirements prescribed by the nation. When ginkgo biloba leaves ex-tract about 0.2%was added into fish balls, the bacterial growth was obviously inhibited and the shelf life of fish balls was extended 15 day longer than that of control （TVC value of 5.01 lg cfu/g）. Ginkgo biloba leaves extract could decrease lipid oxidation obviously ,and increase the elasticity of fish balls, but had no effect on the whiteness.The TVB-N content and pH value of fish balls increased slowly, and the hardness decreased slowly. Ginkgo biloba leaves extract had a distinct effect on the preservation of surimi products and made product retain good quality characteristics for longer.

关 键 词：银杏叶提取物 金线鱼鱼丸 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]