天然复合型保鲜剂对北太平洋柔鱼品质及其体内甲醛含量的影响  

Effects of Natural Compound Preservatives on the Quality of Northern Pacifis Squid and the Content of Formaldehyde in the Body

作　　者：陈喜凤[1] 闫宇 谢俊 陶宁萍[1] 许长华[1] 王锡昌[1] CHEN Xi-feng;YAN Yu;XIE Jun;TAO Ning-ping;XU Chang-hua;WANG Xi-chang(College of Science and Technology,Shanghai Ocean University,Shanghai,201306 China)

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2018年第20期256-260,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31401571);十三五国家重点研发计划项目(2016YFD0401501);"十二五"国家科技支撑计划重点项目(2015BAD17B01和2015BAD17B02)

摘　　要：为了延长北太平洋柔鱼的货架期,保持新鲜度。以茶多酚、壳聚糖以及其复合溶液作为保鲜剂,通过测定鲜度指标(感官评价、菌落总数、pH、TVB-N值和K值),来探讨北太平洋柔鱼在贮藏期内的品质变化情况,同时检测柔鱼体内甲醛含量的变化。结果表明:随冷藏时间增加,各组感官分值均呈现下降趋势,并且复合组分值最高;各组菌落总数、K值均随冷藏时间的延长而逐渐增加,复合组菌落总数、K值最低;茶多酚组、复合组和空白组的pH均呈现先下降后上升的趋势,而壳聚糖组呈现下降的趋势;茶多酚组、空白组和壳聚糖组的TVB-N在贮藏第4 d后值发生明显上升,空白组和复合组的TVB-N值在第7 d时分别为60.99和11.42 mg N/100 g;随着冷藏时间的增加,添加保鲜剂组的甲醛含量均低于空白组且复合组的甲醛含量最低。综合评价,空白组和复合组的K值分别在第5 d和第7 d超标,复合保鲜剂可以延长鱼体的保鲜期。In order to extend the shelf life of the North Pacific squid and keep it fresh.In this study,tea polyphenols,chitosan,and their composite solutions were used as preservatives,according to determine the freshness index（ sensory evaluation,total colony count,pH,TVB-N and K values） to explore the change of quality during storage period of the North Pacific squid,and determine the content changes of formaldehyde in squid. The results showed that： With the increase of refrigerated time,the sensory scores of all groups showed a downward trend,and the value of the composite group was the highest; the total number of colonies and the value of K in each group gradually increased with the extension of refrigerated time,while the total number of colonies and the value of K in the composite group was the lowest; with the increase of storage time,the p H values of the tea polyphenols group,the composite group and the blank group first decreased and then increased,while the chitosan group showed a decreasing trend; the TVB-N values of the tea polyphenols group,the blank group,and the chitosan group increased significantly after storage for 4 d,respectively.The values of TVB-N in the blank group and the composite group on the 7 th day were 60.99 and 11.42 mg N/100 g; with the increase of refrigerating time,the content of formaldehyde in the preservatives group first decreased and then increased,while the blank group showed a rising trend. The content of formaldehyde in the preservatives group was lower than that in the blank group and the compound group was lowest.The blank group and composite group were exceeded on the 5 th and 7 th d,meanwhile the composite preservative could prolong the preservation period of the squid according to comprehensive evaluation.

关 键 词：北太平洋柔鱼 复合保鲜剂 茶多酚 壳聚糖 甲醛 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]