复配香辛料保鲜剂对大黄鱼贮藏期间品质的影响  

Effect of Compound Essential Oil Preservative on the Quality of Pseudosciaena crocea during Storage

作　　者：侯春宇 买尔孜亚·买买提 周纷 张龙[1] 王锡昌[1] HOU Chun-yu;MAIMAITI Maierziya;ZHOU Fen;ZHANG Long;WANG Xi-chang(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院

出　　处：《食品工业科技》2019年第13期221-225,230,共6页Science and Technology of Food Industry

基　　金：上海市现代农业产业技术体系(沪农科产字(2017)第4号);养殖大黄鱼品质评价与控制技术(D-8006-17-0165)

摘　　要：将百里香酚(Thymol)4.875%和丁香酚(Eugenol)7.81%(TE)、百里香酚(4.875%)和肉桂醛(Cinnamic aldehyde)3.9%(TC)、百里香酚4.875%和松油醇(Alpha-Terpineol)15.62%(TA)3组复配香辛料保鲜剂作用于4℃贮藏的大黄鱼(Pseudosciaena crocea),通过感官评价、菌落总数(TVC)和理化指标(pH、TVB-N和色差)等指标来探究贮藏期间大黄鱼的品质变化规律。结果表明,复配香辛料保鲜剂处理组具有更好的保鲜效果,其中,TE组呈现最佳保鲜效果,在贮藏期第12d,TE组的感官评价分值仍在可接受范围内,TA和TC组分别在第7d和第12d时感官评分低于3,达到不可接受评分值;在第12d时,TE菌落总数(TVC)为5.93lgcfu/g,在4个处理方式中抑菌效果最佳,在国标控制范围内,TC、TA和空白组(K组)分别在第12d、第10d和第10d时TVC值大于6lgcfu/g,超过国标规定范围,不可食用;TE组的pH和色差在贮藏期间变化最小;TE组在第12d时,TVB-N为28.33mgN/100g,贮藏期间未达到TVB-N的控制上限,能够有效延抑制大黄鱼的腐败,TC、TA和K组在第12d时,TVB-N值分别为33.48、36.81和44.08mgN/100g均已腐败变质,不可食用。因此,本实验3组复配香辛料保鲜剂在一定程度上均可延长大黄鱼的保质期,且TE处理组保鲜效果最佳。Three groups of compound spice preservative of Thymol( 4.875%) and Eugenol( 7.81%)( TE),thymol( 4.875%) and Cinnamic aldehyde( 3.9%)( TC),thymol( 4.875%) and Alpha- Terpineol( 15.62%)( TA) were applied to Pseudosciaena crocea storage at 4 ℃ to explore the changes in the quality of Pseudosciaena crocea during storage through sensory evaluation, total number of colonies( TVC) and physical and chemical indicators( pH,TVB-N and color difference) and other indicators. The results showed that the compound fresh-scented preservative treatment groups had better preservation effect.Among them, TE group showed the best preservation effect.On the 12th day of storage,the sensory evaluation score of TE group was still within the acceptable range.TA and TC group,the sensory score was lower than 3 score on the 7th and 12th,respectively,which reached an unacceptable score;on the 12th day,the TVC of TE sensory colonies( TVC) was 5.93 lg cfu /g.The antibacterial effect of TE was the best in 4 treatments.Within the control of national standard,the TVC value of TC,TA and blank group was greater than 6 lg cfu /g on the 12th,10th and 10th day respectively,exceeding the national standard range,inedible;TVB-N was 28.33 mgN/100 g on the 12th day,and did not reach the upper limit of TVB-N during storage,which could effectively inhibit the spoilage of Pseudosciaena crocea.When the TC,TA and K groups were at 12 th days,the TVB-N values were 33.48, 36.81 and 44.08 mg N/100 g,respectively,which were spoiled and inedible.Therefore,the three groups of compound spice preservatives in this experiment can prolong the shelf life of large yellow croaker to a certain extent,and the TE treatment group has the best preservation effect.

关 键 词：大黄鱼 复配 香辛料 保鲜 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]