冷藏真空包装金鲳鱼片复合生物保鲜剂配方优化  

Optimization of Compound Biological Preservative Formulations for Vaccum Packing Golden Pompano Fillets

作　　者：于淑池 林美君 王睿迪 裴志胜 杨波 YU Shu-chi;LIN Mei-jun;WANG Rui-di;PEI Zhi-sheng;YANG Bo(Hainan Seafood Engineering Technology Research Center,Hainan Tropical Ocean University,Sanya 572022,Hainan,China;Department of Food Science&Technology,Ocean University of China,Qingdao 266003,Shandong,China)

机构地区：[1]海南热带海洋学院海南省海洋食品工程技术研究中心,海南三亚572022 [2]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品研究与开发》2020年第18期98-104,共7页Food Research and Development

基　　金：2019年海南省基础与应用基础研究计划(自然科学领域)高层次人才项目(2019RC237)。

摘　　要：为明确保鲜剂复配对冷藏水产品的保鲜效果,通过L9(33)正交试验研究茶多酚、壳聚糖、ε-聚赖氨酸盐酸盐复配对真空包装4℃冷藏金鲳鱼片的感官品质、菌落总数、挥发性盐基氮等指标的影响,确定3种保鲜剂复配的最优配方,并将最优配方与空白对照组进行验证比较,以感官评价、菌落总数、挥发性盐基氮、pH值、质构分析及低磁场核磁特性为评价指标,进行14 d的应用试验。结果表明:最佳复合保鲜剂配方为茶多酚用量0.25 g/kg,壳聚糖用量4 g/kg,ε-聚赖氨酸盐酸盐用量0.25 g/kg复配,经最佳复合保鲜剂处理后,能有效地延缓金鲳鱼片的感官劣变,抑制微生物的生长,延缓挥发性盐基氮值(total volatile basic nitrogen,TVB-N)和pH值的增长;TVB-N指标显示复合保鲜剂组将一级鲜度和货架期均延长4 d左右;硬度、弹性、咀嚼力明显优于对照组;低磁场核磁显示复合保鲜剂组T2弛豫时间所表现出的保水性能显著优于对照组。In order to make clear the fresh-keeping effect of compound fresh-keeping agents on aquatic product,an L9(33)orthogonal test was conducted in this experiment to study the effect of the compound freshkeeping effects of the formula mixed with tea polyphenol,chitosan and ε-polylysine hydrochloride on the index of sensory qualities,aerobic bacterial count,volatile basic nitrogen,pH value,texture analysis and low field nuclear magnetic resonance of vacuum packed golden pompano cold-stored in 4 ℃,and thus determined3 optimum formulas,with which comparison tests were made with the placebo-treated group. With the sensoryqualities,aerobic bacterial count,total volatile basic nitrogen(TVB-N),pH value,texture analysis and low field nuclear magnetic resonance as index,a 14 d applied experiment was conducted. The results showed that the best formula was 0.25 g/kg teapolyphenol,4 g/kg chitosan and 0.25 g/kg ε-polylysine hydrochloride.After the optimization treatment with compound fresh-keeping agents,it could effectively slow the sensory changes,inhibit microbial growth,slow the growth of TVB-N and pH value. TVB-N index indicated that in the compound fresh-keeping group the first-level freshness and the shelf life of the golden pompano were extended4 d,and the hardness,elasticity,masticatory force were obviously better than the other group. From the index of low field nuclear magnetic resonance showed that relaxationtime of this group was also better than the other group.

关 键 词：真空包装 金鲳鱼片 冷藏 复合保鲜剂 低磁场核磁共振 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS254.4[轻工技术与工程—食品科学与工程]