槲皮素对大马哈鱼复合香肠贮藏品质的影响  

Effect of Quercetin on Storage Quality of Salmon Compound Sausage

作　　者：赵钜阳 袁惠萍 孙昕萌 徐一玮 ZHAO Ju-yang;YUAN Hui-ping;SUN Xin-meng;XU Yi-wei(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150030,China)

机构地区：[1]哈尔滨商业大学旅游烹饪学院,哈尔滨150030

出　　处：《中国调味品》2022年第10期52-56,共5页China Condiment

基　　金：黑龙江省普通本科高等学校青年创新人才培养计划(UNPYSCT-2020213);哈尔滨商业大学“青年创新人才”支持计划项目(2019CX23);哈尔滨商业大学博士科研启动项目(2019DS60);烹饪科学四川省高等学校重点实验室资助项目(PRKX201901)。

摘　　要：为开发大马哈鱼产品,延长其保质期,添加外源成分抑制加工过程中食品腐败变质是当前的研究热点。以大马哈鱼作为香肠主要原料,制作大马哈鱼猪肉复合香肠,以色泽、菌落总数、硫代巴比妥酸(TBARS)值、过氧化值(POV)、挥发性盐基氮(TVB-N)值、pH值为指标,对室温条件下贮藏0,1,3,5,7 d的大马哈鱼猪肉复合香肠进行测定,研究槲皮素对其保鲜抗菌的效果。结果表明,槲皮素添加量为250 mg/kg时保鲜效果最显著(P<0.05)。槲皮素能有效抑制微生物繁殖和pH下降,保持香肠色泽稳定,延缓香肠腐败,减少脂质氧化,延长香肠的保质期。In order to develop salmon products and prolong their shelf life,adding exogenous ingredients to inhibit food spoilage during processing is a current research hotspot.With salmon as the main raw material,salmon compound sausage is made.Taking the color,total number of bacterial colonies,TBARS value,POV,TVB-N value and pH value as the indexes,salmon-pork compound sausage stored at room temperature for 0,1,3,5,7 days is determined to study the effect of quercetin on its freshness preservation and antibacterial activity.The results show that the preservation effect is the most significant when the additive amount of quercetin is 250 mg/kg(P<0.05).Quercetin can effectively inhibit microbial reproduction and pH decreasing,keep the color stable,delay the spoilage,reduce lipid oxidation and prolong the shelf life of sausage.

关 键 词：大马哈鱼 大马哈鱼香肠 加工工艺 槲皮素 贮藏品质 

分 类 号：TS251.8[轻工技术与工程—农产品加工及贮藏工程]