条浒苔多酚对加州鲈鱼冷藏期间品质影响的研究  

Effect of Enteromorpha clathrata polyphenols on qualities of Micropterus salmoides during refrigerated storage

作　　者：洪静霞 黄平 李超[1] 杨文鸽[1] HONG Jingxia;HUANG Ping;LI Chao;YANG Wenge(College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315832,China)

机构地区：[1]宁波大学食品与药学学院,浙江宁波315832

出　　处：《宁波大学学报（理工版）》2023年第2期1-8,共8页Journal of Ningbo University：Natural Science and Engineering Edition

基　　金：国家重点研发计划(2018YFD0901105)。

摘　　要：用4种不同浓度的条浒苔多酚(Enteromorpha clathrata polyphenols,ECPs)溶液处理新鲜加州鲈鱼块后置于4℃贮藏,结合感官评分、菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸(TBA)值、肌原纤维蛋白巯基含量、表面疏水性、肌肉色差和质地剖面分析(TPA)等指标,综合评估其对鱼块货架期的影响.结果表明,在4℃贮藏条件下,ECPs处理能有效抑制鲈鱼贮藏期间TVB-N值、TBA值和菌落总数的增加,减缓蛋白氧化和品质劣化进程,从而达到延长货架期的作用.当ECPs浓度为0.20%时,其对鲈鱼鱼块的保鲜效果最佳,能延长鲈鱼货架期6 d.Fresh Micropterus salmoides(M.salmoides)fillets were treated with 4 different concentrations of Enteromorpha clathrata polyphenols(ECPs)solutions and stored at 4℃.Multiple parameters were employed to comprehensively analyze the freshness of M.salmoides including the sensory evaluation,total viable count,total volatile basic nitrogen(TVB-N),thiobarbituric acid(TBA)value,myofibrillar protein sulfhydryl content,surface hydrophobicity,muscle color difference and texture profile analysis.The results showed that under the storage condition of 4℃,ECPs treatment reversed the increased value of TVB-N,TBA value and total viable count during the storage of M.salmoides.Furthermore,ECPs prevented the process of protein oxidation and quality deterioration,extending the shelf life.The ECPs with a concentration of 0.20%had the best preservation effect and prolonged the shelf life of M.salmoides by 6 days.

关 键 词：加州鲈鱼 条浒苔多酚 保鲜 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]